"Sidhu has dipped into-- and helped preserve--a rich culinary tradition that extends back hundreds of years." -- Andrew F. Smith, Editor in Chief "The Oxford Encyclopedia of Food and Drink in America"
Arranged in a unique menu format, this cookbook takes the reader on a nostalgic culinary journey through Punjab. It features signature village recipes like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), as well as recipes from a Maharajah's table such as a stunning Roast Leg of Lamb and Royal Bread Pudding. A colourful historical vignette or family anecdote introduces each menu, bringing the culture and cuisine of Pubjab alive for readers.