Indian Cooking

The recipes in Indian Cooking are all in their original form. Savitri Chowdhary used simple ingredients and very easy-to-follow methods to take us back to her native India. This book devotes an entire chapter to preparing the basic ingredients. There is a recipe for Panir and for Ghee, as well as advice on how to prepare your own spices. Along with Bhuna, Pulao and Khorrma, there are some more unusual curry recipes: a turnip curry, curried leeks and even a banana curry. With numerous breads and milk curd preparations and an enormous chapter on sweetmeats and then one on pickles and chutneys, this amazing book spans the whole spectrum of cooking in India, using the tried and tested methods of family and friends. Mrs. Chowdhary's book is written with all the warmth and character of a true classic. It speaks on every page of expert knowledge, sound craftsmanship and incredible individuality. Foreword by Jennifer Paterson.