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Two recipes diverged in a kitchen, and Rushina took the one less eaten. And that has made all the difference as she makes evident in this book which introduces readers to her journey from humble food blogger to professional gastronomy writer. Including some of her best recipes and tidbits, this book introduces readers, both novice and experienced cooks, to the sweet seduction of Indian culinary delights. Offering secrets that Rushina is known for, such as her Gujarati Undhiyu, Sindhi Kadhi, Curry Leaf Fish, Goan Sausage Pulao, Clove-Scented Lamb in Red Wine, and Chindian Manchurian, dishes which blend beauty and the thrill of scintillating and mouth-watering recipes to draw even the most apprehensive and novice cooks to the kitchen.ISBN - 9789383260584
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Pages : 326
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