Wednesday, 6 October 2010


We have just received stock of the wonderful new recipe book, India, by Pushpesh Pant and published by Phaidon.

This first comprehensive guide to Indian cooking contains over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. On arrival, we flicked through and now can't wait to try some of the recipes at home and were dismayed to realise that we had already bought ingredients for tonight's dinner.

Written by an Indian culinary academic and cookbook author, the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind), there are comprehensive chapters on breads, pickles, spice pastes and chutneys. plus a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India is the only book on Indian food you'll ever need and, what's more... the book comes beautifully packaged in a printed cotton bag.

960 pp
75 colour illustrations, 160 colour photographs

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