Regional Indian Cooking - Hardcover

Joshi, Ajoy; Roberts, Alison

Hardcover

ISBN 10: 0794650252 ISBN 13: 9780794650254

Publisher: Periplus Editions (HK) ltd., 2006

Synopsis

Regional Indian Cooking celebrates the food of the five main regions of India, each with their own distinctive produce and philosophy of cooking. Each recipe is presented in simple steps with helpful serving suggestions for creating delicious meat or vegetarian menus for up to eight.

A combination of the highlights, specialties, and diverse ingredients used by the North, South, East, West and Central regions of India, Regional Indian Cooking is a unique and easy-to-use book for cooks of all abilities.

About this title

About the Author

Ajoy Joshi began his career at the prestigious Taj Group of Hotels, where he orchestrated the opening of the now famous Karavali Restaurant. He lives in Sydney, Australia.

Alison Roberts has been a food editor, writer, and recipe developer for over 10 years. She currently lives in Sydney, Australia with her family.

From Publishers Weekly

India is a vast country, whose regionally and culturally diverse inhabitants have different culinary traditions. This volume, while not comprehensive, is a good introduction to distinct Indian cooking styles; beautifully photographed and stylishly designed, it's also user-friendly enough for cooks who don't know coriander from coconut. Representing West India are such curry house favorites as oily Onion Pakoras, spicy with chili powder and garlic; and hearty, soupy Red Lentil Dal. Goan-Style Lamb , which can also be made with beef or goat meat, is fork-tender and unctuous. The chapter on East India features several appealing seafood dishes, like fragrant Fish In Mustard Oil With Five Spices and finger-licking Fried Fish With Tomatoes. South India offers filling vegetarian dishes, including Stuffed Eggplant and addictive Fried Potatoes with Dill. The most unexpected desserts are northern India's Warm Apple Pudding and central India's Bread And Butter Pudding, both tasty reminders of India's colonial past. The volume also includes a brief discussion of "the elements and how they affect your dining pleasure," alongside a perhaps more practical guide to unusual ingredients. While it's interesting to know how the element of air might affect one's meal, it's almost certainly more helpful to know how cumin will do the same.
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About this edition

• Publisher: Periplus Editions (HK) ltd.
• Publication date: 2006
• ISBN 10: 0794650252
• ISBN 13: 9780794650254
• Binding: Hardcover
• Edition number: 1
• Number of pages: 176