The Bangala Table: Flavors And Recipes From Chettinad

Description

Buy The Bangala Table: Flavors And Recipes From Chettinad Old Books Online, Authored by sumeet nair, Sumeet Nair And Meenakshi Meyyappan in hardcover binding from Used Book Store.

This is a Used The Bangala Table: Flavors And Recipes From Chettinad Book in the English Language. Discover the vibrant Flavors and Recipes from Chettinad in *The Bangala Table*. This stunning collection features 150 vegetarian and non-vegetarian recipes, beautifully complemented by sumptuous photographs. A must-have for the discerning home chef.

About the Author

Sumeet NairSumeet Nair, an Economics graduate from Stanford University, has worked in the fashion industry for 20 years. Living on a small farm with his wife and two children, growing organic produce and providing a home to rescued animals, he is an ardent supporter and proponent of artisanal food methods and the preservation of diverse culinary traditions. He has recorded and adapted each of the 150 recipes in this book to fit the needs of the modern-day home cook. A passionate experimental home cook who sources ingredients obsessively and cooks everything from scratch, from traditional hand-ground masalas to rolling out his own fresh pasta, he is a self-taught gourmand.Meenakshi MeyyappanMeenakshi Meyyappan was born in Bangalore but moved with her family when very young to Colombo in colonial Ceylon. With the outbreak of World War II, she returned to India and continued her education in Bangalore and in Yercaud, going on to graduate from Queen Mary’s College, Madras. The daughter of a hospitable family, whose table was renowned for its superb Chettinad fare, Meenakshi married into the MSMM family, which was equally renowned for its food. She then lived between Madras, Karaikudi and Malaysia. When The MSMM family opened The Bangala as Chettinad’s first ‘heritage hotel’, it gave her the natural opportunity to hone and showcase her flair for hospitality and to present and serve the most fabulous food in Chettinad.Jill DonenfeldJill Donenfeld has been cooking and travelling professionally since 2000. She is the founder of The Dish’s Dish, a weekly home chef service, which operates in New York and Los Angeles, as well as the author of two other cookbooks, Mankafy Sakafo: Delicious Meals from Madagascar and Party Like a Culinista. Jill sees cups full and doors open. She approaches life with a smile and wholehearted laughter. After visiting The Bangala for the first time in January 2011, Jill immediately began planning her return. Her ideal meal at the hotel starts with the Cucumber and Pineapple Salad and follows with Kuzhi Paniyaram, Tomato Chutney, Vegetable Biryani, Pomegranate Thayir Pachadi, Pineapple Curry, Parotta and Chettinad Palakara Podi.Rohit ChawlaRecognized as a leading contemporary photographer, Rohit spent close to two decades in advertising at JWT before eventually starting his own design and film production company. His solo exhibitions include Wanderlust, Tribute to Raja Ravi Verma, Klimt-The Sequel, Free da! – The Homage, Fine art of Food and the most recent, Wearable Art Collection, which opened at the Volte Gallery in Mumbai. Besides garnering considerable critical acclaim, his photographs are a part of major private collections and museums across the world, Rohit lives between Delhi and Goa with his wife Saloni and his two wonderful dogs, Jaan and Jiya.

Food, Drink & Entertaining
Crafts, Home & Lifestyle
9789351567073 ISBN
Sumeet Nair Book Author