books festival, cookeryKaty Dala presents recipes from different parts of India on vegetarian and non-vegetarian Pulaos which. This book has evolved after her research into the cuisine's of the Great Moguls, the Nawabs of Lucknow and Awadh and the Nizam of Hyderabad. Includes modern-day recipes like the 3-colored Fiesta, Shalimar Pulao & Pepper Splendor.