Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent

by Jeffrey Alford and Naomi Duguid

says

Intrepid culinary travelers and cultural chroniclers Jeffrey Alford and Naomi Duguid invite you to explore the flavors of the Indian Subcontinent. Discover the diversity of cooking styles in this vast and varied region, from Nepal in the north to Sri Lanka in the south.

from the publisher

The award-winning authors take on Indian cuisine and more with “a breathtaking range of recipes . . . so fascinating it renders one virtually speechless” (Quill & Quire).

For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors.

Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

Most popular

This à la carte title is available to ckbk members for a one-off payment of

About à la carte books on ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 120,000+ recipes, with thousands more added each month

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

Original Publisher
Artisan
Date of publication
2005
ISBN
1579652522

Recommended by

Virginia Burke

Food professional

Vivek Singh

Executive Chef & CEO: The Cinnamon Club, Cinnamon Kitchen & Cinnamon Soho