Shipping & Delivery

Shipping Rates can ship to virtually any address in the world. Please check on this page for more information on costs and delivery times. Interested in free shipping? Learn about our FREE Shipping .

Shipping Method Delivery Estimate First Item Charge Each Aditional Item
Free! Standard 6-16 Days Free for order above $30 Free for order above $30
Standard 6-16 Days $ 10.00 $ 10.00
Trackable Expedited 4-6 Days $ 15.00 $ 15.00
Trackable Express 2-3 Days $ 30.00 $ 30.00

When my order will arrive?

It really depends on the item -- you can see the relevant info on its page. You'll get a email when your item has been shipped. can ship to virtually any address in the world. Once your order has been shipped, we offer the following times for delivery in business days (Mon-Fri):

Australia and New Zealand 7-12 business days
Middle East and Gulf 7-12 business days
Singapore & Hong Kong 7-10 business days
United Kingdom 7-10 business days
Europe 7-12 business days
USA and Canada 7-15 business days
South America 7-18 business days
All other countries 7-15 business days

Curry, Curry, Curry: The Heart of Indian Cooking

Authors (s): Ranjit Rai (Author)
Format: Softcover
ISBN-13: 9780140129939
Pages: 328p., Tables; References; Index; 21cm.
Pub. date: 01.01.1990, 1st ed.
Publisher: Penguin Books India Pvt. Ltd.
Language (s): English
Bagchee ID: BB971
List price: US $ 30,00
Bagchee price: US $ 27,00
You save: (10.00%)
Member price: US $ 24,30 info

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 “heart”, but plenty of soul.
Write your own review
  • There are no reviews yet. Be the first to write one