The spicy and exotic dishes of India and South-East Asia are popular round the world, and there is an incredible variety of regional dishes to explore, from the hottest chilli-infused curry to the subtly spiced rice dish. This book brings together 500 authentic recipes, from spicy appetizers and deliciously rich and creamy curries to vegetarian dishes and chutneys. All the Indian classics are featured, such as Chicken Tikka, Beef Madras, Fish Jhalfrazi, Curried Chickpeas and Kulfi. From Pakistan to Myamnar (Burma) and beyond, all kinds of cooking styles are represented, making this is a wonderfully varied collection of recipes for every lover of spicy food. 500 INDIAN RECIPES Deliciously authentic step-by-step recipes from India and South-East Asia, easy-to-make with over 500 photographs Shehzad Husain, Rafi Fernandez, Mridula Baljekar and Manisha Kanani CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Shehzad Husain has written several books on Indian cooking and contributes to food magazines. Rafi Fernandez is an accomplished cook and prolific author of books covering recipes from her native India. Mridula Baljekar is a best-selling author of a number of Indian cookbooks, and also writes for magazines and newspapers in the UK, Australia and her native India. Manisha Kanani, who was born in Uganda, is a freelance home economist specializing in Indian food and cooking.
Biblio NotesIncludes tempting ideas for every part of the meal: appetizers, snacks, poultry and meat dishes, fish and seafood dishes, vegetable and vegetarian dishes, pulses, rice and breads, chutneys, relishes and accompaniments, and desserts and drinks Features all the classics such as Vegetable Samosas, Kashmiri Chicken Curry, Spicy Lamb Tikka, Balti Fish Fillets in Spicy Coconut Sauce, Bombay Potatoes, Tarka Dhal, Pilao, Naan, Mango Chutney, Indian Ice Cream and Sweet Lassi Clear step-by-step instructions and a photograph of every finished dish guarantee perfect results every time Includes a nutritional analysis for every recipe, plus useful cook s tips and variations throughout the book
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