Great Indian Feasts by Mridula Baljekar
130 Wonderful, Simple Recipes for Every Festive Occasion

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Everyone loves a celebration, and with great celebrations come great food. In her marvelous new book, Indian chef Mridula Baljekar brings her own unique touch to food for all kinds of festivities. For the traditional Indian feasts of Diwali, Eid-Ul-Fitre, Hohiri, and Baisakhi, she has produced original and delicious recipes for each occasion. For the Christian feast days of Christmas and Easter, she has added an Indian twist to more traditional dishes. All are carefully planned and surprisingly simple to make, including Channa Dhal with Coconut; Spiced Spring Lamb Roast; Fruity Hot Cross Buns; Spiced Mustard Greens; Pilau Rice with Mini Meatballs; and Marinated Spiced Turkey. Whatever the occasion, Great Indian Feasts has the perfect dish to make it more special. Mridula Baljekar is the author of many cookbooks, including Real Fast Indian Food and Curry Lover’s Cookbook.

About Mridula Baljekar

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Mridula Baljekar is the best-selling author of many Indian cookbooks. Her first book The Complete Indian Cookbook sold more than 500,000 copies. After many years of training and building her career, Mridula became the Cookery Editor of Indian and Oriental Food & Drink magazine. She contributes regularly to magazines and newspapers in the UK, Australia, the United States and her native India. In the 1990s Mridula hit the headlines as 'the cook who spiced up a superstore' when she stepped in as Tesco's Indian food consultant and revolutionised their ready meal range. Highly respected as one of the UK's best-known Indian food writers, Mridula presented her own much acclaimed television series, Mridula's Indian Kitchen and Spice Trail for Carlton Food Network. She now runs Spice Route, a contemporary Indian restaurant, in Windsor, Berkshire, which has already won several prestigious awards. Her website is
Published September 1, 2005 by John Blake. 194 pages
Genres: Cooking. Non-fiction

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while the foods use common Indian spices like cumin and coriander, the collection offers a good opportunity to explore some of India's lesser known dishes, such as Lentil Fritters with Chilli, Ginger and Curry Leaves, served during the South Indian festival of Pongal;

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