Wholesale Regional Indian Cooking: Simple and Ayurvedic Recipes

This showcases the unique cooking styles and regional specialties of India's five principal regions: North, South, East, West, and Central. Author Ajoy Joshi aims to make it easy for cooks of all abilities to prepare delicious Indian dishes using fresh ingredients and spices. It includes 120 recipes, including Spiced Spinach (North), Chicken Biriyani (South), Shrimp Balchao (West), Homestyle Meat Broth (Central), and Mango and Pistachio Ice Cream (East). Each region offers unique dishes, from marinated kebabs in the North to spicy curries in the South. The East uses mustard oil and curry leaves, while the West offers seafood and coconut-rich dishes. The Central cuisine blends the best of surrounding regions with centuries of global influence, defining Indian food worldwide. This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.