Summary
India, like a great spice mix, is a myriad of flavors. Qmin captures India's diversity, sampling more than 120 authentic recipes from across the country. The recipes are made new for the modern cook with a contemporary twist, but always remain true to India's ancient culinary wisdom. Taking you way beyond the old favourites, Qmin will introduce cooks to a whole range of lesser-known specialties. Demystifying the art of Indian cooking while presenting its age-old recipes and flavors in new and simple ways for the modern home cook, these flavor-filled recipes will bring India to life in your kitchen. Winner of the 2008 Gourmand Award for Best Asian Cuisine Book (Australian category) and winner in the 2009 Cordon d'Or Cuisine Awards (Merit Award).
Anil Ashokan grew up in Bombay, India, and after graduating from the renowned Bombay Catering School, he underwent training at the famous Taj Mahal Hotel in Bombay. Anil spent several years honing his skills there as well as traveling and cooking in Hong Kong, Paris, Japan, and Switzerland. He went on to become a Taj Mahal hotel "chef de cuisine" before moving to Australia. In 2004 he opened the highly regarded and innovative Sydney restaurant, Qmin.
