Chaat
Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
Published on 6. October 2020
Book
Hardback
272 pages
978-1-9848-2388-5 (ISBN)
Description
Explore the bold flavors, regional dishes, and stunning scenery of India with Chopped judge and James Beard Award-winning chef Maneet Chauhan.
"A sumptuous whistle-stop tour of India's diverse food ways. Maneet has penned a love letter to the best of Indian food."-Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation
In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends.
From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amristar.
With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
"A sumptuous whistle-stop tour of India's diverse food ways. Maneet has penned a love letter to the best of Indian food."-Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation
In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends.
From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amristar.
With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
More details
Language
English
Place of publication
New York
United States
Publishing group
Random House USA Inc
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 245 mm
Width: 197 mm
Thickness: 23 mm
Weight
909 gr
ISBN-13
978-1-9848-2388-5 (9781984823885)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Maneet Chauhan | Jody Eddy
Chaat
Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
E-Book
10/2020
1st Edition
Clarkson Potter
€15.99
Available for download
Persons
Maneet Chauhan is a James Beard Award–winning chef whose restaurants include Chauhan Ale & Masala House, Tànsuŏ, The Mockingbird, and Chaatable, all in Nashville. Prior to becoming an executive chef and judge on Food Network’s Chopped, Maneet worked in some of the finest hotels in India before moving to the U.S. to study the culinary arts. She lives in Nashville with her family.
Jody Eddy is a food and travel writer whose work has appeared in Saveur, Food & Wine, Vogue, and more. She coauthored the IACP award-winning cookbook North and the James Beard–nominated cookbook Come In, We’re Closed.
Jody Eddy is a food and travel writer whose work has appeared in Saveur, Food & Wine, Vogue, and more. She coauthored the IACP award-winning cookbook North and the James Beard–nominated cookbook Come In, We’re Closed.