Indian Food and Cooking: Explore the Very Best of Indian Regional Cuisine with 150 Recipes from Around the Country, Shown Step by Step in More Than 850 Pictures by Mridula Baljekar

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0857237128
  • ISBN 13 9780857237125
  • Published Dec 01 2013
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hermes House
  • Imprint Hermes House

Publishers Text

This book helps you explore the very best of Indian regional cuisine with 150 recipes from around the country, shown step by step in more than 850 pictures. It features 150 mouthwatering recipes that draw on the very best of Indian food around the country, 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. It is an evocative and authoritative introduction examines the impact of geography, climate, history and religion on this varied cuisine, and reveals how these influences have helped to create such deliciously diverse dishes. Stunning photographs evoke the character of each region, with clear step-by-step illustrations, cook's tips, variations and full nutritional information. It is a book that will both inspire and guide everyone with a passion for Indian food, from novice to practised cook. This vibrant cookbook takes you on a tour of India, introducing you to local recipes and world-renowned classics. You'll find dishes ranging from simple, mouthwatering street foods to rich, roasted delights boasting vibrant spice combinations. The recipes have been carefully selected to capture the sheer diversity of the subcontinent - from the kitchens of Kolkata to the Malabar coast. Try a famous Assamese 'tenga' - a much-loved combination of firm white fish, tomatoes, lime and whole spices - or the melt-in-the-mouth kababs of Hyderabad. Unique Punjabi dishes include Spiced Mustard Greens, a dish spiced with pungent roots and hot chillies, while Mogul influence is present in stately dishes such as the superlative Lamb in Rose-scented Almond Sauce. Beautifully illustrated and designed, this book is a complete celebration of Indian cuisine.

Other cookbooks by this author