title: Traditional Indian Cooking
author:  Ramola Parbhoo 
description: Ramola Parbhoo began her professional culinary career in 1980 when she established the first school of Indian cuisine in South Africa which was attended by a range of students from novice cooks to professional chefs. She was the recipient of an Honorary Grande Diploma from Silwood Kitchen in 1986 and has also owned her own restaurant. Her passion for life and people combined with a flair for vibrant colors and oriental d?cor matches her individual style.
zlib_text:  
   
  Parveen The Spice Queen
   
  Authentic Indian Cooking
   
   
   
  Parveen Ashraf
  
  Copyright Parveen Ashraf 2016
  Cover Design by Nadim Ashraf
  Cover Image by Jack Sharp
  IBSN 978-0-9956296-2-2(FCM Publishing)
  Published by
  FCM PUBLISHING
  www.fcmpublishing.co.uk 
  First printed in the UK - November 2016
  All rights reserved. No part of this publication may be reproduced (other than purposes of review)
  without
  written consent of the publisher and or author.
  
  Contents
  MY PEARLS OF WISDOM
  INTRODUCTION
  ACKNOWLEDGMENTS
  INGREDIENTS IN INDIAN CUISINE
  SOME TOP TIPS TO HELP WITH YOUR COOKING
  STARTERS
  Lamb Samosa in Crispy Pastry 
  Tandoori Chicken Drumsticks 
  Pan Fried Tandoori Chicken 
  Chappal Kebab 
  Onion Bhajis 
  Fish Pakoras 
  Chick Pea Spicy Salad 
  Bombay Potato Cakes (Aloo Tikkah) 
  Cumin Roast Potatoes
  MAIN DISHES
  Chicken Masala 
  Traditional Chicken Methi (Chicken with Fenugreek) 
  Chicken Jalfrezi 
  Chicken with Spinach 
  Chicken with Cauliflower and Potatoes 
  Lamb Bhuna 
  Lamb Masala with Potatoes 
  Lamb W