The Great Curries of IndiaCamellia Panjabi has explored all the regions of India to collect the best traditional recipes, learning dishes and cooking secrets from culinary experts as well as fine home cooks. Here she presents fifty of the most delicious, exotic, and inspiring of these curries. Each individual recipe is accompanied by a color photograph, and important ingredients are illustrated. Indian cuisine is unusual in its flexibility. There are no rigid recipes. Methods for preparing traditional dishes, such as curries, are not written down but are passed on through generations, the cooks adding and altering each time. With this in mind, Camellia Panjabi has included a comprehensive introductory section which explains the basics of curry making - the thickening agents, such as coconut milk and lentils; the souring agents, such as tomatoes, yogurt, and lime; and, of course, the spices - and gives readers the confidence to improvise and adapt a dish to suit their own particular taste. All important spices are described and categorized by taste, color, or aroma, and there are guidelines on how they should be used to greatest effect. There is also a section devoted to the chili, and there are useful tips on how to present and serve an Indian meal. But the curry is only one part of the whole meal, and in the final section Camellia Panjabi offers a variety of recipes to accompany it - the side vegetables, rice dishes, lentil dals, papadams, and chutneys, and the mouthwatering, simple-to-make desserts. |
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1/4 teaspoon 15 minutes Add the tomato aroma asafoetida bay leaf black cardamom blender Bombay butter cachumber cashew nuts cayenne pepper chicken chile powder chutney cilantro cinnamon cinnamon or bay cloves coconut milk color cooking pot cumin cup oil curry leaves dish eaten fenugreek finely chopped flavor fresh coconut fresh ginger fried frying pan garam masala garam masala powder garlic gravy green cardamoms green chiles grind Heat the oil India Indian cuisine Indian food ingredients lentil lime juice little water low heat mango meat mustard seeds onions papadams paprika Parsees peeled peppercorns piece of fresh pinch potatoes powder ½ teaspoon purée raita recipe red chiles restaurant rotis saffron salt to taste sauté Serves simmer Soak sour spicy Sprinkle stirring continuously sugar tablespoons tablespoons oil tamarind teaspoon cayenne pepper teaspoon coriander powder teaspoon cumin powder teaspoon cumin seeds teaspoon garam masala teaspoon salt teaspoon turmeric powder vegetables wine yogurt