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India�S Most Legendary Restaurants

Ruth Dsouza Prabhu . Aleph Book Company . English

Seven Indian eateries found a place on influential online food encyclopaedia <i>Taste Atlas�s</i> elite list of 150 legendary restaurants of the twenty-first century: Paragon in Kozhikode, Tunday Kababi in Lucknow, Peter Cat in Kolkata, Amrik Sukhdev Dhaba in Murthal, Mavalli Tiffin Rooms (MTR) in Bengaluru, Karim�s in New Delhi, and Ram Ashraya in Mumbai. In this book, five writers trace the humble origins of these immensely popular eateries and describe their many savoured offerings, including Paragon�s delicately spiced biryani, Tunday Kababi�s succulent galawat ke kabab, Peter Cat�s elaborate chelo kabab, Amrik Sukhdev Dhaba�s wholesome makkhan-topped parathas, MTR�s invigorating filter coffee, Karim�s rare firdausi qorma, and Ram Ashraya�s indulgent pineapple sheera. Each essay unravels decades of culinary evolution and the influence India�s ever-changing culture, politics, and geography have on the �business� of feeding people. <br><br> Interweaving memories, interviews, and more than thirty mouth-watering food recommendations, this is an entertaining chronicle of how these iconic restaurants and their fabled creations came to be.

Categories: Travel/Food, Lodging & Transportation

About the Author

<b>Ruth Dsouza Prabhu</b> is an independent journalist based in Bengaluru, India, with over two decades of experience across media platforms. She has been published in leading international and Indian publications such as the <i>New York Times, Al Jazeera, The National, Whetstone SA, Fodor�s Travel, Nikkei Asia, Good Beer Hunting, Mint Lounge, Cond� Nast Traveller, Architectural Digest, Travel + Leisure, Nat Geo Traveller, The Federal, Goya Journal, Paper Planes, Reader�s Digest, Lifestyle Asia, The Hindu</i>, and <i>Firstpost</i>. She has interviewed several celebrated chefs like Marco Pierre White, Garima Arora, and the MasterChef Australia trio�Gary Mehigan, Matt Preston, and George Calombaris. She has been on the jury panels for the Epicurean Guild Awards, Cond� Nast Restaurant Awards, BW Hotelier Awards, and The Week Restaurant Awards.

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