How often do you read recipe books and become disheartened by a never-ending list of ingredients? This is often especially true of Indian cookbooks, and is enough to prompt anyone to reach for the takeaway menu - but don't dial! Award-winning author Monisha Bharadwaj has come to the rescue with her stunning new recipe book, Indian in 6. Indian food is one of the best-loved cuisines in the world. It is also extremely versatile - whether you want to cook a quick weeknight meal or a banquet for your friends ? there is a multitude of regional recipes, fresh ingredients and aromatic herb and spice combinations to choose from. Each of Monisha's exciting, authentic and elegant Indian dishes uses just 6 ingredients or less, with the only store cupboard ingredients required being vegetable oil, salt and ginger-garlic paste. She uses simple and healthy cooking methods to bring the rich flavours of the sub-continent to your table, in a matter of minutes, and Gus Filgate's sumptuous photographs bring the dishes to vibrant life. The delicious recipes include: Spinach and Coconut Soup; Roasted Aubergine in Yoghurt; Creamy Silver Lamb Curry; Chicken and Coconut Stir-fry; Wild Mango and Mustard Salad; South Indian Crab; Goan Pork Salad ; Garlicky Chicken with Mango Butter; Banana Leaf Squid; Prawns with Lime and many more that you won't find at your local takeaway!
Mango, nuts, yogurt and sugar: blend and serve. For cooks intimidated by long lists of ingredients, Bharadwaj follows her acclaimed Stylish Indian in Minutes with a second limitation: six or fewer ingredients. Her emphasis on just a few fresh ingredients allows even inexperienced cooks to tackle authentic projects from Sviyan Usli, a savory breakfast of rice noodles, nuts and spices, to fermented lentil dosas. Though she includes a few Northern specialties like Chandi Kalia (Creamy Silver Lamb Curry) and Tandoori Murgh (Tandoori-style baked chicken) that rely on pre-blended garam masala and tandoori spice powder, it is in the Southern Indian recipes that limiting ingredients becomes an asset. A punchy Lasne Chitni, coconut and garlic fireball relish, and Hyderabadi Baingan, tangy chunks of fried eggplant with tamarind, provide flavors that transcend the short list of ingredients. Readers will also appreciate recipes that use easy-to-find ingredients in a new way, like Makkai Tamater, a sweet corn and tomato curry, and Choclat burfie, made of condensed milk and cocoa powder. The index lists types of dishes rather than sorting recipes by ingredients, making finding unfamiliar recipes difficult, and the distinction between relish and raita or salad, or between lentil and bean dishes and bread dishes can be confusing. But leafing through the book to find recipes is a pleasure-sexy photographs appear on almost every other page. Bharadwaj's flavors are complex, her instructions simple and the ingredients accessible.