Simply Indian Sweet and Spicy Recipes from India, Pakistan and East Africa by Tahera Rawji, Hamida Suleman, published by Whitecap Books in 2003.
Samosas, Rotis, Tandoori Chicken, and Biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavoring, they need not be complicated to create in your own kitchen. This new book, written by two experienced teachers of Indian cooking, simplifies ingredients and traditional techniques. Try some chai for an elegant afternoon tea or make some Masala Chicken served with a Biryani, Raita, and Naan Bread for a royal feast. Simply Indian also features a wide variety of meatless dishes for a complete vegetarian meal.
A lovely addition to your coffee table or bookshelf, and a thoughtful gift for anyone who loves food and cooking.
