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Curry, Curry, Curry - The Heart of Indian Cooking
Curry, Curry, Curry - The Heart of Indian Cooking

Curry, Curry, Curry - The Heart of Indian Cooking

by Ranjit Rai

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Product ID:1590






0140129936 - Year: 1990/3 - Pages: 328



Ranjit Rai
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Author: Ranjit Rai
Publisher: Penguin
Year: 1990/3
Language: English
Pages: 328
ISBN/UPC (if available): 0140129936


A brilliant selection of curry recipes from every corner of the Indian subcontinent. The curry goes intercontinental with a vengeance in this wide-ranging collection of recipes, not a few of them originals.

From a wide-ranging collection, the author has culled for this book some of the better-known recipes, some from his personal repertoire, some interesting innovations and some rare ones he went to great lengths to procure.

Beginning with curried soups, the author goes on to give a good selection of vegetable, meat, fish, chicken and rice-based curries. A bonus to those who find curry-making too time consuming are three basic sauces: Persian, Mughal and Madrfa, which can be fridge-stores to make an instant curry.

Another boon to the harried cook is the clarity with which the author sets out his recipes - measurements are provided in metric, British and American systems . With sections on raitas and accompaniments, this is a tempting medley of curried concoctions, with not only heart but plenty of soul.

Though the concept of curries is common to most Indians, one is surprised art the amazing variety Rai has been able to present. - THE HINDUSTAN TIMES

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