How to cook Indian : more than 500 classic recipes for the modern kitchen / Sanjeev Kapoor.
Material type: TextPublisher: New York : Stewart, Tabori & Chang, 2011Description: 608 pages ; 27 cmContent type:- text
- unmediated
- volume
- 1584799137
- 9781584799139
- 641.5954 22
- TX724.5.I4 K2964 2011
Contents:
Basics -- Beverages -- Soups and shorbas -- Salads and raitas -- Chaats -- Kebabs, snacks, and starters -- Main courses: vegetarian -- Main courses: fish, shellfish, lamb, and chicken -- Breads -- Pulaos, biryanis, and other rice dishes -- Dals, kadhis, and sambhars -- Pickles, chutneys, and morabbas -- Foods for fasts and festivals -- Indo-chinese -- Sweets and mithais.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5954 KAP (Browse shelf(Opens below)) | 1 | Available | A501047B |
Includes index.
Basics -- Beverages -- Soups and shorbas -- Salads and raitas -- Chaats -- Kebabs, snacks, and starters -- Main courses: vegetarian -- Main courses: fish, shellfish, lamb, and chicken -- Breads -- Pulaos, biryanis, and other rice dishes -- Dals, kadhis, and sambhars -- Pickles, chutneys, and morabbas -- Foods for fasts and festivals -- Indo-chinese -- Sweets and mithais.
Machine converted from AACR2 source record.
There are no comments on this title.
Log in to your account to post a comment.