Rice, Spice and all Things Nice
The recipes in this book are mostly the result of Reza's travels and filming, though some come from his restaurant The Star of India and others are family recipes. He likens Indian cooking to alchemy, a continual experimentation with flavours and textures, which, with Reza's guidance can yield culinary gold!
Divided into section such as Soups, Snacks and Breads, Fish, Meat and Rice Dishes this accessible book guides the cook through the spices and techniques used in Indian cuisine. Reza Mahammad understands the constraints of the home cook and with characteristic charm he urges us to enjoy the process. As he says, '...before you know it, you'll be roasting and grinding your own spices with a flourish you never know you possessed. And if you're not that way inclined, the supermarket ready-ground ones will do nicely.'
