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Indian Food and Cooking: Explore the Very Best of Indian Regional Cuisine with 150 Recipes from Around the Country, Shown Step by Step in More Than 850 Pictures: Book by Mridula Baljekar

Indian Food and Cooking: Explore the Very Best of Indian Regional Cuisine with 150 Recipes from Around the Country, Shown Step by Step in More Than 850 Pictures

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ISBN: 9780857237125    Publisher: Hermes House Year of publishing: 2013     Format:  Paperback No of Pages: 256        
This book helps you explore the very best of Indian regional cuisine with 150 recipes from around the country, shown step by step in more than 850 pictures. It features 150 mouthwatering recipes that draw...Read more
This book helps you explore the very best of Indian regional cuisine with 150 recipes from around the country, shown step by step in more than 850 pictures. It features 150 mouthwatering recipes that draw on the very best of Indian food around the country, 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 examines the impact of geography, climate, history and religion on this varied cuisine, and reveals how these influences have helped to create such deliciously diverse dishes. Stunning photographs evoke the character of each region, with clear step-by-step illustrations, cook's tips, variations and full nutritional information. It is a book that will both inspire and guide everyone with a passion for Indian food, from novice to practised cook. This vibrant cookbook takes you on a tour of India, introducing you to local recipes and world-renowned classics. You'll find dishes ranging from simple, mouthwatering street foods to rich, roasted delights boasting vibrant spice combinations.
The recipes have been carefully selected to capture the sheer diversity of the subcontinent - from the kitchens of Kolkata to the Malabar coast. Try a famous Assamese 'tenga' - a much-loved combination of firm white fish, tomatoes, lime and whole spices - or the melt-in-the-mouth kababs of Hyderabad. Unique Punjabi dishes include Spiced Mustard Greens, a dish spiced with pungent roots and hot chillies, while Mogul influence is present in stately dishes such as the superlative Lamb in Rose-scented Almond Sauce. Beautifully illustrated and designed, this book is a complete celebration of Indian cuisine.
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About the author: Mridula Baljekar
Mridula Baljekar, best-selling author of many cookbooks, was born in north-east India. In England she turned her passion for cooking into a highly successful... Read more
Mridula Baljekar, best-selling author of many cookbooks, was born in north-east India. In England she turned her passion for cooking into a highly successful career, where she has presented her own TV series and has appeared on Channel 4, BBC2, UKTV Food and Sky One.
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