Monisha Bharadwaj is an award-winning chef, creator and food historian. She used to be awarded ‘Cookery Author of the Year’ by the Guild of Food Writers and her books have been shortlisted for awards such as the Andre Simon Award, the Cordon Bleu World Food Media Awards and the Jacob’s Creek World Food Media Awards.
‘Monisha Bharadwaj, an Indian cooking authority,’ The New York Times
This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes in addition to providing insights into ingredients, techniques and step by step masterclasses that will help you recreate classic and popular recipes.
Monisha offers a vivid overview of India’s colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the very best rice, plus tips on the different varieties of rice and how to buy the most efficient type for each and every dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.