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THE COMPLETE INDIAN REGIONAL COOKBOOK 300 classic recipes from the great regions of India by Mridula Baljekar Winner of the Best in the World Indian Cookbook at the Gourmand Food Awards 1200 color photographs • A collection of mouthwatering recipes that draw on the very best of Indian food, from the tandoori dishes of the Punjab to the stately cuisine of central India and the coconut-scented fish-based curries of the Arabian coast.
• A comprehensive introduction looks at all the ingredients and essential cookery techniques, with basic recipes for spice blends and pastes.
• Includes a huge variety of dishes, from an array of vegetarian curries, to sizzling fish, meat and poultry mains
This vibrant award-winning cookbook takes you on a regional tour of India, introducing you to classic local recipes and world-renowned dishes. Try a famous Assamese ‘tenga’ – fish, tomatoes, lime and whole spices–or street snacks ranging from Central Indian Parsnip Patties to the melt-in-the-mouth kababs of Hyderabad. Punjabi dishes include Spiced Mustard Greens, a sizzling dish of pungent roots and hot chillies. Mughal influence is evident in the stately poultry and meat dishes, and sweet dishes include Saffron Rice, Sweet Samosas and Kulfi. Evocative images and clear step-by-step recipes will guide you to discover India’s unsurpassed cuisine.
Info autore
Mridula Baljekar is the best-selling
author of many Indian cookbooks. She has appeared as a
guest chef on Channel 4, BBC2, UKTV Food and Sky One,
has her own product range of award-winning chutneys,
and has set up Mridula's CookerySchool.
Riassunto
From Punjabi tandoori dishes to Goan coconut fish curries, this is the newly updated and revised edition of Mridula's award-winning book.
