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50 Great Curries of India

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50 Great Curries of India By Camellia Panjabi, Illustrated by Peter KnabCamellia Panjabi leaves no stone unturned for Western lovers of her country’s food in this little book that is more than just a collection of recipes. Following an introduction there is a page with a map alongside on culinary India, and then a chapter on The Philosophy of Indian Cuisine. This is followed by Why an Indian Meal? I was pleasantly surprised on reading the last paragraph of this section to discover just how beneficial some spices are: turmeric is anti-inflammatory while curry leaves are anti-bacterial; cumin and clove aid digestion whereas black pepper dries mucus.

The preliminary section continues with What Exactly is a Curry? This section of the book explains that curry simply means gravy.

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