Description
‘Stories and food remain the same, only faces change, and those too only vaguely. The same faces keep coming back every few generations to eat the same food and live out the same stories.’
Ayesha realizes that her relationship with food has made her obese and this realization takes her on a journey of self-discovery where she learns to fall in love with food not through gluttony, but by understanding its sensuous journey and evolution. In her life, feast runs parallel to the tales of people, and sometimes becomes the cerebral voice relating its journey over time and regions, telling stories of the people to whom it provides nourishment and nurturing.
Travelling in time, Ayesha and Feast present scenarios of hospitality, generosity and warmth of the people of the subcontinent; through seasons, traditions and celebrations. Soon Ayesha comes to appreciate how food brings with it interesting stories, tying various emotions together—celebratory, jubilant, sorrowful and the ordinary. The history of regional cuisine, the multitude of tastes and flavours, and the passions they evoke, have a deep impact on Ayesha. She eventually comes to understand that her primary relationship is with food, and until that is not healthy, nothing else will be.
Away from Ayesha’s voice, Tirmizi’s account is often omniscient, telling tales of a different time, stepping into another past, and then jumping to the present, voicing the evolution of food and its impact on Ayesha, and the relationships she has with others.
Additionally, mouth-watering recipes of traditional dishes from the subcontinent make for a delightful read. In Tirmizi’s deft hands, Feast is as a feast should be: endearing and unputdownable.
AUTHOR OF THE BOOK
Bisma Tirmizi has been a storyteller for twenty-seven years, first as an employee at The Herald Group of Publications for over six years in the capacity of a sub-editor, and then as a freelance journalist. She has penned over five hundred articles and has been published in Dawn, The News, The Express Tribune and Buzzfeed, among many others. Her musings over a cup of tea almost always find their way to be the written word, either in the form of an article, story, commentary and now a book.
Tirmizi has been writing ‘Food Stories’ for dawn.com for over four years, and has been enjoying food forever. This is her debut novel, sketching an elemental love story between us and our unique, nurturing and, at times, obsessive relationship with food, and the social relationships surrounding it.She lives in Las Vegas, United States.
Specification
- Product Code : BK8692
- Publisher : Rupa Publications India
- Edition : October 20, 2017
- Pages : 224
- Weight : 160 gm.
- Size : 5.9 x 0.9 x 8.3 inches
- Binding : Paperback
- Author : Bisma Tirmizi
- Language : English
- ISBN-10: 812914901X
ISBN-13: 978-8129149015
Description
'This is the most intelligent book ever written about Indian food. Not only does it include the finest recipes of a vanishing India, but it also displays a thoughtful understanding of the origins, ingredients and philosophy of our cuisine.'-VIR SANGHVI Editor, Sunday
'Camellia Panjabi is arguably India's foremost gourmet and food expert. Her profound knowledge will always be an inspiration to me. Her book is a culinary milestone.'PAT CHAPMAN Founder of The Curry Club.
'Very different from all previous Indian cookery books. Its author is the ultimate source of many of the recipes in the Indian cookery books with which we Western cooks are familiar…I shall be very surprised if your copy of this astonishing book is not very soon covered in gravy stains from repeated use-happy souvenirs of glorious meals cooked from it and eaten with abandon and relish.'PAUL LEVY
'Meticulous testing and appropriate adaptation means with this book you can prepare that hitherto elusive assembly: the authentic curry.'FAY MASCHLER
About the Author
Camellia Panjabi was born in Mumbai. She studied economics at Cambridge and went on to become the marketing director of India's most prestigious Hotel Group-Taj Hotels-known for spearheading new cuisines and culinary ideas in its Asian and Western restaurants. With a lifelong passion for food and for exploring different cuisines, Camellia Panjabi has helped create several restaurants for these premier hotels, featuring little known regional dishes.
In 1982 Camellia opened the Bombay Brasserie in London which introduced regional Indian cooking to the UK for the first time and changed the way Indian cuisine is perceived in London. In 2001, she left the Taj Group to join her family's restaurant company, Masala World, in London, which owns Chutney Mary, Veeraswamy, Masala Zone and Amaya.
Specification
- Product Code : BK8663
- Publisher : Rupa Publications India
- Edition : December 31, 1899
- Pages : 192
- Weight : 820 gm.
- Size : 10.8 x 8.6 x 0.6 inches
- Binding : Paperback
- Author : Camellia Panjabi
- Language : English
- ISBN-10: 8129114666
ISBN-13: 978-8129114662
We are what we eat and so our memory is linked to food. The helplessness that overwhelms us when one forgets a name can be embarrassing. In this age of instant Googling, this is just the start of the ebbing process where memory is gradually relegated to a shrinking space in our brains.
Enter MasterChef India Shipra Khanna who tells you about the fish that helps you meditate or a walnut that prevents you from going nuts! This amazing book of recipes brings to us on a platter the food that helps us in strengthening our mind and memory. And this food is to be found not in some exotic location but in our own kitchen. Try her recipes and see for yourself how you can fight the complacency and sloth that come in the way of your exercise and positive action, thereby making for a better life. From chicken recipes that keep ageing away to recipes made with coconut oil that help fight memory loss, Super Foods for Awesome Memory is the book you will never forget.
AUTHOR OF THE BOOK
Shipra Khanna won the prestigious title of MasterChef India Season 2. She is a restaurateur, television food anchor, author, social worker and owner of a digital channel. She also gives demonstrations of multiple cuisine preparations from across the world.
She lives in Mumbai, India.