Indian Microwave Cookery

by Michael Pandya

Michael Pandya offers a unique approach to Indian cooking, with 150 tasty, time-saving recipes for the microwave. The rich, exotic flavors that make Indian food such a sumptuous experience need hours, sometimes days, to reach their full potential. This makes the microwave, with its power to blend and concentrate flavors, the perfect way to cook Indian food. Steaming, braising, and stewing are the main techniques of the cuisine, and microwaves excel in all of these. Quite simply, Indian microwave cooking means more flavor and healthier food in less time and with less effort. Michael Pandya proves the point with 150 mouthwatering recipes, from foolproof Basmati rice to the perfect jhalfrezi, along with appetizers, soups, curries, breads, sauces, chutneys, desserts, and a wide array of vegetarian options. Michael Pandya's many books include The Complete Indian Cookbook, Indian Vegetarian Cooking, and The Kadhai and Tawa Cookbook. 230 pp 6 x 9 American measures

230 pages, Paperback

First published August 1, 1998