World-renowned chef, writer and TV presenter, Alan Coxon, takes us behind the scenes with stories and delicious recipes from three very different regions of India.
Alan visits the Golden Temple and sees how 40,000 chapattis are produced every day by volunteers. He delves into the history of the tandoor and tandoori and looks at herbs and spices, such as cardamom, mustard and ginger that are used extensively.
His Northern ventures treat us to an insight of life on the street and a region that producers over 60% of food consumed in India.From Amritsar he takes us on a journey to Goa, renowned for sun, sand and sea some 765km away from Bombay and a planet apart from the North !,offering a complete contrasts in its food, religion and its people .
Recipes from the book include well known dishes and the not so well known such as Paneer Tikka Kalimirch, Kandhari Barwaan Khumb, Green Fish Curry, Tandoori Murgh and Chooza Makhni, Vindaloo, Goa Fish Curry, Lamb Kolhapuri and Macchi Tawa Fry.The book also contains many interesting insights and facts about Indian foods, the regions spices and a brief glossary of Indian ingredients.
Indian Celebrity Super chef Sanjeev Kapoor has written the foreword to the book. Sanjeev known throughout the world and one of India’s best known and respected celebrity chefs offers a wonderful endorsement for Alan’s knowledge and recipe authenticity.Other Indian guest chefs also appear within the book offering their own favourite recipes for everyone to enjoy.
