Of anda halwa, taar gosht and more

"Being able to experience the love of a grandparent is one of the most special things I've had in my life. It's the only selfless love you'll ever experience. Food was my Ammi's love language and my family formed a special relationship with food because of her. My grandmother passed away in her 90s in 2019 and one of my biggest regrets is not releasing this book in her lifetime - because she deserved that. The recipes in this book are our family recipes that we still cook to this day. We've put in the most popular dishes and the ones that are most symbolic of Rampur. Rampur has influences from UP and Awadhi cuisine but at the same time, because Rampur was a princely state, there were a lot of people passing through, and there are Afghani and Persian influences in the food as well. The cuisine has taken a few things from a few places and it's become its own kind of unique offering. There's a big difference between Mughalai and Awadhi food and Rampuri food. Unlike with those cuisines, here the flavours, textures and richness is not really dependent on cream and fat. With this book I almost feel like I'm becoming the brand ambassador of Rampur! I think Ammi would be proud"- Pernia Qureshi, author, Ammi's Kitchen; Heirloom Recipes from Rampur talks to Manjula Narayan about everything from anda halwa, taar gosht and kathal kababs to outdoor cooking, what her family typically serves at formal dinners, the difference between khichdi and khichda, and her grandmother's busy dalan in Rampur.

Learn more about your ad choices. Visit megaphone.fm/adchoices