Good secondhand condition.

This cookbook offers a varied selection of regional dishes that have been adapted to suit New Zealanders' lifestyle and produce. With a wide array of spices and seasonings readily available in New Zealand, it is possible to be innovative and flexible, creating traditional Indian food with a Pacific influence. Including recipes for fish, meat, chicken and vegetable curries, and non-curry dishes, as well as the accompanying breads, dhals, snacks, side dishes and desserts, the book should help cooks capture the flavour and style of Indian cooking, from pulau with Pacific oysters to Kashmiri potato curry with dried black mushrooms....