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A gastronomic guide to some of India´s most celebrated festivals

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It is said that in India a festival is celebrated every day of the year. In this gastronomic celebration of India´s festival cuisine, head chef of London´s acclaimed Cinnamon Club, Vivek Singh brings his unique touch to traditional festival recipes and gives his insight into the significance of food from a country with a history of such diverse religions and cultures.

Chapters include the most popular festivals celebrated around the world, such as Holi, Onam and Diwali, covering all religions and geographical areas within India, with Vivek´s very own take on the recipes most associated with them. As well as these brand new recipes, the history and culture surrounding each festival will be explored in colourful detail.
The accompanying photography will further bring alive the beauty and vibrancy of these incredible celebrations.

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Pongal
Holi
Easter
VaisakhiEid al-Fitr
Khordad Sal
Onam
Eid al-Adha
Navratri
Dussehra
Durga Puja
Diwali
Kali Puja
Christmas
Indian (Bengali) wedding

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Vivek Singh is one of Britain´s best-known and respected Indian chefs, and one of the most recognisable figuresof Indian cuisine in the UK. As well as being an award-winning author, he has an impressive media profile and is often on BBC´s Saturday Kitchen and Masterchef. Having started as the Executive Chef at The Cinnamon Club at its launch in 2001, Vivek has continued to pioneer the modern Indian food movement in London with Cinnamon Kitchen, Cinnamon Soho and most recently Cinnamon Bazaar. His food is famous for its blend of authentic Indian spicing and flavours and modern Western styles and techniques.

viveksingh.co.uk / @chefviveksingh

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