Indian Spa Cuisine
Manjit Singh Gill
With more than 50 recipes to follow, the book also teaches you healthier cooking methods such as ste
Hardback | 8" x 8" | 96 pp
ISBN 9788174360830
Rs.295.00
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Add to Cart Add to Wish ListAbout this book
If you thought 'low fat' means vegetarian or plain and boring, think again. A low fat diet can be delicious–as this book proves. With recipes like shredded chicken with bean sprouts, pomfret wrapped in papad, and stir-fried figs, Indian Spa Cuisine is a gourmet's delight.
In essence, eating low fat means making a deliberate, careful choice and a combination of foods which provide all the vital nutrients. The author aims to achieve this balance. Many ingredients in the recipes provided have been substituted for a healthier alternative.
The various sections in the book–Soups, Salads and Beverages, Chicken, Fish, Vegetarian, Accompaniments and Desserts–will enable you to plan and vary our meals according to your personal taste.
With more than 50 recipes to follow, the book also teaches you healthier cooking methods such as steaming, braising, stir-frying and grilling.
In essence, eating low fat means making a deliberate, careful choice and a combination of foods which provide all the vital nutrients. The author aims to achieve this balance. Many ingredients in the recipes provided have been substituted for a healthier alternative.
The various sections in the book–Soups, Salads and Beverages, Chicken, Fish, Vegetarian, Accompaniments and Desserts–will enable you to plan and vary our meals according to your personal taste.
With more than 50 recipes to follow, the book also teaches you healthier cooking methods such as steaming, braising, stir-frying and grilling.
About the author
After graduating from the Institute of Hotel Management, New Delhi, in 1974, Manjit Singh Gill joined the Oberoi School of Hotel Management as a food production trainee. He joined ITC Maurya Sheraton in 1977 and took over as the Executive Chef in 1981. He has a vast fan following especially through the ITC-Welcomegroup restaurants–Bukhara, Dum Pukht and Dakshin. Author of Eating Wisely & Well, published by Penguin India, he has participated in numerous television shows, published articles, and conducted workshops all over the world.
A passion for cooking and grooming upcoming chefs has prompted him to introduce an award dedicated to his mother–the Mrs Dalip Kaur Gill Memorial Trophy–for outstanding performance in food production.
At present, as Corporate Executive Chef Gill leads the culinary team at ITC Hotels Ltd. He is also involved in the study and development of food and beverages.
A passion for cooking and grooming upcoming chefs has prompted him to introduce an award dedicated to his mother–the Mrs Dalip Kaur Gill Memorial Trophy–for outstanding performance in food production.
At present, as Corporate Executive Chef Gill leads the culinary team at ITC Hotels Ltd. He is also involved in the study and development of food and beverages.
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