Food of India 1st Edition by Brinder Narula, Vijendra Singh ISBN 0794605656 9780794605650
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ISBN 10: 0794605656
ISBN 13: 9780794605650
Author: Brinder Narula, Vijendra Singh
The astonishing variety of India is reflected in its cuisine, which is regarded by those who have enjoyed genuine Indian food as being among the worlds’ greatest. Like the overall fabric of the land itself, Indian cuisine is the result of countless historical, religious and regional influences.
Widely acknowledged as one of the world’s greatest cuisines, Indian food has traditions stretching back over three thousand years. The blending of subtle cultural, ethnic and religious influences over the centuries has created a unique cuisine as varied as the country itself. The Food of India features over 80 delectable recipes includes dishes from Hindu Tamil Nadu, Christian Kerala as well as tandoori favorites from the Punjab. Striking color photographs and detailed information make this brilliant Indian cookbook the perfect introduction to the rich and diverse world of Indian cuisine!
Food of India 1st Table of contents:
- Food in India
- The Great Spice Bazaar
- The Honored Guest
- The Indian Kitchen
- Authentic Indian Ingredients
- Basic Recipes
- Garam Masala
- Chaat Masala
- Mixed Vegetable Pickles
- Onion Mustard Pickles
- Lemon Mango Pickles
- Goan Shrimp Pickles
- Tamarind Ginger Chutney
- Tomato Chutney
- Fresh Coconut Chutney
- Green Coconut Chutney
- Green Mango Chutney
- Mint Coriander Chutney
- Sweet Mango Chutney
- Festive Nut Spice Milk
- Savory Cumin Drink
- Onion, Tomato and Cucumber Relish
- Homemade Paneer
- Mint and Cucumber Raita
- Appetizers and Soups
- Vegetable Samosas
- Deep-fried Banana and Potato Fritters
- Pakora
- Diced Chicken Masala on Toast
- Chopped Masala Chicken Livers on Toast
- Mulligatawny Soup
- Fragrant Yogurt Soup
- Spiced Lentil Rasam Soup
- Bread and Rice
- Chapati
- Puri
- Tandoori Naan
- Lucchi
- Dosai
- Appam
- Paratha
- Lemon Rice
- Coconut Rice
- Vegetable Pulao
- Rice and Lentils
- Vegetables
- Bean and Lentil Stew
- Yellow Lentil and Tomato Stew
- Grilled Paneer Tikka with Mint and Coriander
- Gujarati Spiced Vegetables with Coconut
- Vegetarian Paneer Shashlik
- Spiced Roasted Eggplant
- Spicy Chickpea Dumplings in Yogurt Sauce
- Spiced Chickpeas
- Curried Pinto Beans
- Mixed Vegetables with Yogurt and Fresh Coconut
- Shredded Cabbage with Coconut and Spices
- Tandoori Baked Cauliflower and Stuffed Bell Peppers
- Spiced Potatoes in Yogurt
- Potatoes with Poppy Seeds and Chilies
- Spiced Okra
- Puréed Mustard Greens and Spinach
- Seafood
- Fish Pâté in Pastry Blanket
- Bengali Fish Curry
- Crispy Fish Morsels
- Fish in Coconut Milk
- Kerala Shrimp Curry
- Curried Crabs with Coconut
- Spicy Fried Fish
- Creamy Shrimp Curry
- Meat and Poultry
- Chicken Tikka
- Tandoori Chicken
- Mild Chicken Curry
- Butter Chicken
- Saffron Chicken
- Rich Chicken Curry
- Parsi Chicken Curry
- Goan Pork Vindaloo
- Spicy Hot Lamb Curry
- Braised Masala Leg of Lamb
- Goan Spiced Pork and Liver
- Lamb Tikka Kebabs
- Lamb Meatballs in Cashew Almond Gravy
- Fragrant Lamb Biryani
- Kerala Lamb Curry
- Lamb and Corn Curry
- Mixed Lentil, Vegetable and Lamb Stew
- Desserts
- Indian Kulfi Ice Cream with Almonds and Pistachios
- Sweet Milk and Chenna Fritters in Syrup
- Sweet Yogurt with Saffron
- Southern Indian Coconut Dessert
- Rich Rice Pudding
- Cream Cheese Balls in Syrup
- Measurements and conversions
- Index of recipes
- Mail-order/online sources
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Tags: Brinder Narula, Vijendra Singh, Food, India