Koshur Saal: Traditional, Quick and Easy Kashmiri Cuisine Living as we do in a multi-cultural world, nowhere are the pleasures that it brings more obvious than at the table, when we enjoy a feast of complex flavors and simple preparations.
The book in your hands exactly does that. It tells you about the tasty and aromatic cuisines of Kashmir, the northern-most State of India, famous for its incredible range of culinary delights, guaranteeing a veritable experience to the gourmet. It also gives alternatives to deep frying of some of the recipes.
The preparation of Kashmiri food in an efficient, healthy way can be just fun. It would hardly take you 10 to 25 minutes to cook a delicious meal, whose tempting, hot, spicy taste lends it a peculiar quality of its own and distinguishes it from the culinary arts of rest of India and the world at large.
In addition, the book delineates not only the health benefits of foods we eat everyday but also provides the religious and cultural significance associated with the traditional Kashmiri food. Koshur Saal recipes are quite different from those of other regions of India. The author takes pride in keeping Kashmiri culture alive far from home. - Miami Herald
Kosher Saal is more than a cookbook; it is the preservation of Kashmiri culture and cuisine that has not historically been widely documented. Future generations will now be able to taste the flavors of Kashmir as they were meant to be, with wonderful blends of spices and special techniques. This book is organized in a way that people from any cultural background will be able to easily produce and enjoy [the recipes] --Bruce Ozga, Culinary Dean, Florida
Kosher Saal has brought back to me my childhood memories, growing in the Jammu & Kashmir, eating a feast of Kashmiri dishes on special occasions like weddings and festivals.
As a true culinary professional this book has inspired me to fully understand the authentic flavours of this wonderful cuisine and has given me an authority to try these recipes hosting a special event at home or in the restaurants.
I would strongly recommend this book to all the Indian food lovers across the globe and to culinary professionals to get an insight into traditional Kashmiri food and understand the complexity of spices & flavours in the simplest way described by Mrs. Ganju.--Vijay Anand, Executive Chef, Pataks Foods, Ltd. (Worldwide), England, Ethnic Chef of the Year 2007 (Craft Guild of Chefs Awards)
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