FEELING CHILLI?
IT'S only the start of December and already the taste of turkey is starting to pall. How about rustling up a cheeky wee curry instead? Forget your usual chicken tikka masala - go truly authentic with India: The Cookbook. This is the first comprehensive guide to Indian cooking, with everything from Goan prawn curry to bataer masaldydaar (that's marinated quails cooked with almonds, chillies and green cardamom to the uninitiated). There are chapters on pickles and chutneys that are rarely seen in most Indian cookbooks. The weighty tome may look intimidating, but it's written in an entertaining style that means all the recipes are simple to follow and achievable in western kitchens.
India: The Cookbook, Pushpesh Pant, 29.95, Phaidon
This article was first published in the Scotland on Sunday on December 5, 2010