Product Description
THE BOOK OF CURRIES & INDIAN FOODS is a richly varied collection of more than 100 recipes, encompassing many different regional cooking styles. Beautifully illustrated in full color, the step-by-step recipes show you how to use unusual ingredients and achieve the authentic flavors of India.
The Book of Curries and Indian Foods
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In one sense, the answer to the question put by the heading is straightforward: that the has its origins in India. Right, but trivial. The actual reply is somewhat more complicated, and intriguing. Read the rest of this entry »
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Talk about Tandoori and everyone at once thinks of Tandoori Chicken. That’s all very well, but there is a bit more to the tale than that. A ‘tandoor’ is a circular, clay oven from which the recipe gets its name. They have been used in Northern India for centuries. Reaching a temperature of as high as 900F/480C they can effectively char the outside of the meat while the interior remains tender and moist. So, how exactly is that done? Read the rest of this entry »
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