By: Sanjeev Kapoor
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Used for deep-frying, stir-frying, steaming or cooking foods with minimum water and oil, no kitchen would be complete without a well-used kadai. While most of the recipes included in this book are from North India, where kadai -cooking is a fine art, recipes from across our culinary diverse country, where the kadai also has a special place have also been included. However, recipes for deep-frying have not been included as, for the purposes of this book, kadai-cooking implies cooking with minimum liquid and fat. There are recipes in here for every course in a meal from spicy snacks and starters through vegetarian and non-vegetarian main courses to desserts. As usual, every recipe has been tried and tested to perfection and serves four persons.
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