REVIEW:
Indian food may seem daunting to approach with the array of spices needed to be fresh to achieve fine flavours, but the recipes in this new book from Sydney-based chef Anil Ashokan take the pain out of it. Recipes are easy to follow, and the spices usually required are kept to an achievable limit. Much of this is a very modern take on Indian food that rejoices in fine produce and, from the photography, elegant presentations. Breads, rice and even a good range of desserts are included. This is a painless and varied introduction for anyone interested in including some exciting Indian dishes in theri repertoire.
Books - Food