The curry goes international with a vengeance in this wide-ranging collection of recipes, not a few of them originals. Beginning with curried soups (starting, inevitably, with that hoary Raj relic, mulligatawny), Rai goes on to give a good selection of vegetable, meat, fish, chicken, and rice-based curries. A bonus to those who find curry-making too time consuming are three basic sauces: Persian, Mughal and Madras, which can be fridge-stored to make an ...
Tandoori food is acclaimed by connoisseurs everywhere for its subtle, grilled flavour and unique taste. It is also one of the world's most ancient cuisines, having been around for almost 5000 years. In this definitive work on the subject, gourmet cook and foodie Ranjit Rai gives the reader over 70 recipes. Enormously wide-ranging, the book includes virtually every lamb, fish and poultry recipe prepared in this ancient style. It has sections on tandoori bread and ...