Author(s): SUNIL VIJAYAKAR
Drawing on the cuisines of China, India and South-east Asia for inspiration, this book brings the ingredients, traditions and techniques of Indo-Chinese cooking into the Western kitchen. From crisp, golden pakoras and succulent steamed dim sum to quick, fresh stir-fries, gently simmered curries, and sweet and sticky desserts, you will find the perfect dish for every occasion
Gus Filgate is not only one of Britain's foremost food photographers, he has also brought his innovative directorial style to several television food commercials. Gus's commissions are wide and varied, ranging from providing photography for best-selling cookery books and magazines, including House & Garden and the prestigious Food & Travel, to creating advertising campaigns for clients such as Marks and Spencer, and Sainsbury's.
Sunil Vijayakar was born in Bombay where, while creating, making and styling food in the world of advertising and film, he set up a successful catering company. In 1993, he moved to London and has been kept busy working as a food stylist for advertising and publishing companies. Sunil writes for several magazines, including Food and Travel, Real, Tesco Magazine and Best, and is the author of a number of cookbooks. Sunil's passions are travelling, eating and cooking.