- Brossura: 128 pagine
- Editore: Right Way; Re-issue edizione (marzo 2008)
- Lingua: Inglese
- ISBN-10: 0716021919
- ISBN-13: 978-0716021919
- Peso di spedizione: 118 g
The trouble is that we here in the West obviously have only one place where we can experience Indian cooking, and that's in a restaurant. So when you cook at home, you expect to be able to reproduce just that. And at last, this book enables you to do it! I've been making Indian food for years, and, until now, never quite got it right. That was then, but this is now!
So, what's the secret? The secret is a special curry sauce, the making of which is described in detail in the book, and which is used as a base for most of the curry dishes. It's made of onions, garlic, ginger, tomatoes and oil - the spices come later - but the exact method, which is vital to the sauce, is a matter for you to buy the book for! Apparently all Indian restaurants have a big pot of this stuff on the go at all times. It explians how they're able to make a wide range of curries at a moment's notice.
So, to make a particular curry, you cook your meat and/or vegetables(depending on the dish), add your basic curry sauce, add a teaspoon here and there of various spices (again, depending on the dish), cook it for ten minutes and, hey presto!, there is your genuine Indian Restaurant dish. And it really works! I've tried it out, and the resulting meal was delicious, and exactly what you'd expect if you went out to a good place.
This book goes into all the usual detail in describing utensils, spices, methods, and so on. All the usual restaurant dishes are done, along with some starters, naan breads, desserts, etc. But I've yet to try these out (to be honest, I buy the naans - much less trouble).
For anyone who likes Indian food, and who likes to cook at home, this book is a must, and so reasonably priced too! Forget the big, glossy, hardback cookbooks with lots of pictures that cost a fortune! This book is all you need.