Floyd’s India - Hardcover

Keith Floyd

Hardcover

ISBN 10: 0004140885 ISBN 13: 9780004140889

Publisher: Harper Collins Publishers, 2001

Synopsis

Accompanies major new 8-part television series for Channel 5

For his new book, which accompanies the television series of the same name, Keith Floyd turns his attention to the remarkable continent of India. The greatness of India's cuisine lies in its regional foods and regional menus – Floyd will travel throughout the country, comparing and contrasting the different food styles.

Floyd will journey from the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south. He'll cool off in the sparkling waters of the Indian Ocean and take tiffin with sari-clad memsahibs. He'll use the local specialities – the spices, mustard greens, dals, ghee, lotus seeds, almonds, and paneer – to create pasandas, kormas, koftas, bhajiyas, and all manner of spicy curry.

Throughout his travels, Floyd will meet the local people, shop in local markets and cook according to custom. The sights and smells of India will be brought to life with beautiful, evocative photography, and Floyd, as always, will be an informative guide to this great country.
Content
1) Punjab
2) Calcutta and West Bengal
3) Mumbia (Bombay) & Maharashta
4) Goa & Karnataka
5) Chennai (Madras) & Tamil Nadu
6) Kerala
7) Delhi & Uttar Pradesh
8) Rajasthan/Gujarat

About this title

Review:

Floyd's India sees old Keith Floyd doing what he does best; pottering about with portable stoves and a camera crew, cooking in the open air, chewing the fat with local cooks and generally having the time of his life, not to speak of the odd sundowner.

With characteristic candour Floyd admits that before accepting the commission he knew nothing about India, and told "them" so. No problem, "they" reply: rather like Hearst providing the war, they will supply the information; all he has to do is "pop on a plane and get cooking". So the two and a half months that the Floyd caravanserai spent traipsing about the subcontinent, from the deserts of Rajasthan in the north to the tropical lushness of Kerala at the southern tip, were full of the excitement of discovery, recorded here in the very lively "Letter from India" (complete with advice on hotels and imprecations against errant airlines) that opens Floyd's India.

The recipes that Floyd picked up on his travels are arranged thematically: spice masalas, the foundation of Indian cooking, rice, thali (the Indian equivalent of tapas, it seems), meat, fish, tandoori and so forth. Some are familiar--Rogan Josh and Lamb Dhansak, for example--others less so. All are good. Everything about this book is vivid, from the food to Floyd's inimitable and ebullient if occasionally world-weary manner. --Robin Davidson

From the Back Cover:

Home of rich, aromatic spices, countless regional dishes and a cuisine both envied and emulated around the world, India is a truly remarkable continent. In his latest culinary adventure, Keith Floyd journeys across this varied landscape, meeting the local people, investigating the busy market places and cooking many of the local specialties.

From the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south, Floyd’s adventure never stops. Whether he’s taking tiffin with sari-clad memsahibs or cooling off in the sparkling Indian Ocean, haggling his way through a busy marketplace, or taking a ride on an elephant, Floyd captures the very essence of this great contient.

Cooking in his own inimitable style, and using local produce such as spices, dals, ghees, lotus seeds and paneer, Floyd presents a delicious array of dishes to tempt all food enthusiasts. From passandras to kormas, and chutneys to lassis, this book covers all the regions, together with their specialties and their delicacies.

Much more than this, though, Floyd also captures the true experience of India -- its sights, its smells, and its wonderful cuisine.

About this edition

• Publisher: Harper Collins Publishers
• Publication date: 2001
• ISBN 10: 0004140885
• ISBN 13: 9780004140889
• Binding: Hardcover
• Edition number: 1
• Number of pages: 192