Traditional Indian rice bags provide the inspiration for the cover design of a book that publisher Phiadon Press describes as the first comprehensive collection of Indian recipes'.
Available from 1 November, India Cookbook is split into 11 sections to include chapters entitled Spices Mixtures and Pastes; Breads; Pickles, Chutneys and Raitas; Dal; and Drinks and Soups.
Recipes for classic dishes such as Lamb Korma, Goan Fish Curry, Aromatic Slow Cooked Biryani, all feature, while less chartered territory comes in the form of Chana Dal with Bottle Gourd, and Salty Yoghurt Shake.
Original recipes from Vivek Singh of Cinnamon Club in London; Vikram Jij of Vijs in Vancouver; and Suvir Saran of Devi in New York; are also included in the book.
