50 Great Curries of India - Camellia Panjabi

**** About the author**** Camellia Punjabo, was born in Mumbai and read economics in Cambridge before being appointed Marketing director of Taj Hotels, which is claimed to be India's most prestigious hotel group. Despite her background Camellia's passion for Indian cuisine took over and in 2001 she left her marketing job to join her family's restaurant company, Masala World. ****The book**** Published in 2005 by Silverdale Books 50 Great Curries of India (ISBN 978-1-84509-264-1) is in between a paperback and a hardback. All the information is printed on thick and very good quality paper. Whilst this makes it great value for money it does ...  Read the complete review

Camellia Panjabi, the popular restaurateur , is responsible for popularizing both regional Indian cooking in the the UK has had a long career in the food industry. This cook book of hers certainly delights , educates and inspires anyone who longs to make authentic curries at home...Over the last many years the author has traveled all over India collecting recipes from various sources .She has traveled to some exotic locations and rural areas of India and come up with her own version of the local recipes Camelia Panjabi's first London restaurant, the popular Bombay Brasserie, has been open since 1982; one of her five other London restaurants, Amaya, has ...  Read the complete review

When it comes to curries, I have to say that i'm a massive fan. That said, when I make a curry myself, it always ends up being the same type - a generic creamy and coconutty, mildly spiced Korma-like concoction. For that reason I decided to buy Camellia Panjabi's '50 Great Curries of India' in a hope to expand my culinary knowledge, and get more creative in my making of the popular dish. The book, which is A5 in size, has a recommended retail price of £9.99, and can be purchased from most high street bookshops - on Amazon however, it can be bought for only £6.49. The aim of the publication is to present fifty authentic Indian curry recipes, along ...  Read the complete review

Camellia Panjabi leaves no stone unturned for Western lovers of her country's food in this little volume that is more than just a recipe book. Following an introduction there is a page with a map alongside on culinary India, and then a chapter on The Philosophy of Indian Cuisine. This is followed by Why an Indian Meal? I was pleasantly surprised on reading the last paragraph of this section to discover just how beneficial some spices are: turmeric is anti-inflammatory while curry leaves are anti-bacterial; cumin and clove aid digestion whereas black pepper dries mucus. The preliminary section continues with What Exactly is a Curry? This section of the book ...  Read the complete review