About
Sanjay Sharma
Ask anyone who cooks Indian food every day and they'll tell you the same thing: it's not about owning every spice. It's about when each one goes in.
Onions cooked until they're truly soft. Whole spices toasted, then cooled before grinding. Rice left alone under the lid. Small decisions that make the whole dish.
So I wrote them down, one dish per page, with the step that matters most spelled out. Cook it once and you'll taste the difference.
Sanjay
120 recipes, every ingredient pictured, PDF and EPUB.
See the book