The skiII and art of cooking are very ancient and it remained in the hands of selected individuals who mastered the art and the skill, and passed them to their sons and other persons of their choice. Gradually, the development of the civilization and with the liberalisation on ideas, some of these individuals tried to communicate the art and skill through written literature. Developments occured in various countries in the last century resulting in the establishment of Cooking Schools and the Catering Colleges. Dr Chakravarti has been associated with some of these colleges for more than thirty years and this volume is prepared through collection of recipes taught in catering colleges and standardised over there
