Crossing the Rubicon

More about the book

The hundred recipes that constitute this book come from different parts of India. Every kind of dish is included: salads, curries, breads, rice, and pickles. This versatile meat can be cooked to suit every palate, with rich, spicy Biryani Shahjehani and Nargisi Murgh Rogan Josh coexisting alongside the more subtle dishes that are the pride of Parsi cuisine, as well as the lesser-known, but equally delectable, Pahadi Madra Murgh from the Kangra region. The author's long experience as a cookery instructor is evident in her choice and presentation of traditional recipes, which have sometimes been deftly altered to make them easier to follow, saving on time and effort, with suggestions for interesting combinations and accompaniments. Tandoori, Dumpukht, Balti—every kind of cuisine associated with cooking in the subcontinent is contained within these pages, bringing you chicken at its very best, Indian style.