|Pagination:||512 pages, over 1500 photos|
|Dimensions:||220 x 168 mm|
|Country of Pub.:||United Kingdom|
The Complete Indian Regional Cookbook... 300 classic recipes from the great regions of India
This is a collection of mouth-watering recipes that draw on the very best of Indian food, from the tandoori dishes of the Punjab to the stately cuisine of central India and the coconut-scented fish-based curries of the Arabian coast. It is an evocative and authoritative introduction that examines the impact of geography, climate, history, religion and festivities on this varied and ever-changing cuisine.
You can begin in the north region with lake-reared fish dishes, then travel through the rest of the subcontinent, sampling the Anglo-Indian curries of the east, Muslim influences around Bengal, and the seafood specialities and tropical tastes of the south and west.
Try a famous Assamese 'tenga' - fish, tomatoes, lime and whole spices - or street snacks ranging from Central Indian Parsnip Patties to the melt-in-the-mouth kababs of Hyderabad. Unique Punjabi dishes include Spiced Mustard Greens, a sizzling dish of pungent roots and hot chillies. Mogul influence is present right across central India, and its signature is in stately poultry and meat dishes such as Stuffed Quails, or the superlative Lamb in Rose-scented Almond Sauce.
Sweet dishes include Saffron-scented Rice Pudding, Kulfi and Sweet Samosas. There are also countless pickles, breads and rice dishes to choose from. Evocative images and clear step-by-step recipes make this the ultimate way to discover India's unsurpassed cuisine.