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Beyond Brilliant: Inspired Indian Cooking

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It’s hard work but the book is fantastic and tells you how to prepare the ingredients and has loads of wonderful dishes from starts to mains to desserts. There are over 40 different recipes in the book, all from the kitchens of the actual Brilliant Restaurant so you know they are all tried and tested. Its interesting to read that her mother didn’t know how to cook but with time and practice she now cooks and even says she could teach her husband a few things.

Add the mint paste to the yoghurt mixture and whisk for one minute until the ingredients are combined. She's a woman on a mission - a mission to prove that Indian food can be tasty and good for you at the same time. Dipna has put a lot of focus on offering healthy options, helping to get rid of the myth that Indian food has to be unhealthy as it really doesn’t. Minty Yoghurt Chutney is one of those dips which you can eat with anything and it gives fresh and blissful flavor to appetizers like samosas, kebabs and pakoras.The book tells the story of Chef Dipna Anand's family restaurant and catering legacy through recipes, most of which date back to the 1950's. Here is one recipe which I tried at home from her new book “Beyond Brilliant”, Onion Bhajis (Punjabi Pakoras) with minty yogurt chutney. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. One thing you can really tell from the book is that the whole Brilliant business is a family business and that family means a great deal to them, which I think its excellent!

His first book "This is Going to Hurt: Secret Diaries of a Junior Doctor" was a Sunday Times number one bestseller for over a year and has sold over 3 million copies in 37 languages. The recipes are easy to follow with the spices grouped together and I love all the illustrations and the story behind the wonderful Anand family. I love the style of writing and explaining about experiences, career, recipes and more about family.The book brings a brilliant modern healthy twist to Indian cooking, and is beyond brilliantly the first cross over Indian book I have read switching from restaurant cookery to home cookery.

I am a fairly experienced home curry cook and highly recommend this book to anyone wishing to get authentic, restaurant quality, results. Currently, she is on mission to promote healthy Indian food around the world through TV series, cookbook and Air Channel. Now Dipna is taking the restaurant to new heights, building on those authentic recipes with ones of her own, some of which focus on healthy ingredients and low-fat cooking techniques. There is a section on Dipna being a student and then taking the role of a teacher, she does many lectures or food demonstrations. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.I've been trying to learn how to make proper north Indian food for a couple of years and feel like this might be a bit of a turning point. He is also one of the UK's bestselling children's authors, with "Kay's Anatomy" the fastest-selling nonfiction kids' book of the decade. I really would recommend checking out Beyond Brilliant if you want to learn how to make tasty authentic Indian dishes from a family that has a real passion for the food they produce. I have never really tried to make any Indian myself, I was always a bit scared to do a curry as I thought they would be very complicated with the wide variety of spices.

This book is so useful I have since booked to attend 3 of the restaurant's cookery courses, where the author, Dipna Anand, and her father guide everyone through your the menu and you pick up even more tips whilst getting a chance to cook your own food in the restaurant's tandoor oven. Its obvious that Dipna and the entire Brilliant family have a to of love for what they do and passion for Indian food. Now, thanks to Dipna's expert guidance, the Brilliant's food has been brought into the 21st century, with a strong emphasis on healthy ingredients and low-fat techniques. Dipna’s brother has been in the restaurant for 10 years as well as working hard in the restaurant he is working on finding new new clients and bringing in new business. Signed by the author on the first page otherwise the pages are bright, unmarked, in very good condition and tightly bound.I do love Indian food, there are always so many different levels of flavour that just makes it so tasty.

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