50 Great Curries (Mini Edn)

Review

'This is the most intelligent book ever written about Indian food. Not only does it include the finest recipes of a vanishing India, but it also displays a thoughtful understanding of the origins, ingredients and philosophy of our cuisine.'-VIR SANGHVI Editor, Sunday

'Camellia Panjabi is arguably India's foremost gourmet and food expert. Her profound knowledge will always be an inspiration to me. Her book is a culinary milestone.'PAT CHAPMAN Founder of The Curry Club

'Very different from all previous Indian cookery books. Its author is the ultimate source of many of the recipes in the Indian cookery books with which we Western cooks are familiar…I shall be very surprised if your copy of this astonishing book is not very soon covered in gravy stains from repeated use-happy souvenirs of glorious meals cooked from it and eaten with abandon and relish.'PAUL LEVY

'Meticulous testing and appropriate adaptation means with this book you can prepare that hitherto elusive assembly: the authentic curry.'FAY MASCHLER

About the Author

Camellia Panjabi was born in Mumbai. She studied economics at Cambridge and went on to become the marketing director of India's most prestigious hotel group-Taj Hotels-known for spearheading new cuisines and culinary ideas in its Asian and Western restaurants. With a lifelong passion for food and for exploring different cuisines, Camellia Panjabi has helped create several restaurants for these premier hotels, featuring little known regional dishes.

In 1982 Camellia opened the Bombay Brasserie in London which introduced regional Indian cooking to the UK for the first time and changed the way Indian cuisine is perceived in London. In 2001, she left the Taj group to join her family's restaurant company, Masala World, in London, which owns Chutney Mary, Veeraswamy, Masala Zone and Amaya.