How to cook Indian
Subtitle: more than 500 classic recipes for the modern kitchen
By: Sanjeev Kapoor
Publisher: Stewart, Tabori & Chang
Published: 2011
Place of publication: New York
Language: eng
Number of pages: 608
ISBN-13: 9781584799139
Subjects: Indic Cooking
Notes: Includes index.
Table of contents: title: Basics; title: Beverages; title: Soups and shorbas; title: Salads and raitas; title: Chaats; title: Kebabs, snacks, and starters; title: Main courses: vegetarian; title: Main courses: fish, shellfish, lamb, and chicken; title: Breads; title: Pulaos, biryanis, and other rice dishes; title: Dals, kadhis, and sambhars; title: Pickles, chutneys, and morabbas; title: Foods for fasts and festivals; title: Indo-chinese; title: Sweets and mithais.