Catalogue Number: R32-5R3S
- Author: Reza Mahammad
- Format: Hardback
- Publisher: Quadrille Publishing Ltd
- Published: 07 June 2012
- ISBN: 9781849491419
Reza Mahammad's passion and unstoppable enthusiasm for Indian flavours are irresistible. The charming, flamboyant TV chef and owner of the Star of India restaurant in Kensington, London, now brings his flair for evolving the tastes of India to a new book. With his informal style, free-thinking attitude and an encyclopaedic knowledge of his country's authentic food, Reza combines the Indian flavours and dishes we love with the easily available ingredients of the west with stunning results. Arranged to be ultimately reader-friendly, the core of the book is divided into Quick but Chic dishes that can be assembled in minutes for everyday eating; Slow Burners for laidback entertaining that cook themselves while you relax; funky Show Off dishes for when you want to impress; and our beloved Classic Curries. A section of delicious desserts and a chapter on breads and basics completes the book. The 100 recipes are fresh and modern: try spice-crusted halibut with a mint sauce, duck breasts with tamarind and sesame, an Indian-spiced take on aubergine tempura, or even throw some spicy chicken burgers on the grill. The real genius of Reza's book, though, is its commitment to seasonal western ingredients, such as a passion for rhubarb in all its forms, giving a refreshing rhubarb lassi, or light spiced chicken with rhubarb and spinach. The stunning photographs bring in all the colours of India with more than a touch of Bollywood pzazz.
Brought up in London and India, Reza first made his name through his renowned London restaurant, the Star of India (Hugh Grant's favourite restaurant), where diners from the media spotted his potential. A familiar face on UK television screens, where he is an expert chef on ITV's This Morning, his upcoming show, India's Food Palaces on The Food Network, will be aired in the UK, US and South Africa in 2012. His enormous personality has also made him in huge demand at international food shows and hands-on cookery workshops. Author location: London and France