Tandoori cooking, which uses a traditional clay oven, dates back to the Bronze Age and is known for adding rich flavour to meats, vegetables and breads. It has long been at the heart of communal cooking across northern India.
The hardcover book includes over 70 classic tandoori dishes and recipes, from butter chicken and paneer tikka to naan, salads and desserts. It also features meal planners to help you pair dishes together.
Perfect as a gift or a personal cookbook.
Key features: -Hardcover -224 pages -3 x 25.5 x 19.8cm
About the author: Maunika Gowardhan is an Indian chef and author. Born and raised in Mumbai, India she is now based in the UK. She regularly contributes to a number of publications including BBC Olive Magazine, BBC Food, Sunday Times, Telegraph.
