Indian Fast Food

Indian Fast Food offers much more than convenient finger foods or a quick bite to quell the pangs of hunger They cater, almost effortlessly, to different tastes and combine nutrition with ecstatic aesthetic experience. The most interesting thing about the recipes in this book is that these can be very easily adapted as per individual requirements and do not depend onany indispensable, exotic ingredient. A substitute can often be pressed into service while cooking abroad withoutany appreciable difference in its impact. Usually savoured informally, recipes like pav bhaaji, jhinga biryani, shorshe maach and many more can also be easily included in a formal, celebratory menu About The Author: Pushpesh Pant, born in Nanital in 1946 and educated in Nanital and Delhi, is a professor of Diplomacy at Jawaharlal Nehru University, New Delhi. He has studied ancient Indian history, international relations, law, and ayurveda. A regular columnist for national newspapers and magazines, he is also a frequent contributor to radio and television. He writes in both English and Hindi and produces documentaries for television. Pant is a well-known authority on culinary matters and has published many cookbooks (some published by Roli Books). He lives in Delhi with his son, daughterin-law, granddaughters, and a German shepherd, Khampa.