You cannot edit this Postr after publishing. Are you sure you want to Publish?
Experience reading like never before
Sign in to continue reading.
#National Writing Competition
"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 PalThe 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.
South Indian Cuisine - The Researcher’s Guide Book is a research based collection of information on the subject. This book consists of authentic recipes and information on the classical South Indian Cookery. To know the Cuisine in the correct perspective the knowledge of the local Geography, History, Climate, Culture and festivals are and important asset. The Author has taken care to ensure that all such relatable information is woven in the form of a story so that the new Research scholars of Indian Cookery in general and South Indian Cookery in particular gets benefited.
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 56 Publications consisting of 41 Books.
Books Authored by Dr Pandey:
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)
South Indian Cuisine - The Researcher’s Guide Book
The items in your Cart will be deleted, click ok to proceed.