Camellia Panjabi est une figure culinaire renommée, célèbre pour son œuvre fondamentale sur la cuisine indienne. Sa connaissance approfondie, forgée par des décennies d'expérience et une passion profonde pour la nourriture, a démystifié les complexités de la cuisine régionale indienne pour un public mondial. L'approche de Panjabi met l'accent sur l'authenticité et la riche diversité du patrimoine gastronomique de l'Inde, faisant d'elle une voix essentielle dans l'appréciation de cette tradition culinaire vibrante. Ses contributions influentes ont considérablement façonné la perception et l'accessibilité de la cuisine indienne dans le monde entier.
Un indispensable dans la bibliothèque de tout explorateur culinaire. Camellia Panjabi a dirigé certains des plus grands restaurants indiens de Londres. Passionnée de cuisine régionale, elle nous donne dans ce livre toutes les clés pour réussir un magnifique repas indien : les principes de confection d'un authentique curry indien, un guide des épices tut en photos, 50 recettes de currys savoureuses et surprenantes, 50 recettes d'accompagnements : riz, lentille, pains, légumes, chutneys, desserts.
The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.
Focusing on India's vibrant vegetable cuisine, this collection features easy-to-prepare dishes organized by vegetable, complete with nutritional profiles and engaging introductions that transport readers across India. Camellia Panjabi, a renowned chef and author, shares authentic recipes that celebrate each ingredient while providing insights into the cultural significance of vegetarian food in India, including culinary practices and essential information on spices and cooking tools. This beautifully crafted cookbook is a must-have for Indian food enthusiasts.
Collects various dishes from all over India - from the classic Goa Lamb Vindaloo to the exotic Gujarat Mango and Yogurt Curry. This book features: the philosophy of Indian food; what exactly is a curry; using spices, herbs and chillies; and, planning an Indian meal and suggested menus. The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.
