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The ultimate Burmese cookbook from supper club extraordinaires; this will do what Persiana (172k TCM) did for middle-eastern food, along with Made in India (60k ...
The Curry Guy Bible brings together 200 of Dan Toombs' classic dishes, developed over more than two decades of eating his way around Indian restaurants ...
'Monisha Bharadwaj, an Indian cooking authority,' The New York Times
This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and ...
THE SUNDAY TIMES BESTSELLER
'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi
At long last, Dishoom ...
There are more varieties of cooking in India than in the rest of the entire world, yet American cookbooks tend to focus only on what ...
Curry is the nation's favourite dish, but too often it can seem daunting to attempt at home. In this beautiful new book Michelin-starred chef ...
Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning ...
In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway ...
Using easy-to-source ingredients available from most supermarkets, INDIAN IN 7 is packed full of dishes that you can effortlessly pull together any night of the ...
Dhal is the term used in India for dried split lentils, pulses, beans and peas. It refers to both the ingredient as well as the ...
