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Vindu – Andhra Cuisine Part 1 of South Indian Trilogy

Author Name: Dr Anshumali Pandey | Format: Paperback | Genre : Cooking, Food & Wine | Other Details

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)

Andhra Pradesh is one of the south Indian states and is positioned in the coastal area towards the south eastern part of the country and because of its location in the merging area of the Deccan plateau and the coastal plains and also transverse by Krishna and Godavari rivers, the state experiences varied physical features. This typical topography of the state enables it acquire rich and heterogeneous culture and heritage. Being ruled by some of the famous dynasties in the historical times, this south Indian state is said to have a rich cultural heritage. Historically the state is known as the ― Rice Bowl of India‖. Andhra cuisine or Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.

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. 

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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 55 Publications consisting of 40 Books. 

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

36.  Indian Classical Sweets: History, Tradition and Recipes

37.  History of India’s Himalayan Cuisine: Classical Cookery of Kashmir, Laddakh, Jammu, Himachal, Lahaul, Spiti, Garhwal, Kumaon.

38.  Vindu: Andhra Cuisine (Part 1 of South Indian Trilogy)

39.  Saappadu: Tamil Cuisine (Part 2 of Sou

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