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. And now including a dvd showing you cooking techniques and step-by-steps of dishes, this really is an invaluable addition to your kitchen library. A further 50 recipes are given for rice, bread, vegetables, potatoes, lentils, yogurt, chutneys and relishes as well as tempting desserts to complete your Indian meal. Other features of the book include: the philosophy of Indian food, What exactly is a curry? Using spices, herbs and chillies, Planning an Indian meal and suggested menus. Book contains DVD presented by Camellia showing how to cook some of the curries.
'This book will delight, educate and inspire anyone who longs to make authentic Indian curries at home' Nigel Slater, The Observer 'Arguably India's foremost gourmet and food expert...a culinary milestone.' Pat Chapman, founder of The Curry Club 'The best and most important book yet written about Indian food.' Mail on Sunday YOU Magazine
Camellia Panjabi joined her family's restaurant company Masala World in London, which owns Chutney Mary in Chelsea, Veeraswamy (the UK's oldest Indian restaurant) near Piccadilly Circus and Masala Zone throughout London. Amaya, their latest venture, has won several awards.