Chai, Chaat and Chutney: A Street Food Journey through India

by Chetna Makan

Overview

Chetna Makan has travelled to the four corners of India - Mumbai, Kolkata, Delhi and Chennai - sampling the extreme varieties of street food on offer. Each area has subtle differences in ingredients and techniques, making the cuisine completely unique and full of character.

In Chai, Chaat & Chutney, Chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. The result is a completely fresh take on Indian cuisine - try Tamarind Stuffed Chillis, Chana Dal Vada with Coconut Chutney and Sticky Bombay Chicken from the South or let your senses venture to the North for Chole, one of the ultimate curries, sweet Carrot Halwa, Pani Puri and Cardamom & Pistachio Kulfi.

Product Details

ISBN-13:	9781784723033
Publisher:	Octopus
Publication date:	07/06/2017
Series:	Chetna Makan Cookbooks , #2
Sold by:	Hachette Digital, Inc.
Format:	eBook
Sales rank:	410,548
File size:	82 MB
Note:	This product may take a few minutes to download.

About the Author

Chetna Makan was born in Jabalpur in Central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2004. Chetna was part of The Great British Bake Off in 2014 and since then has written 8 cookbooks. They range from baking, Indian street food, healthy Indian food, vegetarian and quick Indian. She also has a very popular YouTube channel 'Food with Chetna' where she shares her creative flair for all things cooking and baking. She has previously collaborated with Jamie Oliver and Waitrose.

www.chetnamakan.co.uk
Instagram.com/chetnamakan
Twitter.com/chetnamakan
Youtube.com/FoodwithChetna
Facebook.com/chetna.makan

Editorial Reviews

08/01/2017
After appearing on The Great British Baking Show and debuting a baking book (The Cardamom Trail), Makan acquaints readers with another of her passions: India's street food. Sharing recipes from the country's four biggest cities—Chennai, Kolkata, Mumbai, and Delhi—she takes readers on a culinary excursion marked by vibrant flavors and colors. Spicy dishes such as tamarind-stuffed chilies, hot-and-spicy chili chicken, and simple fish curry will tickle your tastebuds; cool them off with one of the book's many flatbreads, beverages, and chilled desserts. U.S. readers should expect some weight-based measurements and will find it helpful to have a blender. VERDICT Many cooks will enjoy Makan's easy-to-follow recipes for craveable snacks and small plates. Also recommend Denise D'silva Sankhé's Beyond Curry Indian Cookbook or Susan Feniger's Street Food.

Library Journal