International Cuisine: India by Cyrus Todiwala and Udit Sarkhel

  • Garam masala (page 2)

    from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel

    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian
    • Ingredients: nutmeg; green cardamom pods; whole cloves; cinnamon sticks; cumin seeds; black cardamom pods; blade mace; whole star anise; black peppercorns; bay leaves
    show

  • Show all Recipes...

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 0340813016
  • ISBN 13 9780340813010
  • Published Apr 29 2005
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton Educational
  • Imprint Hodder Arnold

Publishers Text

Renowned chef and restaurateur Cyrus Todiwala presents novices and enthusiasts alike with a vibrant tour-de-force of Indian cooking. Packed with both innovative and traditional recipes, the book introduces many of the major cuisines within the Indian sub-continent, offering readers a taste of many unique cooking skills and techniques. Placing the dishes, their preparation and cooking, in their regional and cultural context, the author presents over 100 easy to follow recipes, from superb chutneys and relishes to incredible desserts. Combining classic techniques and flavourings with unexpected ingredients, the author guides readers step-by-step through the creation of vibrant Indian meals, whatever their level of knowledge or existing culinary ability. Packed with specially commissioned full-colour photos and illustrations, "International Cuisine: India" is an invaluable guide to the creative possibilities of contemporary Indian cooking.

Other cookbooks by this author