Food of India
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.
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1/2 teaspoon ground asafoetida bay leaves black pepper bowl brown cardamom cardamom pods chapati chicken chilli powder CHUTNEY cilantro cinnamon stick cloves cm 2 inch cook coriander coriander seeds cubes cumin curry leaves deep-frying DISH dough Drain dry-roast fenugreek finely chopped fish flavour food processor g 1 Ib garam masala garlic garlic cloves ghee green chillies grinder or pestle HEAT the oil heavy-based frying pan heavy-based saucepan Ib 2 oz India karhai or heavy-based KOFTA lamb low heat marinade masala page 284 meat medium heat minutes mixture ml 1 cup mustard seeds pan over low paneer parathas pepper pestle and mortar piece of ginger potato prawns Reduce the heat rice roasted roughly chopped sauce Season with salt simmer spice grinder stir sugar tablespoons oil tamarind teaspoon chilli powder teaspoon cumin seeds teaspoon garam masala teaspoon ground turmeric teaspoon salt thick plain yoghurt tomato urad dal yoghurt yoghurt page 280