From Birmingham to Bombay
Part One - Foods and influences of the Punjab and Amritsar
by Author: Alan Coxon
This first book in the culinary travelogue series 'From Birmingham to Bombay' focusses on the Punjab and Amritsar.
World-renowned chef, writer and TV presenter, Alan Coxon, takes us behind the scenes with stories and delicious recipes from the northern regions of India.
Alan visits the Golden Temple and sees how 40,000 chapattis are produced every day by volunteers. He goes behind the tandoori and looks at herbs and spices, such as cardamom, mustard and ginger are used extensively throughout the region.
Recipes from the book include Paneer Tikka Kalimirch, Kandhari Barwaan Khumb, Green Fish Curry, Tandoori Murgh and Chooza Makhni.
Sanjeev Kapoor has kindly written the foreword to each of the books in the series. Known throughout the world and being one of India’s best known and respected celebrity chefs, this is a great endorsement for Alan’s knowledge and recipe authenticity.
If you enjoy the foods of India, curries and especially tandoori, then this is a book that won't disappoint.