6/5/2023 0 Comments 660 curriesThere are appetizers-Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce-and main courses-Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Then, from this basic palette, he unveils an infinite art. Iyer first grounds us in the building blocks of Indian flavors-the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Presented by the IACP award-winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Salmon with Garlic and Turmeric.
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