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商品簡介
From the owner of Brooklyn Delhi comes this debut cookbook focused on the
historic and vibrant vegetarian recipes of southern India.
American author Chitra Agrawal grew up visiting family and friends around
Bangalore, and here she translates the region's beautiful and flavor-packed
recipes for the American cook. Focusing on classic dishes based around lentils,
rice, and fresh produce, Agrawal helps home cooks learn the fundamentals of
Indian cooking, from tempering spices to working with unusual ingredients.
Rounding out the book are delightful sweet drinks, chutneys, and homemade
spice blends. Vibrant South India will show readers that Indian food goes
beyond heavy curries to include food that is vibrant, bright, and beautiful.
historic and vibrant vegetarian recipes of southern India.
American author Chitra Agrawal grew up visiting family and friends around
Bangalore, and here she translates the region's beautiful and flavor-packed
recipes for the American cook. Focusing on classic dishes based around lentils,
rice, and fresh produce, Agrawal helps home cooks learn the fundamentals of
Indian cooking, from tempering spices to working with unusual ingredients.
Rounding out the book are delightful sweet drinks, chutneys, and homemade
spice blends. Vibrant South India will show readers that Indian food goes
beyond heavy curries to include food that is vibrant, bright, and beautiful.
作者簡介
CHITRA AGRAWAL is the founder of the small-batch Indian condiment
company Brooklyn Delhi. She hosts a monthly Indian-Chinese pop-up dinner
series called Tangra and caters small parties featuring Indian-inspired vegetarian
cuisine. She also teaches cooking classes privately and at Brooklyn Brainery,
Brooklyn Kitchen, Whole Foods, the Natural Gourmet, and ICE. Her cooking and
condiments have been featured in Food & Wine, the New York Times, Saveur, and
Real Simple, among others.
company Brooklyn Delhi. She hosts a monthly Indian-Chinese pop-up dinner
series called Tangra and caters small parties featuring Indian-inspired vegetarian
cuisine. She also teaches cooking classes privately and at Brooklyn Brainery,
Brooklyn Kitchen, Whole Foods, the Natural Gourmet, and ICE. Her cooking and
condiments have been featured in Food & Wine, the New York Times, Saveur, and
Real Simple, among others.
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