The New Curry Secret: Mouthwatering Indian Restaurant Dishes to Cook at Home by Kris Dhillon

  • How to make yogurt (page 24)

    from The New Curry Secret: Mouthwatering Indian Restaurant Dishes to Cook at Home The New Curry Secret by Kris Dhillon

    • Categories: How to...; Cooking ahead; Vegetarian
    • Ingredients: milk; live yogurt
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  • ISBN 10 0716022044
  • ISBN 13 9780716022046
  • Linked ISBNs
  • Published Mar 26 2009
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Constable & Robinson
  • Imprint Right Way

Publishers Text

Kris Dhillon's first book, "The Curry Secret", revealed the secret of the basic curry sauce used by Indian restaurant chefs. Since that book's first publication, there has been an increase in the variety of new and vibrant Indian dishes served in restaurants. Now her second book, "The New Curry Secret", shows how to create these wonderful new dishes easily and expertly. The mouthwatering recipes include Chicken Chettinad, Lamb Kalia, Balti Subzi, Beef Badami, Fish Ambotik, Malabar Prawn Biryani, to name just a few. "The New Curry Secret" also includes a new recipe for the curry sauce - which smells great even in the making! Plus labour-saving ideas and tips to make cooking your favourite Indian restaurant food at home even easier.

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