The No. 1 Best Selling Indian Cookbook Now Available at the price of an Ice Cream Only till 8 April
from 2-8 April 2014 (seven days only).This means the book is available for just $0.99 instead the usual $3.99. THIS DEAL IS ONLY FOR CUSTOMERS BASED IN THE US AND THE UK.
This 308 page long book explores the contours of what sets Indian “Home Style” food so apart from restaurant food. With a compilation of over 100 delectable Indian dishes, many of which, the author claims, you can’t get in any Indian restaurant for love or for money, this could be unlike any other Indian Cook book one may have come across. What this book quite uniquely focuses on is what Indians eat every day in their homes. It then in an easy step-by-step manner makes this mysterious, never disclosed, “Home Style” Indian cooking accessible to anyone with a rudimentary knowledge of cooking and a stomach for adventure.
The Book, in a semi-autobiographical style, starts with the author’s quest for Indian food in London, wondering in the process as to why his European friends don’t have such a “strange” debate between “Home Style” and “Restaurant”
The book presupposes a basic knowledge of cooking procedures. So if you are a complete newbie, the author strongly advises that you start with his first book in the JIFFY series viz. “How To Cook In A Jiffy: Even If You Have Never Boiled An Egg Before.”
The author recommends this book if:
· You are an Indian pining for a taste of your home food anywhere in the world, including India.
· You are an Indian, reasonably adept iqfop in your own regional cuisine, for example, South Indian cuisine, but want to learn about the “Home Style” culinary traditions of the Eastern and Northern India as well.
· You are NOT an Indian but you love Indian cuisine and have wondered if there could be a simpler way to cook your preferred dishes.
· You wish someone could guide you through the confounding maze of spices that Indians use, and help you tame down the oil and Chilli levels of many of their dishes.
In all, this book teaches you to cook some 10 Rice and Bread dishes; 10 Dals (lentils); 15 veggies; 12 Non-vegetarian dishes; 17 snacks and accompaniments;
In between, the author shares tips on how to set up your basic “Indian” kitchen; what spices to keep in your larder; what other strange things you may like to look out for while handling Indian cuisine and finally how using the tools of “sequencing and parallel processing” you can put together a four course Indian meal in less than 30 minutes (literally in a jiffy!).