Jaico launches ‘Made in India’ cook book of Kunal Vijayakar’s recipes

Food devotee and crazy bone Kunal Vijayakar debuts with Made in India cook book, powered by Jaico Publishing House. A casual evening about food, fun and taste hosted by Cyrus Broacha and in the presence of guest of honors Boman Irani, Bharat Dhabolkar, AP Parigi and Rashmi Uday Singh, according to a media statement.

Made in India_Cover design

The pioneers of English paperback publishing, Jaico Publishing House will be launching the first cook book of Film actor, comedian, TV host of the famous Times Now Foodie Show, Kunal Vijayakar’s 60 mouth-watering recipes from desi kitchens and bylanes – Made in India at Trident, Nariman Point on Tuesday, February 10, 2015. Amassing a wide platter of dishes, the book will be launched in the presence of Cyrus Broacha, TV anchor, comedian, columnist and author, Boman Irani, Indian film and theatre actor, Bharat Dhabolkar, actor and director, AP Parigi, Group CEO at Network 18 Media and the famous food critic Rashmi Uday Singh.

This book is a buffet, an eclectic spread of some iconic, some forgotten and some beloved food that India has to offer. The recipes are often simple and tweaked to suit today’s fast-paced life, though some need the effort, perseverance and love that good food demands. In his inimitable style as a food writer of many years, the author has jotted down his thoughts, including some nuggets of information and his mouthwatering experiences alongside his recipes. The dishes in the book are also beautifully photographed, including pictures of some of the author’s favorite food moments. On his journey across the country, Kunal discovered some delectable and unexplored food joints and kitchens that led him to catch the culinary bug.

Vijayakar said: “I should have only myself to thank, because the amount of time, stamina and stress it has taken me to put together this small compendium of recipes is shameful. I am not saying this is a great literary work, but I have literally had to slog to select and deliver these recipes.” As rightly said, ‘Keep Calm and Eat On’.

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