We’ve got just the one:
FLAVOURS FROM THE KANGRA VALLEY: By Divya Sud Qureshi
This is one of the most beautifully designed cookbooks we have seen in recent times. The photographs by Israr Qureshi will make you want to pick the dishes off the pages. The content is luscious, too, filled with traditional vegetarian recipes from the Sud community, which calls the Kangra region home. Interestingly, Kangra cuisine does not employ much of onion, garlic and ginger. Its kitchen stars are curds and spices such as coriander, amchoor, chillies and cumin.
In the book, there are recipes for Gulabi Mahni (black lentil soup), Baree Pulao, Mandra (spiced vegetable and yoghurt curry), Patore (colocasia rolls) and much more. There is a section on typical Kangri desserts and achars, too.
More about the book and Kangra Cuisine here
For more mouth-watering Kangra food secrets and recipes check out these links:
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