Indian cuisine is world-famous for its variety and the sophistication of its spices. Particular specialities are the masalas, spice mixtures that are individually prepared by hand-grinding.
Jeeti Gandhi, one of the most famous Indian cooks, reveals the secrets of Indian spice art and complements the traditional recipes with healthy ingredients. By using ghee, cream and butter sparingly, the recipes gain in lightness without losing their variety of flavours. From spicy to sweet, there is something for everyone in the more than 80 recipes: chickpea snacks, vegetable pakoras, chicken tikka, tandoori lamb, fish with coconut, spicy lentils, rice pulao, fancy desserts as well as refreshments and teas.
Basic recipes for bread, yoghurt and homemade cheese complete the book. The product information and basic techniques provide easy access to this cuisine and conjure up the typical taste and richness of flavours of India on the table.
From the contents: Snacks and starters - Tandoori dishes - Fish and seafood - Chicken and lamb - Vegetarian dishes - Yoghurt and vegetables - Rice dishes - Flatbreads - Desserts and drinks - Basic recipes - Herbs and spices.
2003, throughout. Col., 127 p.
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