3 Review(s)

Pushpesh Pant provides easily adaptable and flexible recipes in Indian Fast Food, which are both mouth-watering and quintessentially Indian. Summary Of The Book Indian fast food has long been a subject of debate and scrutiny with regard to taste, flavor, nutrition, and availability. Indian Fast Food is Pushpesh Pant’s attempt to bring together all these diverse currents into one delectable package. Pant focusses on the wider attributes of Indian fast food, which surpass simple satiety and refreshment. He looks at the eclectic mixture of tastes, flavours, ingredients and experiences on offer. Indian Fast Food discusses fast food as a combination of sensory and perceptual experiences and timely nutrition. All the recipes provided in Indian Fast Food can be learnt and implemented without any operational hassles. There is no playing around with rare and exotic ingredients in the book. Depending on specific circumstances, substitute ingredients can often be employed without changing the original flavor of the dish. Recipes are tagged under multiple categories such as non-vegetarian, rice and breads, vegetarian and desserts and accompaniments. Some noteworthy recipes include Shorshe Maach or fish cooked in mustard, Gosh ki Khurchan or mashed meat and a heady Goan fish curry. Other non-vegetarian recipes include grilled chicken breasts, spicy liver and lamb preparations. Other chapters deal with diverse recipes like Fried Fish Amritsari style, Fish in Onion Tomato Gravy and Whole Stuffed Pomfret. Vegetarian fast food recipes rely heavily on cottage cheese, tomatoes, potatoes and rice. Some chapters cover popular dishes like Kadhai Paneer, Poha Pula and Khumb Qurma or mushrooms cooked in vegetable stock. You can also try your hand at rustling up a variety of rice dishes including tomato rice and Jhinga Biryani. Pant also presents diverse bread preparations and thoughtful desserts. The chapters in the last section cover an array of desserts and accompaniments such as Spinach Raita, Vermicelli Delight and Tempered Yoghurt. About Pushpesh Pant Pushpesh Pant is an acclaimed author, historian, academician and food critic. His expertise lies in both cuisine and international relations. He has also written India: The Cookbook, Gourmet Journeys in India, Classic Cooking of Punjab and International Relations in 21st Century. Born in 1947, Pushpesh Pant retired from Jawaharlal Nehru University in Delhi as a professor. He has contributed to leading publications like Forbes, Times of India, The Tribune, Outlook and Open as a columnist. He is an executive council member of Kumaun University and works as an advisor for the Department of Culture. He has also taught at the Indian Academy of International Law and Diplomacy. He is also associated with the Janshikshan Sansthan. He has worked with the Tourism Ministry as a member of the youth tourism committee and been an advisor to the National Book Trust of India.