50 Great Curries of India
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50 Great Curries of India by Camellia Panjabi
Book DescriptionThe secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.
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Book DetailsISBN: 9781856265461
(195mm x 155mm x 16mm)
Imprint: Kyle Cathie
Publisher: Kyle Books
Publish Date: 29-Oct-2004
Country of Publication: United Kingdom
Books By Author Camellia Panjabi
50 Great Curries of India, Paperback (July 2011)» View all books by Camellia Panjabi
A feast for the senses, this book with DVD explains how to add flavour, aroma and colour to create that perfect curry. Dishes collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry - are accompanied by tantalising photography to inspire and excite.
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Author Biography - Camellia Panjabi
Camellia Panjabi is the author of the world's best-selling book on curry, 50 Great Curries of India. It has sold over 1 million copies and has been described as 'the definitive guide to Indian cooking'. Born in Mumbai, Camellia read Economics at Cambridge and went on to become the Marketing Director of Taj Hotels, India's most prestigious hotel group. With a lifelong passion for food, Camellia helped create several restaurants for these premier hotels, featuring little-known regional dishes. Camellia opened the Bombay Brasserie in London, in 1982, introducing regional Indian cooking to the UK for the first time, and changing the way Indian cuisine is perceived in Britain. In 2001, she joined her family's restaurant company, Masala World, onwer of Chutney Mary, Veeraswamy, Masala Zone and Amaya.
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