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CULINARY TOUR OF INDIA
Publisher:
WILEY INDIA
| Author:
YOGESH SINGH
| Language:
English
| Format:
Paperback
Publisher:
WILEY INDIA
Author:
YOGESH SINGH
Language:
English
Format:
Paperback
₹446
Save: 25%
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A culinary tour of India is an honest endeavour in comprehensively describing and generating awareness about the history, evolution and impact of various elements on the remarkable cuisine of our country. It is the winner of Gourmand world cookbook Awards (best cooking schools and best culinary travel book) from India. The regional variations along with wide-ranging cooking styles and various facets of Indian cuisine have been researched and compiled for the information of food enthusiasts and budding hoteliers. This book would Act as a useful reference resource for all Bon vivants, hotel management graduates and those pursuing their career in the hotel industry.
Description
A culinary tour of India is an honest endeavour in comprehensively describing and generating awareness about the history, evolution and impact of various elements on the remarkable cuisine of our country. It is the winner of Gourmand world cookbook Awards (best cooking schools and best culinary travel book) from India. The regional variations along with wide-ranging cooking styles and various facets of Indian cuisine have been researched and compiled for the information of food enthusiasts and budding hoteliers. This book would Act as a useful reference resource for all Bon vivants, hotel management graduates and those pursuing their career in the hotel industry.
About Author
Yogesh Singh has a rich experience of about 12 years in the field of academics at various reputed institutes of the country, besides Industry experience of working with HRH Group of Hotels. An alumini of IHM Lucknow from the batch of 2001, he later did his masters in the field of Tourism as well as MBA in Hospitality Management. Currently, he is a senior faculty at Institute of Hotel Management (IHM), Kurukshetra (affiliated to NCHMCT, Noida) in the field of Culinary Arts. His area of specialization is Indian Regional Cuisine with a keen interest in socio-cultural and climatic influences on the evolution of food habits in different parts of the country.
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