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"It was a wonderful experience interacting with you and appreciate the way you have planned and executed the whole publication process within the agreed timelines.”
Subrat SaurabhAuthor of Kuch Woh PalThis book is divided into 2 Parts
A. INDIAN CUISINES ---- THE INTRODUCTION
The first part of this book consists of Indian Cuisine. It deals with the introduction and features of Indian cuisine. Then there is a brief discussion about spices, major ingredients, basic Kitchen Equipments, etc.
B. REGIONAL CUISINES ----- THE DIVERSITIES
The Second part of the book has a brief discussion on major regional cuisine of India. The cuisines are discussed with regards to their location, history, Ingredients and Spices used cooking styles, Food habits and Specialties.
Dr Vinod Singh Negi
Dr.Vinod Singh Negi , an Industry & Academician, with 20 yr of experience in Hospitality Industry is presently working as Associate Professor at Amrapali Institute of Hotel Management. Haldwani, Nainital uttarakhand. Being a Commerce graduate, DHMCT from Govt Institute of Hotel Management, Dehradun, MTM from IGNOU, MHM from uttarakhand open university & PhD from JNTU, Hyderabad. He has worked with various organizations: viz Hyatt Regency, New Delhi, Taj Regency, Lucknow & JAY PEE Hotel Vasant Continental, New Delhi, as a Sous Chef , he has a vast experience with these organizations & now as an Academician he has been Importing Knowledge to the Budding Hoteliers.
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