Indian Cookery Course

Monisha Bharadwaj [is] an Indian cooking authority, The New York Times

This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy, and lesser-known Indian recipes.

With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts, and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques, and step-by-step masterclasses to help you recreate classic and popular recipes.

Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South.

Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish.

Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.