is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colorful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in Western kitchens, with detailed information about authentic cooking utensils and ingredients. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favorite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom) or sambharachi kodi (Goan prawn curry with coconut and tamarind).
This hardcover book measures 10 5/8 inches by 7 1/8 inches. Published November 17, 2010.
Phaidon’s empire of world-renowned books on food, architecture, fashion, design and travel complement the publisher’s beginnings. Named after Socrates’s pupil Phaedo, who was known for his discourses on immortality, this London-based publishing house got its start in 1923 as a producer of high quality, reasonably priced literature, philosophy, and history books. In 1936 it added art to its repertoire, publishing some of the first monographs of Van Gogh and Botticelli. All volumes pair erudite text with breathtaking photography; a perennial favorite is Phaidon’s stunning, large-scale Atlas of 21st Century World Architecture.