The Bombay Palace Cookbook: A Treasury of Indian Delights Adapted for the American Kitchen

by William Bernal

The chefs of this internationally acclaimed chain of restaurants reveal their secrets. Moghlai cookery is famous for delicate seasoning, full flavored spices gently used, and for creamy yoghurt based... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0396085776
• ISBN13: 9780396085775
• Release Date: January 1985
• Publisher: Dodd Mead
• Length: 214 Pages
• Weight: 2.00 lbs.

Customer Reviews

Easy-to-Read Instructions of the Most Scrumptions North Indian Cuisine

Contents Include: 1 - THE MAN WHO BUILT THE PALACE 2 - THE INDIAN KITCHEN * The Moghlai Cuisine * Food Preparation and Equipment * A Guide to Special Ingredients 3 - BASIC RECIPES AND TECHNIQUEES * Bhoona - an Essential Technique * Spice and Seasoning Mixtures * Butters, Cheese and Yoghurt * Sauces and Gravies * Coconut Milk 4 - MASTER DEMONSTRATION RECIPES: A MINI COOKING COURSE IN INDIAN CUISINE 5. APPETIZERS AND SOUPS 6. POULTRY SPECIALITIES 7. MEAT SPECIALITIES 8. TANDOORI SPECIALTIES 9. FISH AND SEAFOOD 10. VEGETARIAN SPECIALITIES AND EGG DISHES 11. RICE DISHES 12. BREADS 13. LENTILS AND LEGUMES 14. ACCOMPANIMENTS * Chutneys * Raitas * Others 15. DESSERTS AND DRINKS 16. INDIAN FOOD BEYOND INDIA * Glossary of Indian Terms Includes almost three dozen color plates!