Sanjeev Kapoor was born in Ambala and he has a Diploma in hotel management. Before I get to the book there are lesser-known facts about Sanjeev.
Indian cooking is best done over a slow flame. I would agree with that having done cooking.
He also plays the drums. Vikas Khanna also a chef has jamming sessions with him.
Padma Sri award was conferred on him. Would you believe if I told you he almost took up architecture and planning? Good thing he did not.
The only time Sanjeev cooks is when there are guests. Then also he does not cook the same dish twice.
The book is available only in hardcover. At the outset, the measurements of the various ingredients are given.
It is divided into six parts. The first is snacks starters and soups. The dahi shorba is just mouth-watering to read. Imagine how tasty they will be on your tongue.Then there is the Pistewala murg. This is in pistachio curry. If you are sea food foodie there are lobsters and crab recipes. The prawns used are shelled. So one has to look for shelled prawns.
The chicken recipes follow next. Some of the recipes have has cinnamon green cardamons and cloves. Mustard seeds and coriander powder is also put in it.
The 4th and 5th section is mutton and vegetable section. Next comes the accompaniments section. In case you like pickle, they are in this section. The mango pickle has fenugreek in it. There is also the spicy mango pickle. This pickle will last for one year if kept well.
If you have a sweet tooth the last section has sweet recipes. Does strawberry phirni sound ? Mysore Pak is an Indian delicacy . This recipe is given here.
For non-Indians the names of Hindi ingredients are given in English. The price is Rs 270.
Overall the recipes are easy to understand.