Simply Indian: Sweet and Spicy Recipes from India,Pakistan and East Africa - Softcover

Samosas, Rotis, Tandoori Chicken, and Biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavoring, they need not be complicated to create in your own kitchen. This new book, written by two experienced teachers of Indian cooking, simplifies ingredients and traditional techniques. Try some chai for an elegant afternoon tea or make some Masala Chicken served with a Biryani, Raita, and Naan Bread for a royal feast. Simply Indian also features a wide variety of meatless dishes for a complete vegetarian meal.

Born and raised in East Africa, Tahera Rawji studied in Nairobi, Kenya. She now lives in Canada where she has been sharing the secrets of exotic dishes in her cooking classes for over six years assisted by Hamida Suleman, formerly of East Africa and Dubai.