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Taking you on a culinary journey along the historic Grand Trunk Road from Bengal to Punjab, this book explores the region’s distinctive cuisine and culture through traditional recipes. The authors demystify Indian food by using common garden produce and ingredients familiar to North American readers to create kabobs, tandoori and sweets.

Recipes range from dishes of light seasonal vegetables to robust curries, chutneys, chillies, dumplings, masala and more. Both a cookbook and a travelogue, it is well illustrated with color photos throughout, and will appeal to anyone interested in South Asian cooking and culture.

Hardcover, 8 1/2" × 10", 224 pages, 2011.Closeout purchase. Publisher’s list price was $35 U.S.

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