Modern Spice teaches you how to cook Indian food for today's kitchen, giving you recipes that are quick to make, short on ingredients, and full of global influences. Try an Indian inspired cocktail; soups and salads using masalas; Indian-style stir fries, and fantastic spice combinations for a meat dishes. Whether it's for a quick meal or a stylish party, here are recipes bursting with flavor and originality. Full of passion and mouthwatering ideas. Modern Spice is the most fun you'll even have in your kitchen. Some recipes include: Guava Bellini or tamarind margarita; lamb chops with a fennel and Corrianne crust; masala pop corn, crab tikkis, chicken in mint and ginger, spicy fig yoghurt; tomato and basil pulao; achari chicken salad, pista-mirch-dhaniya spread; curried carrot soup with paneer; lychee phirnies. Includes a foreword by Master Chef Sanjeev Kapoor. About the Author Monica Bhide a cookery writer and blogger whose articles have appeared in The New York Times, The Washington Post, The Economic Times, Femina, Bon Appetit and eGullet. She also runs a cooking school which has been featured in Bon Appetit. Published: 2010 Pages: 179 Format: Paperback
