Description

Indian cuisine is a rich profusion of eating habits. Along with thefragrance of jasmine and roses comes the heady aroma of thespice mixtures that are so inextricably immersed in the cookingof India, whatever the religious or cultural diversity. This selectionpromises a fruitful glimpse into the Indian kitchen with anexplanation of spices and spice mixes such as garam masala, themix for curries, and recipes for dishes with exotic names andtastes: Chicken from the Four Minarets, from Hyderabad,Mulligatawny, an Anglo-Indian legacy, Tarka Dhal, the lentil dishthat is the mainspring of daily food, and Mango Cups made withfruit from the Lord Shiva’s tree.