International Cuisine: India by Cyrus Todiwala and Udit Sarkhel
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Garam masala (page 2)
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Chaat masala (page 3)
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Chicken masala for biryani (page 4)
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Chôkelo masalo (page 5)
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Curry masala (page 6)
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East Indian curry masala (page 7)
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Masala scrambled eggs (à la 'Hormuzd) (page 8)
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Baffado masala (page 10)
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Tikka marinade (Tandoori malai masala) (page 11)
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Patia no masalo (page 11)
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Peri-peri masala (page 13)
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Green chutney (page 14)
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Green chutney sizzling lentils (page 15)
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Hot Madras curry powder (page 15)
from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel
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Saambaar powder/masala (page 16)
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Paanch phoran (page 18)
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Rasam (page 18)
from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel
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Springtime vegetable broth (Shorba è subz) (page 19)
from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel
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Pepper water (page 21)
from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel
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Prawn and potato soup (Sopa de câmarao) (page 22)
from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel
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Solkadhi / Sola chi kodi / Solkodi (page 23)
from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel
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Lamb broth Parsee-style (Gos no soup) (page 24)
from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel
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Mango soup (Kaeri nu pannu) (page 25)
from International Cuisine: India International Cuisine by Cyrus Todiwala and Udit Sarkhel
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Notes about this book
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- ISBN 10 0340813016
- ISBN 13 9780340813010
- Published Apr 29 2005
- Format Paperback
- Page Count 320
- Language English
- Countries United Kingdom
- Publisher Hodder Education
- 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
- The Bombay Brasserie Cookbook
- The Bombay Brasserie Cookbook: Over 100 Recipes With the Authentic Flavours of the Raj
- The Bombay Brasserie Cookbook
- Cafe Spice Namaste: Modern Indian Cooking
- Cafe Spice Namaste: New-Wave Indian Cooking with Over 100 Recipes
- The Calcutta Kitchen
- The Calcutta Kitchen
- The Calcutta Kitchen
- The Incredible Spice Men: A Spicy Twist on Your Favourite Dishes
- The Incredible Spice Men: A Spicy Twist on Your Favourite Dishes
- Indian Summer: Fresh, Light and Tangy Dishes from Cafe Spice Namaste
- Mr Todiwala's Bombay: Recipes and Memories from India
- Mr Todiwala's Spice Box: 120 Recipes with Just 10 Spices
- Mr Todiwala's Spice Box: 120 Recipes with Just 10 Spices
- Mr Todiwala's Spice Box: 120 Easy Indian Recipes with Just 10 Spices
- Mr Todiwala's Spice Box: 120 easy Indian recipes with just 10 spices
- Real Food Cookbook
- Simple Spice: 120 easy Indian recipes with just 10 spices
- Simple Spice Vegetarian: Easy Indian Vegetarian Recipes from Just 10 Spices
- Simple Spice Vegetarian: Easy Indian Vegetarian Recipes from Just 10 Spices