Essential Andhra Cookbook
Product ID: 78341967
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Savour the tantalizing flavours of Andhra cuisine While Hyderabadi cuisine with its distinctive Mughlai flavour is famous around the world, food from the other parts of Andhra, one of India's largest and culturally most diverse states, remains relatively unknown. In this addition to the Penguin series on Indian food and customs, the author brings together for the first time the different tastes of Andhra cooking from the humble idli-sambar to spicy seafood delicacies. Along with the recipes she recounts the traditions and rituals associated with food, such as the right order in which to serve the dishes, a typical menu for an occasion such as Ugadi, and the sweets indigent on certain auspicious days. From the dishes traditionally prescribed for pregnant women, to the festivities surrounding birth and marriage, Bilkees I. Latif describes with knowledge and flair the cuisine and customs of her state. The more than 200 recipes, lucidly written and easy to follow, include: Amrit Phal Badam ki Jaali Gil-e-Behisht Luqmi MeeD Godavari Avakkai Bagharey Baingan Gosht ka Achar Kachi Biryani Zarda-e-Aamba Review: Must buy for Hyderabadi or Andhra traditional cuisine - Being Hyderabadi, I love the way Mrs. Bilkees (Padmashree Awardee, Daughter of Nawab Ali Yaar Jung) describes the overall cuisine of Hyderabad from her childhood memories to present experiences, and also the significance of particular dishes, in the Introduction part. Recipes are simple, authentic and traditional, feels like grandma recipes, in those days where there was no 'home delivered grocery' and no ease of international market, the food was simple, unprocessed, local and contains few ingredients as compared to now. There are no pictures of recipes, but trust the process and try it. Contains more recipes of non veg, than compare to veg curries. Book has detailed INDEX at the back side and brief CONTENTS in the front side. Review: Good Authentic recipes that are easy to try. - A fairly authentic style of describing recipes. I made a few of these, especially enjoyed the Baghare Baingan I tried from it.
| Best Sellers Rank | #56,743 in Books ( See Top 100 in Books ) #320 in Food, Drink & Entertaining (Books) #3,083 in Biographies, Diaries & True Accounts |
| Customer Reviews | 4.5 out of 5 stars 122 Reviews |
N**R
Must buy for Hyderabadi or Andhra traditional cuisine
Being Hyderabadi, I love the way Mrs. Bilkees (Padmashree Awardee, Daughter of Nawab Ali Yaar Jung) describes the overall cuisine of Hyderabad from her childhood memories to present experiences, and also the significance of particular dishes, in the Introduction part. Recipes are simple, authentic and traditional, feels like grandma recipes, in those days where there was no 'home delivered grocery' and no ease of international market, the food was simple, unprocessed, local and contains few ingredients as compared to now. There are no pictures of recipes, but trust the process and try it. Contains more recipes of non veg, than compare to veg curries. Book has detailed INDEX at the back side and brief CONTENTS in the front side.
S**I
Good Authentic recipes that are easy to try.
A fairly authentic style of describing recipes. I made a few of these, especially enjoyed the Baghare Baingan I tried from it.
E**R
Great Recipes; but some need tweaking
I tried a few recipes and they turned out great! The Dum ka Murgh is fantastic, and is the white chicken Biryani (you have to tweak the recipes bit to get something that works). Its authentic and has recipes for the subtle Muslim "Hyderabadi" cuisine as well as the fiery Andhra cuisine.
A**A
Absolutely top notch. The recipes are superb. They ...
Absolutely top notch. The recipes are superb. They are unique and specialized in a way that you feel proud presenting the dinner or meal you have made. The only issue I have - no pictures, but the high quality of the recipes is worth every cent.
S**O
Not working on kindle
This book is not showing in my Kindle. Can anyone help me?
K**K
A must-have gem.
Superb n comprehensive. Covers Andhra, telengana and Hyderabadi food in detail.
D**Y
Only cookbook you'll ever need for Andhra cooking.
An absolutely essential cookbook for both the beginner and the expert. Andhra cooking made easy and at its best. Cannot recommend it more. A must for serious cooking.
C**N
Five Stars
Excellent book
R**N
One of the Best Books and Authority on Telugu Cuisine from Andhra Pradesh and Telangana
"The Essential Andhra Cookbook with Hyderabadi and Telangana Specialities" by the late Bilkees I. Latif-ji (Om Shanti) and "A Princely Legacy Hyderabadi Cuisine" by Pratibha Karan-ji are the only two books that I can wholeheartedly recommend for cookery books on Telugu cuisine from the Indian states of Andhra Pradesh and Telangana. The late Bilkees I. Latif-ji (author) is the daughter of the late Nawab Ali Yavar Jung. The Jung Family (House of Jung) is associated with Hyderabadi nobility who has directly served the Nizam of Hyderabad for many generations. The information, recipes, and techniques contained within these books carry enormous credibility and authority. Would you rather purchase a book on royal cuisine from an outsider or a cookery book from someone inside? It's a no-brainer question. Published in the late 1990s and early 2000s, the recipes and information inside these books stand the test of time. Additionally, for those seeking even more variation and further research on Telugu cuisine, we live in a world where literal information is at our fingertips. YouTube videos from Hyderabadi natives and people from Andhra Pradesh are thriving, sharing their family and regional differences in preparation. Happy cooking! Ronald N. Tan @ "Tan Can Cook" Vacaville, California USA
H**K
Five Stars
nice coverage
D**N
Great survey of cuisine from Hyderabad and Telugu-speaking regions
The "Andhra" in the title is more of a reference to Andhra Pradesh as it was when the book was published in 1999, so you get great Telengana and Hyderabadi recipes as well. I have yet to find another comprehensive collection of recipes for this region. The steps could you use a little more elaboration, but all the information is there for you to test things out. The author seems great - a cook, a writer, and ethnographer. It would have been fun to get more food writing from her. Funny enough, I've been scouring English language Indian / Andhra / Telangana cookbooks ... recipes from Bilkees Latif's collection have shown up nearly word for word in more recent books. :-)
G**Y
Treasuring Authentic Andra Treats
The Essential Andra Cookbook with Hyderabadi and Telengana specialties was printed in India and needed to have the 336 thin pages flattened and separated from the binding in order to permit reading of the print. Dals, vegetables, and meats are measured in kgs and salt sometimes in grams. Nonetheless, it was exciting to find authentic recipes from this region here not typically found in other Indian cookbooks, from Persarattu to Puliyodarai Masala to Payasam. This treasure includes plentiful non-vegetarian main entries and pickles. In addition to typical chapters, there was a chapter on beverages and one on snacks. Dried chili peppers appropriately adorn the front cover.
A**R
a very thorough and good introduction to the cuisine of Hyderabad
Interesting read. But, if you are someone who likes to see pictures of the recipes before your make them, this is not for you, as the book lacks pictures. Otherwise, a very thorough and good introduction to the cuisine of Hyderabad.
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