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Fragrant dishes from 18 regions including India, Thailand, Vietnam and Indonesia Take your taste buds on a global adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and theya€™ll share their secrets for authentic, taste-tingling curries that are easy to create at home. Learn how to make authentic dishes like Thai green jungle curry, chicken makhani from old Delhi, perfumed pasanda from Pakistan and South African bunny chow. Discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. Cook up the best accompaniments and side dishes to complete the perfect meal. Tried and tested by experts using readily available ingredients and exquisite flavours a€“ red hot results are guaranteed every time.Trinidadian roti curried prawns in split pea flatbread One of the most popular street foods in Trinidad is roti, which can best be ... The secret to this simple prawn filling is the a#39;green seasoninga#39; (p310). ... meThod First, make the green seasoning.

Author:Vivek Singh
Publisher:Dorling Kindersley Ltd - 2006-11-01


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