500 Indian RecipesAuthor: Shehzad Husain Rafi Fernandez Mridula Baljekar Manisha Kanani
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: July 2005
Deliciously authentic step-by-step dishes from India and South-East Asia, easy-to-make with over 500 photographs Includes 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, Tricolour Pulao, Naan, home-made Mango Chutney, Indian Ice Cream and Sweet Lassi Clear step-by-step instructions and a full-colour photograph of every finished dish guarantee perfect results every time Includes a nutritional analysis for every recipe The spicy and exotic dishes of India and South-East Asia are extremely popular, and there is an incredible variety of recipes and cooking methods representing the different styles and customs of each area. Traditionally, recipes have been handed down from generation to generation, and many dishes that started out as experiments in spice blends and flavour combinations have now become world classics.This book brings together 500 authentic recipes, from spicy appetizers and deliciously rich and creamy curries to vegetarian dishes and chutneys, including and all the classic breads, rices and side dishes, sumptuous desserts and popular drinks. Every Indian favourite is featured, such as Chicken Tikka, Beef Madras, Lamb with Spinach, Fish Jhalfrazi, Curried Chickpeas, Saffron Rice, Spiced Yogurt and Kulfi (Indian Ice Cream). There are also more unusual Indian recipes to try, such as Balti Chicken with Panir and Peas, Lahore-style Lamb, Prawn and Spinach Pancakes, Stuffed Aubergines in Seasoned Tamarind Juice, and Almond Sherbet. There are also tantalizing recipes from the nearby regions of South-East Asia, including Stir-fried Prawns with Tamarind, Roast Lime Chicken with Sweet Potatoes, and Coconut Fried Bananas. Every recipe is illustrated with a colour photograph showing the finished dish, so that you can see what you are aiming for. There is also nutritional information to help you plan meals for those with dietary considerations, plus useful cook's tips and variations throughout the book. From Pakistan to Myamnar (Burma) and beyond, all regions and cooking styles are represented, making this is an essential collection of recipes for both expert and novice cooks alike.