Explore the very best of Indian regional cuisine with 150 dishes from Jammu to Goa, shown step by step in more than 850 photographs. This title offers 150 mouthwatering recipes that draw on the very best of Indian food around the country, from the tandoori dishes of the Punjab to the stately cuisine of central India and the fish-based curries of the Arabian coast. This is an evocative and authoritative introduction that examines the impact of geography, climate, history and religion on this varied cuisine, and reveals how these influences have helped to create such deliciously diverse dishes. Regional classics include Parsnip Patties, Dhansaks, Stuffed Quails, Lamb in Rose-scented Almond Sauce, Spiced Mustard Greens, Saffron-scented Rice Pudding, Kulfi and Sweet Samosas. Each easy-to-follow recipe is shown step by step, with a nutritional breakdown, and more than 850 stunning photographs will inspire everyone with a passion for Indian food, from novice to practised cook. This vibrant cookbook takes you on a tour throughout India, introducing you to classic local dishes and world-renowned favourites.
Among the 150 varied recipes, you'll find tasty cuisine ranging from simple street foods to rich, roasted delights. An authoritative introduction shows how regional foods are often influenced by migrant cultures, geography and religion. Regional chapters offer an enticing selection of starters, mains and desserts, and with clear step-by-step instructions, cook's tips, variations and full nutritional notes, this is the ultimate way to discover India's best-kept secrets and unsurpassed classics.
Mridula Baljekar is the best-selling author of many Indian cookery books. Born and raised in north-east India, when she moved to England she turned her childhood passion for cooking into a highly successful career. Her latest book won both The Best Asian Cookbook in the World and Cookery Book of the Year awards. Mridula's food has been described in the media as 'heaven on earth for the senses'.