Kohinoor of Rice and Spice

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The humble grain of rice has been on the plates of more than half of the worldâ€™s population for eons. Its enduring reign is due to its versatility and the simple cooking it demands. Kohinoor of Rice and Spice celebrates rice in all its forms. It is a collection of 40 different preparations of rice. The recipes present not only exciting combinations of textures and flavours, but also healthy and easy-to-follow cookery techniques. This book is divided into four sections: rice as complete meal; rice as accompaniment; rice as bread; and rice as dessert. A comprehensive introduction explains the origin of rice; Indian spices and condiments; basic recipes. Every recipe is tried and tested, and accompanied by attractive photographs. Kohinoor of Rice and Spice is a must-buy for anyone interested in experimenting with rice.

ABOUT THE AUTHOR Rocky Mohan

Rocky Mohan is a food connoisseur who prides himself on the revival of the heritage of Indian cuisine. His knowledge of Indian food stems from a combination of two factors: his parental roots in Rawalpindi, where it is a tradition for men to cook, and his bachelor days in London when he yearned for home food and usually cooked his own meals. He now enjoys cooking for his guests despite his hectic business schedules. In fact, he would rather be known as a chef par excellence than as Executive Director, Mohan Meakin Brewery, his professional avatar. Rocky Mohan is the author of several best-selling cookbooks including The Art of Indian Cuisine, Wazwaan:Traditional Kashmiri Cuisine and Rice & Spice.