Mastering the Art of Indian Cooking by Sanjeev Kapoor

  • Almond paste (page 11)

    from How to Cook Indian / Mastering the Art of Indian Cooking: More Than 500 Classic Recipes for the Modern Kitchen How to Cook Indian / Mastering the Art of Indian Cooking by Sanjeev Kapoor

    • Categories: Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: almonds
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Notes about this book

  • milgwimper on July 02, 2014

    The orange rice was awesome, and is in rotation. I have tried 3 other recipes in the book and all have been good. Made chicken with cashews which were delicious, I think original recipe was almonds, but I didn't have any.

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  • ISBN 10 1584799331
  • ISBN 13 9781584799337
  • Published Apr 01 2011
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

In Mastering the Art of Indian Cooking, Sanjeev Kapoor presents 500 accessible, easy recipes that any home cook can create. Kapoor is known for his no-fuss approach (in fact, he first made his mark in India by presenting food that was the essence of simplicity in a culture known for its complicated dishes). In this book, Kapoor takes the same approach, showing the reader how to build the simplest pantry, explaining why no special equipment is needed with these recipes, and including simple step-by-step instructions for each recipe. No ingredients here can't be found in American supermarkets. And yet, these are all authentic Indian dishes, updated for the modern kitchen. With recipes such as Classic Samosa, Tandoori Chicken, Tamarind-Date Chutney, and Mango Lassi; and categories including Beverages, Snacks & Starters, Vegetarian and Meat-Based Main Courses, Breads, Dals, and Desserts; truly anyone can master the art of Indian cooking.

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