The Graduate Student's Guide to Indian Recipes
Ingredien ts
Guide to Ingredien ts
Most of the ingredien ts are a v ailable at the gro cery s tores o r sup ermark ets
Some though are s p ecial and h a v e t o b e o btained from the Indian stores
Substitutes ma yc hange the c haracter of the dish It is b etter to omit an
ingredien t i f not a v ailable than to substitute for it If whole spice is not
a v ailable y ou ma y u se the ground form but the ground form is less pungen t
Somesh Rao
edited by
December 21, 1990
79 PAGES
