Regional Indian Cooking by Ajoy Joshi

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Regional Indian Cooking celebrates the food of the five main regions of India, each with their own distinctive produce and philosophy of cooking. Each recipe is presented in simple steps with helpful serving suggestions for creating delicious meat or vegetarian menus for up to eight.

A combination of the highlights, specialties, and diverse ingredients used by the North, South, East, West and Central regions of India, Regional Indian Cooking is a unique and easy-to-use book for cooks of all abilities.

About Ajoy Joshi

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Ajoy Joshi began his career at the prestigious Taj Group of Hotels, where he orchestrated the opening of the now famous Karavali Restaurant. He lives in Sydney, Australia.Alison Roberts has been a food editor, writer, and recipe developer for over 10 years. She currently lives in Sydney, Australia with her family.
Published June 15, 2006 by Periplus Editions (HK) ltd.. 176 pages
Genres: Cooking. Non-fiction

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The most unexpected desserts are northern India's Warm Apple Pudding and central India's Bread And Butter Pudding, both tasty reminders of India's colonial past.

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