អំពីសៀវភៅអេឡិចត្រូនិកនេះ
Maggi has been part of India since 1983. It survived a devastating ban in 2015 (when lead content was disputed) and returned nine months later to scenes that can only be described as a national celebration. The 2015 Maggi ban was front-page news. Its return was treated with the relief of a beloved family member coming home. No other food brand in India commands this level of emotional attachment.
This book collects twenty ways to cook with Maggi -- from the original classic, done properly, to the extraordinary creative variations that Indian home cooks, street vendors, and college students have invented over the decades: Maggi Bhel, Maggi Biryani, Maggi Pulao, Maggi Manchurian, Maggi Khichdi, Coconut Milk Maggi, Maggi Upma, and the final recipe -- Midnight Maggi -- which is not really a recipe at all but an acknowledgement of what Maggi actually is.
Every recipe in this book has been cooked, tested, and eaten. Some of them surprised me. The Coconut Milk Maggi is genuinely extraordinary. The Maggi Khichdi is honest and deeply comforting. The Maggi Biryani is implausible and magnificent.
Maggi has been part of India since 1983. It survived a devastating ban in 2015 (when lead content was disputed) and returned nine months later to scenes that can only be described as a national celebration. The 2015 Maggi ban was front-page news. Its return was treated with the relief of a belove...
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