Meri paak kala pustaken—my cookbook collection—is a joyous celebration of the diverse and rich culinary tapestry woven across regional Indian, Pakistani, Bangladeshi, and Iranian (Persian) cuisines. Featuring works primarily by culinary stewards and chef-authors published in India, this collection reflects my unwavering commitment to authentic, traditional Desi and Persian recipes.
My culinary journey involves learning a wide range of selective regional and community cuisines. This includes the nazakat (delicacy) and tehzeeb (etiquette) of Mughlai cuisine, alongside its adjacent traditions: Awadhi, Rampuri, and Bengali. I also explore Kashmiri Wazwan and the regal Hyderabadi ghizaayat from the Nizami bawarchi khana.
My journey expands to include the flavors of Chettinad; Telugu cuisine from Andhra Pradesh and Telangana; and the distinct traditions of Kerala—a true confluence—where Malayali Hindus, Moplah Muslims, Cochin Jews, and Syrian Christians coexist and flourish.
My exploration then leads to the vibrant kitchens of once-undivided Punjab; Goa; Bihar; and Odisha. My journey continues to Pahadi cuisine of Uttarakhand. This exploration culminates in the vibrant mosaic of Northeast Indian food—Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura, and Sikkim.
My cookbook collection is a detailed culinary cartography—a rich mélange of intricate flavors, techniques, and heirloom recipes 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.
Ajwani, Sapna. Sindh: Sindhi Recipes And Stories From A Forgotten Land. India: HarperCollins India, 2024.
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. 5th ed. Chevy Chase, MD: Mage Publishers, 2024.
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.
Ghai, Rohit. Yatra: A Culinary Journey Across India. London: Nourish, 2025.
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.
Karan, Pratibha. A Princely Legacy: Hyderabadi Cuisine. Gurugram, Haryana: HarperCollins Publishers India, 1998.
Khan, Tarana Husain. Degh to Dastarkhwan: Qissas and Recipes from Rampur Cuisine. Gurugram, Haryana, India: Penguin Books, 2023.
Khan, Zareen, and Umair Khan. Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood. Seattle, Washington : Sasquatch Books, 2025.
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. Kolkata, West Bengal, India: Mapin Publishing, 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.
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.
Srivastav, Prakriti, and Smriti Srivastav Bhargava. The Lucknow Kayastha Cookbook: Ganga Jamuni Traditions and Recipes. Tara India Research Press, New Delhi, India: 2024.
Tripathy, Usha Rani. My Odia Kitchen. Bhubaneswar, Odisha, India: Amadeus Press, 2016.
Usmani, Sumayya. Summers Under the Tamarind Tree: Recipes and Memories from Pakistan. Pakistan: 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. Dhaka, Bangladesh: University Press Limited, 2012.