The chefs of this internationally acclaimed chain of restaurants reveal their secrets. Moghlai cookery is famous for delicate seasoning, full flavored spices gently used, and for creamy yoghurt based marinades. Two "master demonstration" recipies are a unique feature. If you master the basic techniques outlined in step-by-step detail in these mini cooking lessons, you will soon have the skills and confidence to create yhour very own variations from scratch.
The Bombay Palace restaurants provide their guests with a sampling of the culinary and hospitable delights served in Punjab, Northern India.
Moghlai cookery is an infinitely varied cuisine in which complex, elusive tastes are favored over simple hotness.
With the Bombay Palace Cookbook, this exciting cuisine is no longer beyond the reach of the average cook. Using the shortcuts perfected in the Bombay Palace kitchens, you can now become a fine Indian cook with a repertoire of authentic and classic dishes ... all without excessive demands on your time.
The subcontinent of India is a varied and intricate part of the world, whose people speak 15 languages in many dialects, with four major regions. Yet, they all share a common appreciation of the subtle seasonings that make Indian food distinctive, and all appreciate the importance of tradition in preparing and serving food.
The superb Moghlai cookery of Northern India has a growing following, and many aficionados of this sphisticated, subtly spiced cuisine were first introduced to it at a Bombay Palace restaurant. Now, for the first time, the chefs reveal their secrets.
