How to bring the flavor of your local curry restaurant to your home kitchen and make it your own
Many people are first introduced to Indian food at a restaurant, and this wonderful book will teach cooks the simple, effective, and time-saving techniques used by Indian chefs. Unlike many cookbooks, this one offers straightforward instructions that focus on how to create food with an infinite variety of tastes, helping readers to cook delicious, hassle-free meals. There is an excellent selection of well-tested dishes combining all the restaurant favorites with a liberal sprinkling of recipes found in Indian homes. With a little practice cooks will be able to produce snacks, meals, or even banquets that will delight their family and friends. Includes dual measures.
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Pat Chapman is the author of The Modern Balti Cookbook and The New Curry Bible.Review:
"Readers on this side of the Atlantic will welcome Chapman's easy to follow handbook. . . . Recipes are adapted for the typical Western kitchen and cook . . . With their lively writing and opinionated treatment of curry cuisine, these recipes are a pleasure to read, a pleasure to cook from and, most importantly, a pleasure to sample." —Publishers Weekly
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