A Culinary Tour of India is an honest endeavor in comprehensively describing and generating awareness about the history, evolution and impact of various elements on the remarkable cuisine of our country. It is the winner of Gourmand World Cookbook Awards (Best Cooking Schools and Best Culinary Travel Book) from India. The regional variations along with wide-ranging cooking styles and various facets of Indian cuisine have been researched and compiled for the information of food enthusiasts and budding hoteliers. This book would act as a useful reference resource for all Bon Vivants, Hotel Management graduates and those pursuing their career in the hotel industry.

India: A Brief Introduction

Part A: Indian Cuisine

A broad perspective

Shaping up of Indian cuisine

Classification of food

Impact of religion on Indian cuisine

Catering trends in India

Festive foods of India

Food and Ayurveda

Brief introduction of Indian cuisine

Part B: Regional Cuisine: Gastronomic Overview

Awadhi cuisine (Uttar Pradesh)

Bengali cuisine

Bihari cuisine

Goan cuisine

Gujarati cuisine

Haryanvi cuisine

Himachali cuisine

Hyderabadi cuisine –Andhra Pradesh

Karnataka cuisine

Kashmiri cuisine

Kerala cuisine

Madhya pradesh cuisine

Maharashtrian cuisine

North eastern cuisine of India

Odiya cuisine

Punjabi cuisine

Rajasthani cuisine

Sikkimese cuisine

Tamil nadu cuisine

Uttarakhand cuisine

Community cuisine

Part C: Significant Topic: Soul of Indian Cuisine

Spices – heartbeat & essence of Indian cuisine

Basic gravies and pastes

Tandoor – marinades and tenderizers

Biryani and Pulao

Breads

Sweets

Beverages

Equipments

Yogesh Singh has a rich experience of about 12 years in the field of academics at various reputed institutes of the country, besides Industry experience of working with HRH Group of Hotels. An alumini of IHM Lucknow from the batch of 2001, he later did his masters in the field of Tourism as well as MBA in Hospitality Management. Currently, he is a senior faculty at Institute of Hotel Management (IHM), Kurukshetra (affiliated to NCHMCT, Noida) in the field of Culinary Arts. His area of specialization is Indian Regional Cuisine with a keen interest in socio-cultural and climatic influences on the evolution of food habits in different parts of the country.