Author: Camellia Panjabi
Publisher: Rupa
Year: 2007
Language: English
Pages: 192
ISBN/UPC (if available): 8129114662
Description
This stunningly illustrated book takes the reader on a journey through the sights, smells and tastes of the centerpiece of the Indian meal, the curry. It is more than just a recipe book; it is a beautiful culinary trip around India and a fully researched guide to preparing and creating delicious curry-based meals.
Over the last twenty years, the author has traveled all over India and sought homes and cooks for her repertoire. Here she presents fifty of the most delicious, exotic and inspiring of these curries. Each individual recipe has a facing color photograph, and important ingredients are illustrated as well.
Indian cuisine is unusual in its flexibility. There are no rigid recipes.
Reviews:
‘This is the most intelligent book ever written about Indian food. Not only does it include the finest recipes of a vanishing India, but it also displays a thoughtful understanding of the origins, ingredients and philosophy of our cuisine.’
- VIR SANGHVI Editor, Sunday Magazine
‘Camellia Panjabi is arguably India’s foremost gourmet and food expert. Her profound knowledge will always be an inspiration tome her book is a culinary milestone.’
- PAT CHAPMAN Founder of The Curry Club
FREE DVD ENCLOSED:
Includes 30 minutes showing you how to cook perfect home-style curries.
Contents
Acknowledgements
Introduction
Culinary India
The Philosophy of Indian Cuisine
Why an Indian Meal?
What Exactly is a Curry?
Making a Curry
The Use of Spices
Herbs and Fresh Spices
Chillies
The Curry Picture
Hints and Short Cuts
Making a Simple Home-style Curry
RECIPES:
THE CURRIES
Rice
Indian Bread or Rotis
Side Vegetables
Potatoes
Lentils
Yoghurt (Raitas)
Papadams
Chutneys
Cachumbers or Relishes
Desserts
Planning a Meal
Suggested Menus
What to Drink with Indian Food
Index