Inspired by his mother’s delicacies, Prasanjeet Kumar, a London-educated lawyer and the only son of Dr Arun Kumar and Ms Sonali Kumar, both J&K cadre IAS officers, has put out his recipe book ‘Home Style Indian Cooking In a Jiffy’ on Amazon, the world’s largest online bookstore– free for five days.
The book explores the contours of what sets Indian “Home Style” food so apart from restaurant food.
To learn more of his “story” and to let people appreciate what this IAS mother-lawyer son duo have been up to, Prasenjeet has arranged with Amazon to let the e-Book or Kindle edition of this book go absolutely free for all his friends worldwide for five days from 25 December 2013 to 29 December 2013. The book can be visited at, http://www.amazon.com/dp/
Dwelling on the sailent features of the book, Prasanjeet told KNS that it is his second book of the series “How to Cook everything in a Jiffy” that along with his rather popular website www.cookinginajiffy.com catalogues and honours the recipes of his mother Sonali Kumar, a top ranking bureaucrat in Jammu and Kashmir.
Seen as a touching gesture to his mother, the book explores the contours of what sets Indian “Home Style” food so apart from restaurant food.
“With a compilation of over 100 delectable Indian dishes, many of which you can’t get in any Indian restaurant for love or for money”, Prasanjeet says, adding that this could be unlike any other Indian cook book one may have come across.
“What this book quite uniquely focuses on is what Indians eat every day in their homes. It then in an easy step-by-step manner makes this mysterious, never disclosed, “Home Style” Indian cooking accessible to anyone with a rudimentary knowledge of cooking and a stomach for adventure”, he elaborates.
The Book, in a semi-autobiographical style, starts with the author’s quest for Indian food in London, wondering in the process as to why his European friends don’t have such a “strange” debate between “Home Style” and “Restaurant” food. He then learns that in Europe, you usually look up to the versions created in restaurants and by Michelin Star chefs of say “Roast Turkey” and try to replicate it at home.
“In India, you almost look down upon the versions of say, “yellow dal” peddled by restaurants and very condescendingly declare your own “Home Style” versions to be less oily or more tasteful and decidedly superior in any case”, Prasanjeet says.
Digging a little deeper, he realizes that the whole style of restaurant cooking in India is diametrically opposed to what is practised in Indian homes with respect to the same dish.
The book presupposes a basic knowledge of cooking procedures. So if you are a complete newbie, the author strongly advises that you start with his first book in the JIFFY series viz. “How To Cook In A Jiffy: Even If You Have Never Boiled An Egg Before.”
Prasanjeet says: “Any one owning a Kindle device would know how to access this e-Book. Otherwise, you can download Kindle Apps for FREE from Amazon and read it on your PC, iPad, iPhone, Blackberry, smart phone, tablet or any other compatible device that you own. Here is the link: http://www.amazon.com/gp/
The author doesn’t think Amazon would let him offer such a Christmas/ New Year GIFT again, any time soon.
“So I thought I should let you know too about this rather generous offer”, he added.
In return, the author has just a request to make, which in his own words is: “if you do download and read this book, would you please give me some feedback and leave a review on Amazon, if you are happy?” The author recommends this book for Indians pining for a taste of their home food anywhere in the world, including India.
“You are an Indian, reasonably adept in your own regional cuisine, for example, South Indian cuisine, but want to learn about the “Home Style” culinary traditions of the Eastern and Northern India as well”, he maintains. However, he adds quickly: “You are NOT an Indian but you love Indian cuisine and have wondered if there could be a simpler way to cook your preferred dishes. You wish someone could guide you through the confounding maze of spices that Indians use, and help you tame down the oil and Chilli levels of many of their dishes”.
In all, this book teaches you to cook some 10 Rice and Bread dishes; 10 Dals (lentils); 15 veggies; 12 Non-vegetarian dishes; 17 snacks and accompaniments; 12 desserts, and 11 drinks!
In between, the author shares tips on how to set up your basic “Indian” kitchen; what spices to keep in your larder; what other strange things you may like to look out for while handling Indian cuisine and finally how using the tools of sequencing and parallel processing you can put together a four course Indian meal in less than 30 minutes (literally in a jiffy!).