50 great curries of India / Camellia Panjabi.
Material type:
TextLanguage: English Publication details: London [England] : Kyle Cathie Limited, 2006.Edition: Revised editionDescription: 192 pages : color illustrations, color map ; 28 cmISBN: - 9781856268196
- TX724.5. I4.
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
Monograph
|
Afghanistan Centre at Kabul University | TX724.5.I4.P363 2006 (Browse shelf(Opens below)) | Available | Donated by Daood Moosa. | 3ACKU000533033 |
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| TX714.G663 1986 Good food magazine : | TX724.5.A1.S656 1977 South East Asian cookbook / | TX724.5.C5.L658 1997 Chinese cooking with Lucy Lo : | TX724.5.I4.P363 2006 50 great curries of India / | TX725.L4.F373 1985 Lebanese cuisine : | TX725.M34.A63 1986 The best of Mauritian cooking / | TX803.P8.G743 2002 Greatest ever potato. |
Originally published: 1994.
Abstract: "Here are 50 authentic Indian curries, each accompanied by a full-colour photograph so that you can see colour, texture and appearance. Try White Chicken Korma, a Muslim court dish blending Moghlai and Nawabi cuisines or Prawns in Sweet & Hot Curry, with its delicately balanced sweet, hot and sour flavours. The Gujarati Mango and Yogurt Curry is a tasty treat for vegetarians or perfect for lunch or as a side dish, while Lamb with Plums is a new recipe that combines the sweetness of fruit with the spicy aromas of cinnamon and chilli." "A new introduction especially for this edition comprehensively details curry-making techniques, including how to add taste, aroma and colour and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables, chutneys and desserts."--Jacket.
Includes bibliographical references and index.
English
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