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Spices in the Indian Ocean World
By turns exotic, valuable and of cardinal importance in the development of world trade, spices, as the editor reminds us, are today a mundane accessory in any well-equiped kitchen; in the 15th-18th centuries, the spice trade from the Indian Ocean to markets all over the world was a major economic enterprise.Setting the scene with extracts from Garcia da Orta's fascinating contemporary Colloquies on the drugs and simples of India [Goa 1563], this collection reviews trade in a wide variety of spices, exploring merchant organisation, transport and marketing as well as detailing the quantitative evidence on the fluctuations in spice trade.The evidence and historical debates concerning the 16th-century revival of the Mediterranean and Red Sea spice trade at this time, are fully represented here
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The Curry Guy Light : Over 100 Lighter, Fresher Indian Curry Classics
In The Curry Guy Light, Dan Toombs, aka the Curry Guy, showcases over 100 recipes that are: Lower in carbs and calories than most other Indian recipesLower in fat and salt without lacking flavourDelicious and fresh-tastingDan has spent many years researching the food of Kerala and Goa, as well as learning the secrets of Indian restaurants.In The Curry Guy Light he shows that you can make your favourite curry house meals but at the same time know that it’s really good for you – you’d never know it when the food works its magic!He's developed a new, lighter version of his classic base sauce, and created lower-cal versions of curry house classics, including starters like onion bhajis and spicy hot chicken wings, indulgent Goan prawn curry, chicken tikka masala and saag paneer, your favourite sides such as tarka dhal and coconut rice, plus chutneys and snacks.All the recipes have clear, step-by-step instructions, and are guaranteed 100% delectable.It's the curry cookbook you've been waiting for!
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The Curry Secret : How to Cook Real Indian Restaurant Meals at Home
There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide.Since its first publication nearly twenty years ago The Curry Secret has been a bestseller.It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce.Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites.From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have' 'The Holy Grail of curry cook books' 'This book is so good it's unbelievable'
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The Curry Guy : Recreate Over 100 of the Best British Indian Restaurant Recipes at Home
Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money.Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right. The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home.Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas.Of course, no curry is complete without rice or naan.Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.
Price: 16.99 £ | Shipping*: 3.99 £
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What goes on top of the Indian bread Naan?
Naan can be topped with a variety of ingredients, such as garlic, butter, or herbs like cilantro. It can also be used as a base for toppings like cheese, vegetables, or meats to make dishes like naan pizza or naan sandwiches. Additionally, naan can be served with dips like hummus, chutney, or yogurt for added flavor. Overall, the toppings for naan can be versatile and can be customized to suit different preferences and dishes.
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What goes on top of Indian bread Naan?
Naan is typically topped with a variety of ingredients such as garlic, butter, or herbs like cilantro. Some popular toppings include garlic naan, butter naan, or garlic butter naan. These toppings add flavor and enhance the overall taste of the bread, making it a delicious accompaniment to Indian dishes.
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Which cheese is used for Indian Cheese Naan?
Paneer is the cheese typically used for Indian Cheese Naan. Paneer is a fresh cheese common in Indian cuisine, made by curdling heated milk with lemon juice, vinegar, or other food acids. It has a mild and slightly tangy flavor, making it a popular choice for stuffing inside Naan bread.
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How spicy is Indian curry?
Indian curry can vary in spiciness depending on the recipe and the region it comes from. Some curries can be very spicy, while others are more mild. The level of spiciness is often determined by the types and amounts of chili peppers and other spices used in the dish. It's always a good idea to ask about the spiciness level when ordering Indian curry, especially if you have a low tolerance for heat.
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More Stories From the House of Naan and Pa
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Madhur Jaffrey's Ultimate Curry Bible : the definitive curry cookbook from the Queen of Curry
The most comprehensive book ever published on curries, written by Madhur Jaffrey - the Queen of Curry.With 150 exciting, easy-to-follow recipes within the reach of everyone, and beautifully illustrated throughout, this is an outstanding addition to any cook's library. 'The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide' -- Tom Parker Bowles, Mail on Sunday'A majestic book' - Independent on Sunday'What more could you want?' - Daily Telegraph'The word bible in the title isn't hyperbole - this is one of the best and most comprehensive curry recipe books I've come across' -- ***** Reader review'A joy to use'-- ***** Reader review'If you are a curry lover this book is A MUST'-- ***** Reader review'Possibly the ONLY curry cookbook you will ever need'-- ***** Reader review**************************************************************************************The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China.History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. As well as including stunning recipes like fish seasoned with tamarind and coconut and lamb braised with oranges, Madhur also shares her tips for the best accompanying foods - she gives us recipe ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry.. Whether you are cooking curry for the first time or have plenty of culinary experience and are looking to delve and explore deeply, Madhur Jaffrey brings you the ultimate guide to curry in this groundbreaking cookbook.
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INDIAN RESTAURANT CURRY AT HOME VOLUME 1 : Misty Ricardo's Curry Kitchen
This Gourmand award-winning paperback book is packed full of easy to follow recipes, photos, tutorials, and all the information you need to learn how to recreate exceptional British Indian Restaurant curries, starters, and accompaniments at home.The full range of the classic menu items are covered, for example, the humble Lamb Bhuna, the decadent Chicken Tikka Masala, and not forgetting the ever-popular Chicken Madras.Extra hot curries such as the Vindaloo and Phaal are included of course, and naturally a generous recipe selection of Indian restaurant starter and side-dishes - plenty for everyone, and lots of leftovers for the next day. All of the recipes have associated YouTube tuition videos which can be easily and instantly accessed by scanning the QR codes included in the book.Watching the dishes being cooked up close and personal perfectly complements the written recipes.This publication is simply a must-have companion in the kitchen.Start saving a fortune on takeaways!- Easy to follow and fully detailed recipes, covering starters, mains, sides, rice, breads and other accompaniments. - High quality full colour photos for each recipe, and additional images throughout.Specially selected recipe photos crediting social media followers. - Detailed and comprehensive introduction to BIR style cooking. - In-depth and easy to follow section on all-important curry cooking methods. - Recommended kitchen equipment, plus a detailed glossary of spices and herbs, and where to buy them. - Hints, tips, and general information. - Video Tuition via a QR code for each recipe directly linking to a Misty Ricardo s Curry Kitchen YouTube video.
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The Philosophy of Curry
There are curries on almost every continent, with a stunning diversity of flavours and textures across India alone, and many more interpretations the world over, including in Indonesia, Malaysia, Japan, Trinidad and the curry capital of the UK, Bradford. But curry is difficult to define. The word has origins in ancient India, but its adoption by Portuguese and British colonisers saw curry reinterpreted in the west to encompass an entire cuisine, prompting many Indians to reject the term outright. Sejal Sukhadwala probes the complex intersection of tradition and colonialism through the fascinating history of curry, from its association with Ayurveda - one of the world's oldest holistic healing systems to its enduring popularity in contemporary British culture. Garnishing this history is a surfeit of helpful advice on which oils to use, how to temper spices and where to find those all-important mouth-watering recipes.
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Which spices are used in Chinese cuisine?
Chinese cuisine uses a variety of spices to create its unique and flavorful dishes. Some of the most commonly used spices in Chinese cooking include ginger, garlic, star anise, Sichuan peppercorn, cinnamon, and five-spice powder. These spices are used to add depth and complexity to dishes, and are often combined with soy sauce, rice wine, and vinegar to create a balance of flavors. Each region of China also has its own unique spice blends and flavor profiles, adding to the diversity of Chinese cuisine.
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What are typical spices in English cuisine?
Typical spices in English cuisine include black pepper, mustard, nutmeg, cloves, and allspice. Herbs such as parsley, thyme, rosemary, and sage are also commonly used in English cooking. Additionally, English cuisine often incorporates spices like cinnamon, ginger, and mace in sweet dishes such as desserts and baked goods. Overall, English cuisine tends to favor a combination of savory and sweet spices to enhance the flavor of dishes.
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Which rice is used in Indian cuisine?
Basmati rice is the most commonly used rice in Indian cuisine. It is known for its long grains, fragrant aroma, and fluffy texture when cooked. Basmati rice is often used in dishes such as biryani, pulao, and as a side dish to accompany various curries and dals. Its unique flavor and texture make it a staple in Indian cooking.
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What is the difference between Indian and Oriental cuisine?
Indian cuisine and Oriental cuisine are both broad categories that encompass a wide variety of flavors and cooking styles. However, there are some key differences between the two. Indian cuisine is known for its use of aromatic spices and bold flavors, with dishes often featuring a combination of sweet, savory, and spicy elements. On the other hand, Oriental cuisine, which includes Chinese, Japanese, Thai, and Korean cuisines, tends to focus more on the balance of flavors and textures, with an emphasis on fresh ingredients and subtle seasoning. Additionally, Indian cuisine often includes a variety of breads such as naan and roti, while Oriental cuisine typically features rice or noodles as the staple carbohydrate.
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