Food of India

Front Cover
Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Discover the vast array of dishes which make up the cuisine of today's India: from traditional Moghul dishes such as korma and kofta, to a selection of breads, dals and fragrant basmati rice dishes.
 

What people are saying - Write a review

LibraryThing Review

User Review  - kjristina - LibraryThing

Best indian cookbook ever! Read full review

Contents

THE FOOD OF INDIA
6
TIFFIN 18
46
PULSES
176
RICE GRAINS
192
BREADS
216
SWEETS DRINKS
252
GLOSSARY OF INDIAN FOOD AND COOKING
288
Copyright

Other editions - View all

Common terms and phrases

About the author (2005)

Priya Wickramasinghe is a chef and author originally from Sri Lanka whose previous titles include "Spicy and Delicious" and "Leith's Indian and Sri Lankan Cookery,"

Carol Selva Rajah is a chef, author, teacher, and television presenter. She has written 12 cookbooks including "Makan-Lah!: The True Taste of Malaysia," She also writes frequently for "Australian Gourmet Traveller" and many other publications.

Bibliographic information