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The Bangala Table: Flavors and Recipes from Chettinad Hardcover – Unabridged, 25 Aug 2014

3.8 out of 5 stars 16 customer reviews

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Description for The Bangala Table: Flavors and Recipes from Chettinad

Review

Having spent several of my formative years in South India, I do have a fair understanding of Chettinad cuisine but nothing prepared me for the feast of the senses that awaited us. Every meal was like discovering another layer of this amazing cuisine and culture… As a fellow Indian, I feel very proud to be associated with The Bangala and this book, which captures the spirit of this ancient land and its ethnic gastronomy perfectly. A big thank you to The Bangala team for doing what they are doing and sharing it so generously with the world at large.

--Alfred Prasad Michelin-Starred Director of Cuisine and Executive Chef, Tamarind Collection, London

The Bangala Table, An Iconic Tome

Rating - 5 stars

The Bangala Table is a book you will buy because you love your food, a book you will strive to acquire because you like books, a book you will feel pleasure when seeing it rest on your bookshelf because you now own a small, but significant slice of the chronicles of Indian culinary history.

--Sid Khullar Editor in Chief, ChefAtLarge.in

As a cook it was a joy for me to be able to watch and learn the secrets of some of the distinctive masalas: black pepper chicken, tamarind crab curry, king prawns flavored with spring onions…and so much more from the local chefs and cooks. When I try to reproduce these memorable dishes at home the flavors remind me of my delicious interlude at The Bangala - so I long to return to taste the authentic flavors of Chettinad.

--Darina Allen Balllymaloe Cookery School, Ireland

The Bangala Table, An Iconic Tome

Rating - 5 stars

The Bangala Table is a book you will buy because you love your food, a book you will strive to acquire because you like books, a book you will feel pleasure when seeing it rest on your bookshelf because you now own a small, but significant slice of the chronicles of Indian culinary history.

--SID KHULLAR Editor in Chief, ChefAtLarge.in

As a cook it was a joy for me to be able to watch and learn the secrets of some of the distinctive masalas: black pepper chicken, tamarind crab curry, king prawns flavored with spring onions…and so much more from the local chefs and cooks. When I try to reproduce these memorable dishes at home the flavors remind me of my delicious interlude at The Bangala - so I long to return to taste the authentic flavors of Chettinad.

--DARINA ALLEN Balllymaloe Cookery School, Ireland

About the Author

Sumeet Nair

Sumeet Nair, an Economics graduate from Stanford University, has worked in the fashion industry for 20 years. Living on a small farm with his wife and two children, growing organic produce and providing a home to rescued animals, he is an ardent supporter and proponent of artisanal food methods and the preservation of diverse culinary traditions. He has recorded and adapted each of the 150 recipes in this book to fit the needs of the modern-day home cook. A passionate experimental home cook who sources ingredients obsessively and cooks everything from scratch, from traditional hand-ground masalas to rolling out his own fresh pasta, he is a self-taught gourmand.

Meenakshi Meyyappan

Meenakshi Meyyappan was born in Bangalore but moved with her family when very young to Colombo in colonial Ceylon. With the outbreak of World War II, she returned to India and continued her education in Bangalore and in Yercaud, going on to graduate from Queen Mary's College, Madras. The daughter of a hospitable family, whose table was renowned for its superb Chettinad fare, Meenakshi married into the MSMM family, which was equally renowned for its food. She then lived between Madras, Karaikudi and Malaysia. When The MSMM family opened The Bangala as Chettinad's first 'heritage hotel', it gave her the natural opportunity to hone and showcase her flair for hospitality and to present and serve the most fabulous food in Chettinad.

Jill Donenfeld

Jill Donenfeld has been cooking and travelling professionally since 2000. She is the founder of The Dish's Dish, a weekly home chef service, which operates in New York and Los Angeles, as well as the author of two other cookbooks, Mankafy Sakafo: Delicious Meals from Madagascar and Party Like a Culinista. Jill sees cups full and doors open. She approaches life with a smile and wholehearted laughter. After visiting The Bangala for the first time in January 2011, Jill immediately began planning her return. Her ideal meal at the hotel starts with the Cucumber and Pineapple Salad and follows with Kuzhi Paniyaram, Tomato Chutney, Vegetable Biryani, Pomegranate Thayir Pachadi, Pineapple Curry, Parotta and Chettinad Palakara Podi.

Rohit Chawla

Recognized as a leading contemporary photographer, Rohit spent close to two decades in advertising at JWT before eventually starting his own design and film production company. His solo exhibitions include Wanderlust, Tribute to Raja Ravi Verma, Klimt-The Sequel, Free da! - The Homage, Fine art of Food and the most recent, Wearable Art Collection, which opened at the Volte Gallery in Mumbai. Besides garnering considerable critical acclaim, his photographs are a part of major private collections and museums across the world, Rohit lives between Delhi and Goa with his wife Saloni and his two wonderful dogs, Jaan and Jiya.

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Product details

  • Hardcover: 296 pages
  • Publisher: Sumeet Nair and Meenakshi Meyyappan; First edition (25 August 2014)
  • Language: English
  • ISBN-10: 9351567079
  • ISBN-13: 978-9351567073
  • Package Dimensions: 26 x 22.4 x 3.6 cm
  • Average Customer Review: 3.8 out of 5 stars 16 customer reviews
  • Amazon Bestsellers Rank: #22,798 in Books (See Top 100 in Books)
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Customer reviews

3.8 out of 5 stars
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