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She has had a lifelong passion for food and for exploring different cuisines. Over the last twenty years she has travelled the length and breadth of India and has been involved in the setting up of several restaurants in these premier hotels, featuring little known Indian dishes.
In 1982 she set up the Bombay Brasserie in London for the Taj Group, which first introduced regional Indian cooking to the UK. In 1992 the restaurant served its millionth customer.
In a sense, this should be reason enough to buy this book - there are few others who try out a whole book before recommending it... I'm not basing my opinion on how nice the words look. And neither am I basing my opinion on the beautiful and tempting full-page photographs that accompany every curry; though, having said that, this fact does separate this book from other less or less-well illustrated books that often fail to tempt one to attempt what turns out to be a beautiful dish.
All the dishes are full of flavour. Not like so many others I have tried. How it happens I don't know because Camellia does not use more spice than others. Maybe just more know-how.
And this is a large factor indeed. As anyone who knows anything about curries will know, you cannot just fling the spices in the pan at any old time you fancy (or you can, but not for best results). There is order to it all. Many books have the spices bunged in the pot in a one-er, or, worse, thrown in after the liquid has been added, often leaving the spices tasting raw and like a cheap, cheap can of curry. Camellia does not do this. Her cooking is the art-form that is required to make good curry.
... Read more ›This is the kind of 'foodie' book that you can simply read and enjoy, but it is at its best when you use it to create a dish. And create you will. More than just a dish, a culinary experience. Of about 30 cookbooks in my possesion it is outstanding and one of, if not, THE best.
My housemate and I have worked our way through about a dozen of the recipes in this book since I brought it home and it's proved itself one of those rare regional cookery books which can be trusted blindly - Richard Olney's 'Simply French Food' and Anna del Conte's 'Classic Food of Northern Italy' falling into this category in my small libary.
The introduction on ingredients is great, the short background on each recie insightful, the instructions clear and the results breathtaking... every time. The side dishes listed are practical and the cauliflour with shredded ginger and the stuffed baby aubergines I've subsequently served with regular 'Western' roasts.
I've bought and recommended this book as gifts many times and will continue to do so.
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