Indian cooking: Coriander, turmeric, cardamom, cumin - real treasures slumber in India's cooking pots. No other kitchen can boast such an impressive variety of spices. We warmly welcome you to the guide "Indian Cooking" - in the colorful world.
Tips and extras: A little spice guide: Make all your own favorites for full flavor, paneer, garam masala, ghee and tamarind paste
Starters: pakoras, cucumber raita, kachumber, cherry pea salad and more
Vegetarian: Mung Dal with raisins, vegetable biryani, paneer with spinach, eggplant and onion vegetables and more
Meat, poultry & fish: Chicken curry, chicken in cashew sauce, lamb vindaloo, fish curry with tamarind, prawns in yogurt sauce and more
Side dishes: naan bread, chapatis, coconut yogurt chutney, mango chutney, tamarind date chutney and more
India is a colorful country: around 1.25 billion inhabitants on an area of 3,287,000 square kilometers - speak more than 21 recognized languageshere. No wonder that the cuisine of India is also characterized by an enchanting diversity. In this book, we go on a journey of discovery across the country's kitchens: We bring you recipes from the Muslim Mughlai cuisine from the north Indian capital Delhi. In the west of India we get the inspiration for delicious street food. We encounter exotic ingredients in eastern Calcutta. And in the south we get hold of typical spices. Cardamom, pepper, cinnamon, turmeric, and ginger thrive here in the Kerala region. Back at home, we conjure up recipes from our souvenirs that you can easily copy.
Indian cooking made easy
Your whole kitchen will be enveloped in a wonderful scent. It simmers in the pot on the stove. Curiously, you lift the lid and catch a glimpse of the glowing curry that will soon land on your plate. Just a little more turmeric powder... just let it simmer for a few more minutes and then it's time. After 35 minutes of preparation, the original Indian curry is served. A new world of flavors unfolds with every bite: a slight spiciness, a hint of cinnamon ...How does that sound? Is your mouth watering? Cooking in an authentic Indian way is not difficult at all. If you know which spices belong in the pot and which ingredients you need for the real taste, you can conjure up curries & Co. on the table in no time at all. "Indian Cooking" kitchen guide, you can find out how to make garam masala, ghee or tamarind paste yourself, and how to cook typical Indian street food, rice dishes and curries. For your willingness to experiment, you will be rewarded with a seductive fragrance and an extra helping of aroma.
Indian recipes: vegetarian, simple, delicious
Did you know that there are tons of vegetarians in India? Instead of meat and fish, vegetables and legumes are the stars on the plate. Paneer is also popular - a pressed cream cheese made from cow's milk that has been curdled with lemon juice or vinegar. Try "Red Lentil Dal" or "Mung Dal with Raisins". You will see: seldom have you experienced red lentils so fruity or been happy about a new discovery from the Asian store. Are you looking for an Indian recipe for vegetarians to surprise your guests with? Our "vegetable biryani", a classic rice dish, has been made extra fine for you and is served with saffron.
Indian recipes with chicken, meat and fish
Fans of Indian cuisine will certainly have tried it before: the chicken curry. How does it taste the same (or even better) at home than your favorite Indian? We'll tell you the secret of the preparation. And on top of that, the ingredients for "Tandoori Chicken" and "Butter Chicken". Or how about a "fish curry with tamarind" or a "oven fish with coconut" for a change - here too we have the right Indian recipes in store for you. What about that? Oh yes, of course, we mustn't forget that in India people eat rice or bread as a side dish. "Naan breads" from the oven or "chapatis" from the pan are used for dipping and wrapping. This makes the whole thing even more authentic

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