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Publications of Recipe books, the culinary companions to home cooks and professional chefs alike, have been treasured resources for centuries. These delightful tomes encapsulate the art and science of cooking. Also, presenting a myriad of mouthwatering recipes that transport readers on a gastronomic journey. From traditional family heirlooms passed down through generations to contemporary masterpieces crafted by celebrated chefs, recipe books are an indispensable part of the culinary world.

Firstly, recipe books hold immense significance as culinary archives and cultural treasures. In addition, they serve as a medium through which cooking knowledge, techniques, and traditions are preserved and passed on. For centuries, they have been the guardians of secret family recipes, regional specialties, and ancient culinary wisdom. And ensuring that flavours and culinary legacies endure through time.

Moreover, recipe books are instrumental in fostering creativity in the kitchen. They provide a solid foundation for cooks to experiment and improvise. It also allows them to add a personal touch to classic dishes or even create entirely new ones. As a testament to their value, recipe books have evolved to cater to diverse dietary preferences, accommodating vegans, vegetarians, gluten-free, and other specialised diets.

Beyond their practicality, recipe books possess an enchanting quality that captivates food enthusiasts. They are much more than mere lists of ingredients and cooking instructions. Often, they are imbued with captivating stories, beautiful photography, and personal anecdotes from the author’s culinary journey. These elements add a layer of depth, making recipe books not just a tool but a source of inspiration and enjoyment.

In conclusion, these publications are a delightful blend of history, culture, and artistry, woven together by the common thread of food. They are indispensable guides that spark creativity and fuel the joy of cooking in kitchens around the world. As we embrace innovation and technology, recipe books continue to stand the test of time. They preserve the magic of culinary traditions and inspire new generations of passionate cooks. So whether you are an aspiring chef, a seasoned home cook, or a curious food lover, dive into the pages of a recipe book, and embark on a flavourful adventure that transcends time and space.

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Saffron and Pearls by Doreen Hassan is a food memoir doubles up as a recipe book, that captures the vibrant soul of Hyderabadi cuisine in addition to some beautiful food photography. This is a collection also documents Doreen’s own journey from not knowing how to cook to being ‘the host with the most’

and also captures the vibrant soul of Hyderabadi cuisine in addition to some beautiful food photography.

For the Hassan family, Hyderabad is not just where their roots lie. It is also the city that informs the way they lead their lives. They are known and loved for their legendary hospitality. For over four decades, Doreen and Peter Hassan have preserved a way of life, a culture and a cuisine with great affection and pride.

There is little doubt that everyone who buys this book will add to their culinary expertise. In addition to some mouth watering food photography.

Like generations before them, the Hassan’s continue to honour Hyderabadi traditions in their cosmopolitan home in Delhi.

Central to this is the fact that Doreen Hassan has, over the decades, archived priceless family recipes from both her husband’s storied Hyderabadi family and her own traditional Goan one. Hyderabadi cuisine at its best.

The result is an astonishingly rich record of culinary history. This speaks of a city that absorbed influences from across the world and made them its own. It is this treasure of recipes that forms the heart of this book. This is not a collection of Hyderabadi recipes that stops at the biryani, kababs or saalan’s.

An invitation to dine at the Hassans’ involves not just the finest wines and a spread of food that would make any connoisseur happy.

One comes back from their home with a full stomach, an engaged, recharged mind and new perspectives. Above all, first-time visitors to the Hassans’ become friends for life with Peter, Doreen and the rest of the family.

In conclusion, Saffron and Pearls is a personal story – a tribute to the city that the Hassan’s call home.

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The Karwar Palate is a recipe book that captures the vibrant soul of Karwar Cuisine in addition to some beautiful Food Photography.

Author Sudha Kamat shares her culinary journey along with a treasure trove of her familial recipes in her cookbook, The Karwar Palate.

The book consists of over a hundred recipes that will tantalise the taste buds of the chefs and readers alike. It explains in simple step by step over a 100 authentic Karwar Cuisine recipes.

The thought that I should record these recipes was first suggested by my children way back in 2006. Both are big time foodies and they can smell a failed dish from a mile away. That’s because they take after the typically Karwari Saraswat side of the family. They are known to be staunch followers of the philosophy ‘Live to Eat’.

So I began writing down recipes in 2006. But the effort never really took off until after Radhika’s marriage in 2015. She flew to San Francisco with her husband, who is also a foodie. Answering her questions over the phone, I realised that it did make sense to write down whatever I had mastered over decades.

I finally decided that it was not such a bad idea after all. I dug out my old recipe notes to make a compilation.

Some traditional Karwari foods and other styles that I have perfected over the years. This has helped me pass off as a good cook with family and friends. To introduce as much precision as possible, I cooked each dish again and again, recording each step methodically.

I realised how in mundane matters – such as everyday cooking – there is a wealth of detail, seemingly obvious and simple, but in fact so elusive and complex. I hope the Food Photography inspires you as well.

Small things make all the difference! I hope I have captured some of these nuances for all of you who yearn to become good hosts and homemakers.

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Party Like A Star by Shilarna Vaze has recipes and hacks from Bollywood’s Favourite Chef, in addition to some brilliant food photography. Shilarna Vaze, who is the founder of Gaia Gourmet, will turn you into the perfect host with her scrumptious recipes and some secret tips to getting every detail just right.

The brief while shooting this book was to keep it glamourous. My challenge was to enhance the depth of the rich flavours that Shilana’s food entails. I endeavoured to capture the oomph of the food with my photography, not just in the flavour but in the presentation and creativity as well.

In an era when a ‘do’ at home is often a BYOB affair with food ordered in. For instance, recipes are shared on YouTube and Instagram. Cookery shows are available round-the-clock on streaming channels, a shelf of cook books is fast becoming an endangered heirloom.

The recipes are arranged according to the type of party. From brunches and high tea to baby showers, the chef has collated a fabulous array of recipes that are easy to read.

The all-important checklists are stashed at the end. These deal with everything from what should be served at the bar, and what should make it to the prep lists. Thrown into the mix are also essential tips for your décor, service and menu planning.

People’s perception is typically dominated by what the eyes see. As a food photographer it is essential that one brings an emotion or flavour through the images. Texture as well plays an important part in determining that. This book has varied occasions like high tea, weddings, barbecues and brand events. In conclusion, it made it really fun to shoot and it produced an eclectic bank of images.

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The Big Book Of Treats by Pooja Dhingra is the ultimate home baker’s cookbook, from Mumbai’s very own ‘macaron lady’.

Cupcake addict, Macaron lover and Baker. She is founder and owner of Mumbai’s most famous French-style pâtisserie, Le15.

Her passion for baking led Pooja to Le Cordon Bleu in Paris.  She opened Le15 Pâtisserie on her return to Bombay.  In addition to being one if India’s top professional bakers, Pooja heads one of India’s finest pâtisserie’s as well.

Moreover, mouth- watering food photography of the recipes fill this lavishly produced dessert book. The recipes include her delicately-flavoured macarons which she’s best known for.

Firstly, the book starts with a Baking 101 guide. It takes readers through commonly used ingredients, essential equipment and techniques and tips. For instance, some are really useful, like the distinction between baking soda and powder and the handy conversion table.

As a home baker, she makes hearty, relatively easy desserts. Above all, these are done with kitchen staples that can be found at any corner shop. The Big Book of Treats is Pooja’s gift to Indian home bakers. A lot of recipes have international products, which are tough to find and measurements which can be confusing.

Moreover, this book helps the reader to avoid all that. Written with a professional’s eye and a home chef ’s ability to improvise. In addition, it teaches you how to make everything from cookies and cupcakes to brownies and birthday cakes.

In conclusion, recipes are accessible, engaging and undeniably delicious. The book promises to bring all sorts of baked goodies, even macarons, into your own kitchen.

The Big Book of Treats, won second place at the Gourmand World Cookbook Award.

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TYGR is a modern Thai bar and grill is helmed by Zorawar Kalra and Dildeep Kalra of Massive Restaurants Pvt. Ltd. It brings the same sense of wholesomeness in their food, but in a lounge-like environment and setting.

With the kitchen run by Chef Sahil Singh, the highlight of the menu is the Thai food, although they have a separate section for American cuisine as well.

The bar at TYGR has been curated by mixologists Dino Koletsas and Barnaby Ingram who have been associated with Artesian, at London’s Langham Hotel. The cocktails are very in sync with the food menu, and you can find a little Thai element in each drink.

Dim orange and yellow lights with upbeat music, the restaurant is designed in a sleek and modern way. It also has splashes of tropical imagery like palm leaves and tiger stripes to elevate the look.

Shooting for Zorawar Kalra’s restaurants is always a pleasure. The cuisine and drinks are unique and have an element of fun to them. The place has high energy, interiors are expectedly classy. The ingredients speaks of freshness, coupled with Spot-on taste as well as presentation

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The Park Hotel Mumbai commissioned this shoot for their new bar called The Walt.

The Walt is a dramatic whisky bar with a cosy alfresco patio. The menu has an interesting array of blends and signature cocktails, complimented by flavours from around the world.

Mr Walter Garcia provided the inspiration for the concept of this bar. He was a captain of a ship who lived in nearby Bandra and a lover of malted grain, hence the whisky offerings.

He was a musician and lover of things who travelled the world collecting memories and tastes. The Walt is his special place reflecting his favourite flavours, drinks and music.

This shoot was great fun as it provided a vast array of cuisine. Above all, Walt offers cuisine from all around the world. The menus have an interesting array of blends and signature cocktails, complimented by flavours from around the world. However, the challenge for me, was providing a common thread to all the images .

I experimented a lot with this project with different techniques, especially for the cocktails and was very pleased with the results.

In conclusion, I tried to incorporate the opulently designed bar, with metallic structures hanging from the ceiling as well.

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Trèsind is the multi-award winning & critically acclaimed Indian Fine Dining flagship of Passion F&B Dubai. It is the birthplace of ‘innovative Indian cuisine’. Together with offering guests a progressive Indian fine-dining experience.

Trèsind is one of the rare restaurants that dares to experiment with progressive Indian cuisine. The word Trèsind itself means Very Indian and this aspect is overwhelming in terms of taste.

Since its introduction to diners in 2014, Trèsind has been considered amongst the leading restaurants of the world. Originating in Dubai, this highly rated restaurant combines staple Indian cuisine with molecular gastronomy, to create a fiesta of spectacular taste, presentation and flavours.

It paved the path towards fostering the legacy of Indian food and is a flag bearer of contemporary Indian food. Trèsind showcases the robustness of Indian cuisine. The ambience, the decor and colours are very charming and tasteful.

The dynamic young team of chefs under the guidance of the group’s award-winning, Corporate Chef Himanshu Saini, have skilfully crafted a new culinary experience that engages all the senses. The revival of the unique concept of gueridon service, has been inspired by and credited to Trèsind.

The menu at Trèsind showcases traditional dishes from the sub-continent presented with a modernistic approach. Furthermore, it embraces various regional Indian culinary influences that have woven its way into the cuisine

Trèsind’s menu, above all, is sophisticated, imaginative and highly visual. As a result, the dining experience is engaging and unique culinary journey.

Trèsind is present in Dubai, Kuwait and recently opened one in Mumbai, India. Above all, it challenges all your senses and shows you the depth of progressive Indian cuisine. In particular, taking very simple dishes and turning them into masterpieces is an art Trèsind has mastered.

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Mizu Izakaya is a modern Japanese Izakaya and is the brainchild of Vedant Malik and Chef Lakhan Jethani. Both of whom,  share a common passion for good food and experiences. It takes inspiration from the izakaya’s in the by-lanes of Shinjuku.  They are known for its drinking culture at tiny bars that only serve yakitori’s and gyozas with your drinks.

The food philosophy of Mizu serves up Japanese food prepared using Japanese technique. Subsequently, they incorporate a strangely satisfying layer of familiar Indian flavours as well. It’s the most unassuming Japanese restaurant-cum-bar. Rather, Mumbai’s first Izakaya as they say.

Shooting Mizu was a food photographers dream. In this case, I ended up using  a lot of black acrylic for the shoot. This enhanced the luxurious positioning which is what the clients wanted.

One of the highlights of Mizu is an extensive Yakitori menu with a slight Indian twist to the recipes.The desert section was definitely a highlight for me to shoot as Chef Nikhil Menon produced some aesthetically beautiful deserts. Furthermore, the heart of Mizu Izakaya lies in its diverse and tantalising menu, is fresh, locally sourced ingredients. Thus, maintainimng the authenticity of each dish. From sashimi to sushi, tempura to teppanyaki, and ramen to robatayaki, the menu caters to every palate and craving. Vegetarian options are plentiful, ensuring that everyone can relish the delightful flavours.

In conclusion, Mizu is a place for you to relax, unwind and indulge, and don’t let anything come in the way of that. Mizu Izakaya in Bandra is a must-visit destination for Japanese cuisine enthusiasts and anyone looking to embark on a culinary adventure. With its delightful ambiance, authentic dishes, and warm hospitality, Mizu Izakaya offers an unforgettable experience that will leave you yearning to return and explore more of the diverse and enchanting flavors of Japan. So, step into this hidden oasis of Japanese gastronomy and prepare to be amazed by the delectable delights that await you.

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