Move away from the traditional and classical Indian recipes found in every other cookbook and refresh your repertoire with a wider variety of dishes, tastes and flavors in “Curry, Korma & Kebab.” The recipes are an adventure into India, from the remote to some of the most popular culinary locations on the globe. Executive Chef Paddy Rawal grew up in a family of seven in Bombay (Mumbai) India. Seeing his mother spend so much time cooking prompted him to occasionally take over the kitchen. Who would have known this humble start would lead to such a renowned career as a chef? Paddy attended university and then culinary school to study the basics of culinary skills. Later, working with master chefs, he was able to create Indian foundation sauces such as korma, saffron and vindaloo, which remain his passion. To Paddy, herbs and spices have always been the key ingredients, as is clearly demonstrated in his creative and unique combinations. Chef Paddy's work as a chef in India, Egypt, London, Dubai and Australia, and the film industry has expanded his hospitality and culinary acumen. This book celebrates his culinary journey.
