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    Spice Kitchen: From the Ganges to Goa: fresh Indian cuisine to make at home (Hardback) By (author) Ragini Dey

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    DescriptionSpice Kitchen is a fresh, bright and beautifully designed cookbook that moves away from the staid, dark photography of many Indian cookbooks currently on the market. Divided into chapters according to ingredients u fish, poultry, meat and vegetables with additional sections for starters and accompaniments, side dishes and desserts, it's a vibrant, fresh take on Indian food as we know it. There is also a basics section for spice blends and breads as well as a glossary for the less initiated. Recipes include much loved dishes from The Spice Kitchen restaurant including Roasted lamb shank masala, Pork belly ribs with curry leaves, coconut and tomato and Twice-cooked fish jhalferazie as well as more traditional recipes for chutneys, pakoras, and dal. Delicious desserts such as halvas, kulfis and pancakes are also included. With an emphasis on authentic dishes that are easy to recreate at home Spice Kitchen is a musthave for lovers of Indian cuisine and those who adore cooking fresh, authentic, flavoursome food.


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  • Full bibliographic data for Spice Kitchen

    Title
    Spice Kitchen
    Subtitle
    From the Ganges to Goa: fresh Indian cuisine to make at home
    Authors and contributors
    By (author) Ragini Dey
    Physical properties
    Format: Hardback
    Number of pages: 256
    Width: 205 mm
    Height: 270 mm
    Thickness: 31 mm
    Weight: 1,260 g
    Language
    English
    ISBN
    ISBN 13: 9781742705200
    ISBN 10: 1742705200
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    BIC geographical qualifier V2: 1FKA
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    B&T Modifier: Geographic Designator: 08
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    BISAC Merchandising Theme: ET080
    Ingram Theme: CULT/INDIAN
    Abridged Dewey: 641
    LC classification: TX
    DC22: 641.5954
    B&T Modifier: Subject Development: 08
    B&T Modifier: Geographic Designator: 62
    B&T Modifier: Region of Publication: 11
    BIC subject category V2: 1FKA
    LC subject heading:
    B&T Approval Code: A97406021
    LC subject heading:
    BISAC V2.8: CKB044000
    DC23: 641.6383
    Illustrations note
    Full colour throughout
    Publisher
    HARDIE GRANT BOOKS
    Imprint name
    HARDIE GRANT BOOKS
    Publication date
    01 October 2013
    Publication City/Country
    South Yarra
    Author Information
    Ragini Dey was born in the city of Mirzapur, Northern India. Her family travelled extensively through India experiencing food from many different regions and experimenting with different recipes. Ragini says her family was quite unconventional because they loved to try new and different foods unlike many Indian families who cooked only the food of their region. Ragini graduated in political science in Delhi before moving to Mumbai to work in a catering school. She emigrated to Australia after her husband accepted a job with the Hilton Hotel in Adelaide. After several years teaching and cooking Indian food for establishments such as South Australia's Government House and dignatories including Donald Bradman, she eventually opened Indian takeaway The Spice Kitchen. It was such a success that it expanded to include Indian cooking and spice-appreciation classes and became renowned for making everything from scratch, right down to the pickles, chutneys and spice mixes. Ragini Dey is now considered one of Adelaide's finest chefs and her restaurant has received several awards and accolades.