Made in India
An Indian cookbook filled with 130 simple, fresh and flavourful recipes
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- 14,99 €
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- 14,99 €
Beschreibung des Verlags
FROM THE BESTSELLING AUTHOR OF EAST AND FRESH INDIA
The top ten bestselling Indian cookbook that will change the way you cook, eat and think about Indian food forever.
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True Indian food isn't like the stuff you get at your local curry house. In MADE IN INDIA, Guardian columnist Meera Sodha introduces Britain to the food she grew up eating here every day - food that's fresh, vibrant and surprisingly easy to make.
In this collection, Meera serves up a feast of over 130 delicious and easy-to-follow recipes collected from three generations of her family including:
CLASSIC STREET FOOD - Chilli Paneer and Beetroot and Feta Samosas
FRAGRANT CURRIES - Spinach and Salmon and Cinnamon Lamb Curry
COLOURFUL SIDE DISHES - Pomegranate and Mint Raita and Kachumbar Salad
MOUTH-WATERING PUDDINGS - Mango, Lime Passion Fruit Jelly and Pistachio and Saffron Kulfi
With an additional contents to help you find First-Timer Recipes, 30-Minute Midweek Meals, Kid-Friendly Cooking and Store-Cupboard Curries, there's something tasty for every situation.
This book is for anyone who loves authentic Indian food and wants to learn how to make it themselves.
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'Full of real charm, personality, love and garlic' Yotam Ottolenghi
'Wonderful, vibrant . . . deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book' Nigella Lawson
PUBLISHERS WEEKLY
First-time cookbook writer Sodha takes on the cuisine of India in marvelous fashion. Sodha maintains that "the majority of Indian home cooking is fresh, simple, and quick." This book highlights the natural flavors of India while helping the reader understand how easy it is to replicate those flavors in the home kitchen. Many dishes that sound complicated are actually quite simple and easy to prepare, and they pack a lot of flavor. The explosive taste of pan-fried chicken livers in a cumin butter masala, or the deep, rich tones of dal makhani, will satiate the savory taste buds. For dessert, Sodha suggests pistachio and saffron kulfi or mango, lime, and passion fruit Jell-O. Full-page photos teem with color. Sodha offers helpful sections explaining how each Indian ingredient tastes and the best ways to use it, and how to fix a dish that's too spicy or salty. The power of this book lies in its simplicity both in terms of ingredients and technique.
