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Synopsis ”Pulaos and Biryanis — A Tribute to Indian Cuisine” is the third in the series of Katy Dalal’s specialised cookbooks. Her first book “Jamva Chaloji – Parsi Delicacies for all Occasions” was a bestseller and the first edition sold out in six months. Her second book “Delicious Encounters” offered continental and Indian dishes, party fare with innovative touches, and mouth-watering desserts. In this book, Katy Dalal presents classic ways of cooking exotic pulaos which she has evolved after much research into the cuisines of the great Moghuls, the Nawabs of Lucknow and Awadh and the Nizam of Hyderabad. For example, readers will be surprised to know that green chillies were never used in Moghul cooking. Apart from these, there are Katy’s original recipes for modern-day pulaos like the 3-coloured fiesta, Shalimar pulao and pepper splendour. She has included some recipes from every part of India — Kashmir, Rajasthan, Bengal, Gujarat, Maharashtra, Kerala and Tamilnadu. There are sections for chicken, mutton, fish, mincemeat and a very large section on novel vegetarian pulaos and biryanis. Special ways of serving have been explained with the use of dry fruits, fresh fruits and herbs. For lovers of cooking the book will take them on a spree of delight, and for lovers of eating the recipes will offer enduring pleasures of the palate.