Monisha Bharadwaj, “Indian Cooking Course”,2016, was the topic of an earlier blog post.
Here I present: Monisha Bharadwaj, “Indian Cooking Course”,2016, PART TWO (II).
INTRODUCTION.
Ten (10) “flours” are listed ABOVE, and pictured BELOW. This cookbook has as beginning chapters “rice” and “flour”.
Extra-long, basmati “rice”is signature “India cookery”. The ten (10) “flours” of India flatbread are also signature “India cookery”.
Here I presented: “The Indian Cooking Course”,2016, PART TWO (II).
COMMENTS.
The “flour” in the “India flatbread” allows you to get both “protein” and “calories”. BELOW is a typical PROTEIN pattern. This table is split into two alternatives for PROTEIN FLOUR & FLESH PROTEIN.
“Flesh Protein” versus “Protein Flour” at mealtime appear very different in plating. BELOW is the plating of “Protein Flour” meal in India “thali trays”. “Thali trays” work for me in plating veggies to look more appetizing.
