The author is a recognized authority on Indian food, with numerous cookbooks to her name. Here, she investigates Indian food by region, providing context on history, religion and festivals, as well detailed information on ingredients and cooking techniques. It’s a pragmatic book and the step-by-step instructions photographs make the recipes, from chutney and rice to sweets, easy to follow.
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.