The Indian Cookery Course by Monisha Bharadwaj

News

monisha-4
Techniques, Masterclasses and Ingredients with over 300 recipes!

These are the claims on the cover of this newly released treasury of Indian cuisine and take our word for it, it delivers on all those claims and more!

Monisha Bharadwaj is a qualified chef, food historian and an award-winning author who grew up and trained as a chef in Mumbai and also obtained a degree in Indian history.

‘Cooking With Monisha’ is her highly acclaimed and successful London based Cookery School and she has recreated her cookery masterclass in this book.

To quote Monisha “I’d like you to consider this a personal one-to-one lesson with me standing in your kitchen, guiding you with tips and hints as we create the perfect Indian meal.”

The cuisine of India is vast and varied, the diversity as a result of different regional cuisines and ingredients. Within ‘The Indian Cookery Course’ you will find fabulous recipes from every corner of India.

Additionally there are fascinating chapters about the science of Ayurveda in Indian cuisine, culinary terms and techniques, meal planning, equipment, spices and history.

Beautifully worded and illustrated with sensational photographs, this book is not just an inspirational and easy-to-follow cookery book, it is an utter joy to read!

We are exceptionally grateful to Monisha for acknowledging Seasoned Pioneers as a recommended spice and ingredient supplier within her book.

You may also like to read

Meet the Expert – Manju Malhi

About Manju Malhi Manju Malhi, a TV chef and a cookbook author, was born in England to Indian parents. She grew up in West London surrounded by Indian culture, traditions...

Read More

The story of rum

Understanding Spices

Rum is one of the most popular spirits in the world, consumed by millions every week. Whether it’s a straight shot of the good stuff or a delicious cocktail at...

Read More

Best herbs and spices for fish and seafood dishes

Understanding Spices

Cooking with fish and seafood is great. There’s so much choice, whether it’s fish, prawns, squid, scallops, mussels, oysters, langoustines - the list goes on. The best thing about them...

Read More

A call for your support of the Air Ambulance – But why I hear you ask?

News

As some of you older “Pioneers” may know – Mark Steene founded Seasoned Pioneers back in the 1990’s from his flat in Toxteth, Liverpool. He handed the reins to me...

Read More