Hurray! Yes, simply hurray. This is truly a gem and a stroke of genius of a book, which also has a price that belongs in the real world. It's not every day you find a sparkling, great cookbook in Norwegian in large format for under 200 kroner.
And it is about what is gradually becoming the second cuisine of Norwegians. Indian restaurants will soon be on every other corner, where we will willingly allow ourselves to be seduced by delicious aromas and strong flavors. We are no longer as fussy as before, and we indulge in food that is as far removed from the traditional Norwegian diet as possible. There is not much about Indian cuisine that reminds us of water porridge, fennel and salted herring.
But it's not that easy to bring Indian food into your own kitchen. Well, today we get our hands on ingredients and spices, but is it the lack of a tandoori oven at home that scares us? Anyway, with this book you no longer have any excuse. The author is born in India but raised in Fredrikstad. She has organized several cooking courses, and is so kind that she shares her knowledge with us between these two covers. (And on www.nmasalama-gic.com). Here you learn everything about ingredients, spice mixtures, equipment (your own stove is good enough), drinks and food from morning to night. What did you know about Indian breakfast? Is whiskey something to bet on for dinner? § To make a lesson for | Ianf history as short as possible: You simply make yourself this beef and | serve it with royal lamb, potatoes and pork legs, stuffed trout or shrimp with garlic.
PER A. BORGLUND
