Floyd's India

This title accompanies the Channel 5 series. It features anecdotes and fascinating historical insights, as well as a whole sub-continent of recipes. The greatness of India's cuisine lies in its regional variety, and in this book Floyd travels the length and breadth of the country, exploring the numerous styles of cooking and the different cultures that produced them. Floyd journeys from the green hill stations of northern India, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south - cooling off in the sparkling waters of the Indian Ocean to take tiffin with sari-clad memsahibs. On the way he uses the local specialities - the spices, mustard greens, dals, ghee, lotus seeds, almonds, and paneer - to create pasandas, kormas, koftas, bhajiyas, and all manner of spicy curry.
Throughout his travels, Floyd meets with the local people, shopping in local markets and cooking according to custom. The text includes recipes from: Kerala and Cochin; Goa; Madras; Bombay; Rajasthan; Calcutta and West Bengal; and The Punjab.