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Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.
What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.
Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours - and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish - the perfect curry.
As his journey comes to an end, Rick Stein reveals the outcome of his search for the perfect curry.
In "Rick Stein's India" his love of Indian cooking and the people of India come shining through. It's a great read as well as a cookbook.The recipes are traditional and he unapologetically calls for traditional ingredients.
With quotes like "the most interesting thing about India is curry, first, second and last" and "all the poor people in Kolkata looked really happy" (surely, a universally held opinion), Rick Stein's show is riddled with inaccuracies about Indian cooking and reeks of British condescension, rather than of Indian spices.
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