TY  - BOOK
AU  - Bali, Parvinder, S.
TI  - Quantity  Food Production Operations and Indian Cuisine
SN  - 9780198068495
U1  - 338.19054 BAL-Q 
PY  - 2011///
CY  - new delhi
PB  - Oxford
KW  - Production
N1  - Chapter1. Introduction to Equipment Used in Volume Cookery
Chapter2. Types of Volume Catering Establishments
Chapter3. Purchasing and Indenting for Volumes
Chapter4. Planning for Volume Catering
Chapter5. Regional Cuisines of India
Chapter6. Dum Cooking
Chapter7. Tandoor Cooking
Chapter8. Rice Cooking
Chapter9. Introduction to Indian Sweets
Chapter10. Traditional Home-style Cooking
Online Resources
ER  -