World's Best Easy Recipe Book

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MotiMahal CookBookThe word Indian cuisines kept on evolving and taking a better shape until finally residing into the books of Moti Mahal’s Cookbook on the butter chicken trail which was also awarded the Gourmand World Cookbook Award for the Best Easy Recipe Book.

Shri Kundan Lal Gujral, the founder of Moti Mahal chain of restaurants, not only created the Tandoori chicken; he gave the Indian culinary an unmatched and unblemished platform after the invention of butter chicken (makhani gravy) by him.

Butter chicken not only is the mother of North Indian gravies, it is also one of India’s marks on the map of World Culinary. The succulent transformation of Tandoori chicken, now known as famous butter chicken (murgh makhani) is also the main star of Moti Mahal’s wide gamut of impeccable delicacies. The saga of Indian delicacies was followed by Chicken Tikka. Monish Gujral, MD Moti Mohal chain of restaurants has recently summoned all the easy recipes to the best Indian Cuisines in his book called “The Moti Mahal Cookbook on the Butter Chicken Trail.” These recipes along with an assortment of popular and the latest dishes introduced in the restaurant as well as a wide range of vegetarian delights have been scrutinized and chosen by Monish Gujral, Kundan lal’s grandson, to be included in his award winning book. With a special focus on kebab recipes, be they of chicken, mutton, seafood, cottage cheese or vegetables, this book has it all. It is sure to bring the Moti Mahal magic at home. Recipes include: Murgh makhani (Butter chicken for the strong hearted) Kesari dum murg (Slow-cooked saffron chicken) Pasanda kabab (Lamb escalope) Chatpatté pudina chaamp (Tangy lamb chops) Malai paneer tikka masala (Cottage cheese kabab in a rich tomato gravy) Khatta meetha paneer shahi tikka (Sweet and sour cottage cheese kabab) Pindi chana (Rawalpindi chickpeas) Dhania pomfret tandoori (Coriander-flavoured tandoori pomfret) Garlic prawns Tandoori trout Tandoori bharwan khumb (Stuffed tandoori mushrooms) Khatta meetha baingan (Sweet and sour aubergine) Palak makai malai (Spinach and corn in a creamy gravy) Kathal Punjabi pulao (Jackfruit pulao) Badaam halwa (Sweet almond dessert)

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. admin

    June 8, 2010 at 7:50 pm

    Monish Gujral was awarded for the Best Easy Recipe Book of the World by Gourmand Book PARIS ON 11TH FEB 2010

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