Curry and pilau recipes should not be considered immutable. As one gains experience with Indian dishes, spice proportions should be altered, and extra spices added to achieve new effects, the vegetables and meats should be exchanged. Most dishes have an initial saut, followed by stewing or braising, both being necessary for the combination of oil extract, and then water extract to develop and blend the host of individual flavours. The result of the process is always a blend.
Trained by traditional family cooks, the authors have made a lifetime of preparing dishes of India. Along the way Brier Tyler received cookery instruction from a number of friends from India, and has developed his own approach to writing about the recipies. He is a retired university professor of fishery oceanography living on Salt Spring Island. Natalie Moir is a biochemist who later became a scientific writer and editor. She has cultivated her interest in Indian cuisine from her experiences with a delightful group of people who understandand enjoy the art.
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About the Author
Brier is a retired university professor of fishery oceanography living on the coast of British Columbia. He has been a faculty member at the University of Alaska and Oregon state University, a research scientist for the Canadian Department of Fisheries and Oceans, and has served as a consultant in fisheries and ocean sciences abroad.
Natalie Moir is a biochemist who later became a scientific writer and editor. She has written and edited numerous publications that were often focused on research in remote regions such as offshore in the northwest Atlantic and the Canadian Arctic. Natalie has been interested in fine cuisine since learning from Julia "The French Chef" in the early days of public TV in her native Boston. Lately she has cultivated her interest in Indian cuisine, based on her experience with a delightful group of friends who understand and enjoy the art.