 The cuisine of North-west Frontier region of our Indian subcontinent has always intrigued me. This region comprises of lands stretching from Kabul, Kandahar, Peshawar to Lahore. This was the same route that the Mughal emperor Babur took to make his way into present day India although back then all these provinces fell under the jurisdiction of the Mughal Empire.
As a food blogger my intrigue for this gastronomy lies in the fact that modern day adaptations in most so-called Mughlai food eateries have their roots of kebabs, pulao, tandoor preparations stemming from this North-west Frontier cuisine. Chef Mujeebur Rehman has curated this 'CHRONICLES OF NORTH-WEST FRONTIER' food festival at Poolside restaurant at VITS Luxury Business Hotel, Mumbai. With his over two decades of experience researching and cooking this specific cuisine, he was very kind in shedding light on various aspects of North-west Frontier delicacies.
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 Monisha Bharadwaj (l) & Rushina M. Ghildiyal (r) I am embracing 2017 with a lot of inspiration from Monisha Bharadwaj's latest book, The Indian Cookery Course. I was one of the privileged attendees who got to hear Ms. Bharadwaj share her acumen and passion for Indian cuisine at the Mumbai launch of this book held by Pan Macmillan India and Title Waves in association with Rushina M. Ghildiyal's APB Food Book Club.
A few minutes into the session and so enthralled was I with what the book held as culinary wisdom, that I could not wait to grab a copy for my possession. This book is Ms. Bharadwaj's 15th book exemplifying various nuances of the Indian gastronomy and in its lucid literary style is apt for even a person trying to just start his/her learning of the diverse Indian cuisine. |
Author- Regional Indian Food & Travel enthusiast Archives
December 2017
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