Kitch Pull of Pulses Full of Beans (Book)


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  • We at believe in bringing traditions alive. As we continue to focus on artisans and our self-help women group who work tirelessly to ensure the natural cookware you have picked are of good quality and are ready to use. We believe that cookware is inseparable from food cooked in it.
  • While legumes, pulses and lentils are used in many parts of the world – North Africa, southern Europe, West Asia, China and the countries of Latin America – it is in the Indian sub-continent that they are cooked not just on a wide scale but also with unmatched culinary skills and imagination.
  • The daal is a staple food of this region, consumed by all economic brackets at all times of the year. This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions.
  • The recipes in the book – that include not only daal curries but also daal-based snacks, savouries and sweets – cover most regions and communities of India.
  • It also includes several international lentil recipes. A deep knowledge of world cuisine and fine understanding of flavours have immensely helped in raising the bar of one of the simplest fares of the world.
  • Cook your favorite cuisines in Natural cookware and you will love bringing the traditions alive.
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Sinfully delightful, the rangeen pulao (coloured rice and lentils) from the royal Mughal kitchens, Emperor Akbar’s favourite khasa tilaai, exotic hill flavours of Uttaranchal, the Arabic lentil shorba with cumin, and several lentil delicacies from Lucknow and Benares, Bihar and Rajasthan, Odisha and the North-east, Karnataka, Maharashtra, Bengal and Tamil Nadu catch our imagination. And finally, the yogic shyama sundra, a yogic lentil soup served at an ashram in Rishikesh.



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