Indian in 6
6/2019 · Hachette UK
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How often do you read recipe books and become disheartened by a never-ending list of ingredients? This is often especially true of Indian cookbooks, and is enough to prompt anyone to reach for the takeaway menu - but don't dial! Award-winning author Monisha Bharadwaj has come to the rescue with her stunning new recipe book, Indian in 6. Indian food is one of the best-loved cuisines in the world. It is also extremely versatile - whether you want to cook a quick weeknight meal or a banquet for your friends ? there is a multitude of regional recipes, fresh ingredients and aromatic herb and spice combinations to choose from. Each of Monisha's exciting, authentic and elegant Indian dishes uses just 6 ingredients or less, with the only store cupboard ingredients required being vegetable oil, salt and ginger-garlic paste. She uses simple and healthy cooking methods to bring the rich flavours of the sub-continent to your table, in a matter of minutes, and Gus Filgate's sumptuous photographs bring the dishes to vibrant life. The delicious recipes include: Spinach and Coconut Soup; Roasted Aubergine in Yoghurt; Creamy Silver Lamb Curry; Chicken and Coconut Stir-fry; Wild Mango and Mustard Salad; South Indian Crab; Goan Pork Salad ; Garlicky Chicken with Mango Butter; Banana Leaf Squid; Prawns with Lime and many more that you won't find at your local takeaway!
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O autorovi
Monisha Bharadwaj is an award-winning chef, author and food historian. She was awarded 'Cookery Writer of the Year' by the Guild of Food Writers and her books have been shortlisted for awards, such as the Andre Simon Award, the Cordon Bleu World Food Media Awards and the Jacob's Creek World Food Media Awards. She has written 15 books, including The Indian Cookery Course, which together have sold over half a million copies. Monisha runs her own successful Indian cookery school in London - Cooking With Monisha - teaches once at month at Divertimenti and has recently given demos at Borough Market. www.cookingwithmonisha.com @monibharadwaj (Twitter)
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