(*NEW ARRIVAL*) (Indian) Sangeeta Bhatnagar & R.K. Saxena. Dastarkhwan-e-Awadh: The Cuisine of Awadh. *Signed*

Illus. with color photographs. 10.75x8", jacket. First Edition. New Delhi: Harper Collins India, 1997.

Signed by the author on the title page, dated 2002. Awadh is an historic region of northern India a historic region in northern India that now forms the central and northeastern part of the state of Uttar Pradesh. A royal cuisine born in the kitchens of the Nawabs, the dishes typically blend Persian, Mughal, and regional Indian techniques. Dum pukht, galawat & bhunao are three signature techniques used by the cooks there.

Mild rubbing and some chipping to jacket extremities; a few pencil notations throughout, else very good.