Here is food that is refined, inventive and full of startling flavours: sandalwood infusedtandoori chicken breast, king prawns with saffron almond sauce, clove smoked roast rump of lambwith corn, asparagus, curried avocado and beetroot salad, Hyderabadi style aubergine steaks withcoconut rice, roganjosh pie, pan seared Kolkata betki with bottle gourd stir fry and fenugreek sauce,steamed mango idlis with wild berry sorbet, saffron poached pear with cinnamon ice cream.A fresh, glamourous, and utterly creative approach, Cinnamon Club blends western techniques andpresentation with the best of traditional Indian cuisine. Beautifully designed and photographed, it willbecome an instant classic and a book that will inspire many extraordinary meals.
|Book:||Cinnamon Club : Indian Cuisine Reinvented|
|Author:||Vivek Singh Abdul Yaseen Hari Nagaraj|
|Publisher:||Random House Publishers India P.Ltd|
|Number of Pages:||220|
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