1,000 INDIAN Recipes It's Like Getting 5 Cookbooks for the Price of 1* Spice Blends* Starters, Snacks, Soups, and Salads* Curries and Entrees* Chutneys and Sides*And Much More! DELVE INTO THE FASCINATING FLAVORS and variety of Indian cuisine with this unrivaled recipe collection. You'll discover delicious choices for dishes that make Indian food unforgettable: crispy fritters; tangy pickles; chaat snacks and salads; refreshing yogurt raitas; richly flavored curries; comforting legume (dal) dishes; creative vegetable and meat main courses and side dishes; decadent desserts; and exotic drinks. To guide your cooking, Neelam Batra provides time-and labor-saving methods, ingredient substitutions, and menu suggestions, and addresses modern health concerns without sacrificing flavor. This is a book Indian food lovers-and health-conscious eaters and vegetarians, too-can turn to for everyday meals and special occasions for years to come! Praise for 1,000 Indian Recipes "Neelam's passions and knowledge of her homeland's cuisine and history shine through on every page. Both experts and novices alike will find this encyclopedic compendium of Indian dishes refreshing and insightful." -NANCY SILVERTON, PASTRY CHEF AND CO-OWNER OF CAMPANILE RESAURANT AND BAKER AND OWNER OF A BREA BAKERY (LOS ANGELES) "I can't wait to sample her recipes for paneer, her salads and flatbreads, and of course, the chutneys and curries. Make room for Neelam Batra's book on your kitchen bookshelf!" -DEBORAH MADISON, AUTHOR OF LOCAL FLAVORS, COOKING AND EATING FROM AMERICA'S FARMERS' MARKETS AND VEGETARIAN COOKING FOR EVERYONE "To Savor a proper curry is to feel your palate awakened to an explosion of flavor. Neelam's recipes simmer with the fire of life." -MICHAEL JACKSON, AWARD-WINNING ENTERTAINER AND INDIAN FOOD LOVERBiografía del autor:
Neelam Batta was born in New Delhi, India, and lived there until she got married and moved to Los Angeles with her husband, Pradeep, in 1973. Living in America, far from home and with no Indian restaurants and no Indian grocery stores in sight, she faced a crucial challenge-how to enjoy the foods she knew and loved. She set out to recreate the dishes with the ingredients she had available to her. Although she learned the basics of Indian cooking at her mother's side as she was growing up, she had no formal training in Indian cuisine. Her knowledge was developed as she recreated dish after dish in her Los Angeles kitchen, as she visited and toured India to understand more about the regional foods and cooking styles, and as she sampled regional dishes and home-cooked favorites and talked about Indian cooking with friends, family, and restaurant chefs from all over India. Her re-creations of the classics and her own adaptations won raves from her friends and her family, which, over time, included two daughters, Sumita and Supriya and son-in-law Monti. She soon found herself being invited to teach at local cooking schools in Santa Monica, where she has since taught cooking for 18 years. She has written two cookbooks, The Indian Vegetarian and Chilis to Chutneys. She has also been a guest and on-air instructor for national TV cooking show in the United States and India. She continues to live in Santa Monica, California, with her husband, Pradeep.
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