Indian Books - Page 17

Feeding the Gods: Memories of Food and Culture in Bengal

Chitrita Banerji

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Editorial Review:

As the pungent fragrance of spices transports the author back into memories of childhood, we too are plunged headlong into the rich tastes, textures and colors of food in her native Bengal. Here, food is a ritualized and intrinsic part of the culture, particularly of the culture of women's lives. Beyond the meals prepared and cooked for everyday life, food offerings blessed by the gods are shared by devotees in daily ceremonies of worship, special dishes are cooked on auspicious days, and ritual ways of preparing foods are carefully mastered. Combining social critique with the intimacy of memoir, Banerji writes of growing up from girlhood to womanhood in Bengal, a land where food and ritual are intimate experiences which shape day-to-day life.

Cocina India/ Indian Cuisine: Paso a Paso/ Step by Step

Sharda Gopal

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The Complete Book of Indian Cooking (Complete Cookbooks)

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

The best compilation on Indian cooking I have ever seen 4 out of 5 stars.
12 of 12 people found this review helpful.

This book provides the best and most complete selection of Indian recipes I have ever found. The recipies are easy to follow and well presented. Photographs of each dish help us novices to understand how they should look, as well as taste. Even the nan bread was a success. I highly recommend this book

Excellent Indian Cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

I love Indian food, like most people love Chinese food. If you are a lover of Indian food, this is a great cookbook for you. This is not my only Indian cookbook, but it is the most complete Indian cookbook that I have.

In the introduction this book covers the basics of Indian regional cooking (the difference between northern and southern cooking), the composition of a meal, preferred drinks with meals, and the most common ingredients used.

The recipe in the book for Paneer (which is extremely easy) turned out great the first time I tried it. I was also pleased with all the other recipes that I have tried in this book. There is a very easy to follow bread section in this book that is particularly useful. The Mango Ice Cream is really good as well.

This book is well constructed of glossy paper and a sturdy cover. There are many glossy photos in this book that make preparing unfamiliar dishes much easier.

If you love going out to Indian restaurants, this book will teach you how to make great tasting Indian food in your own home.

The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights (Routledgecurzon Studies in South Asia)

Norah Titley

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Editorial Review:

The Ni'matnama is a late fifteenth-century book of recipes written for the Sultan of Mandu, in what is now Madhya Pradesh, India. It contains recipes for cooking a variety of delicacies and epicurean delights, as well as providing remedies and aphrodisiacs for Nasir ad-Din Shah of Mandu and his court. The text provides a unique account of courtly life in a fifteenth century Indian Sultanate and documents a fascinating stage in the history of Indian cookery.

There is only one copy of The Sultan's Book of Delights in existence, held in the Oriental and India Office Collections of the British Library (BL-Persian 149). The book manuscript is illustrated with fifty elegant miniature paintings, most of which show showing the Sultan observing the women of his court as they prepare and serve him various dishes. These illustrations are important historical art documents in their own right. Painted in a distinctive Shirazi (Southern Iranian) style, they are also stylistically influenced by indigenous styles of book painting found in Central and Western India, and are the earliest known example of miniature painting in an Islamic Deccani style.

For the first time, a facsimile of the original text is reproduced for a scholarly audience. Norah Titley, formerly assistant keeper, Oriental Collections at the British Library, has masterfully translated this unique book.

Indian Essence: The Fresh Tastes of India's New Cuisine

Atul Kochhar

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Made a cook out of me 5 out of 5 stars.
6 of 6 people found this review helpful.

For years, I only cooked to survive: fried eggs, pizza, pasta, or at most stir something my wife was making.

After visiting the Benares restaurant in London, [...], I immediately bought this book...with hopes someone else more skilled would take over. After helping cook 6 of the recipes for guests, I discovered once you have the ingredients (not expensive in an Indian or Asian grocery store) on hand, many of the recipes are quite easy and always worth it. These are fresh, multi-faceted flavors that make cooking fun and worth the effort. Since Nov 2005, I've been making at least one recipe a week, sticking exactly to the book, and the five-star Benares restaurant has a branch in my home now. I take no credit. These recipes are the only ones worth making. I look at others in other books and see the difference upfront: they are either fatty, bland, colorless or canned, all of which are incentives not to cook. My wife has stepped aside; (well, most work nights she's a life saver, and she'll greatly appreciate a break on Saturday.) In fact she's calling from the kitchen right now asking for one of the khajoor ka khaja (date & orange pastries) in the fridge.

Cooking these recipes is one of the few things that actually takes my mind completely off work. The sequence of adding exotic spices to a hot pan makes me feel like a sorcerer. So far, most recipes do not use the oven, which is good because with an oven you do not get the joy of watching the concoction evolve before your eyes and nose.

I could easily list 30 recipes in this book to die for, but if you're wondering where to start, something that is simple, try the Doi Maach (spiced fish with yogurt), which only takes about 30 minutes to reach the dinner table. The sweet tomato chutney is a staple around here now, and I cook double portions once a month and give jars away as gifts. Finally, I recommend growing coriander yourself, since it is used in everything. We use an extra coffee bean grinder to grind dry spices. A mini-processor is also a must-have. Enjoy!

Editorial Review:

With this beautiful cookbook by one of the world's top Indian chefs, readers can explore India's rich and varied cuisine at home. Atul Kochhar was born and trained in India, and is one of the world's only Indian chefs to receive a prestigious Michelin star. In Indian Essence, he presents over 140 recipes drawn from the restaurants, street stalls, and homes of every region of India. There are rich Moghul dishes, vegetarian delights from Tamil Nadu, coconut-based curries from Goa and Kerala, and seafood dishes from Calcutta. Atul provides insight into India's diverse food culture and explains how to assemble authentic menus, from a Kashmiri wazwan -- a traditional Northern feast -- to a Gujerati thali -- a selection of Southern dishes served on a banana leaf. Thoroughly researched and illustrated with colour photographs, Indian Essence is an inspiring culinary journey through a fascinating country.

Indian Flavor: Curry Leaves, Cumin Seeds, and the Spice of Healthy Cooking

Jeeti Gandhi

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Food as it was meant to be! 5 out of 5 stars.
4 of 4 people found this review helpful.

Indian cooking has been gaining popularity around the globe due to its exotic flavors and healthful preparations.Indian cuisine is diverse and has very wholesome tastes designed to satisfy not only the taste buds but also the human physiology.This book is a great teacher of Indian food.The amount of effort put into this book is extraordinary.The recipes are very authentic and are a testament to simple ingredients producing sublime tastes.The instructions are clear,easy to follow and one can get a good idea of how to cook Indian food from this book.Jeeti Gandhi gives a great background information and ingredient information.The pictures in themselves are a gastronomical delight.I have always believed that eating is one of life's pleasures and the recipes in this book let you indulge in this pleasure while staying healthy.

Editorial Review:

All the sumptuous flavor without all the fat. Indian cuisine is appreciated the world over but many of the delicious traditional dishes, although pleasing to the palate, are full of saturated fat. This book makes a special effort to avoid the use of unhealthy ingredients such as ghee, cream, and butter by using them more sparingly or by substituting with healthier alternatives. But there is no compromise on flavor. With an emphasis mainly on north Indian cuisine, dishes range from delicious starters, fish, meat, chicken and vegetable main courses to tasty accompaniments such as vegetable side dishes, yogurt-based dishes, rice and breads. A collection of scrumptious desserts satisfies the sweet tooth. This vast and varied selection of eighty-seven reduced-fat Indian recipes is ideal for vegetarians and meat-eaters alike, especially those who love the spicy flavors of Indian cuisine, but prefer to eat healthy.

Indian Vegetarian Cooking

Michael Pandya

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Solid. 4 out of 5 stars.
5 of 5 people found this review helpful.

I liked this cookbook a lot. It is well organized, doesn't make many assumptions (Uses the Imperial/Metric and "American" systems of measurement), and easy-to-follow recipes (most have 3-5 steps). Really liked the Aloo Tamaatar Bhurta and the Bhaante Ka Bhurta.

A very good guide for the beginners and experienced cooks. 5 out of 5 stars.
4 of 4 people found this review helpful.

Michael Pandya covers a wide range of recipes, so that almost anyone interested in learning how to become an Indian chef would be able to find favorites, and create well-balanced meals. Although not comprehensive, the book is very practical. It introduces the reader to a multitude of spices and teaches how to prepare everyting from scratch. The northern cooking is not well represented (which is by no means an impediment to the book), so the readers who are interested in milder flavors can complement this book by "Himalayan Mountain Cookery", by Martha Ballentine (Publisher: Himalayan International Institute of Yoga Science & Philosophy of the USA).

Editorial Review:

Vegetarian cooking has been an important part of the Indian way of life for more than 4,000 years.  Here, the author has assembled a definitive collection of vegetarian and whole food dishes, both traditional and original. Every aspect of the Indian meal is covered, from the multitude of curries, breads, sauces, and side dishes to desserts, drinks, appetizers, and party foods. 

Provides valuable information on: 

• Indian herbs and spices

• Indian kitchen equipment

• The presentation and balance of an Indian meal, including sample menus.

Easy Curry Cookery ("Australian Women's Weekly" Home Library)

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Editorial Review:

About Australian Women's Weekly:

Australian Women's Weekly cookbooks have enjoyed more than two decades of success. Available in 100 countries and a dozen different languages, these books Australian Women's Weekly Standard Format Series have sold more than 2 million copies in Canada. Their amazing success rests on three points: the recipes are for today's food, the dishes are quick and simple to make, and each recipe has been triple-tested, guaranteeing that it works the first time, and every time.

Seminole Indian Recipes (Famous Florida Series)

Marina Polvay

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

How it sounds 5 out of 5 stars.
0 of 4 people found this review helpful.

The book has an good epeel to it and recipes on it to going get another one for my friend.

Madhur Jaffrey's Quick & Easy Indian Cookery (BBC Books Quick and Easy Cookery Series)

Madhur Jaffrey

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Good, Easy and Fun Intro to Indian Cooking 4 out of 5 stars.
4 of 4 people found this review helpful.

The recipes are simple to understand and great tasting. Suggesting dishes to serve with each recipe help the uninitiated to get started. This is a great cookbook. My favorite - the samosas. Serve it with Tamarind Sauce, Mango Sauce (often found as a pulp in a can) and yoghurt.

Editorial Review:

Madhur Jaffrey presents over 70 Indian recipes for starters, breads and rice dishes, meat, fish and vegetables. The average preparation time is about 30 minutes, and the recipes include salads, relishes, chutneys, pickles, drinks and desserts.