000			01619nam a22002777a 4500
999			_c44100 _d44097
003			OSt
005			20180812112853.0
008			180812b ||||| |||| 00| 0 eng d
020			_a9781856268196
040			_cACKU
041			_a124
043			_aa-af---
050	0	0	_aTX724.5. _bI4. _cP363 2006
100	1		_aPanjabi, Camellia.
245	1	0	_a50 great curries of India / _cCamellia Panjabi.
250			_aRevised edition.
260			_aLondon [England] : _bKyle Cathie Limited, _c2006.
300			_a192 pages : _bcolor illustrations, color map ; _c28 cm.
500			_aOriginally published: 1994.
500			_aAbstract: "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.
504			_6Includes bibliographical references and index.
546			_a124
650		0	_aCooking (Curry)
650		0	_aCooking, Indic.
942			_2lcc _cMON