This title offers tempting ideas for soups and appetizers, main courses, rice and lentil dishes, salads, relishes, breads, desserts and drinks with 150 photographs. This is an exciting collection of creative vegetarian recipes for every part of the meal, including samosas, curries, biryanis, side dishes, chutneys, naans and ice creams. It features all the classic such as Onion Bhajias, Vegetable Korma, Saffron Rice, Bombay Potatoes, Mango Chutney and Chapatis, as well as more unusual recipes. Clear step-by-step instructions and full-colour photographs of the finished dishes guarantee perfect results every time. At-a-glance nutritional notes accompany every recipe, detailing energy values as well as fat, saturated fat, carbohydrate and fibre content. This tantalizing book brings together 150 recipes for a wide range of vegetarian Indian dishes. There are soups and samosas to begin the meal, substantial curries and biryanis for the main course, spicy sides dishes, sauces and salads, delicious Indian breads and sweet desserts and puddings, each illustrated with a colour photograph of the finished dish.
Many recipes are quick to prepare with the simplest of ingredients, while others call for more complex combinations. The book includes hints and tips throughout, as well as recipe variations to help you create alternative, similar dishes with different flavours. With its range of recipes, this authentic volume is essential for everyone who loves Indian cuisine.
Rafi Fernandez is an accomplished cook and prolific author of books covering recipes from her native India. These include Indian Vegetarian Cooking, The Cooking of Southern India, The Little Indian Cookbook and Complete Indian Cooking. She appears at cookery demonstrations and runs two shops, Rafi's Spice Box, based in Sudbury and York, UK.
Born in Pakistan, Shehzad Husain has lived in England since her schooldays. She has always been a keen cook and her expertise in Indian cuisine extends beyond that of her Hyderabadi origins to all regions of the Indian subcontinent, and in particular to Pakistani and Mughlai fare. Shehzad has taught Indian cooking, including a spell at the Cordon Bleu School in London. She is the author of several books and contributes regularly to various periodicals and magazines, including Taste and Family Circle. She has also contributed to radio and has appeared several times on television, including a weekly slot on satellite TV. Shehzad is also consultant and advisor to Marks & Spencer plc on their popular range of Indian foods.