India Food and Cooking: The Ultimate Book on Indian Cuisine
Indian food is the world's most ancient cuisine and it is unique in its remarkable use of spices. Each region uses these spices in its own way, resulting in a wonderfully distinctive range of local dishes. The traditional recipes have been handed down by word of mouth from family to family and are still a major part of the cuisine of India but in the last three decades, India has awakened to the wonders of her own food. Part 1 of Pat Chapman's book traces the evolution of Indian cuisine and describes the culinary characteristics of the different regions; Part 2 is an in-depth coverage of the utensils, spices, herbs and other ingredients used, as well as basic recipes and preparations common to the cuisine. Finally, Part 3 contains 200 recipes taken from all the regions. The recipes consist of best-known regional dishes as well as the most modern innovations and include everything from snacks and street food to meat, fish and vegetable main courses, rice and dals, chutneys, pickles and desserts. This beautifully designed, substantial book will give the reader fascinating background detail to an immensely varied sub-continent, as well as a peerless collection of delicious recipes.
What people are saying - Write a review
We haven't found any reviews in the usual places.
30 seconds Add the garlic Add the masala asafoetida aubergine cardamoms casserole chicken chopped fresh coriander chutney cloves cloves garlic cm 1 inch coconut milk cooked cuisine curry leaves curry leaves optional dhal dried curry leaves dried red chillies fenugreek finely chopped fish fl oz flavour fresh root ginger fried g 1 lb g 4 oz garam masala garlic garnish ghee gram flour green chillies Gujarat Heat the ghee Heat the oil ingredients karahi or wok lentils mango marinade masala and stir-fry meat mixture Moghul mustard seeds northern India onion onion paste panch phoran paneer pepper piece of fresh potato preheated oven recipe rice saffron sauce saucepan Season with salt seeds 1 teaspoon simmer spices stir stir-fry stir-fry for 30 tablespoons tablespoons ghee tablespoons vegetable oil tamarind taste Masala teaspoon chilli powder teaspoon cumin seeds teaspoon garam masala teaspoon ground coriander teaspoon salt teaspoon turmeric turmeric V2 teaspoon yogurt