The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more!

Sanjeev Kapoor burst onto India’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

© 2011 Stewart, Tabori & Chang (E-bog): 9781613121351

Release date

E-bog: 27. maj 2011