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Great Indian Cooking: Vegetarian

Nita Mehta (Author) Tanya Mehta (Author)
Synopsis Here is a complete Indian cookbook covering the best of North and South Indian Cuisine. The book includes: Typical Indian drinks like Thandai and Ambi Panna. North Indian Specialties like Anjeer Khushboo made from Fig (Anjeer), Kashmiri Dum Aloo, Matar Khumba Curry, etc. Exotic Biryanis and Pulaos prepared from Indian basmati rice. Fiery South Indian Rasam and Sambhar, Dakshini Tikkas, Avial and many others from the South. Indian flat breads like Naan and Parantha. Indian sweet dishes flavoured with green cardamom and saffron. In India, cooking is a way of expressing love. Indian food is not just a blend of spices and condiments but the food is cooked carefully, adding the right spice, the right amount of spice and at the right time. Here is a book with great recipes which will take care of all this. Pulses ad lentils (Dals) form an important source of proteins for a vegetarian Indian meal. A simple dal can turn into an exotic one with just a different flavouring. At the same time, if not well prepared, dal can be very boring! The book explains very clearly, how to flavour your pulses the right way!
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About the author

Nita Mehta

Nita Mehta is a Home Science graduate from Lady Irwin College, Delhi University and a Gold Medalist in M.S. (Food & Nutrition).  An acknowledged cookery expert, she has been conducting immensely popular cookery classes for over 15 years.  Several of her books have been reprinted 16-17 times in the last 8 years.  She has authored more than 150 books on various topics including more than 130 best selling cookery books.

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Apr, 16, 2009

Bibliographic information

Title Great Indian Cooking: Vegetarian
Format Hardcover
Date published: 01.01.2003
Edition 1st ed.
Language: English
isbn 8178690519
length 126p.