Contemporary Indian Cuisine

The humble curry hasn't had such good press over the years. Most of us think of it as too hot, too spicy, too greasy. For those looking to replicate an Indian feast it can be rather daunting. Happily, Anil Ashokan is determined to dispel those old myths and demystify the art of Indian cooking at the same time. Hot on the tail of the Western love affair with Bollywood, this book is an exciting entree into the world of Indian cuisine. And what a world it is! With all the regional variation that India has to offer, we are presented with a dazzling variety far removed from preconceptions about 'curry'. For not only did Indian cuisine influence the traders and invaders during the three millennia of its evolution but it has borrowed from the British, the Dutch, the Portuguese, the Persians, the Arabs and the Chinese. But the best news for lovers of Indian cooking is the simplicity of the recipes here. No magic or secrets - just that indefinable something which everyone is encouraged to bring to the cooking to make the experience all their own. Anil Ashokan is the chef and owner of Qmin restaurant in Sydney. With his expert knowledge of spices and the layering of flavours, Anil creates contemporary dishes as well as presenting traditional Indian cuisine.