The Healthy Low-fat Indian Cookbook: The Ultimate Collection of Authentic Indian Dishes for Low-fat Diets


Cookery | New Releases

Choose from over 160 delicious low fat recipes, all illustrated with beautiful step-by-step photographs. This is a fabulous collection of authentic, delicious no-fat and low-fat Indian recipes for healthy and tasty eating. It includes all the traditional Indian favourites made suitable for healthy eating, including Beef Madras, Chicken Biryani, Prawn Curry and Aloo Gobi. Nutritional data shows at a glance how much fat each recipe contains. This title features over 850 colour photographs in total, including step-by-step sequences and a glorious picture of every finished dish. This is the best-ever collection of traditional, classic and innovative Indian food, carefully adapted to reduce the fat without removing the flavour. Included here are all your favourite traditional Indian dishes as well as many new ones - showing you just how, with a few simple changes, you can enjoy delicious, flavoursome food without guilt. Also included are some wonderful Balti dishes - traditionally rich and high in fat, but here miraculously transformed into equally tasty but low fat versions.
There is an informative introduction that has everything you need to know about low fat cooking as well as the secrets of good Indian cookery, such as mixing your own spices and how to brown onions without burning them. There are over 850 colour pictures in total, including step-by-step sequences and a glorious photograph of every finished dish. This is the essential book for lovers of Indian food who want to create authentic and interesting dishes that are healthy, too.


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Born in Uganda, Manisha Kanani is a freelance home economist working regularly at Family Circle magazine and assisting on photography shoots for various magazines and books. She has also worked on demonstrations for the BBC Good Food Show.
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 cookery, including a spell at the Cordon Bleu School in London. She is the author of several books on Indian cooking and contributes regularly to various periodicals and magazines, including Taste and Family Circle. She has also contributed to many radio programmes and has appeared several times on television, including a weekly slot on satellite TV. Most of Shehzad’s time is taken up by her role as cookery consultant and advisor to Marks & Spencer plc on their popular range of Indian foods.

General Fields

  • : 9781844767168
  • : Anness Publishing
  • : Anness Publishing
  • : May 2009
  • : 220mm X 168mm X 17mm
  • : April 2009
  • : books

Special Fields

  • : Paperback
  • : 641.56384
  • : WB
  • : col. Illustrations