000			02160cam a2200385 i 4500
005			20211102073957.0
008			040420r20041994enkab e 001 0 eng d
011			_aBIB MATCHES WORLDCAT
020			_a1856265463 _qpbk.
020			_a9781856265461 _qpbk.
035			_a(ATU)b11056617
035			_a(OCoLC)56451185
040			_aUKM _beng _erda _cUKM _dBWKUK _dOCL _dOCLCA _dAU@ _dCN8ML _dYDXCP _dATU
050		4	_aTX819.C9 _bP36 2004
082	0	4	_a641.5954 _222
100	1		_aPanjabi, Camellia, _eauthor. _9239950
245	1	0	_a50 great curries of India / _cCamellia Panjabi.
246	3		_aFifty great curries of India
246	3	0	_aGreat curries of India
264		1	_aLondon : _bKyle Cathie, _c2004.
300			_a224 pages : _bcolour illustrations, map ; _c20 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
500			_aOriginally published: 1994.
520	1		_a"Here are 50 authentic Indian curries, each accompanied by a full-colour photograph so that you can see colour, texture and appearance. Try White Chicken Korma, a Muslim court dish blending Moghlai and Nawabi cuisines or Prawns in Sweet & Hot Curry, with its delicately balanced sweet, hot and sour flavours. The Gujarati Mango and Yogurt Curry is a tasty treat for vegetarians or perfect for lunch or as a side dish, while Lamb with Plums is a new recipe that combines the sweetness of fruit with the spicy aromas of cinnamon and chilli." "A new introduction especially for this edition comprehensively details curry-making techniques, including how to add taste, aroma and colour and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables, chutneys and desserts."--BOOK JACKET.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking (Curry) _9316117
650		0	_aCooking, Indic _9316072
907			_a.b11056617 _b11-07-17 _c27-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _genk _h0
945			_a641.5954 PAN _g1 _iA217114B _j0 _lcmain _o- _p$24.99 _q- _r- _s- _t0 _u19 _v1 _w0 _x4 _y.i12319545 _z29-10-15
942			_cB
999			_c1162950 _d1162950