About this book
A funky new mini-format edition to celebrate its tenth anniversary. Based on 20 years of research, it explains how to make a real Indian curry, and also advises suitable wines to complement each dish.
Collects various dishes from all over India - from the classic Goa Lamb Vindaloo to the exotic Gujarat Mango and Yogurt Curry. This book features: the philosophy of Indian food; what exactly is a curry; using spices, herbs and chillies; and, planning an Indian meal and suggested menus.