|Pagination:||256 pages, 500+ colour photos|
|Dimensions:||297 x 228 mm, 1630 grams|
|Country of Pub.:||UK|
• Deliciously authentic step-by-step dishes from India and South-East Asia, easy-to-make with over 500 photographs.
•Includes tempting ideas for every part of the meal: soups, appetisersfish and shellfish dishes, poultry and meat dishes, Balti dishes, vegetable main dishes, rice and lentil dishes, vegetable side dishes, salads, relishes and chutneys, breads, desserts and drinks
• Features all the classics such as Vegetable Samosas, Kashmiri Chicken Curry, Spicy Lamb Tikka, Balti Fish Fillets in Spicy Coconut Sauce, Bombay Potatoes, Tarka Dhal, Tricolour Pulao, Naan, home-made Mango Chutney, Indian Ice Cream and Sweet Lassi
•Clear step-by-step instructions and full-colour photographs of the finished dishes guarantee perfect results every time
•Includes a nutritional analysis for every recipe
The spicy and exotic dishes of India and South-East Asia are extremely popular, and there is an incredible variety of recipes and cooking methods representing the different styles and customs of each area. Traditionally, recipes have been handed down from generation to generation, and many dishes that started out as experiments in spice blends and flavour combinations have now become world classics.
This book brings together 500 authentic recipes, from spicy appetisers and creamy curries to vegetarian dishes and chutneys, including all the classic side dishes, sumptuous desserts and popular drinks.
Every Indian favourite is featured, such as Chicken Tikka, Lamb with Spinach, Green Fish Curry, Curried Chickpeas, Saffron Rice, Spiced Yogurt and Kulfi with Cardamom. There are also more unusual Indian recipes to try, such as Balti Chicken with Paneer and Peas, Lahore-style Lamb, Prawn and Spinach Pancakes, Stuffed Aubergines in Seasoned Tamarind Juice, and Almond Sherbet. There are also tantalising recipes from the nearby regions of South-East Asia, including Stir-fried Prawns with Tamarind, Roast Lime Chicken with Sweet Potatoes, and Coconut Fried Bananas.
The recipes are illustrated with colour photographs showing the finished dishes, so that you can see what you are aiming for. There is also nutritional information to help you plan meals for those with dietary considerations, plus useful cook's tips and variations throughout the book. From Pakistan to Thailand and beyond, many regions and cooking styles are represented, making this is an essential collection of recipes for both expert and novice cooks alike.