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.