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Thursday, 11 November 2010

I Love Curry by Anjum Anand

In India, a curry is any dish whose sauce is flavoured with a harmonious blend of spices. In this deliciously spicy book, Anjum Anand, recently voted Personality of the Year at the British Curry Awards, presents an eclectic choice of her favourite curries. These include regional dishes, favourite restaurant classics and many original creations - in all, 50 great curries and 25 accompanying dishes. As with all Anjum's recipes, they are written to suit a lighter, healthier way of eating; but every dish bursts with the flavours of India. Some are hot, some are mild, although all can be adjusted to taste. Some are simple one-pot curries while others recreate the multilayered flavours of restaurant classics. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, there is a final chapter featuring the usual accompaniments: vegetable side dishes, breads, rice, chutneys and raitas. This will be the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.

I am not a curry eater, however my husband loves them and this will be the ideal present for him.
The book starts with a useful section on the secrets of making a great curry and how to serve a brilliant Indian meal. Anjum Anand describes herself as the Indian who will stand alongside you while you cook a great curry, giving you all the tips you need. She details the process to go through to cook a curry and then how to balance the final dish - if you want to add heat, tame the heat, add sweetness or 'perk' things up.

The recipes, over 50, are split into three sections - the bites, the curry's and the accompaniments. The bites include pakoras and cakes along with chutneys and dips. The curries are further split into vegetable, fish and seafood, poultry and meat and includes favorites like bhunas, madras and rogan josh. The accompaniments include vegetable side dishes, breads and rices and salads and raitas. Each recipe is given an introduction by Anjum in which she gives a quick history of the dish, accompaniments or variations favoured by herself. Many of the recipes are also accompanied by colourful, inspirational photographs of the finished dishes.

The final section is a very important section, a list of ground and whole spices along with Anjum's top ten unusual spices and some websites with further information.

I think this book will be a great present for cooks and curry lovers alike and will be a well used recipe book in no time!

Thank you to Quadrille for sending me the book to review.

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