The Indian Cooking Course

Last Updated March 16, 2017
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The Indian Cooking Course

"Everything about India can be better understood if we accept that there are no generalizations about the country. Every few miles, the language, food, dress, and ways of life change and it's a land of both similarities and great contrasts held together by a geographic boundary."

The Indian Cooking Course will be a cherished addition to your bookshelf. Monisha Bharadwaj has virtually recreated a cooking masterclass with this collection of techniques, guides to ingredients, and traditional recipes. From the earthy lentil dishes of the North to the coconut-based curries of the South, she weaves in principles of good health and touches on the value of Ayurveda. 

Buy The Indian Cooking Course by Monisha Bharadwaj (© 2016 Kyle Books, photos © Gareth Morgans) at Amazon.

Murgh Ka Korma (Creamy Chicken Curry)

Murgh Ka Korma (Creamy Chicken Curry)
The word “korma” comes from the Turkish “kavurma,” which means “braised meat.”

Besan Ke Laddoo - Chickpea Flour Sweets

Besan Ke Laddoo - Chickpea Flour Sweets
This is often served at teatime or eaten as a snack.
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