Inhaltsangabe
Presenting a collection of over 60 authentic, yet simple dishes from all regions of India, this collection of recipes presents familiar dishes such as beef vindaloo and lamb biryani, in addition to an array of lesser known dishes such as crab chettinad and home style parsi chicken. A wide range of recipes for appetizers and snacks, main courses, rice and bread, accompaniments and desserts gives inspiration for the creation of meals for every occasion, from a quick snack to a full Indian feast. It also explores the history and regional styles of Indian cuisine and demystifies traditional ingredients and equipment.
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Über die Autorin bzw. den Autor
Jan Purser is the health and nutrition editor for a leading Australian magazine. She has been editing and writing on food, health and nutrition for nearly a decade. Jan's passion for Indian food and cooking begun in earnest some years ago during a trip to India, where she had the opportunity to experience authentic Indian food. Ajoy Joshi was trained in Madras (now Channai), India and started his career at the prestigious Taj Group of Hotels. Ajoy now lives in Sydney, Australia where he owns and runs a restaurant in partnership with his wife Meera Joshi.
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