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La Guida Definitiva per Preparare Snack Alla Maniera Indiana
Paperback
Series: Come Cucinare in Un Lampo, Book 11
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ISBN13: 9798195781811
Publisher: Independently Published
Published: May 6 2026
Pages: 292
Weight: 0.58
Height: 0.73 Width: 5.00 Depth: 8.00
Language: Italian
Publisher: Independently Published
Published: May 6 2026
Pages: 292
Weight: 0.58
Height: 0.73 Width: 5.00 Depth: 8.00
Language: Italian
91 snack esotici e appetitosi preparati solo come gli indiani sanno fare Se si ha l'occasione di visitare una casa nel nord dell'India, ci si vedrà offrire, oltre al tè, degli snack indiani come le pakora (frittelle di verdure) o i chiura (fiocchi di riso salati). Nei ristoranti lungo la strada, è possibile vedere anche delle aloo (patate) o del paneer (ricotta indiana), dei tikki (schiacciatine) che sfrigolano in enormi padelle, o dei samosa saltati nei wok. Nei giorni di festa e di matrimonio, probabilmente si troveranno i dahi baras/bhallas: si sciolgono in bocca. Nel Gujarat si potranno assaggiare dhokla cotti al vapore e khandvi, i tipici rotoli. Nell'India del sud, non si potrà fare a meno di vari tipi di idli, dosa o vada. E poi ci sono gli accompagnamenti indiani come i chutney (salse) e i raita (piatti a base di yogurt), senza cui non solo gli snack, ma anche un thali (vassoio con varie portate) sarebbe da considerare incompleto. Su questo sfondo, Prasenjeet Kumar e Sonali Kumar, gli autori della serie Cooking In A Jiffy (Cucinare in un attimo), presentano 91 gemme: 12 snack dall'India del nord, 7 dall'India del sud, 10 dall'India dell'est, 6 dall'India dell'ovest, 5 da prendere al volo, 7 tipi di kebab, 11 piatti a base di pesce, 7 snack a base di pollo, 9 chutney, 6 tipi di raita e 11 bevande.
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