The Lotus and the Artichoke – Indochinese (English edition)

Broschur, mit farbigen Abb.
128 Seiten
März 2024
16,00 €(D)
ISBN 978-3-95575-206-4

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The Lotus and the Artichoke – Indochinese (English edition)

A culinary adventure with over 50 vegan recipes

Justin P. Moore

Escape into an exciting world of bold & creative flavors. Experience the unique collaboration of Indian & Chinese tastes with this collection of recipes inspired by 10 journeys across the Indian subcontinent. Enjoy delicious soups, fantastic appetizers, mouthwatering noodles, bombastic rice dishes, saucy vegetables, sweet treats & other delights you can easily make in your own kitchen. For adventurers, cooks & food lovers of all kinds!

Justin‘s newest cookbook, The Lotus and the Artichoke - INDOCHINESE is his second book to focus on adventures in India. Justin has been to India 10 times and spent over 2 years on the subcontinent. This book is dedicated to the delightful, delicious fusion of Indian & Chinese cooking, a tradition which began over 250 years ago. The exact origins are debated, the combinations and creations are often surprising – but the exceptional art and incredible tastes of Indo-Chinese is undeniably legendary! Indo- Chinese food is loved around the world – primarily by South Asians and generations of folks that have built thriving communities (and culinary traditions) far beyond the borders India. Restaurants across India (and abroad) cook up bold interpretations of Chinese dishes – and many unique innovations you'd struggle to find in China!

Although Indo-Chinese food remains under-represented in the global mainstream, this is changing rapidly. Major cities around the world have opened dedicated Indo-Chinese restaurants. Others are expanding menus as love for the cuisine grows and culinary horizons expand. Most restaurants in India feature several classic Indo-Chinese dishes, such as Vegetable Manchurian, Hakka Noodles, and Sezchuan Fried Rice. 'Chinese' restaurants in India generally serve food adapted to Indian flavors and palates, including spices and ingredients more common to South Asian cuisine. In recent decades, cooks – as well as foodies and families – in India have gradually focused more on origins and 'authenticity'. Many hotel and restaurant kitchens now proudly employ chefs specially trained in the art of Indo-Chinese cuisine. You probably already know that India is a paradise for vegetable lovers & spice addicts. Indo-Chinese is an exciting side journey into a world of bombastic soups, noodles, rice dishes, dumplings, pancakes – and so much more!

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