{"product_id":"curry-curry-curry","title":"Curry, Curry, Curry","description":"\u003cp\u003eThe curry goes international with a vengeance in this wide-ranging collection of recipes, not a few of them originals. Beginning with curried soups (starting, inevitably, with that hoary Raj relic, mulligatawny), Rai goes on to give a good selection of vegetable, meat, fish, chicken, and rice-based curries. A bonus to those who find curry-making too time consuming are three basic sauces: Persian, Mughal and Madras, which can be fridge-stored to make an \"instant\" curry. Another boon to the harried cook is the clarity with which Rai sets out his recipes-measurements are provided in metric, British and American systems and each curry progresses from \"singlefry\" (Rai's term for that tricky process of bhunao) masala, through \"follow-up\" and \"during cooking\" masalas to \"finishing\" masala and \"garnish\" masala... With sections on raitas, accompaniments, this is a tempting medley of curried concoctions, with not only \"heart\", but plenty of soul.'\u003c\/p\u003e","brand":"Oxfordbookstore","offers":[{"title":"Default Title","offer_id":45153454162099,"sku":"9780140129939","price":360.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/4164\/4723\/files\/61tIHPzZnPL.jpg?v=1764185363","url":"https:\/\/oxfordbookstore.com\/products\/curry-curry-curry","provider":"Oxfordbookstore ","version":"1.0","type":"link"}