660 Curries

About this book

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas Chunky Potatoes with Spinach Tamarind Shrimp with Coconut Milk Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors seasonal ingredients a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking demystifying one of the worlds great cuisines. Presented by the IACP award&;winning Cooking Teacher of the Year (2004) Raghavan Iyer 660 Curries is a joyous food-lovers extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors&;the interplay of sour (like tomatoes or yogurt) salty sweet pungent (peppercorns chiles) bitter and the quality of unami (seeds coconuts and the like). Then from this basic palette he unveils an infinite art. There are appetizers&;Spinach Fritters Lentil Dumplings in a Buttermilk Coconut Sauce&;and main courses&;Chicken with Lemongrass and Kaffir-Lime Leaves Lamb Loin Chops with an Apricot Sauce. Cheese dishes&;Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes&;Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes&;Sweet Corn with Cumin and Chiles Chunky Potatoes with Golden Raisins Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis breads rice dishes raitas spice pastes and blends and rubs. curry n.&;any dish that consists of either meat fish poultry legumes vegetables or fruits simmered in or covered with a sauce gravy or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.