The New Curry Secret
jan. 2013 · Hachette UK
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Um þessa rafbók
Kris Dhillon's first book, The Curry Secret, revealed the secret of the basic curry sauce used by Indian restaurant chefs. Since that book's first publication, there has been an increase in the variety of new and vibrant Indian dishes served in restaurants. Now her second book, The New Curry Secret, shows how to create these wonderful new dishes easily and expertly. The mouthwatering recipes include Chicken Chettinad, Lamb Kalia, Balti Subzi, Beef Badami, Fish Ambotik, Malabar Prawn Biryani, to name just a few.
The New Curry Secret also includes a new recipe for the curry sauce - which smells great even in the making! Plus labour-saving ideas and tips to make cooking your favourite Indian restaurant food at home even easier.
The New Curry Secret also includes a new recipe for the curry sauce - which smells great even in the making! Plus labour-saving ideas and tips to make cooking your favourite Indian restaurant food at home even easier.
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Um höfundinn
Kris Dhillon was born in the Punjab, the region known as 'the food basket' of India.At the age of five, she emigrated with her family to the UK. During visits to her grandmother and aunts, she developed a love of fresh Indian food and learnt how to create all the traditional Indian dishes. Kris's passion for good food later inspired her to open her own Indian restaurant.Realizing that people wanted to make Indian restaurant-style dishes at home, she wrote The Curry Secret and revealed for the first time the secrets that Indian chefs had kept to themselves since the first Indian restaurant opened.
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