This book provides an overview of Indian cuisine, describing its diverse dishes and cooking techniques that vary across India's regions due to local ingredients. The author aims to educate readers on the history and culture behind Indian foods to ensure well-prepared dishes and increase enjoyment. As an authoritative reference, the book is intended to help any cook better understand Indian cuisine.

2. • About the Book
• I have wrote this book to describe one of the world’s most diverse cuisines, characterized
by its sophisticated and subtle use of the many spices, vegetables, grains and fruits
grown across India. The cuisine of each geographical region includes a wide assortment
of dishes and cooking techniques reflecting the varied demographics of the ethnically
diverse Indian states.
Cooking can be a wondrous adventure, especially with a thorough understanding of the
history and origins of food, a grasp of the cultures and environments involved, and an
appreciation for those who over the years have played key roles in its development.
Becoming more familiar with indian cusisne words, and finding out the background
behind a food or an ingredient, ensures a well-prepared dish and adds to the pleasure of
serving it. For any cook, this authoritative and fascinating book is an outstanding
reference and cookbook companion.

3. • About the Author
• Gajanan Shirke, a hotel consultant, has years of extensive experience in the hospitality industry. His
thirst for learning and aspiration to become a multi-faceted expert in the hotel industry helped him
rise from employment to becoming an independent professional in the hospitality sector. Since his
last assignment as General Manager at Kamat Hotels, he has become a renowned hotel consultant
with a proven track record of developing, training and growing some of the best-known hotels,
restaurants and fast-food joints in the Indian market. He was an appointed as an expert consultant for
The Eighth meeting of the Board of Studies for Hotel Management & Catering Technology. He is a
visiting faculty at various Hotel Management Colleges and has trained over a thousand hospitality
professionals. He has completed numerous pre and post opening hotel consultancies in India and
overseas.
• In order to spread his extensive knowledge to aspiring hotel professionals, Gajanan has penned a
large number of books spanning different segments of the hospitality industry. Starting from his first
book ‘Bar Management and Operations’ published in 2010, he has written 23 books including
Hospitality Management, Food and Beverage Management, Hotel Engineering Management, Front
Office Management, Hotel Housekeeping Management, The Cookery Trilogy: Advance Cookery
Theory, The Cookery Trilogy: Foundation of Cookery, The Cookery Trilogy: The Basic Cookery Book,
Hotel Sales and Marketing, Hospitality Industry Accounting & Fundamentals, Customer Interaction
Excellence in Hospitality, History of Indian Cuisine – Volume 1, History of Indian Cuisine – Volume 2,
Hotel Owner’s Manual, Hotel Security & Prevention, Training Manager’s Manual, Exceptional Service
In Hospitality Six Sigma Way, etc.

4. • Books
• Author : Shirke
• Binding: Paperback
• Condition Type: New
• Country Origin: India
• Edition: First
• Gift Wrap: No
• Publication Date: 2016
• Publisher: Shroff Publishers