India's 500 Best Recipes [antikvár]

Introduction perhaps the most popularly enjoyed cuisines in the world come from India and South-east Asia. Brightly coloured vegetables in richly flavoured sauces, tender meat and poultry, fresh fish, nutty-flavoured beans and lentils, and, of course, the array of spices, epitomize these most exciting foods that viiarm the body and soothe the spirit. Indeed, many of us live in towns and cities where restaurants that specialize in Indian food flourish, and, because cuisine from South-east Asia has also become more widespread than ever before, food enthusiasts now have a wealth of choice when it comes to adventurous cooking using spices and flavourings. If you enjoy creating Indian and Asian food, look no further than this volume for a comprehensive selection of the most exciting eating ever In these pages there are quick-and-easy dishes as well as a huge and imaginative variety of recipes that involve blending aromatic spices and flavourings to achieve a truly authentic taste of the East. The beauty of Indian cooking is in its variety. Different areas and traditions have developed their own regional specialities, and recipes have been handed down through the generations as various combinations of spices and ingredients have been explored and enjoyed. Although many Indian dishes are fiery with chillies, there are others that are mellow. Balti cuisine, which is Kashmiri cooking from the area that is now north Pakistan, is beautifully aromatic, but does not use chillies excessively, so it is not too hot. Many of the most familiar regional dishes we enjoy come from northern India.These include koftas, mild kormas and tandoori recipes.The most fiery spice blends, however; such as the famous vindaloo, come from southern India, as well as an abundance of vegetarian dishes using lentils, beans and chickpeas. Fragrant jasmine rice is another speciality of southern India. Coconuts are favourite ingredients of eastern India, and are used for making both sweet and savoury dishes, including deliciously creamy sauces. From western India there are recipes using dairy products, including yogurt and buttermilk, and the meals are also accompanied by all kinds of unusual pickles. As many Indian people are vegetarian, there is no shortage of delectable meat-free recipes to choose from, which utilize nuts, beans, peas and lentils, making substantial and nutritious meals that are guaranteed to appeal to vegetarians and meat-eaters alike. Dishes from South-east Asia use a different combination of flavours from those of India.They are scented with lemon grass and kaffir lime leaves and use delicate curry pastes made from herbs and spices.This cuisine owes part of its heritage to the influences of China as well as India. Another new dimension was introduced to Indian food when the Portuguese brought the fiery chilli from the Americas in the 16th century