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Cookery Fundamentals Being an Indian Chef

Author Name: Dr. Anshumali Pandey | Format: Paperback | Genre : Letters & Essays | Other Details

This book contains Colourfully illustrated, authentic information on Indian Cookery’s past, present and future application potentials. A new way of storytelling about the simplest of authentic information in the best of the gripping ways.

Cooking is a stress buster "if" you really enjoy the process. Many of you would be first timers in the kitchen. I would say, never mind if the food you cooked tastes far away from expected. Pat your back if you have really put in all your efforts to cook a little meal for yourself. The History of Indian Cuisine dates back to more than 10000 years and has been highly influenced majorly by Hindu and Muslim traditions. Still, the Portuguese, Persians, and English have also contributed a lot to some aspects of their kitchen at a certain point in history. The first things we think of Indian cuisine are spices, spicy flavours, and vegetables. The truth is that it is the most characteristic, always taking into account the vastness of this country and the number of different styles according to the regions. The creator of spectacular food palettes – the Chef - is an artist in his own right. As Chefs, you are looked up to as role models and end up creating food trends with the choices that you make. While you primarily feed people, in a way, you also decide what they will eat. Lending your voice to the right issues is important for you as Chefs - and this means you must not only prepare good food, but also sustainable food - and lead the way.  

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Dr. Anshumali Pandey

Dr. Anshumali Pandey, is a renowned & reliable name in the field of Education, Hospitality, Tourism and Tribal Food. He is a Teacher and Chef by profession, and also an Author, a Business Auditor, and an avid culinary traveller to the Indian Sub continental hinterlands. Dr. Anshumali Pandey is a Hospitality Educator (PhD) who specialises in Higher Education, Office Administration, Pay roll, HR, Labour Laws, Audit, and Procurement & Tender Process. He is an Author with 50 Publications consisting of 35 Books. 

Books written by the Author are – 

1.      Theory of Indian Cookery

2.      Beauty and Irony of Silvassa Tourism

3.      A Short Indian Food Story

4.      Be Your Own Guide to Indian Cuisine

5.      Cookery Fundamentals

6.      History of Indian Food (2 Editions Printed)

7.      The Great Indian Story Book for Children

8.      Personal Budget: Easy Work Book

9.      Online Classes Log Book

10.  Dictionary Making Work Book for School Children

11.  The Lazy Bed

12.  Hindu Dharm (हिन्दू धर्म) (In Hindi Language)

13.  Where is my coffee?

14.  Your First Job is Never your Last (Volume 1)

15.  You are Almost There (Quick Fix Resume and Interview Hacks)

16.  Working for the Enemy? - A lesson in Career Management

17.  Public Speaking for the Young

18.  A Date With Coffee

19.  How to be The Best Hotel Front Office Employee

20.  Diploma in Food Production, The complete Syllabus

21.  Diploma in F&B Service, The Complete Syllabus

22.  Diploma in Front Office, The Complete Syllabus

23.  The Time to Speak is Now

24.  Munshi Premchand (Short Stories in English)

25.  The Housekeeping Department, Text Book

26.  Hitchhiker’s Guide to Trekking in Uttarakhand

27.   Uttarakhand, A divine Land for a Reason

28.   Bachhon ke liye rochak kahaniyan (बच्चों के लिए रोचक कहानियाँ) (In Hindi Language)

29.   Basic Communication Skills of English

30.   The Basic Office Organisation Book for Start-ups

31.   Hospitality HRM

32.   Hospitality Marketing

33.   Bakery Ingredients and Tools

34.   Human Resource Management for Indian Professionals

35.   The process of LAWFULLY operating a Hospitality business in India

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