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Cooking Indian & South Asian

Simply Indian

Sweet and Spicy Recipes from India, Pakistan and East Africa

by (author) Tahera Rawji & Hamida Suleman

Publisher
Whitecap Books
Initial publish date
Mar 2011
Category
Indian & South Asian
  • Paperback / softback

    ISBN
    9781552854112
    Publish Date
    Mar 2011
    List Price
    $19.95

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Description

Samosas, Rotis, Tandoori Chicken, and Biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavoring, they need not be complicated to create in your own kitchen.

This new book, written by two experienced teachers of Indian cooking, simplifies ingredients and traditional techniques. Try some chai for an elegant afternoon tea or make some Masala Chicken served with a Biryani, Raita, and Naan Bread for a royal feast. Simply Indian also features a wide variety of meatless dishes for a complete vegetarian meal.

About the authors

Tahera Rawji is dedicated to sharing her passion for cooking. Over the past 12 years, she has taught popular cooking classes showing students how to create authentic sweet and spicy Indian recipes in their own kitchens. She stresses the importance of learning the methods and spices integral to Indian cooking. When people ask her what her secret is, she always tells them it's simple-a combination of freshly roasted spices and cooking style.

Tahera Rawji's profile page

Hamida Suleman's love for cooking developed when she was still in school. From biryani to samosas and everything in between, Hamida is a wizard when it comes to cooking sub-continental food. Due to popular demand, she has held cooking classes around the world and continues to pass on her passion for cooking to those around her. Her philosophy is simple - look at cooking as if it is an art form, and not a chore. You will see (and taste!) the difference straight away.

Hamida Suleman's profile page

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