Simply Indian

Simply Indian

by Tahera Rawji, Hamida Suleman, Hameda Suleiman
     
 

Samosas, rotis, tandoori chicken, and biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavouring, they need not be complicated to create in your own kitchen. This book written by two experienced instructors of Indian cuisine simplifies ingredients and traditional techniques. They have

Overview

Samosas, rotis, tandoori chicken, and biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavouring, they need not be complicated to create in your own kitchen. This book written by two experienced instructors of Indian cuisine simplifies ingredients and traditional techniques. They have developed recipes that are easy for beginners to make, without sacrificing the rich taste that is the signature of great Indian food. Try some chai for an elegant afternoon tea or make some masala chicken served with a biryani, raita, and naan bread for a royal feast! Simply Indian also features a wide variety of meatless dishes for a complete vegetarian meal.

Product Details

ISBN-13:
9781552854112
Publisher:
Whitecap Books, Limited
Publication date:
01/01/2010
Pages:
192
Product dimensions:
8.02(w) x 8.94(h) x 0.56(d)

Related Subjects

Meet the Author

Born on the island of Zanzibar and immigrating to Canada in 1972, Tahera Rawji has been sharing the secrets of spicy dishes from Pakistan, India and the Middle East in her popular cooking classes for the past 11 years. She teaches her students not just to follow the recipes, but to really grasp the methods and flavours integral to Indian cooking. And while the methods need not be strictly traditional, she aims to teach students how to create authentic taste in their own kitchens.

Tahera lives in Richmond, British Columbia, and enjoys traveling, hiking, gardening, entertaining and cooking. She is constantly developing, testing and refining recipes for her students, friends and family.




Hamida Suleman was born into a large family in Tanzania. With three brothers and four sisters, she began to share in the preparation of meals at an early age. She was fascinated by the Indian, African and Middle Eastern dishes that her mother specialized in, and aspired to become a skilled cook herself. Hmida migrated to Canada and continues to give cooking demonstrations and classes.

Hamida and her husband Mohamed live in Richmond, British Columbia with their son, daughter-in-law and three grandchildren.

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