Most chefs guard closely the secret of their basic curry sauce, but in this book, Kris Dhillon reveals all, and offers you the opportunity to reproduce that elusive taste, in your own kitchen. Learn how to create chicken, lamb, fish and vegetable curries of mouth-watering quality as well as a wide variety of other Indian dishes.
- ISBN10 8172245467
- ISBN13 9788172245467
- Publish Date 30 June 2006 (first published 14 November 1989)
- Publish Status Active
- Publish Country IN
- Imprint Jaico Publishing House
- Format Paperback
- Pages 124
- Language English