"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)
Kerala, lovingly called "God‟s own country" is truly a land of eternal bliss and a tropical Eden with the mesmerizing beauty of its sun bathed golden seashores edged with abundant coconut trees, the zigzag rocky terrain of the Western Ghats, straggling plantations and paddy fields, the cerulean lagoons and the bountiful rivers and mighty waterfalls, fascinating bio – diversity of its flora and fauna. The age – old heritage and tradition, bright festivals and dances, and elating boat races are among Kerala's prime attractions. Kerala is an epicurean paradise and the Keralian cuisine is one of the cuisine that enjoy worldwide recognition and appreciation, which one can describe as extremely exotic and relishing. Kerala has been influenced by many culinary methods in past which are deeply rooted in the traditional Keralian cuisine in the lives of people. It is indeed true that the geography culture and to some extent history play an important role in giving the cuisine of Kerala some unforgettable flavour. Kerala cuisine is famous for its mouthwatering recipes and authentic Malayali dishes. Kerala food is spicy and delectable. Kerala has its own distinctive cuisine using the ingredients locally available. Sea food is popular among Malayalis.
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)
