Ajit Kumar Mahendra

Cook with Annapurna Desai Ajit Kumar Mahendra

The book contains both vegetarian and non-vegetarian recipes. What sets them apart is the authenticity. They are direct from the original source. The Gujarati recipes like Gol Kayari and Undhiya are made in Gujarati (Desai) households. The South Indian recipes have typical Karnataka flavour. Some Hyderabadi dishes are unique like the jahangiri kebab which was obtained from a Muslim cook engaged by the family. Other Hyderabadi recipes are based on dishes made in Muslim households. This is due to the fact that Annapurna Desai was born and grew up in Hyderabad and with strong social links to Muslim families. She married into a Gujarati family from Bombay and settled in Bangalore.