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Zusatztext Lots to inspire if you want to move fish cuisine on a notch or two. Fusion cooking! if you want! but of the highest order Informationen zum Autor Atul Kochhar is one of the finest Indian chefs in the country, renowned for the vibrancy of his food and the subtlety of his spice mixes. He was one of the first two Indian chefs to be awarded a Michelin star and he has become the recognisable face of Indian cuisine on television. His innovative take on food has taken him through two whole series of the BBC's Great British Menu and continue to win him an admiring public through regular TV appearances, including regular stints on BBC's Saturday Kitchen. Klappentext Atul Kochhar applies a simple but distinctive touch to more than 100 fish dishes in this innovative new cookbook. Tandoori-Style Salmon, Seared Scallops with a Lively Mint Dressing, and Sea Bass in Coconut Milk and Ginger sauce are just a few of the unique dishes on show. His celebrated take on battered fish with mushy peas is included--John Dory wrapped in a batter spiked with turmeric, ginger, masala, and mango powder; peas flavored with asatoelida, and ketchup substituted for a grilled tomato chutney. It's typical of the book--a traditional dish transformed by an Indian twist. All of Atul's recipes showcase wonderful ways to present fish bursting with new and exciting flavors. Packed with exotic but simple recipes from one of the most exciting Indian chefs working today, this book also features stunning food photography.100 exciting recipes from the master of modern Indian fish cookery. Zusammenfassung Atul Kochhar applies a simple but distinctive touch to more than 100 fish dishes in this innovative new cookbook. Tandoori-Style Salmon, Seared Scallops with a Lively Mint Dressing, and Sea Bass in Coconut Milk and Ginger sauce are just a few of the unique dishes on show. His celebrated take on battered fish with mushy peas is included--John Dory wrapped in a batter spiked with turmeric, ginger, masala, and mango powder; peas flavored with asatoelida, and ketchup substituted for a grilled tomato chutney. It's typical of the book--a traditional dish transformed by an Indian twist. All of Atul's recipes showcase wonderful ways to present fish bursting with new and exciting flavors. Packed with exotic but simple recipes from one of the most exciting Indian chefs working today, this book also features stunning food photography....
