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More than 150 recipes with both American and European measurements, this book draws its great-tasting recipes from throughout India. A corporate chef, and a past participant in OCLD, India’s internship more difficult to get into than Harvard Law, Zubin D’Souza has worked all over the world and traveled much of India to bring you the best of regional cookery that he has elevated to classic form, refining each recipe to reveal nuance that regional cookery usually doesn’t convey.
Masalas and curries
Rasams and shorbas
Raitas and paneers
Vegetables of every kind
Dals, rice, and breads
Chutneys, chat, and spice masalas
Sweets to make your teeth hurt
they’re all here, gathered from all over India—the best of the best.
Here are whole chapters on chilis and spices; how to stock a useful Indian spice larder and where and how to buy the staples to fill it; you will find treatises on oils and ghee, rice, how to eat “Indian style,” what kinds of curries come from where, what special equipment is needed (almost none); and Zubin D’Souza even answers the question:
Do Indians eat soup?
Organized by course, many of these recipes, having been collected regionally, are found in no other cookbook. Be the first on your block to prepare lentil dumplings in mustard sauce!
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