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The great curries of India
The great curries of India
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Author
Panjabi, Camellia
Publisher
Simon & Schuster
Publication Date
©1995
Language
English
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Syndetics Unbound
Table of Contents
From the Book
Introduction
The Philosophy of Indian cuisine
Why an Indian meal?
What exactly is a curry?
The Use of spices
Herbs and fresh spices
Chiles
The Curry picture
Hints and shorts cuts
Making a simple homestyle curry
The Curries: Rice
Indian bread or rotis
Side vegetables
Potatoes
Lentils
Yogurt (raitas)
Papadams
Chutneys
Cachumbers or relishes
Desserts
Planning a meal
What to drink with Indian food.
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Subjects
Subjects
Cookbook
cookbooks
Cooking, Indic
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ISBN
9780684803838
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