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India’s Most Legendary Restaurants
Publisher:
Aleph Book Company
| Author:
Ruth Dsouza Prabhu
| Language:
English
| Format:
Paperback
Publisher:
Aleph Book Company
Author:
Ruth Dsouza Prabhu
Language:
English
Format:
Paperback
₹359
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Page Extent:
184
Seven Indian eateries found a place on influential online food encyclopaedia Taste Atlas’s elite list of 150 legendary restaurants of the twenty-first century: Paragon in Kozhikode, Tunday Kababi in Lucknow, Peter Cat in Kolkata, Amrik Sukhdev Dhaba in Murthal, Mavalli Tiffin Rooms (MTR) in Bengaluru, Karim’s in New Delhi, and Ram Ashraya in Mumbai. In this book, five writers trace the humble origins of these immensely popular eateries and describe their many savoured offerings, including Paragon’s delicately spiced biryani, Tunday Kababi’s succulent galawat ke kabab, Peter Cat’s elaborate chelo kabab, Amrik Sukhdev Dhaba’s wholesome makkhan-topped parathas, MTR’s invigorating filter coffee, Karim’s rare firdausi qorma, and Ram Ashraya’s indulgent pineapple sheera. Each essay unravels decades of culinary evolution and the influence India’s ever-changing culture, politics, and geography have on the ‘business’ of feeding people. Interweaving memories, interviews, and more than thirty mouth-watering food recommendations, this is an entertaining chronicle of how these iconic restaurants and their fabled creations came to be.
Description
Seven Indian eateries found a place on influential online food encyclopaedia Taste Atlas’s elite list of 150 legendary restaurants of the twenty-first century: Paragon in Kozhikode, Tunday Kababi in Lucknow, Peter Cat in Kolkata, Amrik Sukhdev Dhaba in Murthal, Mavalli Tiffin Rooms (MTR) in Bengaluru, Karim’s in New Delhi, and Ram Ashraya in Mumbai. In this book, five writers trace the humble origins of these immensely popular eateries and describe their many savoured offerings, including Paragon’s delicately spiced biryani, Tunday Kababi’s succulent galawat ke kabab, Peter Cat’s elaborate chelo kabab, Amrik Sukhdev Dhaba’s wholesome makkhan-topped parathas, MTR’s invigorating filter coffee, Karim’s rare firdausi qorma, and Ram Ashraya’s indulgent pineapple sheera. Each essay unravels decades of culinary evolution and the influence India’s ever-changing culture, politics, and geography have on the ‘business’ of feeding people. Interweaving memories, interviews, and more than thirty mouth-watering food recommendations, this is an entertaining chronicle of how these iconic restaurants and their fabled creations came to be.
About Author
Ruth Dsouza Prabhu is an independent journalist based in Bengaluru, India, with over two decades of experience across media platforms. She has been published in leading international and Indian publications such as the New York Times, Al Jazeera, The National, Whetstone SA, Fodor’s Travel, Nikkei Asia, Good Beer Hunting, Mint Lounge, Condé Nast Traveller, Architectural Digest, Travel + Leisure, Nat Geo Traveller, The Federal, Goya Journal, Paper Planes, Reader’s Digest, Lifestyle Asia, The Hindu, and Firstpost. She has interviewed several celebrated chefs like Marco Pierre White, Garima Arora, and the MasterChef Australia trio—Gary Mehigan, Matt Preston, and George Calombaris. She has been on the jury panels for the Epicurean Guild Awards, Condé Nast Restaurant Awards, BW Hotelier Awards, and The Week Restaurant Awards.
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