Reza Mahammad's passion and unstoppable enthusiasm for Indian flavours are irresistible.
The charming, flamboyant TV chef and owner of the Star of India restaurant in Kensington, London, now brings his flair for evolving the tastes of India to a new book.
With his informal style, free-thinking attitude and an encyclopaedic knowledge of his country's authentic food, Reza combines the Indian flavours and dishes we love with the easily available ingredients of the west with stunning results.
Arranged to be ultimately reader-friendly, the core of the book is divided into Quick but Chic dishes that can be assembled in minutes for everyday eating; Slow Burners for laidback entertaining that cook themselves while you relax; funky Show Off dishes for when you want to impress; and our beloved Classic Curries.
A section of delicious desserts and a chapter on breads and basics completes the book.
The 100 recipes are fresh and modern: try spice-crusted halibut with a mint sauce, duck breasts with tamarind and sesame, an Indian-spiced take on aubergine tempura, or even throw some spicy chicken burgers on the grill. The real genius of Reza's book, though, is its commitment to seasonal western ingredients, such as a passion for rhubarb in all its forms, giving a refreshing rhubarb lassi, or light spiced chicken with rhubarb and spinach.
The stunning photographs bring in all the colours of India with more than a touch of Bollywood pzazz.
- Format: Hardback
- Pages: 160 pages, Colour photographs throughout
- Publisher: Quadrille Publishing Ltd
- Publication Date: 07/06/2012
- Category: National & regional cuisine
- ISBN: 9781849491419
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Review by presto
With recipes clearly presented and explained, and in the vast majority of case with a full page full colour photograph of the dish illustrating each recipe this is a very enticing cookbook. Raised the son of a family of Indian restaurateurs and well travelled, Reza has a good grounding in Indian cookery, but what he offers here is a unique blend of Indian with other oriental and Western styles, while also providing a few purely Indian curries.The recipes often combine the familiar with the less familiar, with some very appealing results. Each recipe has a brief introduction with comments or suggestions about the dish, I always feel this is essential to any good cookbook.This is a well produced book, the presentation has a very Indian feel, but many of the recipes I am sure will appeal to a wide audience.