Fifty Great Curries of India/Camellia Panjabi. New Delhi, Rupa and
Co., 2005, 192 p., (pbk). ISBN 81-291-0436-9.
Fifty Great Curries of India/Camellia Panjabi. New Delhi, Rupa and
Co., 2005, 192 p., (pbk). ISBN 81-291-0436-9.
Contents: Introduction. 1. Culinary India. 2. The philosophy of Indian Cuisine. 3. Why an Indian meal? 4. What exactly is a curry? 5. Making a curry. 6. The use of spices. 7. Herbs and fresh spices. 8. Chillies. 9. The curry picture. 10. Hints and short cuts. 11. Making a simple homestyle curry. 12. Recipes. The Curries: 1. Rice. 2. Indian bread or rotis. 3. Side vegetables. 4. Potatoes. 5. Lentils. 6. Yoghurt (Raitas). 7. Papadams. 8. Chutneys. 9. Cachumbers or relishes. 10. Desserts. 11. Planning a meal. 12. Suggested menus. 13. What to drink with Indian food. 14. Index.