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Save to wishlist Save to Wishlist Traditional Indian cookery is hugely different from the likes of chicken tikka masala and lamb biryani that Westerners have become accustomed to. The curries and dals that are devoured in India are much healthier, more adventurous and just downright tastier.
Here, 10 chefs share their secrets of real Indian cooking in their books. Tasting India Christine Manfield Both a recipe book and a travel guide of sorts, Christine Manfield recounts her travels around India in her cookbook Tasting India.
Including delicious recipes, this book is a curated guide to all that Manfield learned from the enthusiastic and talented cooks she met throughout her two decades in India.
Tasting India is divided into 10 chapters, each focusing on a different region, such as Goa and the Indian Himalaya. As much a traveler as a foodie, Manfield begins each chapter with a directory of recommended places to stay, restaurants to eat at, and shops to download souvenirs from. For those armchair travelers unlikely to find themselves in India any time soon, there is an extensive selection of extremely tasty—yet not too difficult—recipes to get stuck into.
The coconut chutney and the beetroot curry are particular favorites. The perfect introduction for curry novices, Panjabi has made sure to include recipes suitable to a varied skill set and pleasing to different tastes.
Born in Mumbai, Panjabi moved to England to study at Cambridge before setting out on a culinary business adventure. In this book she shares some of her favorite regional recipes while teaching the philosophy of Indian cuisine and giving lots of handy tips about how to cook curries authentically. The book includes some beautiful food photography and an illustrated culinary map of India, alongside ample delicious recipes such as Bombay prawn curry, Madras-style lamb curry, and Sindhi curry.