Provenance · Volume VI
The Indian Canon
Three hundred and sixteen entries
Contents
Iopening
IIopening
III16
IV106
V193
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Indian · V The Canonical Dishes
Punjab & Kashmir
Fifteen entries
Dal Tadka — Tempered Lentil Finish Technique (दाल तड़का)Saag — Mustard Green Reduction Technique (साग)Kadhi Pakora — Yoghurt-Gram Broth with Fritters (कढ़ी पकोड़ा)Aloo Gobi — Potato and Cauliflower Dry Technique (आलू गोभी)North IndiaPalak Paneer — Spinach and Cheese Technique (पालक पनीर)PunjabRajma — Kidney Bean Pressure Technique (राजमा)Chole / Chana Masala — Chickpea Pressure Technique (छोले / चना मसाला)Wazwan Feast Sequence — Kashmiri 36-Dish Wedding Tradition (وازوان)Tabak Maaz — Kashmiri Flash-Fried Rib (ٹبک ماز)Rogan Josh — Kashmiri Colour from Ratanjot, No Tomato (रोगन जोश)KashmirYakhni — Yoghurt-Braised Meat and Curd Stabilisation (यखनी)Gushtaba — Kashmiri Pounded Meatball in Yoghurt Sauce (گوشتابہ)Dum Aloo — Slow-Braised Baby Potatoes (دم آلو)Modur Pulao — Kashmiri Sweet Rice (مودر پلاو)Phirni — Ground Rice Pudding in Earthenware (फिरनी)
V · The Canonical Dishes · 8 of 13Next chapter → South Indian, Karnataka & Andhra
Punjab & Kashmir
15 entries
Dal Tadka — Tempered Lentil Finish Technique (दाल तड़का)Saag — Mustard Green Reduction Technique (साग)Kadhi Pakora — Yoghurt-Gram Broth with Fritters (कढ़ी पकोड़ा)Aloo Gobi — Potato and Cauliflower Dry Technique (आलू गोभी)North IndiaPalak Paneer — Spinach and Cheese Technique (पालक पनीर)PunjabRajma — Kidney Bean Pressure Technique (राजमा)Chole / Chana Masala — Chickpea Pressure Technique (छोले / चना मसाला)Wazwan Feast Sequence — Kashmiri 36-Dish Wedding Tradition (وازوان)Tabak Maaz — Kashmiri Flash-Fried Rib (ٹبک ماز)Rogan Josh — Kashmiri Colour from Ratanjot, No Tomato (रोगन जोश)KashmirYakhni — Yoghurt-Braised Meat and Curd Stabilisation (यखनी)Gushtaba — Kashmiri Pounded Meatball in Yoghurt Sauce (گوشتابہ)Dum Aloo — Slow-Braised Baby Potatoes (دم آلو)Modur Pulao — Kashmiri Sweet Rice (مودر پلاو)Phirni — Ground Rice Pudding in Earthenware (फिरनी)