Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie\'s invitation to share in the pleasures of Indian Cookery is irresistible.
Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie\'s book will be a revelation to all those who enjoy Indian cookery..
Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery.
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.
There is also a discussion of hot and cold drinks.
Meethay--or sweet things--hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included.
There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys.
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.
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.
Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire.
Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus.
In Hindustani a good cook is one that \'has special taste in their hands\', and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent.
Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie\'s invitation to share in the pleasures of Indian Cookery is irresistible
