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VEGETABLES: THE INDIAN WAY
From baby aubergines cooked in nutty masala and crispy onion bhajia served with piping hot chai, to smoky jalfrezi paneer and home-style black dal, this compendium of a cookbook shows how to cook the real Indian meals eaten at home, at celebrations, in restaurants and from street stalls. With over 120 achievable recipes – accompanied by fascinating notes on culinary history, vital nutritional information, and invaluable guidance on methods, equipment and spices – Camellia Panjabi MBE takes readers to parts of India they'll never have experienced before.
Dimensions: 254x197mm
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