The world's greatest-ever curries : the 150 best-loved hot and spicy dishes made simple

Enhanced descriptions from Syndetics:

India and South-east Asia have long been known as the spice centres of the world. Exotic spices have been used for centuries to liven up the daily staples of rice, noodles, and bread with tasty sauce dishes known as curries. Historical, religious, and regional cultures and customs have all stamped their identities on culinary traditions across these vast territories, with local produce forming the basis of speciality curries everywhere. Pungent spices and beautifully scented flavourings contribute magical tastes and endless diversity to Indian and Southeast Asian curries, and this makes preparing and eating these dishes such a unique and exciting experience. This book brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. This essential volume opens with a look into the background of curries to discover how eating habits and the use of ingredients have been shaped over the centuries. For novice curry chefs, the basics of curry making are fully explained, and there is a useful directory-style guide to the essential elements of a curry, including practical information on using spice and key ingredients such as root ginger, tamarind, coconut milk and lemongrass, making curry pastes and powders, and cooking perfect rice and noodles. Featuring more than 150 traditional recipes, the book offers dishes from the far-flung corners of the Indian subcontinent and from Thailand, Burma, Vietnam, Malaysia, Indonesia, and the Philippines. Signature dishes from India include Tandoori Chicken, Lamb Korma, Tarka Dhal and Beef Biryani, while Asian classics include Mussaman Curry, Beef Rendang and the Filipino meat soup known as Puchero. With step-by-step recipe instructions and exquisite colour photographs, making sensational hot and spicy curries has never been so easy.

Table of contents provided by Syndetics

• Introduction (p. 6)
• India (p. 8)
• Culture and Cuisine (p. 10)
• Regional Diversity (p. 11)
• Principles of Indian Cooking (p. 14)
• Preparing an Indian Curry (p. 16)
• Planning an Indian Meal (p. 18)
• Aromatics, Spices and Herbs (p. 20)
• Curry Powders and Pastes (p. 26)
• Additional Ingredients (p. 28)
• Fruits (p. 31)
• Vegetables (p. 32)
• Beans, Peas and Lentils (p. 33)
• Rice (p. 34)
• Breads (p. 35)
• Equipment and Utensils (p. 36)
• Recipes
• North India (p. 38)
• East India (p. 74)
• South India (p. 94)
• West India (p. 114)
• Rices and Breads (p. 134)
• Chutneys, Pickles and Salads (p. 156)
• South-East Asia (p. 164)
• Culture and Cuisine (p. 166)
• Regional Diversity (p. 167)
• Principles of South-east Asian Cooking (p. 172)
• Preparing a South-east Asian Curry (p. 173)
• Aromatics, Spices and Herbs (p. 174)
• Curry Powders and Pastes (p. 182)
• Additional Ingredients (p. 184)
• Fruits and Vegetables (p. 185)
• Rice and Noodles (p. 186)
• Equipment and Utensils (p. 188)
• Recipes
• Thailand, Burma and Vietnam (p. 190)
• Malaysia (p. 204)
• Indonesia (p. 216)
• The Philippines (p. 230)
• Rice and Noodles (p. 238)
• Glossary (p. 250)
• Index (p. 252)