000			01624nam a2200373 i 4500
003			OSt
005			20210225100231.0
008			210225t20202020enkao er 001 0 eng d
020			_a9780241440322 _cRM116.00 _qhardback
040			_aPPAK _beng _cPPAK _erda
082	0	4	_223 _a641.3384
090	0	0	_a641.3384 _bSIN _dG
100	1		_aSingh, Vivek, _eauthor.
245	1	0	_aCURRY : _bAUTHENTIC FLAVOURS FROM THE WORLD OF SPICE FOR THE MODERN COOK / _cVIVEK SINGH, SRO OWEN, ROOPA GULATI, DAVID THOMPSON
250			_aRevised edition.
264		1	_aLondon : _bDorling Kindersley, _c2020.
264		4	_c©2020
300			_a363 pages : _bcolour photographs ; _c24 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aIncludes index
500			_aFirst published in Great Britain in 2006.
520			_aTop chefs and experts share their secrets for the best curries ever - authentic, taste-tingling dishes that are easy to create at home. Learn how to make exotic dishes like Thai jungle curry, chicken makhani from old Delhi, perfumed passanda from Pakistan, and South African bunny chow. Discover which ingredients make each dish special and follow key techniques, step-by-step. Cook the best accompaniments and side dishes to complete the authentic meal.
650	1	0	_aCooking (Curry)
650	2	0	_aCooking, Indic
650	2	0	_2 Cooking, Asian
650	2	0	_aCooking, Thai
655	7		_aCookbooks
700	1		_aOwen, Sri, , _eauthor.
700	1		_6Gulati, Roopa, _eauthor.
700	1		_aThompson, David, _d1960- _eauthor.
942			_2ddc _cB
999			_c182250 _d182250