Chetna's Indian Feasts
Everyday meals and easy entertaining
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- $29.99
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- $29.99
Publisher Description
A collection of over 80 delicious Indian recipes to enjoy with friends and family
Chetna Makan is the queen of Indian home cooking. An award-winning food writer, Chetna was first introduced to us on The Great British Bake Off and has since authored a number of bestselling cookbooks, combining her inventive flavours with a love of simple Indian cooking.
In her newest recipe collection, Chetna provides us with flavour-packed feasts designed to please a crowd. Chetna's accessible style and supermarket-friendly ingredients prove that you don't need to be an expert to entertain. Chetna's Indian Feasts provides a varied array of delicious dishes, grouped together by theme so you know exactly how to pair your platters. Whether it is a big celebration or a quick-fix family dinner, there is something in this book for you.
A treasure trove of recipes that are generous, simple to make and delicious, Chetna's Indian Feasts is all about bringing people together and making mealtimes special, no matter the occasion.
CONTENTS INCLUDE:
Friday Night Feasts
Onion chickpea bhajis; Chicken tikka masala; Prawn vindaloo
Chaat
Dal papdi chaat; Smashed alu tikki; Coriander yogurt chutney
Fast Feasts
Spicy garlic-ginger chicken; Cauliflower masala; Prawn coconut curry
Feasts for Two
Chana dal chutney; Okra masala; Sticky spicy chicken wings with tomato curry
Barbecue Feasts
Paneer skewers; Garlic chilli corn; Caramelised walnut and coffee pavlova
Picnic Feasts
Chutney club sandwich; Paneer samosas; Coffee and walnut cake with cardamom
Festive Feasts
Peanut aubergine masala; Mint raita; Gulab jamun
Sunday Brunch
Hearty wholesome dal; Street-style egg curry; Chocolate and cardamom caramel cake
PUBLISHERS WEEKLY
In this beautiful and endlessly appetizing collection, Great British Baking Show contestant Makan (Chetna's Easy Baking) defines feasts as any good meal served for a get-together, and her colorful and tasty recipes live up to that promise. She offers up an array of complete menus ideal for specific occasions, from picnics to a more formal Sunday brunch. Whether readers go for the full menu or just selected dishes, there is much to whet the appetite. "Feasts for Two" include scrumptious sticky spicy chicken wings with tomato curry, and a mouth-watering Biscoff cheesecake delight, while "Fast Feasts" include quicker options such as peanut, coriander, and lemon rice and dal with mango. Makan utilizes classic Indian preparations for many dishes, such as chicken tikka masala, prawn vindaloo, and cumin rice, and offers an appetizing lineup of chaat, including spinach leaf pakora made with turmeric and ginger, and pista kulfi, a frozen blend of milk, double cream, cardamom, condensed milk, and pistachios. Barbecued paneer skewers are a delightful meal whether as part of a cookout, as Makan suggests, or just on their own. Alongside this treasure trove of culinary gems, Makan includes a helpful glossary of U.K.-to-U.S. terms for common but differently named ingredients. This will win over those new to Indian cooking and practiced cooks alike.
