This guide to the cooking of India sets the food in its regional context. Madhur Jaffrey has selected from the mountains of northern Kashmir a sweet pumpkin and walnut chutney that is served at wedding banquets; from the dry plains of western Saurashtra a savoury cake made from a batter of rice and split peas; from the royal court of southern Hyderabad a dish of slightly sweetened yoghurt that enfolds an arrangement of nuts, dried fruit and airy dumplings. The book includes anecdotes and personal reminiscences, which convey the colour of India's culinary heritage.
- ISBN13 9781857936223
- Publish Date 23 February 1995
- Publish Status Out of Print
- Out of Print 12 July 2000
- Publish Country GB
- Imprint Pavilion
- Format Paperback
- Pages 256
- Language English