Overview for Curry, Curry, Curry: The Heart of Indian Cooking
The curry goes international with a vengeance in this wide-ranging collection of recipes, not a few of them originals. Beginning with curried soups (starting, inevitably, with that hoary Raj relic, mulligatawny), Rai goes on to give a good selection of vegetable, meat, fish, chicken, and rice-based curries. A bonus to those who find curry-making too time consuming are three basic sauces: Persian, Mughal and Madras, which can be fridge-stored to make an “instant†curry. Another boon to the harried cook is the clarity with which Rai sets out his recipes—measurements are provided in metric, British and American systems and each curry progresses from “singlefry†(Rai’s term for that tricky process of bhunao) masala, through “follow-up†and “during cooking†masalas to “finishing†masala and “garnish†masala... With sections on raitas, accompaniments, this is a tempting medley of curried concoctions, with not only “heartâ€, but plenty of soul.
Ranjit Rai (Author)
Ranjit Rai was born in 1923 and was educated in England and Lahore. He qualified as a Commercial Accountant from the Hailey College of Commerce. After Partition in 1947 his family moved from Lahore to Delhi. Ranjit Rai has traveled extensively through Europe, North and South America, China, Tibet, Afghanistan and Central Asia. During his travels he trained with many of the world’s great chefs and as a result has mastered the intricacies of several types of international cuisine. Ranjit Rai owns and manages an energy engineering firm in New Delhi.
Bagchee
