Anjum's New Indian

Anjum Anand is already a BBC cooking show superstar and has sold 200,000+ copies of her books in the U.K. Now her popular cooking show, Indian Food Made Easy, is airing twice a day on Thursdays on the Food Network's brand-new sister station, The Cooking Channel. Parent company Scripps is already pushing hard to promote and advertise the new network, which launched over Memorial Day weekend. All of the recipes in Anjum's New Indian are taken directly from the show, sure to delight her fanbase which will likely be growing steadily in the months prior to release of the book in the United States for the first time this Fall. Gorgeous photographs appear throughout, and the book will be published in a relatively affordable, full-color package with French flaps. Anjum's fresh and easy approach to Indian cooking includes dishes such as Punjabi Chicken Curry, Anglo-Indian Tomato Soup, Steamed Spinach and Rice Dumplings, and Sweet and Sour Lentils with Peanuts. In addition to the authorrs"s potential TV platform on The Cooking Channel, itrs"s worth noting that the U.S. Census Bureau reports Indians are among the fastest growing populations in America (53% growth from 2000 to 2007) the highest rate of any Asian groups. And from the critically acclaimed blockbuster Slumdog Millionaire, to the popularity of Indian-style music in trendy nightclubs, to the increasing availability of specialty ingredients and spices in mainstream supermarkets, interest in Indian culture in the United States appears to be on the rise.

Anjum Anand grew up in London and Switzerland, and regularly visits family in Delhi and Calcutta. She has worked in the trendsetting Café Spice in New York and for Tommy Tang and the Mondrian Hotel in Los Angeles. She is also the author of the bestselling Indian Food Made Easy.

Introduction.

Before You Start.

Basic Recipes.

Light Meals and Snacks.

Fish and Seafood.

Chicken.

Meat.

Vegetables.

Beans and Lentils.

Rice and Bread.

Raitas and Chutneys.

Desserts and Drinks.

Glossary.

Index.

Suppliers and Acknowledgements.