Average Reviews:
(More customer reviews)a must in a chefs library
a star in my collection
the pictures are excellent
some of the reciepes though improvised are still authentic
illustrations and history of the tandoor and its making guides and gives u an impeccable knowledge of this cuisine wanting u to share with others
again i dont hesitate to give a 5 star rating for the authors effort
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Cooking in baked-clay ovens dates back to images found on wall paintings in ancient Egypt and Mesopotamia, and the Indian version-tandoor-can rightly claim to be one of the world's oldest methods of cooking.In this definitive work on the subject, expert Ranjit Rai presents over 70 recipes covering virtually every lamb, fish, poultry and kebab dish prepared in this ancient style.It has a section on breads, and also includes a number of vegetarian dishes, as well as comprehensive listings of marinades and tenderizers, chutneys and relishes. Prefacing each recipe is a detailed background on its history and provenance (as well as some generous sampling from various ancient cooking sutras).Tandoor is above all designed for easy use, and all recipes are presented clearly and many are accompanied by beautiful full color photographs. This is the last word on this wonderful and very popular cuisine.
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