The book is a celebration of the food Indians cook in American kitche's today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, the book heralds a new generation of Indian cookbooks. From slow-sI'mered curries with layered flavors to quickly sautÃ©ed dishes, these approachable recipes explore the wide world of Indian cuisine, including irresistible snacks and appetizers, seductively spiced lentil dals, aromatic meat and seafood curries, incredible range of vegetable dishes. The book does ample justice to the diversity of Indian cuisine, covering all bases from light snacks to mains such as a mutton stew. Nandu tries hard to pepper his variant adaptations with personal experiences in the kitchen for an intimate culinary journey. The book is filled with gorgeous photographs, fresh flavors, and practical advice; it is an illuminating guide to real Indian food!
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September 01, 2012
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