Indian Books - Page 2

Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes

Suvir Saran, Stephanie Lyness

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Customer Reviews:
Total reviews: 57 Average rating: 4.5 of 5

Editorial Review:

With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.

Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including:

*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties
*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves
*Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao
*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt
*Easy, colorful chutneys and pickles to fill your pantry

Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.

Indian Vegetarian Cooking at Your House (Healthy World Cuisine)

Sunetra Humbad, Amy Schafer Boger

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Rather disappointed 3 out of 5 stars.
21 of 27 people found this review helpful.

I purchased this based on 6 great reviews. I love to cook and am a long-time vegetarian, but I've not found a good Indian cookbook and have little to no experience cooking Indian foods.

Unfortunately, I just haven't had a good experience with the recipes in this book. Most of them seem to use the same set of spices (hence, very similar tastes no matter what you make). I guess the recipes turned out OK, but not a winner. I thought this would allow me to make restaurant-quality Indian food (as it did for another reviewer), but it didn't. Just more fair-quality food. I liked one recipe with spinach and lentils but couldn't find a recipe for Naan, my chipatis didn't poof up like the recipe said they should, another lentil dish was rejected by my kids. You might be more experienced with Indian food and have better luck, but this cookbook was a disappointment for me.

Editorial Review:

Learn the secrets of authentic Indian cuisine from native-born cook Sunetra Humbad. With the collaboration of Amy Schafer, most of the cooking methods, techniques and ingredients in these recipes are basic and familiar. Each recipe has a separate listing of ingredients needed to make shopping and planning easier. Menu plans help put it all together.

The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)

Monica Bhide

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Customer Reviews:
Total reviews: 51 Average rating: 4.5 of 5

Editorial Review:

Indian cuisine constitutes the exotic blend of flavors from the Himalayas in the North to the Eastern Bay of Bengal. Featuring hundreds of recipes, such as Indian-Style Coleslaw, Rice Pudding, and Indian Corn Flatbread, The Everything® Indian Cookbook guides readers through preparing delicious Indian cuisine right in their own homes.

From basic Indian flavors and spices to Indian cooking methods and meals, The Everything® Indian Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters.

Featuring delicious recipes for:
·Appetizers, such as Paneer Tikka
·Breads, such Simple Naan Bread
·Salads, such as Spicy Papaya Salad
·Curry dishes, such as Goat Chicken Curry
·Seafood dishes, such as Shrimp Koliwada
·Special vegetarian fare, such as Lentil and Rice Kedgee
·Chutneys, such as Mint Cilantro Chutney
·Desserts, such as Mango Mousse

Whether cooks want to prepare a meal for one—or a flavorful feast for company—The Everything® Indian Cookbook will have them serving up tasty Indian cuisine to tempt anyone!

Flavors of India: Vegetarian Indian Cuisine

Shanta Nimbark Sacharoff

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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Simple and delicious 5 out of 5 stars.
8 of 9 people found this review helpful.

Indian cuisine is really the only cuisine I know anything about. Growing up in London and being vegetarian have something to do with it. This is my favorite Indian cook book. It is also the one I give to friends interested in starting to cook Indian food.

What makes this book outstanding is the simplicity of most of the receipes, and the way the author elucidates the reasons for putting this spice in before that one, or using this ingredient rather than that one. The layout is excellent, and the drawings add a touch of elegance. A superb book!

This book will change the smell of your house. 5 out of 5 stars.
7 of 7 people found this review helpful.

It turns out that even an average American mom like me can make great Indian food. In the two months since my sister gave it to me as a birthday gift, I have made many recipes from this book. While I cook, the house smells like an Indian restaurant. My three young kids have willingly eaten most of the meals--they're that good.

This is not some sort of foo-foo picture book written by a well-known chef. It's a rubber-meets-the-road sort of book by a real mom. The book is a sensible size for setting on the counter while cooking, and the binding stays open fairly well. The author includes a shopping list ("The Healthful Indian Pantry"), which is very helpful. Each chapter has an interesting introduction that provides a cultural background for the food. Most of the recipes are actually vegan, and when they are not, the author includes adaptations to make the recipe vegan. For anyone who lives nowhere near an Indian market, at the end of the book there is a list of addresses for mail order. And, of course, there is an index and glossary--also helpful!

Too bad the publishing company has such a generic name that it's difficult to run a search for all their other books. If they're all as good as this one, I want to buy more.

Editorial Review:

Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking. Includes nutritional information on the healthful benefits of Indian vegetarian cuisine.

Classic Indian Vegetarian and Grain Cooking

Julie Sahni

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Customer Reviews:
Total reviews: 34 Average rating: 4.5 of 5

Editorial Review:

Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind.

This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking.

The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself.

In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments.

Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer).

Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.

Dakshin: Vegetarian Cuisine from South India

Chandra Padmanabhan

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Customer Reviews:
Total reviews: 56 Average rating: 4.5 of 5

I'd give it 10 stars if I could! 5 out of 5 stars.
10 of 10 people found this review helpful.

I'm a South Indian myself and a total gourmand... apart from the classic "Cook & See" series, this is the book that results in the most authentic taste and flavor-filled dishes!

The Cook & See books are translated from Tamil and not very well at that... but the results speak for themselves.

This book, on the other hand, is written in English with good instructions... about the spice level, I think it's perfect but then I grew up eating this stuff!


So if you have a mild palate, I'd easily quarter the chiilies and lessen the spices a tad.

So if you are looking for a well-written book with good illustrations, with authentic flavor, I'd recommend this one!

Editorial Review:

"Dakshin" is an ancient Sanskrit word meaning "south." It symbolizes what this Cookingbook is all about - the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin also includes an extensive glossary of terms and ingredients for those new to Indian cuisine and a meal planning section. From sambars and rasams to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a Healthy, balanced approach to eating, Dakshin is an ideal Cookingbook for today's lifestyle.

Climbing the Mango Trees: A Memoir of a Childhood in India (Vintage)

Madhur Jaffrey

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Customer Reviews:
Total reviews: 12 Average rating: 4.5 of 5

Enjoyable 4 out of 5 stars.
3 of 3 people found this review helpful.

I know the author by her association with Said Jaffrey, an actor of some repute
in India, and her famous cookery show and books in the same domain.
Apparently, at one time the author was married to Mr. Jaffrey, but has since
divorced and is now re-married to a gentleman in New York and settled in the
same city. I presume she still writes books on Indian cooking. In any case,
the Jaffrey name and the title were enough of a ruse to get me to read the
book. What emerges is a tale of a priviledged childhood in pre-independence
India: her family traces its roots back to the time of emperor Aurangzeb
(the last Mughal ruler of India) in whose court Madhur's ancestors used to
ply their craft as writers. The emperor gifted land to her ancestors in what
would later became New Delhi, enabling Madhur a luxurious childhood by Indian
standards. Her family was well to do: grandfather was a barrister, father
owned mills, the family took trips to Europe and possessed two American cars -- and
this is in pre-independent India, mind you. The book itself is composed of short
chapters, each one detailing some memory of childhood: cousins, siblings, aunts and
uncles, grandparent, summer trips to Simla, train rides, traumas, first love, the
travails of a joint family, etc. A common thread that runs through all the chapters is
the association of food with the memories. Madhur (which means "sweet, honey-like" in
Hindi) draws upon her strength -- food -- to permeate each chapter. The writing
style is informal and colloquial, but enjoyable nonetheless. As an added bonus, the
last portion of the book contain her favorite recipes. (July 2007)

Editorial Review:

Whether acclaimed food writer Madhur Jaffrey was climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, today these childhood pleasures evoke for her the tastes and textures of growing up.

This memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Included here are recipes for more than thirty delicious dishes that are recovered from Jaffrey’s childhood.

An Invitation to Indian Cooking

Madhur Jaffrey

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Total reviews: 29 Average rating: 4.5 of 5

Editorial Review:

Carefully worked out for American cooks in American kitchens, Madhur Jaffrey's classic An Invitation to Indian Cooking demonstrates how varied, irresistible, and inexpensive Indian cooking can be and how easily you can prepare authentic dishes at home. There is no other book on Indian cooking as persuasive as this "invitation" from award-winning cookbook author Madhur Jaffrey.

Focusing on the flavorful cooking of her native Delhi, Jaffrey offers more than 165 easy-to-follow recipes, with detailed instructions designed for those who have never cooked Indian cuisine. Learn how to make common Indian foods such as Samosas, Fried Eggplant, Naan, and Tandoori Chicken, as well as the more adventurous Tomato Tamarind Chutney, Stuffed Whole Okra, and Lamb Korma with Almonds. Eleven chapters provide recipes for Soups and Appetizers; Meats; Chicken, Other Birds, and Eggs; Fish and Shellfish; Summer Cooking and Barbequed Foods; Vegetables; Rice; Dals; Chutneys, Pickles, and Other Relishes; Breads; and Desserts.

With a helpful introduction and beautiful decorative drawings by Jaffrey, An Invitation to Indian Cooking also includes sample menus for meat-eaters and vegetarians, notes on flavorings and utensils, a glossary of Indian cooking terms, and a list of sources for purchasing special ingredients.

Whether you already love Indian food or are looking for something new to try, learn from the best; let Madhur Jaffrey take you on a culinary journey you will never forget.

Cooking at Home with Pedatha (Best Vegetarian Book in the World - Gourmand Winner)

Jigyasa Giri, Pratibha Jain

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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Editorial Review:

Adjudged as BEST VEGETARIAN COOKBOOK IN THE WORLD 2006 by the Gourmand World Cookbook Awards, this book features traditional Andhra recipes as taught by an illustrious Indian Grandmother. She is Mrs. Subhadra Rau Parigi, fondly known as Pedatha, the eldest offspring of India's former President Bharat Ratna Dr. V.V.Giri. A passionate cook, Pedatha s recipes are much sought after by friends and relatives. Her cooking has remained unchanged in the face of changing times, still retaining the traditional flavours and an old world charm. Intrigued by her passion which has not diminished with age, the authors Jigyasa Giri and Pratibha Jain take the initiative to record this culinary legacy for posterity. They say that after indulging in another soul-satisfying meal at Pedatha s home, we re-crowned her the world s best cook. She smiled indulgently and simply said that anyone can cook these dishes, they are so easy to make. On an impulse, the authors switched on their laptop, and keyed in the recipes. This book is more than a record of some of these traditional, time-tested recipes. Rendered in stunning aesthetics, the book also gives a peek into the simple presentation of traditional Andhra vegetarian food, as well as the affection and joy which was shared in bridging the gap between the spoken and the written word. The authors conclude that their heartfelt desire was to show Pedatha how a seemingly ordinary skill of hers is in truth a rare genius...and thus came about this book at the greatest speed possible. SALIENT FEATURES OF THIS BOOK: 1) 96 pages, hardbound with dust jacket, 170 GSM premium art paper, four-colour 2) A picture with every recipe 3) A photo glossary 4) Section pages designed with photographs of Pedatha and a write-up 5) A simple transliteration scheme for pronunciation of Telugu terms 6) Interesting variations in many recipes 7)Special tips by Pedatha throughout the book

Six Spices: A Simple Concept of Indian Cooking

Neeta Saluja

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Six is better than 5 5 out of 5 stars.
15 of 15 people found this review helpful.

Six Spices is a fine introduction to making tasty and healthful food in the aromatic style of India. You will have no problem finding any of the six spices: coriander, cumin, chile (dried and fresh), ginger, mustard seed and tumeric (fresh or powdered).

It looks a trifle suspicious when a successful book, to wit, "5 Spices 50 Dishes" is getting a perfect score here on Amazon, that another one rolls by, smelling quite close. Do we need this book?

To be sure, Kahate has a nice book in "5 & 50". It has good purpose and scope, namely to introduce the fundamentals of Indian cuisine. Indian food is the most complex in its preparation and execution that I have ever encountered, on average. It is not the most difficult in technique, but there are, again on average, more steps than any other cuisine I know. "5 Spices..." solves this barrier by introducing a simple approach to fundamentals.

So why Six? Maybe not if you already have 5. But here are my reasons to choose this one:

- Chilies are the sixth spice. Saluja includes just enough for those of us that love Indian hot
- Hardbound for close to the same price. This book is well made for decades of use. It lays flat on your
counter!
- Better organized. I like a section to tell me how to make food by seasoning in hot oil, and then the next
for clarified butter, a.k.a. ghee. Then powdered spice, then curry paste. Finally, a chapter looking to
more complete meals.
- More than "50" recipes, but thoughtfully so.

I have some minor aesthetic reasons as well. I like their publisher, Jones Books, in Madison, WI. I like not needing a named food photographer. I like the use of "Six" rather than "5 and 50" because numbers suggest or suppose other purposes, such as serial numbers and the like. All this is my small beer.

Buy both if you can. But get cooking with them.

Editorial Review:

Selected for the cookbook section of The New York Times Book Review Summer Reading issue



Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking expertise.