Curry: Fragrant Dishes from India, Thailand, Malaysia, and Indonesia by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Clarified butter (Ghee) (page 26)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Hot spice mix (Garam masala) (page 28)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Fiery lamb curry (Laal maas) (page 30)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Lamb and sweet corn curry (Makai ka soweta) (page 32)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Five lentils mix (Panchmael daal) (page 38)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Garlic chutney (Lahsun ki chutney) (page 39)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Chickpea bread (Missi roti) (page 40)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Catfish in yogurt sauce (Dahi wali machli) (page 48)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Black lentils (Daal makhani) (page 49)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Naan bread (Naan) (page 50)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Bhopal-style goat curry (Rezala) (page 54)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Quail in spicy curry (Bateyr masala) (page 57)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Green pea pilau (Mutter pulao) (page 60)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Layered paratha (Tawa paratha) (page 62)
from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson
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Notes about this book
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- ISBN 10 140535626X
- ISBN 13 9781405356268
- Published Jul 14 2010
- Format Paperback
- Page Count 352
- Language English
- Edition Re-issue
- Countries United Kingdom
- Publisher Penguin Books Ltd
- Imprint Dorling Kindersley Publishers Ltd
Publishers Text
This is a new edition of this ultimate cookbook for curry-lovers. Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home. Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow. You'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.Other cookbooks by this author
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- The Asian Grill: Great Recipes, Bold Flavors
- Authentic Vietnamese Cooking: Food from a Family Table
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- Cinnamon Club: Indian Cuisine Reinvented
- The Cinnamon Club Cookbook
- The Cinnamon Club Cookbook
- The Cinnamon Club Seafood Cookbook
- Cinnamon Kitchen: The Cookbook
- The Classic Asian Cookbook
- Classic Thai Cuisine
- Classic Thai Cuisine
- Classic Thai Cuisine
- Classic Thai Cuisine
- La Cocina Asiatica Clasica
- The Cooking of Thailand Indonesia and Malaysia
- Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
- Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
- Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
- Curry: Fragrant Dishes from India, Thailand, Vietnam and Indonesia
- Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia
- Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia
- Curry Cuisine: Fragrant Dishes from India, Thailand, Malaysia and Indonesia
- Curry: Classic and Contemporary
- Curry: Classic and Contemporary
- Easy Indian
- Easy Thai Cooking
- Essentials of Asian Cuisine: Fundamentals and Favorite Recipes
- Essentials of Asian Cuisine: Fundamentals and Favorite Recipes
- Exotic Feasts: Sri Owen's Book of Seasonal Menus
- Exotic Feasts: Sri Owen's Book of Seasonal Menus
- Food Lovers Vietnamese: A Culinary Journey of Discovery
- Fresh Flavors of India
- Fresh Flavours of India
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- Healthy Thai Cooking
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- Healthy Thai Cooking
- Home Book of Indonesian Cookery
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- Indian
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- Indian Cooking
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- Indian Cuisine: Authentic Flavors from the World of Spice for the Modern Cook
- Indonesian and Thai Cooke Hb
- Indonesian and Thai Cookery
- Indonesian Food and Cookery
- Indonesian Food and Cookery
- Indonesian Food and Cookery
- The Indonesian Kitchen: Recipes and Stories
- The Indonesian Kitchen
- Indonesian Regional Cooking
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- Modern Thai Food: 100 Clear And Easy Thai Recipes To Prepare At Home
- New Indian Seafood Cooking: Recipes from the Cinnamon Club Restaurant
- The New Tastes of India: Over 100 Vibrant Vegetarian Recipes From Southern India
- The New Tastes of India: Over 100 Vibrant Vegetarian Recipes from Southern India
- New Wave Asian: A Complete Guide To The New Generation of Southeast Asian Food
- New Wave Asian
- New Wave Asian: A Guide to the Southeast Asian Food Revolution
- New Wave Asian: A Guide to the Southeast Asian Food Revolution
- Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks
- Noodles: The New Way
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- Noodles: The New Way
- Noodles: The New Way
- The Rice Book: The Definitive Book on the Magic of Rice, with Hundreds of Exotic Recipes from Around the World
- The Rice Book: The Definitive Book on the Magic of Rice, with Hundreds of Exotic Recipes from Around the World
- The Rice Book: The Definitive Book on Rice, with Hundreds of Exotic Recipes from Around the World
- The Rice Book: The Definitive Book on Rice, with Hundreds of Exotic Recipes from Around the World
- The Rice Book: History, Culture, Recipes
- The Rice Book: The Definitive Book on the Magic of Rice Cookery
- The Rice Book
- SE Asian Dinner Parties
- Spice at Home
- Spice at Home
- Spice at Home
- Sri Owen's Classic Asian Cookbook
- Sri Owen's Indonesian Food
- Sri Owen's Indonesian Food
- Sri Owen's Indonesian Food
- Sri Owen's Indonesian Food
- Switch It Up: A Fresh Take on Quick and Easy Diabetes-Friendly Recipes for a Balanced Life
- Thai Food
- Thai Food
- Thai Food
- Thai Food
- Thai Street Food
- Thai Street Food: Authentic Recipes, Vibrant Traditions
- Thai Street Food
- Thai Street Food
- Thai Street Food
- The Top One Hundred Thai Dishes
- Vivek Singh's Indian Festival Feasts