Simply More Indian

Simply More Indian Cover

Simply More Indian

More Sweet and Spicy Recipes from India, Pakistan and East Africa

By Tahera Rawji

Whitecap Books, Paperback, 9781552859315, 216pp.

Publication Date: January 1, 2010


"Delicious recipes from Rawji's renowned Indian cooking classes."

With its exotic aromas and complex flavors, Indian cuisine is among the world's most celebrated. Simply More Indian extends the success of Tahera Rawji's first book, Simply Indian, with many more delicious and authentic Indian recipes collected during her world travels.

Careful, detailed guidance, with ample information on staple ingredients and pantry basics, makes preparing an Indian meal stress-free and fun. Some of the fabulous authentic dishes included are: Half moon chicken pastries Rajma (red kidney bean curry) Palak pakoras (spinach fritters) Kashmiri lamb curry in thick sauce Reshmi kebabs (barbecued chicken on skewers).

With recipes for everything from naans and dosas to chutneys, desserts and beverages, Simply More Indian is simply a superb cookbook for preparing authentic Indian dishes.

About the Author
Born on the island of Zanzibar and immigrating to Canada in 1972, Tahera Rawji has been sharing the secrets of spicy dishes from Pakistan, India and the Middle East in her popular cooking classes for the past 11 years. She teaches her students not just to follow the recipes, but to really grasp the methods and flavours integral to Indian cooking. And while the methods need not be strictly traditional, she aims to teach students how to create authentic taste in their own kitchens.

Tahera lives in Richmond, British Columbia, and enjoys traveling, hiking, gardening, entertaining and cooking. She is constantly developing, testing and refining recipes for her students, friends and family.

Hamida Suleman was born into a large family in Tanzania. With three brothers and four sisters, she began to share in the preparation of meals at an early age. She was fascinated by the Indian, African and Middle Eastern dishes that her mother specialized in, and aspired to become a skilled cook herself. Hmida migrated to Canada and continues to give cooking demonstrations and classes.

Hamida and her husband Mohamed live in Richmond, British Columbia with their son, daughter-in-law and three grandchildren.