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roses on the warm air. It is also the fragrance of spices so important to Indian cooking - especially to preparing curry. The world "curry" is an English derivative of "kari", meaning soice sauce, but curry does nit, in India, come as a powder. It is the subtle and delicate blending of spices such as turmeric, cardamon, ginger, coriander, nutmeg and poppy seed. Like an artist's palette of oil paints, the Indian cook has some twentyfive spices (freshly ground as required) with which to mix the recognized combinations or "marsalas". Many of these spices are also noted for their medicinal properties. They, like the basic ingredient, vary from region to region.

Although not all Hindus are vegetarians, you will probably eat more vegetable dishes than is common in Europe, particularly in South India. Indian vegetables are cheap, varied and plentiful - and superbly cooked. Broadly speaking, meat dishes are more common in the north, notably, Rogan Josh (curried lamb), Gushtaba (spicey meat balls in voghurt), and the delicious Biriyani (chicken or lamb in orange flavoured rice, sprinkled with sugar and rode water). Mughlai cuisine is rich, creamly, deliciously spiced and liberally sprinkled with nuts and saffron. The ever popular Tandoori cooking (chicken, meat or fish marinated in herbs and baked in a clay oven) and kebabs are also northern cuisine.

In the south, curries are mainly vegetable and inclined to be more hot. Specialities to look out for are Bhujia (vegetable curry), Dosa, Idli and Samba (rice pancakes, dumplings with pickles and vegetable and lentil curry), and Raitas (yoghurt with grated cucumber and mint). Coconut is a major ingredient of South Indian cooking. On the West coast there is a wide choice of fish and shellfish; Bombay duck (curried or fried bomnloe fish) and pomfret (Indian salmon) are just two. Another speciality is the Pharsi Dhan Sak (lamb or chicken cooked with curried lentils) and Vinaloo vinegar marinade. Fish is also a feature of Bengali cooking as in Dahi Maach (curried fish in yoghurt flavoured with turmeric and ginger) and Mailai (curried prawn with coconut). Want to know more about Indian cooking, read this book(Classic Indian Cooking). Coconut is a major ingredient of south Indian cooking

Classic Indian Cooking

FROM THE PUBLISHER

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen ¡ª practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the manywondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Please visit India 4 World to get your more Indian cooking.

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