Modern Indian Cooking brings a fresh and innovative approach to Indian Cooking with an emphasis on healthy eating. The recipes reflect the East African influences on Deepak's upbringing and whilst many dishes are similar to those of his home in India, he also incorporates many beautiful ingredients including the fish and seafood of Mombassa. Recipes are easy to follow and include a minimum amount of carbohydrates, little yoghurt and an abundance of tomatoes and fresh vegetables.
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Annabel Jackson is a long time resident of Hong Kong and is a food and wine expert who lectures, writes and consults internationally. She is a well-respected member of the Hong Kong Wine Society, a founding member of the Macau Wine Society and Slow Food (Hong Kong convivium).
Deepak Chauhan is a financial planner by day but a meticulous and analytical self-taught home cook by night. Born in Kenya, Deepak's culinary passion remains the Indian cooking of East Africa, but in a healthy and simplified form.Review:
Contains a wealth of good, clearly explained recipes for tasty dishes. To it's credit, all the illustrations inside are altogether tastier-looking. BUt most importantly, all the dishes sound delicious and seem easy to prepare. This is a cookbook promer for anyone with a yean to cook Indian food, from starters and mains to desserts and drinks. --HK Magazine, Jul 05
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