the appetizer:

Learn the basics of Indian food and curries with 660 Curries by Raghavan Iyer, including primers on Cooking Rice and how to make Ghee, or Clarified Butter; and a recipe for Stewed Pineapple with Raisins and Chiles (Anaras Ambol).

Cookbook Profile
 

The Elements of a Curry:
Flavor = Taste + Aroma

 

660 Curries
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Seven Asian Taste Elements

Bitter
Sour
Salty
Sweet
Umami
Hot (pungent)
Astringent
 

Five More Essentials

Aromatics

Fresh herbs:

Dried spices:

Oils

Vegetable oils:

Bulbs
Saucy bases
Thickeners & stabillizers
 

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660 Curries

Excerpts
 
 
 

This page created July 2008