Description
Curries are one of the world’s greatest and most popular eating experiences, though they still tend to be eaten as a takeaway or in restaurants, rather than being cooked at home. This book takes a journey through the different Asian cuisines – Indian, Pakistani, Bangladeshi, Sri Lankan, Thai and Malayan, showing how each offers its own distinctive styles, from creamy kormas to fiery vindaloos, and includes a selection of recipes from each. There is also a chapter on the different accompaniments for curry, including Indian and Pakistani breads, rice dishes, sweet chutneys and spicy sambals.Table of Contents: Starters and snacks; fast and simple; Indian sub-continent and Sri Lanka; Thailand, Burma and Indochina; Malaysia and Indonesia; accompaniments/curry pastes and powders.
