Rick Stein’s India
by Rick Stein
Editor: Ebury Press
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Every time I hear the word curry, I am filled with a desire for hot spicy food with the smell of cumin, cloves and cinnamon.I see a deep red, the colors of many pimento Kashmir, tinged with a hint of turmeric yellow.I think of the tandoor oven, and slightly burned bright naan with ghee and garlic.When Indians talk about their food, they talk about their livesTo understand this country, you must understand curryWhat makes a good currySensual spicy or thick flavours, creamy saucesRich, dark dals or crispy French fries from the rue des collationsRick travels through India to find the answer, searching for this colorful, chaotic nation in search of the truth behind our love story with its food.Chefs, home cooks and street vendors who hold the key to unlocking the secrets of complexity and diversity of flavors and Rick’s journey into the heart of their long traditions and most modern techniques.He discovers recipes for perfumed kormas, delicate spicy and slowly cooked fish biryanis, while gathering ideas and inspiration for his own take on the elusive of the elusive dishes to the perfect curry dishes.
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