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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Main courses
Join chef and founder of London’s famous Darjeeling Express restaurant
on a flavour odyssey as she shares delicious Indian recipes and family
favourites to awaken your palette and nourish your soul.
Get ready to embrace six seasons of flavour in this stunning new
collection of 80 bright and vibrant Indian recipes inspired by Asma’s
native Bengal.
Be guided on an atmospheric journey through India's culinary landscape
and discover the principles of Ayurvedic cooking. Enjoy a masterclass
in creating mouthwatering, easy curries, sides, and desserts that sing
with flavour, such as::
- MIDWEEK CURRIES: Quick Bengali chicken korma
- VEGETARIAN MAINS: Delicate lentil fritters with spiced yoghurt
- INDIAN STREETFOOD: Crispy and spicy tawa toasties
- COMFORT FOOD: Spiced and creamy pumpkin dhal
- SWEET TREATS: Yogurt with saffron and pistachio
This Indian cookbook teaches you how to use Indian spices confidently,
master new cooking techniques and unearth a treasure trove of
unforgettable recipes including veg-friendly curries and fantastic
menus to entertain.
Monsoon celebrates the pure joy of eating with recipes to suit every
craving – a must have for anyone looking to bring flavour back to their
kitchen.
Roti is perhaps one of India’s most versatile, yet unassuming, dishes.
Bake it on a griddle, stuff it with mashed potatoes, lather it in ghee
or butter, pair it with curries and pickles, roast it, fry it, or bake
it in a tandoor. It is made with many grains, but traditionally with
wheat flour. It is no wonder then that Roti is integral to Indian and
cuisines from other South Asian countries, such as Pakistan and
Bangladesh and a popular accompaniment in most Asian cuisine
restaurants.
In Roti, author Anuradha Ravindranath introduces the reader to the
different facets of this unprepossessing flatbread. She draws on her
memories as a child, of her mother buying whole wheat grain at a
market, of it drying on the rooftop of their Delhi home, of the trips
to a nearby mill so that it is ground into fresh, warm flour, and the
fluffy rotis fresh off the pan that was an enduring staple for lunches.
In doing so, Anuradha Ravindranath skilfully weaves her memories of the
flatbread with over 90 delicious recipes and turns the humble roti into
a delightful, glamorous showstopper. Packed with photographs, the book
will feature accompaniments to rotis by way of dips and pickles, as
well as easy-to-follow tips in classic DK style.
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