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Details of Indian Grill: The Art of Tandoori Cooking at Home

Indian Grill: The Art of Tandoori Cooking at Home
Exact title of book
Indian Grill: The Art of Tandoori Cooking at Home
Book author
Smita Chandra
ISBN
9780880016872
Published
May 18, 1999
Language
English
Format
PDF, FB2, EPUB, MOBI
Pages
178
File size (in PDF)
1602 kB

Some brief overview of book

In the last decade, Indian food has grown ever more popular throughout North America. Now, in this one-of-a-kind cookbook, Smita Chandra introduces the ancient art of tandoori cooking, modified for a kitchen or backyard grill. Since most home chefs in America dont have access to a tandoor a large clay oven sunk into the ground and layered with glowing charcoal Chandra spent years perfecting traditional tandoori recipes for the home grill.

In Indian Grill, she presents a complete range of over 100 dishes, from vegetables and chicken to seafood and lamb, with accompanying raitas, chutneys, and dips. Other chapters are devoted to appetizers and drinks, basic sauces, soups and salads, and rice. Recipe headnotes offer the reader a culinary history, evoking the beguiling tastes, smells, and sights of India.

Among the mouth-watering recipes are Machali Masala (grilled breaded salmon steaks marinated in olive oil, lemon juice, herbs, and spices); Achari Kabobs (lamb marinated in pickling spices, onions, and vinegar); and Thayir Pachadi (cucumber with grilled potatoes, onions, and tomatoes in yogurt); as well as many others. Vegetarians, who often have little choice at barbecues, will find a sumptuous selection of vegetable dishes, such as Baingan Kashmiri (baby eggplant coated in a sweet-and-sour tamarind fennel sauce served with grilled apples). Ideal for both the summer backyard barbecue and the indoor kitchen grill, Indian Grill is a fresh, flavorful, and healthy take on Indian cooking, tandoori style.

About book author

and Sanjeev Chandra were born and raised in India. Smita learned Indian cooking the traditional way by watching her mother, grandmother, and aunts in the kitchen. The author of two previous cookbooks, From Bengal to Punjab and The Indian Grill The Art of Tandoori Cooking at Home, she is also well known as a teacher of Indian cooking.

Sanjeev has a vast knowledge of Indian history and is a professor of mechanical engineering at the University of Toronto. The Chandras live in Toronto over 100 dishes, from vegetables and chicken to seafood and lamb, with accompanying raitas, chutneys, and dips. Other chapters are devoted to appetizers and drinks, basic sauces, soups and salads, and rice.

Recipe headnotes offer the reader a culinary history, evoking the beguiling tastes, smells, and sights of India. Among the mouth-watering recipes are Machali Masala (grilled breaded salmon steaks marinated in olive oil, lemon juice, herbs, and spices); Achari Kabobs (lamb marinated in pickling spices, onions, and vinegar); and Thayir Pachadi (cucumber with grilled potatoes, onions, and tomatoes in yogurt); as well as many others. Vegetarians, who often have little choice at barbecues, will find a sumptuous selection of vegetable dishes, such as Baingan Kashmiri (baby eggplant coated in a sweet-and-sour tamarind fennel sauce served with grilled apples).

Ideal for both the summer backyard barbecue and the indoor kitchen grill, Indian Grill is a fresh, flavorful, and healthy take on Indian cooking, tandoori style.

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