![]() Use this app and bring the delicious taste and richness of the Lebanese cuisine to your home - enjoy the finest Lebanese recipes and experience the flavor of the Middle-East. “Pickling has been a source of food preservation for since centuries and the artisanal techniques of pickling and fermentation are the essence of this book,” says Monish Gujral, summing it all up succinctly.Īnd after having gone through this book with a fine tooth comb, I couldn’t agree more.Just launched the "Lite" version! Full version Top rankings: #1 in Lebanon, #4 in France, #5 in Venezuela, #11 in Germany, #14 in UAE, #14 in Paraguay, #21 in Australia, #52 in Canada, #71 in USA, #82 in UK. Here, one finds examples like the famous amla murabba (pg 213), date pickle (pg 219), and the mouth-puckeringly-good wood apple pickle (pg 223). Towards the very end of the book is an entire section devoted to one of my favourite kinds of a pickle. Take for example the yum-sounding trio of Californian quick orange pickle (pg 125), the achari angoor (pg 127) and the Maldivian fish pickle (pg 98). The author, however, more than makes up for these aberrations by giving us a whole lot of interesting pickle recipes made with ingredients one would least expect to find. Or perhaps, a few of the many preserved pork and fish pickles of the North East? Take for example Goan pickle superstars like the aforementioned balchao, torra shiro (mango water pickle) and the zingy mackerel parra. This is to the total detriment of several iconic pickles that he could have easily included. We have at least six recipes for turnip pickles ranging from the Israeli torshi left (pg 19) and something very confusingly and similarly called Israeli pickled turnips (pg 70) to Persian turshi left (pg 80) and Lebanese fermented pickled turnips (pg 78)! Make that over a dozen recipes for versions from Indonesia and Poland to Armenia and Russia. Taking the reader around the world on a pickle tour are recipes for everything from an Alaskan salmon pickle (pg 50) and pickled eggs from the UK (pg 38) to an entire section on Japanese pickles like the blushing pink gari (sushi ginger, pg 33), tsukemono (pickled mixed vegetables, pg 42) and kyuri asa-zuke (pickled cucumber, pg 17).īut speaking of cucumbers, I did feel that the author focuses a bit too much on the many iterations of pickled cucumbers that exist in the world. From choosing the appropriate spice blends to learning how to sterilise the pickle bottles before use. This follows the very helpful sections on getting started with pickling. One of my favourite pickles of all time-and dead simple to rustle up-is the Italian giardiniera (pg 11) which is incidentally the first recipe in the book. This apparently gives the pickle as many probiotics as one would find in a bowl of Greek yogurt. While in Germany, did you know that the iconic German sauerkraut (pg 26) was invented by the Chinese? I sure didn’t! According to Gujral, the Chinese first did so by pickling cabbage in rice wine. In fact, his earlier book ‘ On The Butter Chicken Trail’ was chosen as the best cookbook in the world in 2008 in the ‘easy recipe’ category and, thereafter, best in the world in 2015 at the Frankfurt World Cookbook fair by Gourmand. I’m waxing eloquent of the ubiquitous sirka pyaaz (pink pearl onions in vinegar, pg 48) that every self-respecting Indian cuisine restaurant from Bengaluru to Birmingham will have on their condiment tray.īut not one to rest on the laurels of the past, the author is an authority on Indian food in his own right as a fellow food writer and commentator. Yes, the same person who is said to have not just invented the iconic dish of butter chicken, but also one of Indian cuisine’s greatest “side acts”. Letting his main subject tickle our collective taste buds with a plethora of easy, yet effective recipes from around the world.Īs the scion of the famous Gujral clan who gave us the legendary Moti Mahal chain of restaurants, the author is the grandson of the illustrious Kundan Lal Gujral. And he does it with honesty and simplicity. ![]() One that makes him the perfect chronicler of such a topic as pickles. Though not a chef, he has an impressive pedigree in the history of Indian cuisine. Something that forms the core of this cookbook.īringing a certain gravitas to the subject of pickling and preservation is this book’s author Monish Gujral. Even though it was almost the end of the season when I started on this book, I relished reading every one of its 100 recipes-and trying out a handful-with manic gusto.Īnd while all of us will most certainly have our favourite well-guarded family pickle recipe, it’s so fascinating to learn about pickling and fermentation techniques around the world.
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