A comprehensive guide to Indian cooking, exploring the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes.

Monisha also offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South.

Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.

You will receive:

Garam Masala (20g) **Great Taste Award Winner**
Chilli Powder (20g)
Cumin Seeds (20g)
Ground Coriander (20g)
Turmeric Powder (20g)
MUSTARD Seeds (20g)
Cassia (5g)
Cardamom (2g)
Cloves (1g)

For allergens, please see ingredients listed in BOLD

Biography

Monisha Bharadwaj is a qualified chef and an award-winning author. She has contributed to many television and radio programmes, most recently the BBC’s Food and Drink show and Radio 4’s ‘The Food Programme’ talking about bitterness in Indian foods. She runs a successful Indian cookery school in London called Cooking With Monisha and teaches at some of the UK’s top cookery schools.

Monisha Bharadwaj

'The Indian Cookery Course' by Monisha Bharadwaj & Indian Spice Tin