Publisher's Synopsis
Part of a series on ethnic cooking this book is a collection of delicious and healthy recipes that work for the Western cook and are presented in a way that will give readers the confidence they need to try adventures in Indian cooking.;The recipes range widely in regions and seasons and include meat, fish, lentils, vegetables, bread and desserts. Throughout the book the food of the vast sub-continent of India reflects the complex contrasts of races, religions and climate. The cooking of the cool Himalayas and Kashmir in the north of India, with its locally produced lamb and basmati rice from the northern plains contrasts totally with the tropical diet of the fishing villages of Goa and the Malabar Coast on the equator where fish and shellfish cooked in blends of coconut are specialities. The author also includes dishes which reveal the influence of the cuisine brought to India by the great Moghul Emperors, which offered elegant creamy sauces of subtle flavour and combinations of saffron scented meat and rice. Stylized illustrations made during travels in India, put the dishes into regional context. The author also wrote "Eating Out in Italy" and "The Top 100 Pasta Sauces".
