Synopses & Reviews
Mango and Apple Soup, Black Pepper Chicken, Pan-Fried Garlic and Chilli Lamb, Potatoes and Cauliflower, Creamy Prawns, Tamarind Chutney, and much morespicy, speedy, and easy Indian food to cook at home As girls, Sereena, Priya, and Alexa Kaul loved rushing home from school to watch their mother make delicious dahl, korma, and rogan josh with fresh spices brought from Kashmir. When they had families of their own they longed for a spice box like their mother's, full of all the spices needed to make the recipes they craved from their childhood. Now they have created that box with 13 essential spices, and collected 100 family recipes that can easily made at homejust add ingredients from the local grocery store. Traditional cooks, creative cooks, and cooks with busy lifestyles will all enjoy making and creating these delicious recipes. There is a detailed section on how to identify and use fresh spices, and plenty of information about the medical and culinary uses of ginger, cardamom, turmeric, and more. Nearly all the dishes can be made in advance and frozen, so no more take-outanyone can make their own fresh versions of this favorite cuisine with real Indian flavors and spices.
Synopsis
Priya, Sereena and Alexa Kaul's family left Kashmir to live in the UK. The three girls grew up in Derbyshire and loved rushing home from school to watch their mother make delicious dahl, korma and rogan josh with fresh spices from brought from Kashmir. When they had families of their own they longed for a spice box like the one their mother had - full of all the spices needed to make the recipes they craved from their childhood. So they created a spice box with thirteen essential spices and collected 100 family recipes that can easily made at home - just add ingredients from any supermarket or high street grocer.
This book is the three sisters' own collection of easy to make Indian dishes. Whether you are a traditional or a creative cook or you have a busy lifestyle you will enjoy making and creating these delicious recipes. There is detailed section on how to identify and use fresh spices and plenty of information about the medical and culinary uses of ginger, cardamom, turmeric and more. Nearly all the dishes can be made in advance and frozen so ditch the take away menu and make your own fresh versions of our favourite cuisine with real Indian flavours and spices.
About the Author
Born in Kashmir and brought up in Derbyshire, the three sisters learned how to cook by watching their mother and their grandmother produce exquisite meals for huge family gatherings. When they had families themselves they realised that the delicious dishes they loved when they were young had to be simplified to suit their own smaller families and hectic lifestyles. The result is this book...