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Spice Kitchen: From the Ganges to Goa: fresh Indian cuisine to make at home

Spice Kitchen: From the Ganges to Goa: fresh Indian cuisine to make at home

Hardback

By (author) Ragini Dey

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  • Publisher: HARDIE GRANT BOOKS
  • Format: Hardback | 256 pages
  • Dimensions: 205mm x 270mm x 31mm | 1,260g
  • Publication date: 1 October 2013
  • Publication City/Country: South Yarra
  • ISBN 10: 1742705200
  • ISBN 13: 9781742705200
  • Illustrations note: Full colour throughout
  • Sales rank: 10,679

Product description

Spice 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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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.