History of Indias Himalayan Cuisine: Classical Cookery of Kashmir, Laddakh, Jammu, Himachal, Lahaul, Spiti, Garhwal, Kumaon

This Book is aimed to provide in-depth knowledge for the enthusiast of Indian Cookery. The Author have published several other books on Indian Cuisine, however the focus of this book is on the Indian variation of the Great Himalayan Cookery. Care has been taken to weave around the ifs and whys of the regional Himalayan cookery by the help of History, Geography, Culture and Tradition. The recipes are carefully selected from their traditional classical avatar of the local and original users. The Geographical connect of Jammu & Kashmir, Himachal, and Uttarakhand gives us a unique opportunity to learn about the simple yet unique nuances of the Himalayan cookery which is influenced by time and history yet could stand tall in their gastronomical uniqueness. The books written by Dr Anshumali Pandey are essentially a banquet arising from an experience of over 25 years of Professional life and have boiled down to crisp and accurate writing on his favourite subjects. Hospitality Sector champion requires to be a specialist in many fields and Dr Pandey is one of them. His knowledge is evident from the spectrum of subjects which he has chosen for his books so far, which ranges from being a specialist chef, to Master of Human resources, to Education and to love for children, and topped with Spirituality.