Sameen Rushdie's Indian Cookery (Picador Cookstr Classics)

Summary

With a new foreword by Salman Rushdie. Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie's invitation to share in the pleasures of Indian cookery is irresistible. Bearing the needs of the modern cook firmly in mind, Rushdie explains her recipes in full, where the dishes originate, how to use spices, how to balance flavour, colour and texture and offers suggestions for menus. Rushdie offers a marvellous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris. Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about colour, textures and flavours are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery.