Indian cuisine is so varied that dishes from one region may be totally alien to a person from another region. The common thread that runs through most Indian food is possibly only the use of spices. Recipes are categorized in this book under the sections Singapore Indian Food, Deepavali Favourites, South Indian Dishes, North Indian Dishes and Sweets and Desserts to highlight the cooking methods and the blend of spices used in different regional Indian foods. The dishes featured are also from the more popular visitor destinations, so they would have a greater appeal.It accompanies most every meal in India and there is absolutely no South Indian restaurant that will not have sambar in their menu. There are many types of sambar and this recipe is the type most people like. I can eat sambar with rice or withanbsp;...
|Title||:||Indian Heritage Cooking|
|Author||:||Devagi Sanmugam, Shanmugam Kasinathan|
|Publisher||:||Marshall Cavendish International Asia Pte Ltd - 2011-11-15|