Best Foreign Recipe Cookbook in the World- On the Kebab Trail

On the Kebab Trail by Monish Gujral has won the Gourmand “Best Foreign Recipe Cookbook in the World” on 20th May 2014 in China, presented by Mr Eduard Cointreau chairman Gourmand awards and Paris cook book fair. The book has won the Best Foreign Cuisine Book in India, Gourmand Awards 2014 complies Gujral’s journey, a kebab trail exploring different parts of the world in hunt for these exotic kebabs.

On the Kebab Trail was pre-launched at the Paris Cookbook Fair. On the Kebab Trail, is ‘the story of a man who set out on a culinary adventure and changed the face of Indian cooking. The book has Turkish clay-pot kebabs, Kashmiri Tabak Mas and Arabian hamburgers. And here are the definitive recipes of all the classic Indian kebabs—kakori, pasanda, boti, gilafi and fish kebabs. The book also caters to vegetarians as well, including vegetarian kebabs, and recipes for chutneys and breads.
“I have successfully shattered the misconception that ‘good’ kebabs can only be mutton, chicken or seafood. Being a vegetarian, I can vouch for the fact that the book has some great options like Asparagus Kebabs, a contemporary recipe I demonstrated at a fusion cooking show in Germany, the Red Kidney Bean Kebab that is loved by children because of their fixation with rajma, Bottle Gourd Kebab which I like eating when I am in the mood for a light meal and Arbi Kebab which is one of my favourites. Then there is Corn Kebab which is my daughter Tanisha’s favourite, Rice and Corn Kebabs that is one of the easiest to make, Jackfruit Kebab which again is very popular at home, Lotus Stem Kebabs that has received rave reviews, and Sesame Potato Kebabs that is ordered often and a lot more,” he says.
Definitely a collector’s item, this book is a potpourri of delectable flavours making it the ultimate indulgence for all Kebab lovers.

Monish Gujral

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.

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