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Iyer (The Turmeric Trail) makes the enormous spectrum of Indian curry dishes enticing and accessible in this hefty tome, bound to be a must-have for lovers of Indian cuisine. Cooks already familiar with this food will be inspired as they cook through its pages. The term curry encompasses a vast range of dishes, and Iyer has uncovered the best from the subcontinent's many regions and cultures, working his way from Goa (chicken in coconut milk sauce) to Kashmir (hearty braised lamb shanks in broth), Calcutta (tilapia in yogurt sauce), Kerala (spinach in pigeon pea-coconut sauce), and everywhere between. The largest chapter features an extraordinary selection of curries using India's rainbow of legumes, but Iyer includes meat, cheese, fish and vegetable curries, plus appetizers and snacks, biryanis and elegant rice variations and breads. Access to a well-stocked Indian grocery is vital, but past that hurdle Iyer makes the recipes quite approachable thanks to his chatty introductions, many thoughtful preparation tips and helpful ingredient glossary. (May)
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We have made many curries from this book in the short time we've had it and found them all to be very good. Read morePublished 1 month ago by Jim Brennan
Great recepies, little unfriendly to find particular dishes.Published 15 months ago by Frans and Helen van der Loop
I known I am being a little harsh with a 2 star rating, but the lack of illustrations in this one hammers it down to 2 stars in my books... Read morePublished 22 months ago by RMG
Good recipes,the only criticism being ingredients very consistent with only one facet of a varied and diverse cuisine. Read morePublished on May 22 2013 by gypsylady