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ID: 020196

Cookbook for festivals of India / Mehta, Nita; Kshetrapal, Anu

2011

Mehta, Nita	Book
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Publication	New Delhi, Snab Publishers Pvt Ltd, 2011.
Description	168pBlue Spine
Summary/Abstract	A collection of varied recipes and their distinct association to Indian festivals and celebrations. This book will add to the delicious feasts held on the occassion of all Indian festivals.
Contents	Lohri Pongal Makar Sankranti Basant Panchami Maha Shivratri Holi Navratri Ram Navami Baisakhi Teej Raksha Bandhan Ganesh Chaturthi Janam Asthami Onam Durga Puja Dusshera Karva Chauth Deepawali Eid ul fitar Christmas
Standard Number	9788178693194 Hb.

Key Words

Festivals - India ; India - Social life and customs ; Cookery ; UOI - Celebrations ; Cooking, Indic ; UOI - Culture ;
Culinary art

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Accession#	Call#	Current Location	Status	Policy	Location
018999	641.5954/MEH	Main	On Shelf	General

ID: 027541

First food: a taste of India's biodiversity / Centre for Science and Environment

2017

Centre for Science and Environment	Book
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Publication	New Delhi, Centre for Science and Environment, 2017.
Description	168pYellow Spine
Summary/Abstract	This collection of around 100 recipes from different parts of the country brings to life the magic that takes place once biodiversity is combined with culinary dexterity.
Standard Number	9788186906620 Pb.

Key Words

Food Habits ; Food ; Food - India ; UOI - Food ; Food habits - India ; UOI - Food culture ;
Diversity ; Food - Preparation

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Accession#	Call#	Current Location	Status	Policy	Location
025241	641.5954/CSE	Main	On Shelf	Teacher Resources	Teacher Resource

ID: 027540

First food: business of taste / Centre for Science and Environment

2019

Centre for Science and Environment	Book
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Publication	New Delhi, Centre for Science and Environment, 2019.
Description	226pBlue Spine
Summary/Abstract	Read the stories of existing markets and those that need to be nurtured. Brings you more than 100 recipes from the villages and towns of India where these ingredients are turned into homely meals. Try recipes by India's top chefs who work diligently to make these foods fashionable.
Standard Number	9788186906347 Pb.

Key Words

Food ; Food industry and trade ; Food - India ; Food crops ; Food - Health aspects ; UOI - Food ;
Food industry ; UOI - Food culture ; Food - Preparation

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Accession#	Call#	Current Location	Status	Policy	Location
025238	641.5954/CSE	Main	On Shelf	Teacher Resources	Teacher Resource

ID: 027524

First food: culture of taste / CSE

2017

Centre for Science and Environment	Book
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Publication	New Delhi, Centre for Science and Environment, 2017.
Description	217p.Yellow spine
Series	First food
Summary/Abstract	Communities across India have found innovative ways to use seasonal produce that grows locally. They use leaves, flowers, fruits, seeds and roots to cook tasty and delectable recipes that are both nutritious and tasty. This volume brings together a collection of nearly fifty unusual, diverse and enthic recipes that use local Indian produce. The ingredients are seasonal and hence available for only a short time, but their taste lingers for long. You would surely wait for the next season to savour them again. Food is very personal. We know that. What we often don’t realise is that food is also more than personal. Food is also about culture and, most importantly, about biodiversity. We often do not think how flora and fauna around us make up our culture. We do not think that food diversity, indeed cultural diversity, is linked to diversity in the biological world. As a result, we often do not value this biodiversity that grows in the wild, in the farm, in the forest and the lake and the ocean. Each region of India, indeed the world, is diverse in its food habits. It has its own recipes; it cooks with different ingredients; it eats differently. This is not an accident. Every region, for instance, has its own rice variety. Many of these come with medicinal properties. Most are specific to the ecosystem they grow in. If the region is drought-prone, the variety survives in tough conditions, like Kayame rice of Karnataka. The Orkaima, Pokkali and Kuttadan varieties found in low-lying districts of Kerala are salt-resistant, hence suitable to grow in seawater. In the highlands of the same state, another rice variety is grown: Navara (in Palakkad), which has medicinal properties and has received the Geographical Indication Certificate in 2007. This richness of variety resulted in culinary methods that were equally diverse and equally rich. Bengal has a tradition of cooking different rice in different seasons. This is our food culture.
Contents	Leaves Flowers Fruits and vegetables Seeds Preservation Business
Standard Number	978818690696 Pb.

Key Words

Nutrition ; Rice ; Food - Preservation ; Edible plants ; Food ; Food - India ;
Food - Health aspects ; Food industry ; Food habits - India ; Food - Preparation ; Street food ; Edible flowers ;
Functional food ; Coconut ; Lentils ; Pulses ; Soya bean ; Mangoes ;
Jackfruit ; Makhana

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Accession#	Call#	Current Location	Status	Policy	Location
025240	641.5954/CSE	Main	On Shelf	General

ID: 027525

First food: future of taste: 100 + recipes sourced from local biodiversity / Centre for Science and Environment

2023

Centre for Science and Environment	Book
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Publication	New Delhi, Centre for Science and Environment, 2023.
Description	258pBlack Spine
Series	First food
Summary/Abstract	A collection of 100+ more healthy and nutritious recipes this time, all sourced meticulously from local biodiversity.
Standard Number	9788195898992 Pb.

Key Words

Edible plants ; Recipes ; Food crops ; Food - Health aspects ; UOI - Food ; UOI - Food culture ;
Food - Preparation ; Edible flowers

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Accession#	Call#	Current Location	Status	Policy	Location
025239	641.5954/CSE	Main	On Shelf	General

ID: 014115

Fun foods of India / Vyas, Preeti

2010

Vyas, Preeti	Book
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Publication	Mumbai, funOKplease Publishing, 2010.
Description	32pBlack and Yellow Spine
Summary/Abstract	Fun Foods of India is a unique book that showcases India’s varied and rich food culture for young readers between 4 to 8 years of age. The book is packed with interesting facts about each dish from India and around the world, m
Standard Number	9788192006406 Pb.

Key Words

Food - India ; UOI - Personal choices

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Accession#	Call#	Current Location	Status	Policy	Location
013895	641.5954/VYA	Main	On Shelf	General

ID: 006853

India / McCulloch, Julie

2002

McCulloch, Julie	Book
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Publication	Great Britain, Heinemann Library, 2002.
Description	48pRed Spine
Series	A world of recipes
Summary/Abstract	Discover how to make your favourite Indian recipes, and more unusual ones too!
Contents	Indian food Ingredients Before you start Butter beans with sultanasFish and coconut soup Spicy scrambled eggs Chicken bhuna Prawn patia Banana curry Spicy chick peas Vegetable biryani Spicy okra Lentil patties Pilau rice with fruit and nuts Chapatis Corn and coconut salad Raita Banana fritters Kulfi Lassi Further information Healthy eating
Standard Number	0431117101 Pb.

Key Words

India - Social life and customs ; Cookery, Indic ; UOI - Personal choices

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Accession#	Call#	Current Location	Status	Policy	Location
007329	641.5954/MCC	Main	On Shelf	General