Indian Cooking

Front Cover
Tuttle Publishing, 2007 - Cooking - 128 pages
1 Review
Indian Cooking presents a collection of over 60 authentic and yet simple dishes from across the regions of India, some of which are familiar and others of which are inspirational. From the basic spice mixes so important to Indian cooking, to the crisp and light dosai from southern India, to the creamy homemade ice cream called kulfi, the dishes within are superb on their own or when served in combination as a traditional thali-style meal.
  

What people are saying - Write a review

Great introduction to Indian cooking

User Review  - bkenmag - Overstock.com

I have never done any Indian cooking in the past, so this book is perfect for me! It includes wonderful descriptions of many of the spices/ ingredients, along with photographs! Read full review

Contents

Chicken 42
7
Stepbystep techniques
28
Appetizers and snacks
34

Common terms and phrases

About the author (2007)

Jan Purser is a health and nutrition editor for Australian Good Taste and the author of Juices: Nature's Cure-All forHealth and Vitality, among other books.

Ajoy Joshi is the chef and co-owner of Nilgiri's Restaurant and Nilgiri's at Home, both in Australia.

Bibliographic information