Curry, Curry, CurryThe curry goes international with a vengeance in this wide ranging collection of recipes, not a few of them originals. Beginning with curried soups (starting, inevitably, with that hoary Raj relic, mulligatawny), Rai goes on to give a good selection of vegetable, meat, fish, chicken, and rice based curries. A bonus to those who find curry making too time consuming are three basic sauces: Persian, Mughal and Madras, which can be fridge stored to make

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