Anjum's New India Cookbook by Anjum Anand

Consuming nearly as much Indian food as they do the traditional dishes of their sceptered isle, Britons have made the fragrances of tropical spices central to their cuisine. One of Britain's most celebrated television chefs, Anand makes cooking Indian food at home much less daunting by simplifying its processes and showing how easy it can be to prepare and serve exotic ingredients. Anand enthusiastically surveys the cooking from all of India's diverse regions, and she thoroughly explains what makes each area unique, from the familiar cooking of Punjab and Kerala to the distinctive offerings of Goa. With its spicy sweet taste and rich texture, West Bengal's coconut and mustard shrimp appeal to any shellfish fan. A Gujarati stew of white and sweet potatoes with eggplant, parsnips, and beans offers a host of colors and flavors within a vegetarian dish. A glossary supplements Anand's sprightly descriptions of individual dishes