| 10th Anniversary Edition with 10 new photographs and 10 new reipes. Please note photograph on front cover is different to the one shown here.|
|Pagination:||224 pages, colour photographs|
|Dimensions:||155 x 198 mm|
|Country of Pub.:||UK|
|Pub Date:||2012 edition, first published 2004|
• Revised and updated with 10 new recipes and new photography
• Over 1,000,000 copies sold
• The world's best-selling curry book
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