Entice With Spice: Easy and Quick Indian Recipes for Beginners (Paperback)
  • Entice With Spice: Easy and Quick Indian Recipes for Beginners (Paperback)
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Entice With Spice: Easy and Quick Indian Recipes for Beginners (Paperback)

(author), (inset photographer)
£14.99
Paperback 144 Pages
Published: 14/04/2020
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Cook healthy and delicious dishes with this easy-to-follow Indian cookbook!

Entice with Spice shows you how to prepare delicious and simple Indian meals at home without spending hours in the kitchen. A first-generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh, readily-available ingredients.

Indian food lovers will find more than 90 recipes--from samosa to naan bread and mouthwatering curries--for easy-to-prepare versions of their favorite dishes, from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S.

With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to prepare a homemade Indian meal that tastes authentic!

The recipes in this book include:Chicken KebabsPepper Shrimp on a StickCoconut ChutneyWhole Wheat FlatbreadSweet Rice PuddingAnd much more...

Publisher: Tuttle Publishing
ISBN: 9780804852647
Number of pages: 144
Weight: 624 g
Dimensions: 254 x 191 mm


MEDIA REVIEWS
"Shubhra is a great cooking instructor. Her passion for Indian food and her ability to pass that on to her students is her greatest gift. She removes the mystery from Indian cooking and makes it easy, quick and tasty." --Jason Cammack, Culinary Coordinator at Sur La Table in Houston, TX
"Shubhra's approach to Indian cuisine is easy, straightforward, and utterly delicious." --Nick Fisher, Marketing Team Leader at Whole Foods Market in Houston, TX
"This may be the Indian cookbook that American foodies have been waiting for." --Publishers Weekly

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