About This Book Never before has a bank of over 1000 recipes from every region of India been compiled in one volume. For the first time ever in a single book this rich compilation prepared by the master chefs of India, for Roli Books in over 25 years, teaches you how to cook and capture the tastes, aromas, and flavours of Goa, Tamil Nadu and Kerala, in the south.Kashmir, Punjab in the north. Bengal in the east Rajasthan in the mid-west.Gujarat in the western coastal region.cashew nuts and coconuts.saffron and sage.cardamom and cumin.tandoors and woks.stir fry, shallow fry, deep fry.hot chillies and cool yoghurt. If variety is the spice of life you will learn to prepare the raw mango soup, the sweet-and-sour red pumpkin of Gujarat; the fenugreek potatoes of Punjab; the turnips in tomato curry of Kashmir; the spicy lamb curry of Rajasthan; Goa sausage rolls; the fish with yoghurt of Bengal; the beaten rice with coconut of Kerala. But these are only a sprinkling of the fare contained in this ultimate Indian cookbook.
