India: The Cookbook is the first comprehensive guide to Indian cuisine, with more than 1,000 recipes covering every aspect of India's rich and colorful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes faithfully reflect how traditional dishes are truly cooked throughout India. They have been carefully edited to ensure that they are easy to follow and feasible in Western cooking, with detailed information on authentic cookware and ingredients.
Indian food has been hugely popular in the UK for many years, and the appetite for Indian food does not seem to be waning. Now, for the first time, there is a definitive, comprehensive and authoritative book on authentic Indian food that makes it easy to prepare your favorite Indian dishes at home, alongside lesser-known dishes such as bataer masalydaar (marinated quail cooked with almonds, chilies and green cardamom), or sambharachi kodi (Goan shrimp curry with coconut and tamarind). The extensive chapters on bread, pickles, spice pastes and chutneys include a wide variety of recipes rarely found in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (pickle made from tomato and mustard seeds).
Specifications
Title: India: The Cookbook
Publisher: Phaidon
Size: 286 x 190 x 63 mm
Size: 960 pages
Weight: 1624 grams
Language: English
Material: Hardcover
ISBN: 9780714859026
