Pat Chapmans Balti Bible

Rating:
Summary: A realistic guide to balti cooking
Review: Two hundred mouth watering authentic recipies. Including meat,poultry, and vegitarian dishes, as well as deserts.

The recipies mostly rely on two masalas (spice mixtures), so once you have made these many of the recipies can be very quickly cooked. For example, most of the poultry dishes can be on the table within an hour of starting to cook.

You need a lot of different spices and several of these would only be found in stores that specialise in Indian spices.

The secret of the lovely yellow rice that every resteraunt in the UK serves is revealed - I've wondered how to cook this since I was a child - now I know (and so simple too). There's several recipies for this from the traditional method using saffron to the resteraunt recipie using powdered (very important not to use liquid) yellow food coloring.

I've been eating Indian food for more than thirty years and I can say that the results from the recipies in this book are stunning. You'll be putting dishes on the table that are as good as the best resteraunt meals you have ever had - it's that simple.

I was so impressed that I bought this book, the Vegeterian Curry Bible, and the Curry Bible all in the same week.

To be fair there is a downside for people new to Indian cooking and that is the number of spices used - there's no need to worry though - just follow the simple instructions.