The Cookery Book from India

<p><strong>For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world here is a groundbreaking cookbook from the </strong>Akshay Sodhi.</p><p> </p><p>By deconstructing age-old techniques and reducing the number of steps in a recipe as well as helping us to understand the nature of each spice and seasoning she enables us to make Indian dishes part of our everyday cooking.</p><p>There's chicken from western Goa cooked in garlic onion and a splash of vinegar; from Bombay it's with apricots; from Delhi it's stewed with spinach and cardamom; from eastern India it has yogurt and cinnamon; and from the south mustard curry leaves and coconut.</p><p> </p><p>There is a wide range of dishes for lamb pork and beef with important tips on what cuts to use for curries kebabs and braises.</p><p> </p><p>Vegetable dishes in a tempting array-from everyday carrots and greens in new dress to intriguing ways with eggplant and okra-served center stage for vegetarians or as accompaniments.</p><p> </p><p>At the heart of so many Indian meals are the dals rice and grains as well as the little salads chutneys and pickles that add sparkle and Chanda opens up a new world of these simple pleasures.</p><p> </p><p><strong>Here are the dishes she grew up on in India and then shared with her own family and friends in America. </strong></p><p> </p><p><strong>And now that she has made them so accessible to us we can incorporate them confidently into our own kitchen and enjoy the spice and variety and health-giving properties of this delectable cuisine.</strong></p>