Originally published by Penquin Books India, this is the indispensable, definitive work on the subject of tandoori cooking. This exciting new edition has been fully edited for easy use by Western cooks who want to bring the subtle grilled flavours of Indian barbecue to their own tables. With 70 delicious recipes, each prefaced by a background on its history and provenance, as well as some generous samplings from various ancient cooking sutras, this book includes virtually every classic meat dish, vegetarian options, bread and accompaniments and 250 colour photos.
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Ranjit Rai was a successful businessman and philanthropist in New Dehli, famous for his passion for the cuisine of his homeland as for his philanthropy. Author of Curry, Curry, Curry, Tandoor is the culmination of his love for this ancient cooking tradition. He died in 1993.
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