As Indian flavours are more and more sought after Raghavan Iyer’s book “660 Curries” it’s a must read for anyone who wants to discover the spicy world of curry.

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer.

Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach.

Raghavan Iyer, the IACP award–winning Cooking Teacher of the Year (2004) is introducing us in the wonderful world of Indian flavours. Sour, sweet, salty, pungent, bitter flavours are mixed with unami (seeds, coconuts) making a basic palette.

You can choose from appetizers − Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce, main course Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce.
Cheese dishes, bean dishes, vegetables dishes are completing this wonderful Indian journey.

Step by step you’ll learn everything about curries, regional curries or contemporary ones.