'Window View' Seed Capsule Collection. Take a look at our award-winning (winner of Best ... more
Consumer Packaging Award at GIMA) new collection, containing five carefully selected, easy to grow varieties. Chilli De Cayenne - Hot chilli type. For greenhouse or sunny patio. The 'redder' the colour - the hotter the chilli. Sow February-March. Plant out late April-early June. Harvest late July-early October; Coriander - Seeds are used in casseroles and curries. Hardy annual - sow direct outside. An excellent herb to aid digestion. Sow April-June. Harvest August-October; Mint - Hardy perennial - grows year after year. for potatoes, peas, beans and spinach. Said to be good for headaches and improves concentration. Sow mid February-April. Plant out June. Harvest July-September; Onion Ailsa Craig - Large and tasty. For indoor and outdoor sowing. Excellent mild flavoured culinary variety. Sow January or March-April. Plant out April. Harvest August-December; Tomato Tamina - Excellent taste and quality. Less side shooting required. High in vitamins A and C plus anti-oxidants. Sow mid February-April. Plant out April-early June. Harvest July-October. Five delicious varieties! Easy to grow varieties carefully selected. Full growing instructions included.
Taking the reader on a mouthwatering culinary and cultural journey of India, this book ... more
presents a tantalising array of authentic recipes, including a range of fare from traditional Moghul dishes such as korma and kofta to a selection of breads, dhals and fragrant basmati rice creations.
Advantages: An in-depth look at traditions of Indian food + recipes Disadvantages: Some recipes take a lot of preparation
Camellia Panjabi leaves no stone unturned for Western lovers of her country's food in this little volume that is more than just a recipe book. Following an introduction there is a page with a map alongside on culinary India, and then a chapter on The Philosophy of Indian Cuisine. This is followed by Why an Indian Meal? I was pleasantly surprised on reading the last paragraph of this section to discover just how beneficial some spices are: turmeric is anti-inflammatory while curry leaves are anti-bacterial; cumin and clove aid digestion whereas black pepper dries mucus.
The preliminary section continues with What Exactly is a Curry? This section of the book explains that curry simply means gravy. Indian gravy uses no flour. Panjabi tells us that 'The origin of the word curry seems to be a meat or vegetable dish to be eaten with rice ...
Advantages: Plenty to see and do here.... Disadvantages: Poor infrastructure, and the pubs close before midnight!!!
expanse of lush grrenery and tropical forest and open spaces..there are a couple of restaurants , quite well maintained ..
COORG, is another place of interest,situated at a distance of about 230 kms and known as "The Scotland of India" ....with its vast expanse of Coffee Estates and water falls it is a must visit place.....
There are Jungle resorts and elephant safaris at BANDIPUR Forest range and NAGARAHOLE National Park, both bordering on Coorg...
HOTELS IN BANGALORE
Some of the major hotels
THE PARK BANGALORE
THE LEELA PALACE HOTEL
THE TAJ WESTEND
THE CENTRAL PARK
THE TAJ RESIDENCY
LE MERIDIEN BANGALORE
HOTEL BANGALORE GATE
HOTEL ST MARKS
HARSHA HOTEL
THE CHALUKYA HOTEL
There are enough hotels catering to all kind of budget and taste, the choice is unlimited...Most of the hotels have pick up service from ...
leads to the rice being burnt and crisp, but underneath it looks perfectly light and delicate.
♦♦♦ TASTE ♦♦♦
As you cut into the chicken, it is soft, tender and wonderfully succulent. The sauce is mild and rather creamy, with a distinct taste of coconut and garlic. It is probably too mild for many people, but has a very pleasant taste and is without a doubt one of nicest sauces I have tasted in a korma.
The rice, however, is by far the best part of the dish. It tastes light, fluffly and perfectly cooked. Again, it is quite mildly spiced, which I like, and has a nutty taste which is accentuated by the cashew nuts in the korma itself. Some seeds are scattered in the rice for authenticity and I assume these are cumin seeds, but I cannot say for sure.
♦♦♦ NUTRITION INFORMATION ...
