Biryani

. She is an IAS officer of 1967 batch and retired as secretary, Ministry of Food Processing Industries in 2003. About the Author Pratibha Karan studied economics at Lady Shri Ram College. She is the author of A Princely Legacy: Hyderabadi Cuisine

Pratibha Karan gives us not just the definitive recipes from these regions but unearths rare and old dishes. There are the blueblooded biryanis of Hyderabad. The biryani is India s most beloved dish one that has spread to all the four corners of the country and assumed many forms. Kerala too is home to many. In the south, the biryani has an equally distinguished lineage, if not more so. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Immaculately researched, full of extraordinary recipes, and beautifully designed and photographed, Biryani is the ultimate book on this princely dish.. It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi and the small Muslim principalities of north India that one finds the classic versions, subtle, refined and delicately flavoured

Pratibha Karan studied economics at Lady Shri Ram College. . She is an IAS officer of 1967 batch and retired as secretary, Ministry of Food Processing Industries in 2003. She is the author of A Princely Legacy: Hyderabadi Cuisine

Great book Amit Jogi It's secret lies in it's simplicity- of instructions and technique- and the range of recipes it offers. Hopefully subsequent editions might see an addition or two from my home state Chhattisgarh where rice and meat remain the two most central ingredients of our diet.. Amazon Customer said Five Stars. Fantastic book, wonderful range of authentic and delicious recipes. Highly recommended. Gets me hungry every time I read it. It is OK I would like to see this book broken down by different techniques of making Biryani rather than by the region. Most of the recipes are the same, except they have one or two ingredients dependent on the region. When it come to Biryani types, you get, Dum version, Kacchi Version and Pulao Version.Not bad. But c