Description du livre
From an award-winning chef and author, a kaleidoscope of mouthwatering spices and flavors can be found in this book of Indian curry recipes.
660 Curries is a joyous food-lover's extravaganza. Raghavan Iyer grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of umami (seeds, coconuts). Then, from this basic palette, he unveils an infinite art, with dishes such as:
• Spinach Fritters
• Lentil Dumplings in a Buttermilk Coconut Sauce
• Chicken with Lemongrass and Kaffir-Lime Leaves
• Lamb Loin Chops with an Apricot Sauce
• Pan-Fried Cheese with Cauliflower and Cilantro
• Chunky Potatoes with Golden Raisins
And so much more!
There are traditional, regional curries from around the subcontinent and contemporary curries—Plus biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. Whether you're cooking for yourself or family and friends, your taste buds will be delighted.