Description
Chef Roberta has lived in India for seventeen years, working in restaurants in Manali where she quickly became the stuff of legend amongst travellers to the region. The Italian food that she serves is light and healthy, and what make her dishes so special are the use of local ingredients and her understanding of the Indian palate, which she so successfully combines with her own culinary upbringing in Naples, where spice and fresh ingredients play a huge role. Now, in Cooking Italian Food in India, Roberta has put together the recipes that make her restaurant such a success. The book combines a range of appetisers, soups, sauces, main dishes and desserts. It also includes her tips on how to use herbs, choosing the right pasta for a sauce, and the best wine to pair with your dish. A fabulous, easy-to-follow guide to making Italian food in India.