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People in India are residing in the various regions as per the federal systems and not only in respect of their languages, the people from the different regions also having different tastes and different recipes to serve to the world. As the book is talking about the Bangala recipes, the contents in this book are specifically divided in both the vegetarian and non- vegetarian recipes being most beautiful and lovable collection of, in all 150 recipes from Bangala people. Besides the recipes with the ingredients and the cooking procedures, the book is also containing the photographs which are really valuable to attract the choices of the people whom it is to be served.
The recipes are much easy for the preparation and also offering great experience for the new time house chef. Moreover, notably the recipes offered in this book are most from The Bangala, a boutique luxury hotel in the heart of the Chettinad and a favourite culinary destination for chefs and gourmands from across the world. In the number of amazing preparations, this book is covering the Chettinad Mutton Fry, Chettinad Chicken Pepper Masala and Quail 65 Crab Rasam, and other vegetable recipes too. The book notably, authored by the four well- known authors, namely, Sumeet Nair, Meenakshi Meyyappan, Jill Donenfeld and Rohit Chawla.
Buy this Book: The Bangala Table: Flavors and Recipes from Chettinad