50 Great Curries of India by Camellia Panjabi (Paperback, 2008) 9781856268196

 

Product Description

Here are 50 authentic Indian curries, each accompanied by a photograph showing colour, texture and appearance. Try Bori Curry, meat and potatoes cooked together, with a golden colour, creamy texture and a mild taste which blends the Moghul richness of nuts with the flavours of Bombay - coconut, sesame seeds and curry leaves. It is a dish from the Bori trading community, originally from Gujarat but now living in Bombay. Create a White Chicken Curry, a Muslim court dish blending Moghlai and Nawabi cuisines or perhaps the Chicken Pistachio Korma, with its very delicate taste and attractive creamy light green colour. Prawns in Sweet and Hot Curry, with its sweet, hot and sour flavours equally balanced, and with many chillies is offset by the sour tamarind and the sugar. And much, much more... A new introduction comprehensively details curry-making techniques, including how to add taste, aroma and colour and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables, chutneys and desserts.