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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Published June 15, 2006
by Periplus Editions (HK) ltd..