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Brit Spice Hardcover – 6 Jun 2002

3.9 out of 5 stars 10 customer reviews

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Product details

  • Hardcover: 192 pages
  • Publisher: Michael Joseph; 1st edition (6 Jun. 2002)
  • Language: English
  • ISBN-10: 0718145038
  • ISBN-13: 978-0718145033
  • Product Dimensions: 16.1 x 2.5 x 24.3 cm
  • Average Customer Review: 3.9 out of 5 stars 10 customer reviews
  • Amazon Bestsellers Rank: 690,495 in Books (See Top 100 in Books)
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Product description


Many Indians, on arriving in this country, found a lack of their familiar cooking ingredients. The result initially, was improvisation with an eclectic mix of traditional British and authentic Indian: curried baked beans, Indian-style bubble and squeak and spam masala. With today's multicultural society and proliferation of Eastern food markets, Indian ingredients are easy to get hold of - even from the supermarket. But that fusion of Brit-Indian cookery survives, and Manju Malhi provides a fascinating insight into this peculiarly British/Indian form of cooking. Chatty, fresh writing infuses the book along with her youthful enthusiasm for the subject. Like many people today, she is keen to eat good, fresh food made in the minimum of time - hence her ten minute Chicken Korma! Chutneys, breads, puddings, vegetarian and meat dishes, the range is individual, easy-to-make and clearly explained, accompanied by tempting colour photographs to whet the appetite. Nearly all the recipes can be made within half an hour and embrace a wide range of ingredients for a truly Brit-Spice experience. - Lucy Watson


This title is all about taking Indian cooking one step further by crossing the cultural cuisine divide. With people having less time and money to spend on food, Manju's recipes concentrate on being good value and easy to prepare, using various ingredients from British and Indian cultures. The recipes explore cooking Indian food in an uncoventional way and are aimed at a wide cross-section of readers, especially young and inexperienced cooks. Manju will also give readers her versions of some favourite, more established curries. Also, she teaches readers how to rustle up quick Indian meals using Western ingredients such as European bread, smoked bacon and baked beans, as well as how to quickly prepare concoctions of mixed spices. Menu suggestions are also given.

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25 June 2012
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7 April 2006
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1 October 2002
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14 October 2005
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1 February 2007
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20 June 2004
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