This cookbook transports you through India s regional diversity, featuring classic recipes ranging from pilaus and dhals to chutneys and flat breads, and providing wonderful highlights of a world-famous cuisine. There is a choice of simple appetizers, tasty snacks, spice-infused main courses and heavenly desserts. Choose a Punjabi Royal Corn Curry or Duck Eggs with Cauliflower from the north-east, sample Golden Mung Bean Patties from the heartland or venture west to enjoy Crispy Vegetable Triangles (the original samosas). Beautifully illustrated with over 430 photographs, the book will entice everyone to master the art of authentic vegetarian Indian cuisine. VEGETARIAN COOKING OF INDIA Traditions ingredients tastes techniques 80 classic recipes Mridula Baljekar CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author: Mridula Baljekar is the best-selling author of many cookbooks, including Regional Cooking of India, Curry, Fat-Free Indian Cookery and Real Fast Indian Food. Her latest book won both the Best Asian Cookbook in the World and Cookery Book of the Year awards.
Biblio NotesDiscover the unique tastes and techniques of vegetarian Indian cuisine, with 80 authentic recipes Begin your journey in the rugged, mountainous north, where Kashmiri lakes teem with lush floating fruit and vegetable markets during the summer months Continue into the eastern region, spanning from the Ganges to the Himalayas, and sample Bengal s delicately spiced Vegetable Pilau or Cardamom Tea Journey west to enjoy Black-eyed Beans in Coconut and Tamarind Sauce and end your travels in the fragrant south with Mangoes in Cardamom-scented Coconut Cream
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