Published to accompany the second very successful BBC series of "Indian Food Made Easy," Anjum’s New Indian focuses on regional Indian cooking. Based on the same principles as the show — light, modern Indian food for today’s busy cooks — Anjum Anand has created a collection of more than 100 delicious dishes that are easy, full of flavor, and often quick to put together.
All the recipes from the TV series are here, plus many more, divided into chapters on Light Meals and Snacks, Fish and Seafood, Chicken, Meat, Vegetables, Beans and Lentils, Bread and Rice, Raitas and Chutneys, Drinks and Desserts. In addition, Anand gives tips for using core Indian ingredients and information on the cooking of different regions.
Anand grew up in London but has also lived and studied in Geneva, Paris, and Madrid. After gaining a business degree, she decided to develop her interest in Indian cookery and, in particular, making her native food fresher, lighter, and simpler to cook.
She has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel’s Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home. She challenges fiercely the assertion that Indian food is a special-occasion meal and is determined to make “cooking an Indian” as common as rustling up a stir-fry.
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