THE ART OF INDIA'S COOKERY by

THE ART OF INDIA'S COOKERY

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KIRKUS REVIEW

From North, South, East and West comes India's rich culinary treasure, passed on here with an ease that is attractive to the average cook. The recipes, mainly the national curry dishes, are easy to prepare, requiring as they do only patience in grinding and blending spices. After a word about regional differences and representative foods, the authors take up the curries--chicken, lamb, beef, fish and seafood, vegetable and egg, kebabs, chops and cutlets. Then for a hiatus, there are descriptions of festivals for which feasting is in order, but this is followed by a back-to-the-kitchen for breads, soups and lentils, chutneys, pickles, pachadi and raitas, rice; tiffins -- sweet snacks, salt snacks, and savories; desserts; teas. Some sample recipes: chicken with poppy seeds, mulligatawny soup, saffron lamb, shrimp fritters, banana cakes...Glossary.

Publisher: Doubleday