50 Great Curries of India

Front Cover
Kyle Cathie, Sep 4, 2008 - Cookery, Indic - 192 pages
2 Reviews
A feast for the senses, this book explains how to add taste, aroma and colour to create that perfect curry. Dishes collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry - are accompanied by tantalising photography to inspire and excite. And now including a DVD showing you cooking techniques and step-by-steps of dishes, this really is an invaluable addition to your kitchen library. A further 50 recipes are given for rice, bread, vegetables, potatoes, lentils, yogurt, chutneys and relishes as well as tempting desserts to complete your Indian meal.

What people are saying - Write a review

LibraryThing Review

User Review  - jransom - LibraryThing

This book is gorgeous to look at - and drool over - but its real value to me is the generic curry recipe at the front: dead easy instructions, basic ingredient lists tweaked for the protein type ie lamb, beef or fish. Read full review

LibraryThing Review

User Review  - neiljohnford - LibraryThing

I really like this book. The front matter is a really interesting description about how Indian Cuisine has evolved. It's interesting from the point of view that, when this book was first written (in ... Read full review

Other editions - View all

About the author (2008)

Camellia Panjabi read Economics at Cambridge and went on to become the Marketing Director of India's most prestigious hotel group--Taj Hotels--known for spearheading new cuisines and culinary ideas in its Indian, Asian and Western restaurants. In 1982 she set up the

Bibliographic information