Author(s): Camellia Panjabi

Indian

A feast for the senses, this book explains how to add taste, aroma and colour to create that perfect curry. Dishes collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry - are accompanied by tantalising photography to inspire and excite. Also included is a DVD showing you cooking techniques and step-by-steps of dishes which makes this an invaluable addition to your kitchen library. A further 50 recipes are given for rice, bread, vegetables, potatoes, lentils, yogurt, chutneys and relishes as well as tempting desserts to complete your Indian meal. Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus.