Doing for India what The Silver Spoon did for Italy and 1080 Recipes did for Spain, India contains 1,000 easy-to-follow, authentic recipes covering the length and breadth of the country.
The definitive book on Indian home cooking, with simple and authentic recipes from every region brought together by an acclaimed Indian food writer
Covers every type of Indian dish from breads, pickles and chutneys, to starters, snacks and desserts, as well as vegetable, fish and meat main dishes and curries
Explains Indian ingredients, cooking techniques and culinary history so that anyone can cook their favourite Indian dishes in the authentic way
More than 1,000 traditional recipes, fully explained and adapted for modern kitchens
Indian food is now more popular and fashionable than ever
Indiais the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients.
Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle).Indiais the only book on Indian food you'll ever need.
About the author
Pushpesh Pant was born in Nainital, northen India, and is now a professor at the Jawaharlal Nehru University in New Delhi. A regular recipe columnist and author of many cookbooks in India, he has spent two decades collecting authentic family recipes from all over the subcontinent, which have been carefully edited, tested and collated to produce a remarkable collection documenting the rich diversity of Indian cuisine.
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