The Indian Cookbook (Classic Cook’s Collection 2)

The vast sub-continent of India has a range of cuisines as diverse as its cultures. Every part of this fascinating country has evolved its own unique culinary methods and styles, presenting an unbeatable repertoire of ideas, techniques and recipes for the cook to explore. Discover here 200 authentic recipes from every corner of the region, complete with step-by-step instruction. The comprehensive techniques section provides a complete guide to ingredients and the equipment you will need. Following this are 200 classic dishes including Spicy Chicken Koftas with Paneer, Madras Sambal with Green Beans, Fish Jalfrezi, Lahore-style Lamb, Tomato and Fresh Chilli Chutney, Kulfi with Pistachio Nuts and many more. Every area of the Indian meal is covered, from rice, breads, appetizers and vegetable dishes, to main courses with meat, poultry and fish, and a whole range of salads, drinks and exotic desserts. With a wide range of ingredients now available in supermarkets, there’s no better time to discover the enticing flavours of India. Part of the Classic Cook’s Collection, this book has been written by a professional cook and all recipes have been tested in his own kitchen. Ingredients are measured out in metric and imperial and US cup measurements are also included. These fabulous recipes are simple to follow and easy-to-use – guaranteeing first class results first time and every time.