Indian Books - Page 4

The Classic 1000 Indian Recipes (Classic 1000 Cookbook)

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Excellent for those who know Indian cooking techniques! 5 out of 5 stars.
11 of 11 people found this review helpful.

This cookbook is ideal for those who've watched their Indian mothers prepare meals but need some help in determining "exact measurements". The book does not describe technique very well, but after having seen my mother fix meals hundreds of times, I didn't need much instruction in technique. I needed help in ingredients and amounts. I modify the recipes in the book a little to more closely mimic my mother's cooking and have learned some new things along the way. I've found that many of the foods I grew up with in the cookbook turn out very well!

The index is a little difficult to sort through since various Indian foods have different names. Be patient!

Editorial Review:

In most people's minds, there's a lushness to the flavors of India: all that spiced curry sauces that smell like incense when they're cooking and thick, flavorful chutneys in an amazing variety of colors, tastes, and textures. Foulsham's series brings the many moods of Indian cuisine to European and American cooks. Recipes use ingredients you don't have to order from Bombay and utensils you already have in the kitchen.

Curried Favors: Family Recipes from South India

Maya Kaimal Macmillan

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Customer Reviews:
Total reviews: 38 Average rating: 4.5 of 5

Editorial Review:

Published to critical acclaim, this engaging award-winning cookbook introduces the light, tropical cuisine of South India, combining more than 100 recipes with gorgeous photographs of the food and the region.

An abundance of coconut and seafood, as well as a host of exotic fruits and vegetables, including fresh hot chilies, distinguishes South Indian curries from those of the North. And southern cooking techniquespopping mustard seeds in oil, using legumes to add crunch to a dish, creating unique spice blendsexplode the myths that Indian cooking must be heavy, difficult to prepare, or made with hard-to-find ingredients.

In Curried Favors, Maya Kaimal MacMillan has fine-tuned her family's recipes to give us an inspired array of dishes, from appetizers to desserts. Although the book focuses on the traditional home cooking of southern India, it also includes such northern classics as Lamb Korma, Tandoori Chicken, and Spinach Paneer. Ideal for anyone who appreciates Indian food, this award-winning book is an excellent introduction for the novice, as well as an essential resource of lesser-known specialties for the more sophisticated cook.

60 full-color illustrations

The Hare Krishna Book of Vegetarian Cooking

Adiraja Dasa

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Hare Krishna Book of Vegetarian Cooking 5 out of 5 stars.
13 of 13 people found this review helpful.

Simply the best Indian vegetarian cookbook I've used. Well worth waiting the 18 months I've had it on order while it was out of print.

Nice, easy to follow recipes with beautiful illustrations covering everything from mouth watering savory dishes to sweet delights.

Excellent book for beginners who want to experiment with vegetarian cooking. The delicious dishes will have you craving the next time you open up the book and try something new.

Dietary Excellance 5 out of 5 stars.
11 of 11 people found this review helpful.

Due to my health, I must remain vegitarian. This book of vegetarian cooking has taken the bordom out of vegetables. The recipies and colorful illistrations have brough excitement back into my diet. My many thanks to Adiraja Dasa for his wisdom and insite into vegetarian cooking.

Editorial Review:

Editorial Reviews Book Description

In India, where vegetarianism is a way of life, food and its preparation assume the aspect of a spiritual discipline. "The Hare Krishna Book of Vegetarian Cooking" demonstrates that meals without meat can be both tasty and exciting. The delightful variety of gourmet dishes in this collection should inspire anyone interested in adopting a vegetarian lifestyle.

Monsoon Diary: A Memoir with Recipes

Shoba Narayan

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Customer Reviews:
Total reviews: 24 Average rating: 4.5 of 5

Editorial Review:

Shoba Narayan’s Monsoon Diary weaves a fascinating food narrative that combines delectable Indian recipes with tales from her life, stories of her delightfully eccentric family, and musings about Indian culture.

Narayan recounts her childhood in South India, her college days in America, her arranged marriage, and visits from her parents and in-laws to her home in New York City. Monsoon Diary is populated with characters like Raju, the milkman who named his cows after his wives; the iron-man who daily set up shop in Narayan’s front yard, picking up red-hot coals with his bare hands; her mercurial grandparents and inventive parents. Narayan illumines Indian customs while commenting on American culture from the vantage point of the sympathetic outsider. Her characters, like Narayan herself, have a thing or two to say about cooking and about life.

In this creative and intimate work, Narayan’s considerable vegetarian cooking talents are matched by stories as varied as Indian spices—at times pungent, mellow, piquant, and sweet. Tantalizing recipes for potato masala, dosa, and coconut chutney, among others, emerge from Narayan’s absorbing tales about food and the solemn and quirky customs that surround it.

Complete Book of Indian Cooking: 350 Recipes from the Regions of India

Suneeta Vaswani

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

Editorial Review:

Classic recipes from the many regions of a diverse and culturally rich nation.

Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.

Local/regional ingredients deliver unusual flavors that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about -- and comfortable with -- Indian food.

Here are examples of the hundreds of exotic, yet easy, recipes:

• Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas)
• Bengali shrimp and long squash (lau chingri); fried dumplings with yogurt and chutney (pahi pakodi chaat)
• Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry
• Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte)
• Refreshing desserts like baked bananas with coconut and jaggery.

In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine.

A Taste of India

Madhur Jaffrey

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Customer Reviews:
Total reviews: 13 Average rating: 5.0 of 5

Why buy this book? 5 out of 5 stars.
9 of 9 people found this review helpful.

1. It is a good cook book, with beautiful recipies that work. 2. The food is presented in context in which it is eaten in India. 3. This is like a travelogue of India through its food. So if you like India, travel, food, cooking or books about cooking food in different parts of India, then this is the book for you.

Recipes which are not same old ones 4 out of 5 stars.
9 of 9 people found this review helpful.

This is a book that was given to me some years ago when I was in India. It is not just a cook book but it conveys a picture of India. The book is broken into sections based on India's main regions. Each chapter has magnificent photo's of those regions and a text which describes the cuisine.

Each region then has a series of recipes that are famous. Most Indian cookery books tend to show how to cook the sorts of things that you get in Indian restaurants. Chicken Tandoori, Rogan Josh and so forth. This book has recipes which I have never come across before and most of them are interesting and delightful. A lot of them use a limited range of spices and depend on the mixture of their ingredients to develop subtle and interesting flavors. One recipe that was a revelation was an eggplant (aubergine) dish which was cooked and served cold with a yogurt sauce.

I live with a vegetarian and one of the reasons I enjoy such cook books are the variety of vegetarian foods that they contain. This book is by no means devoted to vegetarian food but it contains many such recipes.

The recipes are in text form but they are easy to follow. If something unusual has to be done such as the preparation of tamarind, the author explains how to do it in a clear and simple way.

Some cook books are things that you have on the shelf simply to prepare food. This book is a little more and gives you a feel for the county which has provided the recipes.

Editorial Review:

Take a culinary tour of India. Visit each of India's 16 main culinary regions through anecdotes and recipes.

Exotic Tastes of Sri Lanka

Suharshini Seneviratne

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Editorial Review:

The breathtaking island of Sri Lanka lies in the Indian Ocean, separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lanka's cuisine, as did the successive Portuguese, Dutch, and British occupations. However, over the centuries the majority of these dishes have been modified to suit the local palate. Exotic Tastes of Sri Lanka highlights the gamut of flavors of this cuisine, which runs from hot and spicy to comforting and mild.

The chapters of Exotic Tastes of Sri Lanka are devoted to short eats (appetizers), salads, staples, vegetarian dishes, poultry, meat and egg recipes, seafood preparations, desserts, and sweetmeats (treats). An array of exotic ingredients that is key and integral to Sri Lankan cuisine enhances the dishes. For instance, gambooge, with its uniquely sour flavor, is often used in traditional seafood preparations like Fish Ambul Thiyal, while either grated coconut or coconut milk intensify most recipes, including Pumpkin Kalu Pol Curry. Local staples are delectable works of art, such as exquisite Stringhoppers, Hoppers, and Pittu.

Since the entrées revolve around the nation's favorite ingredient, rice, the loosely coined term "rice and curry" best describes Sri Lankan cuisine. Other staple ingredients include coconut (milk, oil, grated), as well as aromatic herbs and spices such as curry leaves, mint, coriander and fennel seeds, and cloves. Sri Lanka offers a particularly impressive repertoire of vegetarian and seafood preparations.

Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 157 recipes, all adapted for home cooks.

Indian Cooking Without Fat: The Revolutionary New Way to Enjoy Healthy and Delicious Indian Food

Mridula Baljekar

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

Tasty recipes that work 5 out of 5 stars.
9 of 9 people found this review helpful.

Recipes in this cookbook are straight-forward and produce great results. I particular recommend the fish in coconut and coriander sauce (mashli ghashi) and leaf-wrapped fish (patra-ni-machchi). Chicken in yogurt (dahi murgh) was also a big hit. The author is especially attentive to the use of spices and gives clear instructions to get the most from them. It takes time and attention to produce a main dish and vegetable, but it is worth the effort.

Editorial Review:

Most health-conscious eaters tend to avoid Indian food because of the high-fat methods used to prepare many of the popular dishes. Leading Indian cookbook writer Mridula Baljekar's revolutionary methods allow readers to enjoy deliciously spiced Indian meals, packed with flavor and nutrition, but without added fat. Drawing upon her extensive knowledge of traditional Indian cooking techniques, flavors, and spices, Baljekar has devised no-added-fat cooking techniques that dramatically revise how delicious Indian food is prepared—without altering its authentic taste. With insightful cook's tips featured throughout, the 150 easy-to-prepare recipes include Vegetable Soup, Spiced Chapatis, Ground Lamb Kebabs, King Prawns with Baby Zucchini, Fish Tikka, Fresh Tomato Chutney, Tandoori Chicken, Saffron Rice, Savory Potato Mash, Mixed Vegetable Curry, Spiced Pears, Rose-Flavored Iced Dessert, and more.

The Calcutta Kitchen

Simon Parkes, Udit Sarkhel

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

"What you've got to remember about us Bengalis," a good friend once told Simon Parkes, "is that we're only really interested in three things: educating our children, reading books, and food." Bengalis have a passion for good food--its authenticity, its freshness, its part in social occasions, and the pleasure of serving it at the table. The Calcutta Kitchen captures the essence of those pleasures through the evocative narrative of the BBC Food Programme's Simon Parkes, the recipes of renowned chef Udit Sarkhel, and the pictures of award-winning photographer Jason Lowe.

Calcuttans know and adore fish, vegetables, and desserts in particular. They have a curiosity about food that never fades, and so they have embraced influences from around the world--most notably the English, Armenians, Jews, Tibetans, Chinese, Burmese, and Portuguese. Calcutta, and this book, has a taste of each of these cuisines.

Until recently it was nigh-on impossible to taste Bengali cooking unless you were invited to a private home, yet this is some of the most sophisticated food in India. With its inexhaustible roll-call of fish and vegetables, its pungency derived from the widespread use of mustard (both seeds and oil) and its tempering with a blend of five spices known as panch phoron, it is an evolved yet accessible cuisine.

The Calcutta Kitchen brings you recipes from one of the best-known Bengali chefs, Udit Sarkhel, and snapshots of the fish ponds, markets, artisan food producers, restaurants, clubs, cooks, gourmet, and street foods that play a part in the city's rich culinary culture.

Ajanta

Lachu Moorjani

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Customer Reviews:
Total reviews: 15 Average rating: 5.0 of 5

Never disappointing! 5 out of 5 stars.
7 of 7 people found this review helpful.

I bought this book after stumbling into the Ajanta restaurant in Berkeley. My friend and I were incredibly hungry and were craving Indian food- and Ajanta was the only restaurant left open on the top part of Solano Avenue.

I am soooo glad I accidently stumbled into that restaurant! That night they were having a party for Lachu Moorjani, who had just put out his cook book. I remembered really enjoying the cuisine (especially all of the dipping sauces used for the samosas), so I thought I should get the book and try recipes.

Me and my family have tried numerous Indian recipes from online as well as in other cookbooks, but the results are always substandard....sauces are drippy, no taste, spices aren't just right, etc. And when it is so easy to get good Indian food in Berkeley, I would just give up trying to cook my own Indian food...until I found Ajanta!

And now I live in a smaller Midwestern city with limited Indian restaurants (I think there are maybe one or two here)---I am soo appreciative of the book!

The Ajanta recipes are fabulous! Between my sister and I, we have made about 8 recipes- all of which turned out well, if not extraordinary. None were disappointing! And all were so tasty! I am so excited!! If anyone loves Indian food, this is the book for you.

Editorial Review:

There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area.
Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places to experience a taste of India without leaving the country!