With people having less time and money to spend on food, the recipes in this book concentrate on being good value and easy to prepare, using ingredients from British and Indian cultures. They mix the traditional with the unconventional and are especially aimed at inexperienced cooks.
This title is all about taking Indian cooking one step further by crossing the cultural cuisine divide. With people having less time and money to spend on food, Manju's recipes concentrate on being good value and easy to prepare, using various ingredients from British and Indian cultures. The recipes explore cooking Indian food in an uncoventional way and are aimed at a wide cross-section of readers, especially young and inexperienced cooks. Manju will also give readers her versions of some favourite, more established curries. Also, she teaches readers how to rustle up quick Indian meals using Western ingredients such as European bread, smoked bacon and baked beans, as well as how to quickly prepare concoctions of mixed spices. Menu suggestions are also given.
Many Indians, on arriving in this country, found a lack of their familiar cooking ingredients. The result initially, was improvisation with an eclectic mix of traditional British and authentic Indian: curried baked beans, Indian-style bubble and squeak and spam masala. With today's multicultural society and proliferation of Eastern food markets, Indian ingredients are easy to get hold of - even from the supermarket. But that fusion of Brit-Indian cookery survives, and Manju Malhi provides a fascinating insight into this peculiarly British/Indian form of cooking. Chatty, fresh writing infuses the book along with her youthful enthusiasm for the subject. Like many people today, she is keen to eat good, fresh food made in the minimum of time - hence her ten minute Chicken Korma! Chutneys, breads, puddings, vegetarian and meat dishes, the range is individual, easy-to-make and clearly explained, accompanied by tempting colour photographs to whet the appetite. Nearly all the recipes can be made within half an hour and embrace a wide range of ingredients for a truly Brit-Spice experience. - Lucy Watson
About Manju Malhi
In 1999 voice-over artist Manju Malhi beat hundreds of other contestants to secure a guest cookery slot on BBC2's Food and Drink. Since then she has presented her own television show for Taste called 'Simply Indian' and she is the face behind Tamarind Fine Foods.
Table of Contents
Introduction - utensils, store cupboard, spice list, how to, food safety tips, note on recipes; spices; starters and snacks; chicken and poultry; lamb and other red meat; vegetables; fish; pulses and dals; rice and breads; chutneys and dressings; barbecue and party time; desserts; drinks.
Brit Spice by Manju Malhi
Used - Like New
Penguin Books Ltd
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
The book has been read, but looks new. The book cover has no visible wear, and the dust jacket is included if applicable. No missing or damaged pages, no tears, possible very minimal creasing, no underlining or highlighting of text, and no writing in the margins.