Indian Books - Page 23

The Curry Club Book of Indian Cuisine: The Best 250 Recipes

Pat Chapman

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

250 FAVOURITE CURRIES & ACCOMPANIMENTS 5 out of 5 stars.
7 of 7 people found this review helpful.

Curries made simple. Finally! This is a wonderful representation of the most popular curries along with sauces, starters and deserts.

This book is full of mouthwatering photos which is the only way you can decide which of the hundreds of recipes to choose from.

A basic for every kitchen.

The Mutts Nuts 5 out of 5 stars.
6 of 6 people found this review helpful.

If you want to cook curry like you'd get in a UK curry house, this is the book you need. There are no substitutes. A lot of curry authors give you recipes their Auntie used. This is not what you get in a restaurant. This book teaches you how to make a bucketfull of the curry 'gravy' they use in most restaurants, and how to adapt it to your favourite curry.

In no time you'll be making curries in 30mins that beat the ones you love from your local curry house.

One word of advice, make sure you put the lid firmly on the blender when liquidising curry sauce.

Editorial Review:

This collection of delicious recipes is stunningly illustrated and covers everything from pre-dinner nibbles and snacks to spicy soups and starters; tandoori and tikka dishes; main-dish meat, fish, and vegetable curries; dhals and rice dishes, breads and accompaniments, and desserts.

Regional Indian Cooking

Ajoy Joshi, Alison Roberts

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

All that's needed is access to spices now ordinarily located in any good supermarket. 5 out of 5 stars.
0 of 0 people found this review helpful.

The five main regions of India produce very different dishes - and here to celebrate and explore them is REGIONAL INDIAN COOKING, profiling differing food philosophies of each area. Chapters cover techniques, basic spice mixtures, and dishes from appetizers to dessert, with color photos throughout making it simple for cooks to follow along. All that's needed is access to spices now ordinarily located in any good supermarket.

Diane C. Donovan
California Bookwatch

Editorial Review:

Regional Indian Cooking celebrates the food of the five main regions of India, each with their own distinctive produce and philosophy of cooking. Each recipe is presented in simple steps with helpful serving suggestions for creating delicious meat or vegetarian menus for up to eight.

A combination of the highlights, specialties, and diverse ingredients used by the North, South, East, West and Central regions of India, Regional Indian Cooking is a unique and easy-to-use book for cooks of all abilities.

Indian Spa Cuisine

Manjit Singh Gill

Amazon Price: $9.95 List Price: $9.95 Usually ships in 24 hours By: Roli Books Amazon Marketplace: 25 new & used starting at $5.93

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Editorial Review:

With 50 recipes, this book proves a low fat diet can be delicious. With recipes like shredded chicken with bean sprouts, pomfret wrapped in papad, and stir-fried figs, "Indian Spa Cuisine" is a gourmet's delight.

Quick and Easy Indian Vegetarian (Quick & Easy)

Veena Chopra

List Price: $9.95 By: Foulsham Amazon Marketplace: 8 new & used starting at $8.67

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Editorial Review:

Usually Indian cooking is anything but quick and easy. the soaking and marinating of ingredients which traditional recipes require makes the entire process a painstaking labor of love. Now award winning Indian chef Veena Chopra using pre-packaged ingredients brings the au thentic flavors aromas and tastes of India to your table in only 30 minutes. No one was more skeptical than the author herself that this could be accomplished but the recipes here meet her high standards. If you love Indian cuisine but can't find the time to prepare it the traditional way this is the cookbook for you.

The Spice is Right: Easy Indian Cooking for Today

Monica Bhide

List Price: $18.95 By: Callawind Publications Amazon Marketplace: 4 new & used starting at $29.99

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Customer Reviews:
Total reviews: 28 Average rating: 4.5 of 5

Not a good indian cookbook 1 out of 5 stars.
5 of 8 people found this review helpful.

I am indian and eat indian food all the time, so I was looking for a good cookbook to learn some new recipes. This is not a book for people who want to learn to cook traditional indian dishes, most of the recipes are made up by the author and are very far versions of the traditional indian dishes.

Exotic Weeknight Cooking 5 out of 5 stars.
4 of 5 people found this review helpful.

I can't look through this book without finding something new I want to make. There are no pictures, but the recipes are simple, interesting, fast, healthy and taste good. It's perfect for those Monday nights when you don't have a lot of time or energy, but want something more interesting than meatloaf. And for most recipes--if you're afraid of spicy food--just leave out the chili powder.

A lot of recipes do require exotic ingredients. Many can be found in Whole Foods, but not all. You won't be able to replicate the food from your favorite Indian restaurant, but the flavour profile is similar. I highly recommend the Kulfi, and the Indian Mashed potato salad. I also really really liked the curry leaf spice rub sandwhiches.

Editorial Review:

The Spice Is Right is a down-to-earth Indian cookbook for the time-squeezed, health-conscious home cook. The book highlights more than 150 simple, healthful versions of traditional Indian dishes as well as Western dishes with an Indian twist. The book is organized into menus, with takes the guesswork out of planning an Indian meal. If you'sre a fan of the cyber-food world, The Spice Is Right has all the right links to interesting food sites and markets on the Internet.

The Wonderful World of Indian Cookery

Rohini Singh

Amazon Price: $21.95 List Price: $21.95 Usually ships in 1 to 3 months By: Pelican Publishing Company Amazon Marketplace: 9 new & used starting at $7.35

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

If You Can Buy Only One Indian Cookbook, Buy This One!!! 5 out of 5 stars.
2 of 2 people found this review helpful.

I live in Morocco, and asked an English friend of mine to look for a book for me in England which explains how to make good curries (i.e., NOT a vegetarian cookbook). She brought this one and gave it to me for a gift. EVERY recipie I have tried form it has turned out to be WONDERFUL!!! I own both of Julie Sahani's Indian cookbooks. They are wonderful, too, but this one is EVEN BETTER, if you can believe it! The thing I love most about it is that it is printed on very good paper, and there are color photographs of many more recipies than other books. Both my family and friends have raved about EVERY recipie I have tried form this book.

My Favorite Indian Cook Book 5 out of 5 stars.
1 of 1 people found this review helpful.

This was the first Indian Cook book I was given and it is still my favorite, one I return to again and again. It has the most delicious dal recipies, and the pictures are mouth-watering! I am just a plain old American girl, but my friend Swati from Bangladesh says that my dals are superb! I have this book to thank for that. I love how this book is organized, and that in each section there is a wide variety of recipies. I love that we get the Indian name of the dish, as well as the English, and I think the instuctions are clear and organized. I buy this book as a gift for people frequently, and often people copy recipies out of my copy. If you only own one Indian cook book, this is the one to get. There is only one thing I would add to the book, and that would be measurements all in Standard for us backward Americans who never got the hang of metrics, but it has actually taught me metric measurements better! (i.e. 500 gms of meat is a pound. Thankfully, she does use cups and teaspoons.) Finally, I will reccomend my favorite recipies from this book. On page 45 is Sindhi Pulao - a festive rice and beef dish. Page 52 is the most food covered page in the book, as this is my basic dal recipie. I make this with moong chilka, split mung beans with their green skins, and sometimes red lentils or adzuki beans. It absolutely heavenly! (Red lentils need very little soaking and are good when you need to make beans quickly. Moong chilka should soak for a few hours and adzuki beans definitely need to soak overnight.) One thing I do which is not in the book is I puree the dal in my food processor before I add it to the ghee tempering. This is a special touch! I am famous in my circle of friends for my five spice cauliflower, found on page 80 - you can double it and use a head of broccoli and a head of cauliflower. Page 135 gives us Fenugreek Fish, which I make with catfish nuggets. Again, I use my food processor to puree the spice mixture for the fish. This book taught me how to cook Indian food, and I highly reccomend it to anyone!

50 GREAT CURRIES OF INDIA

CAMELLIA PANJABI

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

50 Great Curries of India 1 out of 5 stars.
6 of 6 people found this review helpful.

I was very disappointed in this cookery book. Many of the recipes have ingredients which are not included in the method of preparation. So after getting everything ready, one is left hanging in the air, wondering what to do with the ingredients that are not included.

That 1 star review should be disregarded - this book is superb! 5 out of 5 stars.
4 of 4 people found this review helpful.

I have just gone through the tedious process of checking 20+ of the recipes in this book, to see if any of them have errors given the listed ingredients. I found none!. Now why would I do that? As some one who has been cooking Indian food for 15 years, I rate this as one of the best Indian cookbooks (and one of my favourite of any style) and I own 100's of cookbooks, and 20+ Indian cookbooks.
The accuracy and presentaion in this book is as good as any book I have, and even better; the recipes are superb examples of their cuisine and easily done at home (though I say this as someone who is not a beginner cook!).
This is one of my first choices for an Indian cookbook, and I probably refer to this book more than any other Indian cookbook.

Easy Indian in Minutes: Over 50 Recipes Inspired by the Flavours of India (Easy)

Martin Knowlden

Amazon Price: $9.95 List Price: $9.95 Usually ships in 24 hours By: Kyle Cathie Amazon Marketplace: 26 new & used starting at $3.96

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Editorial Review:

Easy Indian in Minutes provides over 50 simple recipes to make at home in less than half an hour. There are plenty of tempting main courses to choose from—Tandoori Fried Fish or Mussels Masala, and for those who like their food a little spicier, Balti Chicken, Potato, and Spinach Curry. Indian food has plenty of options for vegetarians, and here you will find dishes like Sweet Potato and Mango Jalfrezi as well as lots of vegetable side dishes. There are delicious sweet treats, such as Peach Salad with Rose Water, and cooling drinks, like Banana Lassi. Packed with helpful tips on ingredients and techniques and illustrated with gorgeous color photos, this is a the perfect introduction to easy Indian cooking at home.

Indian (Shortcuts to Success)

Das Sreedhan

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Editorial Review:

Demystify Indian cooking with a fabulous selection of delicious, easy-to-shop for and easy to-prepare meals. Find recipes for stir-frying, and learn how to prepare curry and rice dishes, plus tips on how to cook with unusual ingredients and special features that highlight favorite recipes. I earn how to capture the warmth, flavors, and colors of great Indian cooking at home.

The Modern Balti Cookbook: 100 Classic Dishes for You to Create at Home

Pat Chapman

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Customer Reviews:
Total reviews: 2 Average rating: 3.0 of 5

Balti Balti Balti 5 out of 5 stars.
0 of 0 people found this review helpful.

I have one problem with this cookbook: the word Balti.

Every recipe has the word Balti in the title. The first sentance of every recipe uses the word Balti in it. And those aren't the only uses of the word. The overall effect is an annoying overload of the word Balti. Batli Balti Balti Balti Balti...it never stops.

Beyond that, it seems to be rather nice. It still gets five stars.

Editorial Review:

Balti or karahi cooking originates from Baltistan in Pakistan, and in his latest cookbook, Pat Chapman has gathered Balti dishes that can be prepared with ease in home kitchens everywhere. Here are clear, simple-to-follow recipes for classic curry favorites cooked in the Balti method—dishes like Balti Mt-spi-cha-chi-aub (meat with spinach, chana dhal, chickpeas, and eggplant); Bhola Balti (lamb, chicken, and mixed vegetables); and Balti Exhaustion Dish—the ultimate curry that includes just about everything! This is a must-have cookbook for fans of curries and Indian food. Pat Chapman’s previous book was The Real Fast Curry Cookbook.