Paperback, 142 pages Published by SNAB Publishers (2003) ISBN 8178690543 This well-written easy to understand cookbook presents an assortment of delicious vegetarian Indian recipes. Has chapters on drinks, soups, Tandoori cooking, snacks curries, dry & Masala dishes, rice & roti, and sweets. Indian cuisine is extremely varied and food of one region differs greatly from another. The Punjabi Paneer Makhani has a rich tomato gravy, thickened with cashew-nut, whereas Gatte ki Subzi from Rajasthan has a very thin, brownish curry, thickened with gram-flower. The book also has Kashmiri Dum Aloo flavored with fennel. These vegetables and curries are eaten with rice or Indian breads (roti). Exotic biryaanis and pulaos prepared from Indian basmati rice, flavored with magical spices like fennel seeds, cinnamon sticks and cardamom pods, are all explained simply. The Indian flat breads and khasta roti are just wonderful. This book even offers Indian drinks and soups besides the regular meals. The classic Thandia and Gulab ka Sherbet are now made more delicious. Special Indian Sweets have also been included. |
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