50 Great Curries of India - Camellia PanjabiBy: Camellia Panjabi
Ref: BOO041
FREE DVD included: Includes 30-minutes showing you how to cook perfect home-style curries...
| Format: |
Paperback |
| Pagination: |
192 pages, colour photographs |
| Dimensions: |
275 x 220 mm |
| Country of Pub.: |
UK |
| Pub Date: |
26/09/2006 |
• Revised and updated with 10 new recipes and new photography as well as DVD
• Over 800,000 copies sold
• The essential Curry Cookbook
Description:
Here are 50 authentic Indian Curries, each accompanied by a photograph showing colour, texture and appearance. Try Bori Curry, Meat & Potatoes cooked together, with a golden colour, creamy texture and a mild taste which blends the Moghul richness of nuts with the flavours of Bombay - coconut, sesame seeds and curry leaves. It was a dish from the Bori trading community, originally from Gujarat but now living in Bombay. Create a White Chicken Curry, a Muslim court dish blending Moghlai and Nawabi cuisines or perhaps the Chicken Pistachio Lorma, with its very delicate taste and attractive creamy light green colour. Prawns in sweet and Hot Curry, with its sweet, hot and sour flavours equally balanced, and with many chillies is offset by the sour tamarind and the sugar. Then there is the Gujarati Mango and yoghurt Curry, very tasty and a treat for vegetarians, or the Cauliflower and Potato Curry from Mangalore, where the Hindu community makes this rich dish flavoured with Fenugreek, Mustard Seeds, Cinnamon, Coriander, Chillies, Cumin, Tamarind and Turmeric. And much, much more...
A new introduction comprehensively details curry-making techniques, including how to add taste, aroma and colour and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables, chutneys and desserts.
'I wouldn't cook a curry without this book. Nobody knows more about Indian Food than Camellia Panjabi.' - Anthony Worrall Thompson
'Arguably India's foremost gourmet and food expert - a culinary milestone.' - Pat Chapman
'Mouthwatering is such a cliche but it's the only way to describe this brilliant book' - The Sunday Times
'The best and most important book yet written about Indian Food.' - The Mail on Sunday YOU Magazine
'This book will delight, educate and inspire anyone who longs to make authentic curries at home.' - Nigel Slater, The Observer
'Meticulous testing and appropriate adaptation means you can prepare that hitherto elusive assembly: The authentic Curry.' - Fay Maschler
Price: £14.99
Quantity: |  |
