
The new book
Curry
Recipes from Indian home kitchens
A culinary journey through the diverse and delicious world of regional Indian curries. Each state has its own crops, culture and traditions, and so its own curries - from the aromas of the Himalayan North to the fiery South. Discover Kolhapuri Kaala Lamb Sukka, or the humble Lucknowi Aloo Matar, and learn the basics too: paneer from scratch, and how to make ghee.
A New York Times best cookbook of 2025.
- Hardback £26.00
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