Indian Side Dishes Cara Hobday
One of the best things about eating indian food is that every meal is made up of not just one dish but a wholre range, so that every meal is a feast of different colours, tastes and textures. warm oven breads large and puffy, to be pulled apart with the hands; crisp poppadoms for scooping up mouthfuls of hot, spicy fruit chutney; fragrant and fluffy rice, studded with silvered nuts ad dried fruit; vegetables of all kinds, roast sauteed or cooked into a succulent sauce; lentils and pulses spiced and simmered; and refreshing salads and cool creamy drinks to round off the meal. this book selects 30 of the best recipes for indian side dishes, all pictured in full colour with helpful step by step photographs to make the recipe easy to follow. all the dishes are easy and enjoyable to make, and a final section explains the essentials of indian cuisine, including techniques, equipment and ingredients.