Based on India's first T.V Food show Daawat showcases the fabulous culinary heritage of India.

Daawat presents an exciting range of recipes contributed by accomplished master chefs and promising talents drawn from the four corners of India's vast and varied land. Memorable meals, perennial favorites, exotic dishes and interesting experiments-these recipes will lead the reader on a discovery of India with its many-splendored gastronomic riches.

A natural sequel to the bestseller Prashad: Cooking with Indian Masters, Kalra's Daawat promises yet another wonderful encounter with Indian cooking.

This book is a celebration of what is best in Indian cooking, and aims to introduce the foods of India through the culinary genius of some of the finest chefs in the country.

It is no secret that Indian cuisine is "in" and the time ripe to introduce the "Grand Ol'Men and the "Whiz Kids" of the Indian Kitchen. Chefs who are inventing and daring ready to try out any thing new and different. Jiggs Kalra presents wonderful collection of recipes-old and new- from the wonderful repertoires of these master chefs.






In all civilizations, food that arouses great interest and creates excitement is the one with aphrodisiac properties. India has a legendary reputation as a storehouse of aphrodisiac foods. Kama Bhog presents a sensuous gastronomic symphony that will enable epicureans to embark on an aphrodisiacal odyssey.

What makes the Indian repertoire unique is hat the Indian recipes are firmly grounded on indigenous therapeutics –both Ayurvedic and Unani. The Indian culinary philosophy lays great emphasis on guna and tahseer –inherent properties of different ingredients that affect not only the physical system but also influence our emotional state. Food is much more than nutrition for the body. It is also a subtle mood manipulator. Such delicacies are guaranteed to titillate the most jaded palate.

There are foods, the authors maintain, which are not for the aged and the infirm, but are fare that can help a healthy person maintain vim and vigour at the optimum level. It is not surprising that Indian Royalty patronized teams of vaidya /hakeem and maharaj / rikaabdaar to develop these foods. Jigs Kalra’s own work is continuing this tradition, and in this work, he strives to harmoniously blend different culinary streams from Lucknow, Delhi, Benaras, Jaipur, Udaipur and Hyderabad.

In all civilizations, food that arouses great interest and creates excitement is the one with aphrodisiac properties. India has a legendary reputation as a storehouse of aphrodisiac foods. Kama Bhog presents a sensuous gastronomic symphony that will enable epicureans to embark on an aphrodisiacal odyssey.

What makes the Indian repertoire unique is hat the Indian recipes are firmly grounded on indigenous therapeutics –both Ayurvedic and Unani. The Indian culinary philosophy lays great emphasis on guna and tahseer –inherent properties of different ingredients that affect not only the physical system but also influence our emotional state. Food is much more than nutrition for the body. It is also a subtle mood manipulator. Such delicacies are guaranteed to titillate the most jaded palate.

There are foods, the authors maintain, which are not for the aged and the infirm, but are fare that can help a healthy person maintain vim and vigour at the optimum level. It is not surprising that Indian Royalty patronized teams of vaidya /hakeem and maharaj / rikaabdaar to develop these foods. Jigs Kalra’s own work is continuing this tradition, and in this work, he strives to harmoniously blend different culinary streams from Lucknow, Delhi, Benaras, Jaipur, Udaipur and Hyderabad.




No Punjabi has ever treated the two square meals as a daily chore. His ancestors considered eating a sacred ritual. The emphasis has traditionally been on robust food, grains and vegetables in their basic for, prepared with the simplest of ingredients and basic techniques. The food continues to be robust with a premium on quality and purity. This is what the undivided Punjab took pride in.

Punjab- this side of the border or that-is situated at the crossroads of the Silk Route. This allowed the Punjabis-Sikh, Hindu and Muslim-to imbibe diverse culinary influences. They tasted the best of the rest before anyone else on the sub-continent. The proximity with Persia, Afghanistan and Central Asia also gave them a taste for fresh and dried fruits and exotic nuts.

The Partition brought an unprecedented influx of Punjabi refugees-and introduced the rest of the nation to Punjabi food, perhaps not always in its pristine form. As soon as those displaced found their feet, the restauratization of the nation began. They spread all over the country, carrying with them their preferences in food and cooking techniques.

The modern Punjabi is an intrepid traveler and an adventurous entrepreneur. In the course of his globetrotting, he has acquired the taste for the exotic. The contemporary Punjabi repast aspires to be subtle and sophisticated. With the world shrinking and everyone’s appetite for new culinary experiences growing, the Punjabi genius for creative cooking is at the forefront of a grand revival of Indian cuisine.

This book is the first of a series of books that will showcase classic cooking from different regions of the country.