Review "Culinary Food Grand Slam: Exotic Cuisine from the Sailana Royal Family"

A few years ago, I was reading a book in which some people said that food is different from a group or a group or another group. I don't understand it [although it's not fully described here] until I did read the book entitled "Cooking Food." from

Wang Gong from

 - Exotic dishes from Princely House from

Selana from

 "It was written by His Highness. from

Shri Digvijaya Singh from

 - from the palace from

Selana from

 with from

Selana from

 Is a small city from

Madhya Pradesh from

 . It was published in India in 1982. It is published from

Vakils, Feffer and Simons Pvt. Ltd., Mumbai from

 . The price of this book is 400 rupees. The ISBN is 978-81-8462-026-9. The total number of pages is 198.

At the moment I read the title of the book, I was very impressed for various reasons:

After reading this book and trying to cook the dishes mentioned, it can be convenient for people.

2. "The from

Wang Gong from

 "It means more than one king. I think the recipes are different, from one generation to another.

These dishes are inherently exotic.

The recipe will come from the land from

Selana from

 only.

The cover page was adopted and depicts a popular royal painting from

Selana from

 [although it is not mentioned in the book]. The back of the book gives us the details of the author and his qualities and skills. The 15th edition of the book was published in 2015. The photo on page 3 shows a variety of bronze vessels used to cook a variety of dishes in the city's royal kitchen. My focus is on beautiful rectangular boxes for a variety of spices and powders. Now I can't find one in our country. I hope that I have one of them and add a sense of beauty to my kitchen.

The author dedicated his book to his father - His Royal Highness from

Raja Sir Dilip Singhji of Sailana from

 . People may see the royal seal on top of the author's father's photo. I have never seen one in my life! The author acknowledges that other royal members such as princes appear in India from

Shivaji Rao Holkar and Princess Shalini Devi Holkar of Indore from

 . The foreword is written by late from

Gayatri Devi-Rajmata in Jaipur from

 . According to her, the author "is not only a foodie, but also a great chef." There are many color photographs of the various dishes cooked and presented for the Royal Banquet.

The sections on content are given in detail and are listed in the following ways:

a] 54 recipes prepared using meat or lamb

b] 9 recipes prepared using chicken

c] 10 recipes prepared using fish

d] 8 recipes prepared from the meat of the animals after hunting them

e] 21 kinds of recipes use different grains, such as rice, millet, etc.

f] 50 recipes prepared from various vegetables

g] 12 sweet dishes

I like the "Preface" section of this book. The secret of the royal family is for the reader, the best is:

1. from

Wang Gong from

 It is a food connoisseur [mentioned in paragraph 2].

2. Hire a beautiful kitchen and the best chef [mentioned in paragraph 2].

3. Each recipe has a separate chef [again mentioned in paragraph 2] [I imagine the total number of chefs in the Royal Kitchen. The guide means cooking, cutting vegetables, tasting, guiding other chefs, measuring quantities, etc. ].

This is the "identity symbol" that the king showed "the most unusual dishes" to his guests.

The secrets of cooking a variety of recipes have never been shared by the chef and passed from one generation to another [usually only from the father to the son].

6. Some exotic recipes and the process of cooking exotic dishes are lost because they do not transfer from one person to another.

7. The author attributes the recipes collected over the past 100 years to his father. He collected them from various chefs across the country and used ancient recipe books in different languages. from

Sanskrit, Urdu and Persian from

 . He translated some of them.

8. Cooking is not an art, but it is a scientific process.

9. The difference in the different types of spicy powders or curries is due to the amount they are used in the preparation of the kitchen.

10. The author painfully shared only some recipes with his readers [I don't know about other recipes and the time shared with us].

In the "Useful Tips" section, the author discusses the following:

One. He explicitly denied using stainless steel and aluminum pans for cooking. They are only used for boiling things [oh! My God; we use these metal utensils to cook in the modern age].

The various appliances used in the bay are -

Dekhchi from

 - an appliance for cooking meat

Tapeli from

 Utensils for cooking and cooking and curry

Kadhai from

 - Deep and cauldron.

Pressure cooker - used to prepare tender meat such as lentils, rice and tender pork

C. difference between

I] from

Bhunao from

 Is the process of cooking ground spices at high temperatures in a small amount of oil and adding a small amount of water in a few minutes.

II] from

Baghar from

 Means tempering or seasoning

three] from

Dhugar from

 Means smoking technology

IV] from

Dam from

 Means cooking under low fire, the appliance is covered and sealed with dough

v] from

Kalia from

 Is a curry made of water or milk

VI] from

Colmar from

 Is a curry made with ghee or oil

Vii] from

Do pyaza" from

 It means cooking with some vegetables, such as broccoli, green beans, potatoes, etc.

d] Details have been discussed for preparing pastes, flavoring or for enhancing the taste of a particular dish.

The weakness of this book is:

a] Recipe not only comes from from

Selana from

 as long as.

b] The author refers to other recipes in other regions, such as Rajasthan, Bhopal, Delhi, Jhabua, Kashmir, Persia, Nepal, Hyderabad, etc. They have 24 of them.

c] Recipes shared from the meat of the hunted animals are related to rabbits and wild boars. In those days, animal hunting was not limited to these animals. There are no recipes for other dishes in the book.

d] Other royal families in India have other exotic dishes. Why are they not mentioned? I want to know other dishes from the kitchens of Lucknow, Gujarat, Jammu, Karnataka, Kerala, Tamil Nadu and Bengal, which are worth mentioning in the book [possibly in footnotes] .

e] chapters on snacks, salad recipes, from

Chutney from

 The book lacks tofu products, pickles and soup. In addition, there are a variety of dishes every season. This is not mentioned in the book.

f] In the photo, place three to four dishes and click together in the book. This is not very good. The color of the plate depicts sputum and is less attractive to the eyes.

The advantages noted in the book are:

a] Separate the parts according to the topics and sub-topics in the book.

b] The details of the preparation of the dishes have been pointed out in the recipe.

c] The meaning of certain words is given from the author's side.

d] The number of photos in the book is large [although it has not reached the mark].

e] Some rare recipes are shared in the book from

Lamb ke dahi badas from

 [mutton dumplings placed in tofu], porridge made with garlic, etc.

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