By Jeffrey Alford,Naomi Duguid
Home chefs realize the Tibetan-influenced nutrition of Nepal, the Southeast Asian tastes of Sri Lanka, the crucial Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain humans of Gujarat. It used to be simply 20 years in the past that chefs started to comprehend the relationships among the multifaceted cuisines of the Mediterranean; now we will start to do a similar with the meals of the Subcontinent.
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Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford,Naomi Duguid