Curry: Classic and Contemporary

by Vivek Singh

Groundbreaking and accessible contemporary curries, marrying eastern and western techniques and ingredients, sit side-by-side with an awe-inspiring collection of classic regional curries, many never previously published. Classic recipes include Bengali-Style Fish Curry with Mustard Paste, Fiery Rajasthani Lamb Curry, Mutton Kohlapuri, and Butter Chicken; and contemporary curries include Lamb Shanks with Saffron and Rosewater, Seared Scallops with Coconut and Ginger Sauce, and Roast Grouse with Black Lentils. The wonderful combination of old and new make this a curry book like no other. Exquisitely designed, this celebration of the timeless nature of curry collects some of the greatest recipes from all over the subcontinent.

216 pages, Hardcover

First published October 23, 2008