NEW DELUXE LARGE EDITION 2017. This vibrant award-winning cookbook takes you on a regional tour of India, introducing you to classic local recipes and world-renowned dishes. Try a famous Assamese 'tenga' - fish, tomatoes, lime and whole spices - or street snacks ranging from Central Indian Parsnip Patties to the melt-in-the-mouth kababs of Hyderabad. Punjabi dishes include Spiced Mustard Greens, a sizzling dish of pungent roots and hot chillies. Mughal influence is evident in the stately poultry and meat dishes, and sweet dishes include Saffron Rice, Sweet Samosas and Kulfi. Evocative images and clear step-by-step recipes will guide you to discover India's unsurpassed cuisine. -Winner of the Best in the World Indian Cookbook at theGourmand Food Awards, here in an updated enlargednew edition. - A collection of mouthwatering recipes that draw on thevery best of Indian food, from the tandoori dishes of thePunjab to the stately cuisine of central India and thecoconut-scented fish-based curries of the Arabian coast. - A comprehensive introduction looks at all theingredients and essential cookery techniques, with basicrecipes for spice blends and pastes. - Includes a huge variety of dishes, from an array ofvegetarian curries, to sizzling fish, meat and poultry mains.
Mridula Baljekar is the best-sellingauthor of many Indian cookbooks. She has appeared as aguest chef on Channel 4, BBC2, UKTV Food and Sky One, has her own product range of award-winning chutneys, and has set up Mridula's CookerySchoo