Regional Indian Cooking celebrates the food of the five main regions of India, each with their own distinctive geography, produce and lifestyle. Keeping to a philosophy of balance and the ancient principles of Ayurveda, Ajoy Joshi makes it easy for cooks of all abilities to create the perfect dish using fresh ingredients and spices. Each recipe is presented in simple steps with helpful serving suggestions for creating delicious meat or vegetarian menus for up to eight.
Featuring 120 of the best recipes from across the country, including Spiced Spinach (North), Chicken Biriyani (South), Shrimp Balchao (West), Home-style Meat Broth (Central) and Mango and Pistrachio Ice Cream (East), this book is a wonderful introduction to the beauty of Indian Cooking.
