The Lucknow Cookbook

Good recipes.

Food means memories and this book has perfectly captured that essence. A beautiful, beautiful book on memories and food intertwined.

A really versatile compilation of Lucknawi recipes, from appetisers to desserts, with ample focus on iconic dishes. The authors have also included quite a few rare recipes that are even difficult to get in today’s Lucknow.

Very informative

Rather interesting preface and introduction. Easy to read. Recipes very simplified.

Pages between 40 and 81 missing

A very good cookbook . It has a treasure of recipes for all those who are fond of Lucknowi cuisine.

Took long to arrive but is worth the price. It is in paperback so it is a good idea is to cover it in plastic sheet for lasting long. The recipes are simply explained and cover a large gamut of cuisine.

This e book was an "impulse buy" I was wanting to buy a Sri Lankan cookbook but there were none that I liked so I settled on this and it was a pleasant revelation and a book of plenty

I want to confirm and verify that this book is an on-demand printed book (probably the large Ingram Content Group), meaning that the ordered date corresponds to the printed date in the back of the book. The photographs in the book are black and white. There is NO color food photography in the book. I ordered mine through "Shipped and Sold by Amazon." If you're looking for an everyday Lucknowi cookbook, this is it. It will be a great and wonderful addition to your cooking library. If, on the other hand, you're expecting Awadi in the style of Nawabi cuisine, you'll be disappointed. If you're looking for shahi/nawabi style of Awadh cooking, I personally recommend "Dastarkhwan-e Awadh" and "Flavours of Avadh." I have both of these books, and they're excellent. Ronald N. Tan @ "Tan Can Cook" Vacaville, California, USA

I have been cooking Indian food from Madhur Jaffrey's recipes, for going on 40 years. My Indian friends are kind enough to say I do it well. This book has some excellent recipes that everyone can do. Some recipes that professionally trained Indian cooks can follow despite the evident gaps in the technical narrative. And some recipes that depend on ingredients one may be able to obtain only by mail order. Most of us will also pass by on the other side of the ancestor worship at the beginning of the book. To concrete assessment of the recipes, our attempt at the kebabs was a complete flop, even though I on a hand mincer. The aubergines stuffed with hung yoghurt, on the other hand, was (my French wife proclaimed) "a chef d'oeuvre". Even with the latter, you need a reliable (probably mail-order) source of ground pomegranate seeds. So, for gifted amateurs and pros, this is a really sensible approach to Awadhi cooking.

Beautiful recipes but not enough flashy pictures!

Returned the book . One look at their Galouti Kabab recipe and I returned the book Checkout Ranveer Brar recipe for the same on net or youtube and just by looking at his masala you will know the difference.