1,000 Indian Recipes
Neelam Batra
Mac 2013 · HarperCollins
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Maoni 31report
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“Neelam’s passions and knowledge of her homeland’s cuisine and history shine through on every page . . . refreshing and insightful.” —Nancy Silverton, James Beard Award–winning chef
Delve into the fascinating flavors and variety of Indian cuisine with this unrivaled recipe collection. You’ll discover delicious choices for dishes that make Indian food unforgettable: crispy fritters; tangy pickles; chaat snacks and salads; refreshing yogurt raitas; richly flavored curries; comforting legume (dal) dishes; creative vegetable and meat main courses and side dishes; decadent desserts; and exotic drinks.
To guide your cooking, Neelam Batra provides time-and labor-saving methods, ingredient substitutions, and menu suggestions, and addresses modern health concerns without sacrificing flavor. This is a book Indian food lovers—and health-conscious eaters and vegetarians, too—can turn to for everyday meals and special occasions for years to come!
“I can’t wait to sample her recipes for paneer, her salads and flatbreads, and of course, the chutneys and curries. Make room for Neelam Batra’s book on your kitchen bookshelf!”—Deborah Madison, author of In My Kitchen: A Collection of New and Favorite Vegetarian Recipes
“To savor a proper curry is to feel your palate awakened to an explosion of flavor. Neelam’s recipes simmer with the fire of life.” —Michael Jackson, award-winning entertainer and Indian food lover
Delve into the fascinating flavors and variety of Indian cuisine with this unrivaled recipe collection. You’ll discover delicious choices for dishes that make Indian food unforgettable: crispy fritters; tangy pickles; chaat snacks and salads; refreshing yogurt raitas; richly flavored curries; comforting legume (dal) dishes; creative vegetable and meat main courses and side dishes; decadent desserts; and exotic drinks.
To guide your cooking, Neelam Batra provides time-and labor-saving methods, ingredient substitutions, and menu suggestions, and addresses modern health concerns without sacrificing flavor. This is a book Indian food lovers—and health-conscious eaters and vegetarians, too—can turn to for everyday meals and special occasions for years to come!
“I can’t wait to sample her recipes for paneer, her salads and flatbreads, and of course, the chutneys and curries. Make room for Neelam Batra’s book on your kitchen bookshelf!”—Deborah Madison, author of In My Kitchen: A Collection of New and Favorite Vegetarian Recipes
“To savor a proper curry is to feel your palate awakened to an explosion of flavor. Neelam’s recipes simmer with the fire of life.” —Michael Jackson, award-winning entertainer and Indian food lover
Ukadiriaji na maoni
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Maoni 31
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NEELAM BATRA was born in New Delhi, India, and moved to Los Angeles with her husband, Pradeep, in 1973. She has taught at local cooking schools in Santa Monica for 18 years, and is the author of two cookbooks, The Indian Vegetarian and Chilis to Chutneys. She has also been a guest and on-air instructor for national TV cooking shows in the United States and India. She lives in Santa Monica, California, with her husband, Pradeep.
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