From Bengal to Punjab: The Cuisines of India by Smita Chandra

  • Clarified butter (Ghee) (page 16)

    from From Bengal to Punjab: The Cuisines of India From Bengal to Punjab by Smita Chandra

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  • ISBN 10 0895945096
  • ISBN 13 9780895945099
  • Published Oct 01 1991
  • Format Paperback
  • Page Count 172
  • Language English
  • Countries United States
  • Publisher Crossing Press

Publishers Text

Every state in India has its own distinctive cuisine. Dishes from the North are spiced with cumin seed and garam masala, in the South, with coconut, mustard seed, and curry leaves, in the West with sweet-sour tastes. This book presents dishes from all over India, featuring recipes and techniques handed down through generations of Smita Chandra's family.

Full of delicious homestyle Indian recipes, From Bengal to Punjab includes menu suggestions, drinks & appetizers, legumes, vegetables, raitas & salads, rice, breads, chutneys & pickles, barbecue fare, desserts, and main dishes of lamb, beef, chicken & seafood.

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