Krishna Dutta – författare

Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar in fact it is known as poor mans meat in India hence doctors now include this as an essential item in a diet for diabetics.

The First Asian Nobel Laureate Who Redefined World Literature. Discover the extraordinary journey of Rabindranath Tagore, whose words captivated literary giants like W. B. Yeats and Ezra Pound, earning him global acclaim and a permanent place in literary history.Based on ten years of meticulous research by a Bengali and an English writer, this richly illustrated biography explores the fascinating tensions between East and West, tradition and modernity, admiration and rejection that shaped Tagore’s life

2015 Gourmand Awards WINNER BEST INDIAN CUISINEDal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar – in fact it is known as ‘poor man’s meat’ in India – hence doctors now include this as an essential item in a diet for diabetics. Dal is a genuinely impressive dish of infinite variety – there are at least 50 recipes for this humble food. There are multiple ways of cooking it, wide-ranging seasonings are used and there are diverse supplements to serve with it. Over the centuries Indian cooks became innovative and with locally available ingredients they dished out dal to satisfy a regional palate. In the process they also invented new dishes using dal lentils such as kedgeree (khichari – a risotto made with lentil), dosas (pancakes mixed with lentil flower), vadas (lentil cakes), dhokla (baked lentil cakes), papadam (dried lentil snack) and pakoras (fritters dipped in lentil batter).EPUB3: Reflowable

This book presents select proceedings of the International Conference on Processing and Characterization of Materials (ICPCM 2021) organized by the Department of Metallurgical and Materials Engineering, National Institute of Technology, Rourkela. Various topics covered in this book include materials processing, materials characterization, mineral concentration, metal extraction and refining, surface engineering, thin films and coatings, materials for nuclear, aviation and defence applications, advanced and smart materials, composites, mechanical behaviour, modelling and simulation, materials for energy applications and corrosion and environmental degradation. This book is of interest to researchers and professionals working in the different areas of material science.

This book presents select proceedings of the International Conference on Processing and Characterization of Materials (ICPCM 2021) organized by the Department of Metallurgical and Materials Engineering, National Institute of Technology, Rourkela. Various topics covered in this book include materials processing, materials characterization, mineral concentration, metal extraction and refining, surface engineering, thin films and coatings, materials for nuclear, aviation and defence applications, advanced and smart materials, composites, mechanical behaviour, modelling and simulation, materials for energy applications and corrosion and environmental degradation. This book is of interest to researchers and professionals working in the different areas of material science.