The New Curry Secret by Dhillon, Kris -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents 1. Introduction

The “No Smell” Curry Sauce

2. What Makes a Good Cook Great?

Tips on Buying and Using Fresh Ingredients

3. What’s in Season? 4. Commonly Used Ingredients, With Indian and English Translations 5. Getting Started

Essential Spices and Herbs Other Key Ingredients Useful Utensils Handy Tips, Useful Shortcuts and Tricks of the Trade Get Ready — in Summary

6. Weights and Measures 7. The New Curry Sauce 8. Appetizers and Light Lunches

Nonvegetarian Appetizers Vegetarian Appetizers

9. Tandoori Cooking 10. Chicken Dishes 11. Lamb Dishes 12. Balti Dishes 13. Karahi and Other Traditional Dishes 14. Pork and Beef Dishes 15. Seafood Dishes 16. Vegetable and Dhal Dishes 17. Biryanis 18. Breads 19. Rice Dishes 20. Accompaniments — Chutneys, Pickles and Raita 21. Desserts Index

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab.