Cinnamon club: Indian cuisine reinvented
Singh Vivek, Yaseen Abdul, Nagaraj Hari
Here is food that is refined, inventive and full of startling flavours: sandalwood infused tandoori chicken breast, king prawns with saffron almond sauce, clove smoked roast rump of lamb with corn, asparagus, curried avocado and beetroot salad, Hyderabadi style aubergine steaks with coconut rice, roganjosh pie, pan seared Kolkata betki with bottle gourd stir fry and fenugreek sauce, steamed mango idlis with wild berry sorbet, saffron poached pear with cinnamon ice cream.
A fresh, glamourous, and utterly creative approach, Cinnamon Club blends western techniques and presentation with the best of traditional Indian cuisine. Beautifully designed and photographed, it will become an instant classic and a book that will inspire many extraordinary meals.
A fresh, glamourous, and utterly creative approach, Cinnamon Club blends western techniques and presentation with the best of traditional Indian cuisine. Beautifully designed and photographed, it will become an instant classic and a book that will inspire many extraordinary meals.
Catégories:
Année:
2011
Editeur::
Random House
Langue:
english
Pages:
224
ISBN 10:
8184002440
ISBN 13:
9788184002447
Fichier:
MOBI , 5.11 MB
IPFS:
,
english, 2011