Das grosse indische

This Heyne book reveals the secrets of the many regional cuisines of India with their unparalleled specialties. You will be pleasantly surprised to find that their sophistication is largely based on the knowledge of the right seasoning, using ingredients and spices that are now also available to us. Whether it's lime soup, lamb kebabs with raisin filling, carrot pudding with cardamom and pistachios, classic side dishes like saffron pilaf, chapatis, and countless chutneys, or the delicate dessert Ras Malai, you will find many ways to indulge yourself and your guests.

Julie Sahni, an Indian and the head of an Indian cooking school in New York, masterfully introduces even beginners to this magnificent culinary art. Over 100 explanatory illustrations provide additional support. It’s also a treasure trove for vegetarians!.