About the Book
Kadai Cooking, a recipe book by the renowned celebrity chef Sanjeev Kapoor, was published by Popular Prakashan Pvt. Ltd. in 2010. As the name suggests, the book is a compilation of recipes made using the ‘kadai.’ The kadai is a versatile vessel found in every Indian home and can be used for various cooking procedures such as sauteing, stir frying, deep frying, steaming, and boiling. The book comprises both vegetarian and non vegetarian recipes, which are made in a kadai using minimum liquid and fat. The recipes range from starters to main course and even desserts from all parts of the country. The readers can find recipes of kadai dishes such as Prawn Bhuna, Khada Masala Chicken, Chatpatta Chiwda, Dal Be Aab and Achari Gobhi, Gosht Gulbarga, Makai Palak Pulao, Moong Dal, and the Saeb Ka Halwa.
Sanjeev Kapoor is a celebrity Indian chef and an entrepreneur, who also hosts the popular cookery show Khana Khazana, the longest running cookery show in Asia. He is the author of a series of bestselling cookbooks Cakes & Bakes, Microwave Desi Cooking, Vegetarian Recipes From Around The World, Street Foods, Snacks & Starters, The Yellow Chilli Cookbook, Konkan Cookbook, and Low Calorie Vegetarian Cookbook. A restaurateur, he has a chain of three restaurants The Red Chilli, Khazana, and Gold Leaf Banquets spread across various major cities of India. Kapoor was born in Haryana and spent most of his childhood in Delhi. He graduated from the Institute of Hotel Management, Delhi, and after working in many hotels, he became the Executive Chef at the Centaur Hotel, Mumbai. He is also the recipient of the Best Executive Chef of India Award by H & FS and the Mercury Gold Award at Geneva, Switzerland, by IFCA. Kapoor has now launched Food Food Channel, a cookery channel on television.