Wiley
INDIAN COOKING FOR DUMMIES

Indian food is delicious, diverse, and not as difficult to cook as you might think! In Indian Cooking For Dummies, you will learn the fundamentals, plus over 100 make-at-home recipes for your Indian favourites. Even newbie cooks will have no trouble making these easy and delectable dishes right at home. With this book, you have got a suite of recipes to suit every dietary need (vegetarians, rejoice!), spice tolerance, and skill level. Inside, you will learn the steps and secrets used in all the regions of India, so you can create a perfect, balanced Indian meal in your kitchen. With pro suggestions and tips about key ingredients and dish pairings, you will be eating healthy, hearty, flavourful food in no time. For flavour, aroma, variety, and sheer pleasure, Indian food is tops, and you can make it yourself, with this friendly Dummies guide!
2021

KYLE BOOKS
INDIAN IN 7

Using easy-to-source ingredients available from most supermarkets, Indian in 7 is packed full of dishes that you can effortlessly pull together any night of the week. With years of experience teaching students how to make tasty and authentic Indian food, Monisha shows that cooking mouthwatering Indian meals doesn’t require a cupboard stocked full of spices or a long list of obscure and unpronounceable ingredients.
2019

KYLE BOOKS
THE INDIAN COOKERY COURSE

This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India’s colourful traditions and geographical differences
2016

KYLE CATHIE
INDIA’S VEGETARIAN COOKING

Regional cookery in India is about the most varied in the world- from the finest Gujarati thalis to the choicest tandoori cooked foods in the north and the steaming hot idlis of the south. From the west comes a stunning array of vegetables and from the east delicious sweets to tempt us.
2006

KYLE KATHIE
INDIAN IN SIX

This is the first book to show you that you don’t need a long list of ingredients to create tasty food in a matter of minutes. There are 100 delectable recipes using 6 ingredients or less, plus a storecupboard of salt, sunflower oil and ginger-garlic paste. Using recipes from royal India, regional specialities and family traditions, the book distils the essence of colour, taste and aroma to create authentic yet modern and simple dishes.
2005

CARLTON BOOKS
HEALTHY INDIAN KITCHEN

This colourful book reveals just how healthy Indian food can be, offering delicious, easy-to-prepare recipes with ingredients specifically chosen to lift the spirits
2003

INDIA BOOK HOUSE
IN QUEST OF GOD

Lake Manasarovar, an expanse of sparkling blue water sprawling over several miles and the snow-clad Mount Kailash are considered by Hindus to be the centre of the universe…
2002

INDIA BOOK HOUSE
GREAT DIAMONDS OF INDIA

This bewitching book is a definitive account of the history, legends and myths that are associated with the exceptional diamonds that were discovered in India…
2002

KYLE CATHIE
THE INDIAN LUCK BOOK

If you need a helping hand for that important interview or feel that your love life could do with a lucky break…
2001

KYLE CATHIE
INSIDE INDIA / INDIA STYLE

This is the first style book to examine Indian decor in a practical and inspirational way. Through vivid descriptions and specially commissioned photographs, it presents the beauty of India…
1999

KYLE CATHIE
THE INDIAN KITCHEN

‘How do I use authentic Indian ingredients?’ Where should I store spices? This book supplies the answers to such questions and more…
1996

VAKILS, FEFFER AND SIMONS
EXOTIC CURRIES OF THE ORIENT

India’s greatest export, ‘the curry’, is presented in this book as the ‘binding force of Asia’. There are not only recipes for Indian curries…
1989