A prizewinning chef from the Punjab has prepared this 21-day traditional tutorial on her native cooking. The book includes a daily course of three or four dishes, from chapati to samosas, and eventually leads up to elaborate courses such as stuffed peppers, royal chicken, pork vindaloo and sweet courses. The author offers insight into regional cookery, from the garlic and ginger of Kashmir to the sweet and sour fish dishes of Bengal. She also provides tips on making basic ingredients, such as extracting tamarind pulp and making garam masala.
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