In India, a curry is a dish whose sauce is flavoured with a harmonious blend of spices. In the new edition of this deliciously spicy book Anjum Anand presents an eclectic choice of her favourite curries. As with all Anjum's recipes, they are written to suit a lighter, healthier way of eating; but every dish bursts with the flavours of India. Some are simple one-pot curries while others recreate the multi-layered flavours of restaurant classics. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, there is a final chapter featuring the usual accompaniments: vegetable side dishes, breads, rice, chutneys and raitas. This is the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.

Author Biography

Anjum Anand has presented two successful series of BBC TV's Indian Food Made Easy showcasing her fascination with the regional and cultural traditions of Indian food, and she has written seven bestselling Indian cookbooks, all published by Quadrille. Although she has lived and studied in Geneva, Paris and Madrid and worked in restaurants in New York, Los Angeles and New Delhi, her real love is home-cooked Indian food. She has her own internationally stocked range of Indian sauces, chutneys and pickles called The Spice Tailor. In 2016 she presented Anjum's Australian Spice Stories, a 12-part series on SBS in Australia. Anjum travels regularly to India, where she has family homes in Delhi and Calcutta, but she lives in London with her husband and two children.