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Worlds Best Easy Recipe Book

The word Indian cuisines kept on evolving and taking a better shape until finally

residing into the books of Moti Mahals Cookbook on the butter chicken trail which was also awarded the Gourmand World Cookbook Award for the Best Easy Recipe Book.

Shri Kundan Lal Gujral, the founder of Moti Mahal chain of restaurants, not only created the Tandoori chicken; he gave the Indian culinary an unmatched and unblemished platform after the invention of butter chicken (makhani gravy) by him.

Butter chicken not only is the mother of North Indian gravies, it is also one of Indias marks on the map of World Culinary. The succulent transformation of Tandoori chicken, now known as famous butter chicken (murgh makhani) is also the main star of Moti Mahals wide gamut of impeccable delicacies. The saga of Indian delicacies was followed by Chicken Tikka. Monish Gujral, MD Moti Mohal chain of restaurants has recently summoned all the easy recipes to the best Indian Cuisines in his book called The Moti Mahal Cookbook on the Butter Chicken Trail. These recipes along with an assortment of popular and the latest dishes introduced in the restaurant as well as a wide range of vegetarian delights have been scrutinized and chosen by Monish Gujral, Kundan lals grandson, to be included in his award winning book. With a special focus on kebab recipes, be they of chicken, mutton, seafood, cottage cheese or vegetables, this book has it all. It is sure to bring the Moti Mahal magic at home. Recipes include: Murgh makhani (Butter chicken for the strong hearted) Kesari dum murg (Slow-cooked saffron chicken) Pasanda kabab (Lamb escalope) Chatpatt pudina chaamp (Tangy lamb chops) Malai paneer tikka masala (Cottage cheese kabab in a rich tomato gravy) Khatta meetha paneer shahi tikka (Sweet and sour cottage cheese kabab) Pindi chana (Rawalpindi chickpeas) Dhania pomfret tandoori (Coriander-flavoured tandoori pomfret) Garlic prawns Tandoori trout Tandoori bharwan khumb (Stuffed tandoori mushrooms) Khatta meetha baingan (Sweet and sour aubergine) Palak makai malai (Spinach and corn in a creamy gravy) Kathal Punjabi pulao (Jackfruit pulao) Badaam halwa (Sweet almond dessert)

by: Sharen Scott
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