"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 Pal
South Indian Cuisine Trilogy Books:
Vindu: Andhra Cuisine (Part 1 of South Indian Trilogy)
Saappadu: Tamil Cuisine (Part 2 of South Indian Trilogy)
Sadya: Malayali Cuisine (Part 3 of South Indian Trilogy)
Tamil Nadu has always been a hub for food connoisseurs to take a great pleasure of some of the finest traditional cuisine in the country. The state is reckoned to be one of the best places in India for offering a bagful of culinary treasure for tourists to savour. But, the fascinating things about Tamil Nadu are the touch of their customary culture which is served with its every delectable fare. Idli, Sambar, Dosa, Uttapam, and Vada are just a few names whenever it comes to popular South Indian food. Whereas, there are some other equally popular traditional foods of Tamil Nadu that are not much in outside world except the region but are sure to delight your taste buds. The region is known to offer a wide variety of both vegetarian and non – vegetarian dishes with each holding a unique flavor some taste.
Tamil Nadu is also recognized for its varied range of spices which are also exported in different nations like Chillies, Tamarind, Cardamom, Coriander, Pepper, Curry Leaves, Cloves, and Mint. The state also bids an extensive range of tea, coffee, banana and coconut, which together with other fares, makes Tamil Nadu one of the best food getaways in India. Whereas, the food habit remains almost the same in all season as the weather of the state does not fluctuate much.
Dr Anshumali Pandey
The books written by Dr Anshumali Pandey are essentially a banquet arising from an experience of over 25 years of Professional life and have boiled down to crisp and accurate writing on his favourite subjects. Hospitality Sector champion requires to be a specialist in many fields and Dr Pandey is one of them. His knowledge is evident from the spectrum of subjects which he has chosen for his books so far, which ranges from being a specialist chef, to Master of Human resources, to Education and to love for children, and topped with Spirituality.
List of his books:
Theory of Indian Cookery
Beauty and Irony of Silvassa Tourism
A Short Indian Food Story
Be Your Own Guide to Indian Cuisine
Cookery Fundamentals
History of Indian Food (2 Editions Printed)
The Great Indian Story Book for Children
Personal Budget: Easy Work Book
Online Classes Log Book
Dictionary Making Work Book for School Children
The Lazy Bed
Hindu Dharm (हिन्दू धर्म) (In Hindi Language)
Where is my coffee?
Your First Job is Never your Last (Volume 1)
You are Almost There (Quick Fix Resume and Interview Hacks)
Working for the Enemy? - A lesson in Career Management
Public Speaking for the Young
A Date With Coffee
How to be The Best Hotel Front Office Employee
Diploma in Food Production, The complete Syllabus
Diploma in F&B Service, The Complete Syllabus
Diploma in Front Office, The Complete Syllabus
The Time to Speak is Now
Munshi Premchand (Short Stories in English)
The Housekeeping Department, Text Book
Hitchhiker’s Guide to Trekking in Uttarakhand
Uttarakhand, A divine Land for a Reason
Bachhon ke liye rochak kahaniyan (बच्चों के लिए रोचक कहानियाँ) (In Hindi Language)
Basic Communication Skills of English
The Basic Office Organisation Book for Start-ups
Hospitality HRM
Hospitality Marketing
Bakery Ingredients and Tools
Human Resource Management for Indian Professionals
The process of LAWFULLY operating a Hospitality business in India
Indian Classical Sweets: History, Tradition and Recipes
History of India’s Himalayan Cuisine: Classical Cookery of Kashmir, Laddakh, Jammu, Himachal, Lahaul, Spiti, Garhwal, Kumaon.
Vindu: Andhra Cuisine (Part 1 of South Indian Trilogy)
Saappadu: Tamil Cuisine (Part 2 of South Indian Trilogy)
Sadya: Malayali Cuisine (Part 3 of South Indian Trilogy)
