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Author: Camellia Panjabi
Publisher: Simon and Schuster
Published: 1995
Total Pages: 200
ISBN-13: 0684803836
DOWNLOAD EBOOK →"In this stunningly illustrated book, Camellia Panjabi takes the reader on a journey through the sights, smells, and tastes of the centerpiece of the Indian meal, the curry." -- inside cover.
Author: Camellia Panjabi
Publisher: Kyle Books
Published: 2019-05-07
Total Pages: 0
ISBN-13: 9780857836601
DOWNLOAD EBOOK →Collects various dishes from all over India - from the classic Goa Lamb Vindaloo to the exotic Gujarat Mango and Yogurt Curry. This book features: the philosophy of Indian food; what exactly is a curry; using spices, herbs and chillies; and, planning an Indian meal and suggested menus. The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.
Author: Penny Chawla
Publisher: Thames & Hudson Australia
Published: 2022-02-22
Total Pages: 139
ISBN-13: 1923049682
DOWNLOAD EBOOK →This ebook has a fixed layout and is best viewed on a widescreen, full-colour tablet. Discover 50 delicious curries from the kitchens across India. India’s greatest curries, made easy! From world-famous classics to lesser-known regional specialties,50 Easy Indian Curries is a collection of some of India’s easiest (and most delicious) curries. With recipes for vegan dals, slow-cooked braises, coastal masalas and fiery chicken, along with simple breads, rice and curry pastes, this book teaches you how to create India’s most loved food with ease and speed.
Author: Raghavan Iyer
Publisher: Workman Publishing Company
Published: 2016-07-05
Total Pages: 809
ISBN-13: 0761187464
DOWNLOAD EBOOK →Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
Author: Madhur Jaffrey
Publisher: Ebury Press
Published: 2003
Total Pages: 352
ISBN-13: 9780091874155
DOWNLOAD EBOOK →"This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching- Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries."
Author: Dan Toombs
Publisher: Hardie Grant Publishing
Published: 2017-05-04
Total Pages: 160
ISBN-13: 1787130924
DOWNLOAD EBOOK →Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right. The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.
Author: Madhur Jaffrey
Publisher: Knopf
Published: 2015-10-27
Total Pages: 450
ISBN-13: 1101874864
DOWNLOAD EBOOK →The “queen of Indian cooking” (Saveur) and seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. “The world’s best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook.” —The Washington Post Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.
Author: Dave DeWitt
Publisher: Little Brown
Published: 1994
Total Pages: 241
ISBN-13: 9780316182249
DOWNLOAD EBOOK →Features recipes from Sri Lanka, Thailand, Sumatra, Africa, Punjab, the West Indies, interwoven with local curry lore and traditions
Author: Roopa Gulati
Publisher: Castle Books
Published: 2011-02-01
Total Pages: 0
ISBN-13: 9780785827634
DOWNLOAD EBOOK →A rich and evocative collection of over thirty curries, this book celebrates India’s culinary tradition and also adapts classic dishes to suit the tastes of modern home cooks. Each recipe is beautifully photographed and simple to make, without compromising on authenticity and flavor. Alongside this fascinating collection of recipes, you’ll find an informative and accessible guide to key ingredients, including myriad spices, chillies, coconut, mango and herbs, how to make the popular flatbread, naan, as well as the secret to perfect fluffy basmati rice. Curry Lovers brings to life the rich culinary diversity of India with a fascinating collection of recipes. Just as Indian food is the result of numerous cultural and religious influences, author Roopa Gulati’s cooking is inspired by a diverse range of sources and experiences. Most of the dishes are typified by simplicity without compromising on flavor, while, a few like the classic fragrant lamb biryani and stuffed tandoori chicken, cloaked in a richly spiced yogurt marinade, pander to the enthusiastic weekend cook who has time to indulge.
Author: Mridula Baljekar
Publisher: Southwater
Published: 2014-06-07
Total Pages: 0
ISBN-13: 9781781460238
DOWNLOAD EBOOK →An irresistible collection for the curry lover, with an exciting mixture of classic and modern recipes. Everything you need for a red-hot family meal, a spicy and fiery supper, or a sizzling and spectacular curry feast.
