The Head Chef of a South Indian Restaurant Teaches You How To Make Authentic Indian Curry In About 15 Minutes!

---------------------------------------------------------------------- The long-awaited collection of recipes by Shunsuke Inada, “Eric South,” the driving force behind the South Indian food and meal boom, is now available! The book is packed with miraculous Indian curries that are both quick and easy to make and taste authentic. At the end of the book are recipes for biryani, nihari, and other authentic South Indian dishes for curry fanatics.

Mr. Inada, who is in charge of creating recipes for all Eric South restaurants, has focused on the reproducibility of the recipes, and each one is so delicious that repeat customers are inevitable. This book is dedicated to busy curry lovers.

Key points Most of the recipes are 3-step. Large photographs clearly show the cooking process. Most of the recipes in the book can be made in 15 minutes or less, using canned foods such as mackerel, salmon, and tuna, pre-cut meat (deep-fried cuts, ground meat, and thinly sliced meat), and vegetables. The book also includes recipes and accompaniments such as the excellent Bhattachiki using salad chicken, easy pork vindaloo using Spam, and biryani made with retort curry.

The authentic South Indian recipes at the end of the book are meticulously photographed to show the process of making them. The book is designed to make it easy for curry beginners to try their hand at cooking.