The Noon Book of Authentic Indian Cooking

Who can resist the wonderful aroma of Indian food? And after the aroma comes the flavors - fragrant rice, crisp pooris and poppadoms, chicken baked to succulence in tandoor, sizzling kebabs in spicy sauces, juicy shrimp with coriander, saffron, cumin, and rich variety of vegetables - a stunning feast of colors, tastes and textures. The classic dishes - such as chicken tikka, chicken biryani, and mutton roganjosh - are the legacies of the Great Moghul emperors who ruled India for 300 years, from the early part of the 16th century. The lavish patronage of these monarchs gave cooks the leisure and incentive to perfect their skills and raised Indian cuisine to an art form. The creamy kormas, tender kababs and spicy pilafs first created In the Imperial kitchens have now become international favorites. Created by the master chefs at Noon Products, the world's leading provider of prepared Indian cuisine, these recipes are simple to make and include all of the dishes you nee