Tasting India [Christine Manfield] on *FREE* shipping on qualifying offers. Tasting India is a seminal text on Indian cookery and culture. Organised. Editorial Reviews. About the Author. Christine Manfield is one of Australia’s most celebrated Tasting India: Heirloom Family Recipes by [Manfield, Christine]. Buy Tasting India: Heirloom Family Recipes by Christine Manfield (ISBN: ) from Amazon’s Book Store. Everyday low prices and free delivery on.

Author: Shaktik Akilar
Country: Equatorial Guinea
Language: English (Spanish)
Genre: Music
Published (Last): 21 August 2009
Pages: 249
PDF File Size: 2.41 Mb
ePub File Size: 11.17 Mb
ISBN: 655-8-46522-238-3
Downloads: 61635
Price: Free* [*Free Regsitration Required]
Uploader: Shazahn

Particularly in the travel directory at the back of the book. Cooks in the West are christien wising up to the importance of regional, seasonal cooking. Delve into tropical flavours, rich tandoor recipes and spiced-up sweets with these tips, tricks and pantry essentials. Did he travel with you? Previous Next Show Grid.

Christine Manfield: Tasting India

And the balancing of flavour and texture as well. The fact that Indians have embraced the book is the loveliest thing. Each recipe is documented exactly as they were given to me. Editors Picks Just for you Most Popular.

Tasting India – Christine Manfield

Watch as he tells a story like no other by uncovering one of So we can look forward to reading Tasting India Too?

Travel was the reason I went to India. How is Indian food changing? But for this particular book, writing it, took about five years, going backwards and forwards. Indian cuisine Since korma and masala first hit our shores, Aussies have been partial to a good curry — but the vibrancy and variety of Indian cuisine is often overlooked.


Indeed, India Today was so impressed that they called for it to replace Camellia Panjabi’s venerable 50 Great Curries as the gift to give newly-wed couples heading off to live overseas.

There’s no dumbing down. The village girl in Calcutta. And what is it that keeps drawing you back? It really sets you up. The snack culture in India is amazing. Back to the top.

I sometimes serve this with roasted chicken that I have rubbed with similar spices to complement the chickpeas. Even now, even though the book has only just come out, I can add things.

I wanted to look at food in kndia context of its culture. In fact, they had established their own farm on the outskirts of the village and were raising different kinds of animals for cooking. What makes it different from other cuisines?

How has the book been received in India? From eating with family and friends to food as medicine, Indian home cooks know a lot about creating delicious, nutritious food. I think the whole Sikh culture is quite fascinating. More Indian inspiration 7 Indian desserts to enjoy with your chai Our list of favourite sweet treats for that time of day: What was the most surprising meal you came across in India?

But if five or six dishes come down on the table at the same time, with the rice of course, you usually start with one dish that is more cleansing, and then move on. If I was in Calcutta, they really loved the section on Bengali cooking, for example.


It’s not me as a westerner or an outsider coming in and putting on an overlay of how I perceive Indian food should be or how I would change things. You will get little South Indian places in the cities, in Delhi or Jaipur. Engage in that kind of process. It was attached to a hotel, but it was a hotel where predominantly Indians stay.

The flavours and the textures build on your palate.

Peter Moore talks to Christine about her love for India and its food, and the incredible journey that led manfiield the creation of this stunning book. You could go to a fabulous restaurant in Delhi and have great kebabs, but you could go on the streets and feed your whole village for the price of one plate in a posh restaurant.

In the book you talk about primary tastes — bitter, salty, pungent, sour, sweet, astringent — and how in Tastint food they are eaten in a strict order. It was incredibly flattering and such a brilliant endorsement.

But there are always these interesting little nuances in the way that people use spices and that changes right across the country. That was starting point of a life-long love affair. In Hyderabada wonderful older woman maanfield me how to make white chicken biryani.