|Dimensions:||198 x 129 mm, 91 grams|
|Country of Pub.:||UK|
|Pub Date:||revised edition 2008|
How to Cook Real Indian Restaurant Meals at Home.
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This is a curry book with a difference! It gives the secret of Indian Restaurant Cooking - not the traditional cuisine practised by Indians at home - but the particularly interesting and distinctive variety that is served in Indian restaurants all over the world.
Kris Dhillon writes with the authority of an accomplished Indian restaurateur, with many years of experience and thousands of satisfied customers. Most chefs guard closely the secret of their basic curry sauce, but in this book Kris Dhillon reveals all, and offers you the opportunity to reproduce that elusive taste, in your own kitchen.
Learn how to create chicken, lamb, fish and vegetable curries of mouth-watering quality as well as a wide variety of other Indian Dishes...
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.
See also: The New Curry Secret