India : The Cookbook

India: The Cookbook by Pushpesh Pant is presented as a comprehensive guide to Indian cooking, bringing together over 1,000 recipes that span India’s culinary heritage. The book is written by an Indian culinary academic and cookbook author who lives and works in Delhi, with recipes described as reflecting how traditional dishes are cooked across India. The recipes have been edited to be clear to follow and achievable in western kitchens, and the book includes detailed information on authentic cooking utensils and ingredients. Alongside widely known favourites, it also features less familiar dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom) and sambharachi kodi (Goan prawn curry with coconut and tamarind). Chapters on breads, pickles, spice pastes and chutneys include recipes such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). ...