Vegetarian Indian Cookery

Author: Shehzad Husain
Publisher: Hamlyn
Year: 1999
Language: English
Pages: 127
ISBN/UPC (if available): 0600598004

Description

This book contains 150 authentic recipes for flavourful Indian cooking, with an emphasis on fresh vegetables, herbs and spices. The imaginative and easy-to-follow recipes for cooking healthy dishes without meat cover all kinds of foods, from pulse and rice dishes, breads and sweets to main course dishes based on exotic as well as familiar vegetables. There is also a comprehensive glossary of ingredients and notes on preparing menus and serving food the Indian way.

Vegetarian cooking in India is very highly developed, with a tradition going back thousands of yeas. It is largely based on religious principles. The major religious groups in the Indian sub-continent include Hindus, Muslims, Buddhists, Jains, Parsees, Sikhs, Jews and Christians. In this book dishes from every corner of this huge and diverse country and recipes for the grandest and most sophisticated dinner party and for the most casual of takeaway snacks. In fact, India can be said to have virtually invented fast food-Pakoras, samosas and chaat have been the eat-and-run food of millions.

Contents

Introduction

Cooking and eating vegetarian food

Preparation tips

Presentation

Planning meals

An ABC of ingredients

Starters and Snacks

Curries

Pulses

Rice

Breads

Accompaniments

Desserts

Equipment

Index