Das kleine Buch stellt aus jeder Grossregion Indiens fünf Rezepte vor, denen jeweils eine kleine Einführung zur Region vorausgeht. Diese Einführung muss notgedrungen sehr summarisch ausfallen. Zur Küche von Assam etwa heisst es: «There is a limited use of spices in the cuisine of this North Eastern state of Assam and it involves simple cooking method. Fish is widely eaten. Not much is known about the local delicacies from this region as it has not been made popular around the world. A traditional Assamese meal usually starts with a dish called khar and ends with Tenga which is a sour dish.»
First Publication: 1-6-2013
Modifications: