Meri paak kala pustaken—my cookbook collection—is a joyous celebration of the diverse and rich culinary tapestry of regional Indian, Pakistani, Bangladeshi, and Iranian (Persian) cuisines. Exclusively featuring works by culinary stewards and chef-authors primarily published in India—this deliberate decision reflects my unwavering commitment to learning authentic, traditional Desi (South Asian) and Iranian (Persian) recipes.
I am learning a wide range of selective regional and community cuisines. From the nazakat (delicacy) and tehzeeb (etiquette) of Mughlai cuisine, including its adjacents: Awadhi, Rampuri, and Bengali; to Kashmiri Wazwan and the regal Hyderabadi ghizaayat from the Nizami bawarchi khana.
From the robust flavors of Chettinad to the resplendent Telugu cuisine of Andhra Pradesh and Telangana; from the kitchens of once-united Punjab, Goa, Bihar, and Odisha to the lesser-explored Pahadi cuisine from Uttarakhand and Udupi cuisine in Karnataka. Finally, Northeast India—Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura, and Sikkim.
My culinary journey forms a detailed culinary cartography—a mélange of flavors, techniques, and traditions reflecting the unparalleled richness of Greater Indian culture.
I explore the flavors and fragrances of Ashpazi-ye Irani (Persian cuisine), guided by Najmieh Batmanglij, hailed as “the grande dame of Iranian Cooking” by The Washington Post.
Through her magna opera, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies and Cooking in Iran: Regional Recipes & Kitchen Secrets, she unveils the profound depth of centuries-old Persian culinary heritage.
Alongside her, Nasim Alikhani offers a contemporary perspective on classic Persian dishes in Sofreh: A Contemporary Approach to Classic Persian Cuisine.
Together, these esteemed chef-authors of Ashpazi-ye Irani provide a comprehensive and immersive exploration of Iran's provincial culinary traditions, beckoning me to indulge in the region's exquisite flavors.
Bibliography
ग्रंथसूची ｜ کتابشناسی
Abdulla, Ummi. A Kitchen Full of Stories: Mappila Kitchen Treasures. Self-published, Bengaluru, Karnataka: Tholasi Prints India, 2018.
Ali, Meera. Dining with the Nawabs. India: Lustre Press, Roli Books, 2017.
Alikhani, Nasim, and Theresa Gambacorta. Sofreh: A Contemporary Approach to Classic Persian Cuisine. New York, NY: Alfred A. Knopf, 2023.
Batmanglij, Najmieh. Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. 4th ed. Chevy Chase, MD: Mage Publishers, 2021.
Batmanglij, Najmieh. Cooking in Iran: Regional Recipes & Kitchen Secrets. 2nd Updated ed. Chevy Chase, MD: Mage Publishers, 2022.
Bhatnagar, Sangeeta, and R. K. Saxena. Dastarkhwan-e-Awadh: The Cuisine of Awadh. Noida, Uttar Pradesh, India: HarperCollins Publishers, 2015.
Choudhurani, Renuka Debi. Pumpkin Flower Fritters and Other Classic Recipes From a Bengali Kitchen. Ranikhet, Uttarakhand, India: Orient Blackswan, 2011.
Das, Jyoti. Ambrosia from the Assamese Kitchen. Daryaganj, New Delhi, India: Rupa & Co., 2008.
Das, Jyoti. Essence of North East. New Delhi, India: National Book Trust, 2019.
Das Gupta, Minakshie, Bunny Gupta, and Jaya Chaliha. The Calcutta Cookbook: A Treasury of Recipes From Pavement to Palace. Gurugram, Haryana, India: Penguin Books, 1995.
Husain, Salma Yusuf. The Mughal Feast : Recipes From The Kitchen Of Emperor Shah Jahan. New Delhi, India: Lustre Press, Roli Books, 2021.
Husain, Salma Yusuf. Flavours of Avadh Journey from the Royal Banquet to the Corner Kitchen. New Delhi, India: Niyogi Books, 2022.
Husain, Salma. Alwan-E-Nemat: A Journey Through Jahangir's Kitchen. India: Penguin Random House India Private Limited, 2024.
Hussain, Jafar Mirza. The Classic Cuisine of Lucknow: A Food Memoir. Translated by Sufia Kidwai. Lucknow, Uttar Pradesh, India: Sanatkada Publications, 2016.
Kalra, J. Inder Singh, and Pushpesh Pant. Classic Cooking of Punjab. New Delhi, India: Allied Publishers, 2004.
Kalra, J. Inder Singh. Classic Cooking of Rajasthan. New Delhi, India: Allied Publishers, 2006.
Kannampilly, Vijayan. The Essential Kerala Cookbook. New Delhi, India: Penguin Books, 2003.
Kapoor, Sanjeev, and Harpal Singh Sokhi. Royal Hyderabadi Cooking. Mumbai, Maharashtra, India: Popular Prakashan, 2009.
Karan, Pratibha. A Princely Legacy: Hyderabadi Cuisine. Gurugram, Haryana: HarperCollins Publishers India, 1998.
Khan, Noor, and Sufia Kidwai. Lucknowi Bawarchi Khane: Recipes from Lucknow Homes. Lucknow, Uttar Pradesh, India: Sanatkada Publications, 2022.
Khan, Tarana Husain. Degh to Dastarkhwan: Qissas and Recipes from Rampur Cuisine. Gurugram, Haryana, India: Penguin Books, 2023.
Khatau, Asha. The Best of Epicure’s Gujarati Cuisine. Mumbai: Popular Prakashan, 2012.
Koranne-Khandekar, Saee. Pangat, a Feast: Food and Lore from Marathi Kitchens. Gurugram, Haryana: Hachette India, 2019.
Latif, Bilkees I. The Essential Andhra Cookbook with Hyderabadi Specialities. New Delhi, India: Penguin Books, 1999.
Manekshaw, Bhicoo J. Parsi Food and Customs: The Essential Parsi Cookbook. Gurugram, Haryana, India: Penguin Books, 1996.
Marathé, Kaumudi. The Essential Marathi Cookbook. New Delhi, India: Penguin Books, 2009.
Mehendale, Aditya. Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra. India: Om Books International, 2015.
Menezes, Maria Teresa. The Essential Goa Cookbook. Gurugram, Haryana, India: Penguin Books, 2000.
Misra, Prachi Raturi. Uttarakhand Cuisine: Food and Folktales From The Hills! India: Om Books International, 2024.
Murugappan, Meyyammai, and Visalakshi Ramaswamy. The Chettinad Cookbook. Chennai, Tamil Nadu, India: Meyyammai Murugappan & Visalakshi Ramaswamy, 2014.
Nandan, Anjani. Beyond Litti Chokha: Flavours of Purvanchal and Mithilanchal. Siliguri, West Bengal, India: Inspiria Knowledge Campus, 2024.
Narain, Priti. The Essential Delhi Cookbook. Gurugram, Haryana, India: Penguin Books, 2000.
Osman, Shawkat. Bangladeshi Cuisine. India: Bangla Television, 2008.
Prasada, Neha. Dining with the Maharajas: A Thousand Years of Culinary Tradition. India: Lustre Press, 2013.
Radhakrishna, Sabita. Annapurni: Heritage Cuisine from Tamil Nadu. New Delhi: Roli Books, 2015.
Radhakrishna, Sabita. Paachakam: Heritage Cuisine of Kerala. New Delhi: Roli Books, 2022.
Rajalakshmi, U. B. Udupi Cuisine: Famous Traditional Recipes. Bangalore, Karnataka, India: Prism Books, 2010.
Reejhsinghani, Aroona. The Essential Sindhi Cookbook. Gurugram, Haryana, India: Penguin Books, 2004.
Shaikh, Razique Hosain. Ama Rajya Ama Khadya: The Traditional Food Lab of Odisha. Bhubaneswar, Odisha, India: Walnut Publication, 2022.
Singh, Digvijaya. Cooking Delights of the Maharajas: Exotic Dishes from the Princely House of Sailana. 14th ed. Mumbai, Maharashtra, India: Vakils, Feffer & Simons, 2022.
Tripathy, Usha Rani. My Odia Kitchen. Bhubaneswar, Odisha, India: Amadeus Press, 2016.
Usmani, Sumayya. Summers Under the Tamarind Tree: Recipes and Memories from Pakistan. United Kingdom: White Lion Publishing, 2023.
Waza, Sharief, Shafi Waza, Rafiq Waza, and Rocky Mohan. Wazwaan: Traditional Kashmiri Cuisine. New Delhi, India: Roli Books, 2020.
Zaman, Niaz. Bosha Bhat to Biryani: The Legacy of Bangladeshi Cuisine. Bangladesh: University Press Limited, 2012.