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To most, curry simply means meat or vegetables with gravy, along with a combination of spices. One always thinks a curry to be something oily, rich and hot. We have tried our best to change this concept by reducing oil and chillies and adding flavourful spices. The curries are flavoured with exotic spices like nutmeg (jaiphal), mace (javetri), saffron (kesar), black cardamoms (moti illaichi), green cardamoms (chhoti illaichi), fennel seeds (saunf), cinnamon (dalchini) etc. The use of the spices differ from recipe to recipe. Some are used in powdered form and some in the form of pastes, so that they lend a unique flavour, texture and taste to even a simple curry.
Cookery Books by Nita Mehta - An Assorted Set of
Author: Nita Mehta
Our Price: $119.00
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