Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca 120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

416-322-6552 x 3133 / mquibell@robertrose.ca

       COMPLETE BOOK OF INDIAN COOKING   350 Recipes from the Regions of India    

 

Embark on a culinary adventure that is as astonishing as it is satisfying. Regional foods tend to be distinctive, influenced by local ingredients, and Indian cuisine is certainly no exception. The sheer size and geography of the country, coupled with the impact of history and religion, increase this distinctiveness. This fascinating cookbook illustrates the differences and similarities between Indian regional foods through recipes that are exhilarating and exotic, yet easy to make. The recipes in each chapter are categorized by region (north, east, south, and west) so that you can learn and truly appreciate their uniqueness. Chaat food has gained huge popularity in recent years, so there is even a chapter dedicated to Indiaʼs famous street food. If youʼre new to Indian cuisine, an ingredient glossary and source information make gathering and identifying all the key ingredients simple and straightforward. Spicier recipes are indicated with the flag “HOT,” to eliminate any surprises. Beyond the incredible recipes, Suneeta shares her extensive experience with a fascinating overview  that includes the changing face of Indian food, regional cooking, general guidelines, common ingredients, spices, spice blends and herbs and valuable hints, tips and techniques. SUNEETA VASWANI was born in Mumbai, India, and lived in Houston, Texas, for many years. She taught Indian cooking in the U.S. and internationally for 30 years and her recipes have been featured in national publications. She has recently moved back to Mumbai.

AUGUST 2014, 9780778801702 $37.95  USA  /  $37.95  CAN  /  £19.95 UK

*Selected Recipes With Full Color Images Available for Reprinting Include:

• Mustard-Flavored Chicken Tikka, page 46, appetizers • Savory Mung Bean Pancakes, page 64, appetizers • Fruit Chaat, page 86, chaat • Two Potato and Corn Chaat, page 92, chaat • Gayatri’s Green Mango Dal, page 116, beans & lentils • Cayenne-Spiked Apricot and Nuts Pulao, page 134, rice, cereals & breads • South Indian Rice and Lentil Crepes, page 166, rice, cereals & breads • Chicken Tikka Masala, page 198, eggs, chicken & meat • Lamb with Green Mango, page 262, eggs, chicken & meat • Mangalore Crab Curry, page 288, fish & seafood • Shrimp with Green Chilies and Coconut, page 302, fish & seafood • Indian Ratatouille with Five Spices, page 346, vegetables • Kerala-Style Mixed Vegetables, page 360, vegetables • Mango Salad, page 396, salads, raitas & chutneys • Walnut Date Burfi, page 440, sweets & beverages • Baked Bananas with Coconut and Jiggery, page 448, sweets & beverages

*You may select up to three recipes in total (with images) from the above list If you are interested in a recipe excerpt and author interview, please contact: