Synopses & Reviews
andlt;bandgt;Take a tour of India in your own kitchen and discover one of the world's most varied cuisines!andlt;/bandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;Regional Indian Cookingandlt;/iandgt; celebrates the cooking styles and regional specialties of the five main regions in Indiaand#8212;North, South, East, West and Centraland#8212;each with its own distinctive geography, lifestyle and culture. In keeping with the Indian philosophy of balance and the ancient principles of Ayurveda, author Ajoy Joshi makes it easy for cooks of all abilities to prepare unusual and delicious Indian dishes using only the freshest ingredients and spices that promote health and well-being.andlt;BRandgt;andlt;BRandgt;This book featuring 120 of the best regional recipes from across India, including:andlt;ulandgt;andlt;liandgt; Spiced Spinach (North)andlt;/liandgt;andlt;liandgt; Chicken Biriyani (South)andlt;/liandgt;andlt;liandgt; Shrimp Balchao (West)andlt;/liandgt;andlt;liandgt; Homestyle Meat Broth (Central) andlt;/liandgt;andlt;liandgt; Mango and Pistachio Ice Cream (East)andlt;/liandgt;andlt;/ulandgt;
Review
"This volume [...] is a good introduction to distinct Indian cooking styles; beautifully photographed and stylishly designed, it's also user-friendly enough for cooks who don't know coriander from coconut." and#8212;andlt;bandgt;andlt;iandgt;Publishers Weeklyandlt;/iandgt;andlt;/bandgt;
Review
"...we'd happily give up garden-variety Indian take-out for Joshi's Spiced Hardboiled Eggs (with red chile and tamarind), Fried Potatoes with Dill, Eggplant with Apple, and Kashmiri Lamb Korma (with cardamon, ginger and chile powder)." and#8212;andlt;bandgt;andlt;iandgt;Fiery Foods and BBQandlt;/iandgt;andlt;/bandgt;
Review
"...we'd happily give up garden-variety Indian take-out for Joshi's Spiced Hardboiled Eggs (with red chile and tamarind), Fried Potatoes with Dill, Eggplant with Apple, and Kashmiri Lamb Korma (with cardamon, ginger and chile powder)."—Fiery Foods and BBQ
Review
"This volume [...] is a good introduction to distinct Indian cooking styles; beautifully photographed and stylishly designed, it's also user-friendly enough for cooks who don't know coriander from coconut."—Publishers Weekly
Synopsis
Take a tour of India in your own kitchen with this simple and easy-to-follow Indian cookbook Regional Indian Cooking celebrates the cooking styles and regional specialties of the five main regions in India--North, South, East, West and Central--each with its own distinctive geography, lifestyle and culture. In keeping with the Indian philosophy of balance and the ancient principles of Ayurveda, author Ajoy Joshi makes it easy for cooks of all abilities to prepare unusual and delicious Indian dishes using only the freshest ingredients and spices that promote health and well-being. Each of the 120 recipes is presented in simple steps with helpful suggestions for delicious meat or vegetarian menus serving up to eight.
Authentic Indian recipes include: - Spiced Spinach (North)
- Chicken Biriyani (South)
- Shrimp Balchao (West)
- Homestyle Meat Broth (Central)
- Mango and Pistachio Ice Cream (East)
Each region's cuisine has highlights to offer the home cook, from mouthwatering marinated kebabs of the north to the hot and spicy curries of the South. Emphasis on different ingredients distinguishes the East, with its use of mustard oil and curry leaves, from the abundant seafood and coconut-rich dishes of the West. The journey ends with the subtle melting pot of Central cuisine, which blends the best of the surrounding regions with centuries of global influence, and comes closest to defining Indian food around the world.
Synopsis
andlt;iandgt;Regional Indian Cookingandlt;/iandgt; celebrates the food of the five main regions of India, each with their own distinctive produce and philosophy of cooking. Each recipe is presented in simple steps with helpful serving suggestions for creating delicious meat or vegetarian menus for up to eight.andlt;BRandgt;andlt;BRandgt;A combination of the highlights, specialties, and diverse ingredients used by the North, South, East, West and Central regions of India, andlt;iandgt;Regional Indian Cookingandlt;/iandgt; is a unique and easy-to-use book for cooks of all abilities.
Synopsis
A perfect selection of the specialties and diverse ingredients used by cooks from the various regions of India.
Synopsis
Regional Indian Cooking celebrates the food of the five main regions of India, each with their own distinctive produce and philosophy of cooking. Each recipe is presented in simple steps with helpful serving suggestions for creating delicious meat or vegetarian menus for up to eight.
A combination of the highlights, specialties, and diverse ingredients used by the North, South, East, West and Central regions of India, Regional Indian Cooking is a unique and easy-to-use book for cooks of all abilities.
About the Author
When Alison Roberts spent two years in Scotland, her time there provided the perfect opportunity to write her first book, and she has written over thirty Mills andamp; Boon titles since then! Alison is involved with the ambulance service. She has her writing to thank for this addition to her life, having fallen in love with the job while researching a book. It is the perfect antidote to the solitary hours of writing and she is now avidly continuing her training as an ambulance officer.