The Magic of Masala Cooking has simple straight-forward instructions, right choice of ingredients, the proportions and quantities used, sequence of cooking, techniques of handling heat and easy cooking methods to ensure successful results every time.

This book is not a mere collection of Indian recipes. The attempt is to amply the richness, diversity, subtlety and various nuances of versatile Indian cuisine. It takes on a culinary journey from North to South and from East to West. The repertoire is rich, vast, seductive, both in vegetarian and non-vegetarian flairs.

About the Author

Arvind Saraswat graduated from the Institute of Hotel Managemen, New Delhi in 1968 and upon graduation joined the Taj Group of Hotels, where is currently the Director of Food Production. He was also trained at the Hilton in London and at the Culinary Institute of America. He has traveled extensively in his endeavor to learn about the intricacies of various cuisines. An innovator and relentless perfectionists, he strongly believes in sharing his knowledge and skills and takes pride mentioning that he has trained over 500 chefs over his tenure.

Published: 2006
Pages: 242
Format: Hardcover