Indian Books - Page 8

Great Indian Feasts: 130 Wonderful, Simple Recipes for Every Festive Occasion

Mridula Baljekar

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

Wonderful book 5 out of 5 stars.
4 of 5 people found this review helpful.

Once again Mridula has produced a great collection of recipies.
I thoroughly recommend any of her recipe books to everyone.
They never fail!

Editorial Review:

Everybody loves a celebration, and with great celebrations come great food. These times of togetherness are traditionally when friends and family gather to cook, eat, and relax. In this lively collection, celebrated Indian chef Mridula Baljekar brings her unique touch to food for all kinds of festivities. She has produced original and delicious recipes for traditional Indian festivals such as Diwali, Eid-Ul-Fitre, and Baisakhi, and added an Indian twist to traditional meals for the Christian feast days of Easter and Christmas. Among the mouthwatering and easy-to-make recipes are Roast Turkey Marinated in Spice-laced Yoghurt for Christmas; Spiced Spring Lamb Roast and Carrot and Cardamom Desserts for Easter; Stuffed Mackerel with Coconut, Garlic, and Chilli for the Festivals of Goa; and a host of other recipes to cover every festive occasion.

The Indian Spice Kitchen

Monisha Bharadwaj

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Customer Reviews:
Total reviews: 16 Average rating: 5.0 of 5

Spices, Recipes, Beautiful Photos: All in One 5 out of 5 stars.
5 of 5 people found this review helpful.

I too am another satisfied reader of this wonderful book. It has so many appealing features. First of all, the book is worth the price just for the information it contains not only on spices but also on rices, legumes, flours, etc. But in addition it gives you many outstanding recipes that are well thought out, easy to make, and most importantly, achieve the desired results: delicious Indian food.

I am a Novice Indian cook with a capital N and yet I have succeeded in turning out great-tasting dishes one after the other. I have tried 8 so far and I am pleaseed with them all. I will definitely try many more.

Now on top of all this, the book is filled with mouth-watering and artfully presented color photos that are in themselves a treat for your eyes. All in all I can recommend this book as a valuable addition to any cookbook collection.

Editorial Review:

Presenting more than two hundred authentic Indian recipes, an illustrated cookbook explains how to use a wide range of herbs, nuts, spices, vinegars, and other special ingredients to create distinctive Indian dishes, including soups, breads, vegetable and meat dishes, desserts, and beverages. 25,000 first printing."

Simply More Indian: More Sweet and Spicy Recipes from India, Pakistan and East Africa

Tahera Rawji

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Editorial Review:

Delicious recipes from Rawji's renowned Indian cooking classes.

With its exotic aromas and complex flavors, Indian cuisine is among the world's most celebrated. Simply More Indian extends the success of Tahera Rawji's first book, Simply Indian, with many more delicious and authentic Indian recipes collected during her world travels.

Careful, detailed guidance, with ample information on staple ingredients and pantry basics, makes preparing an Indian meal stress-free and fun. Some of the fabulous authentic dishes included are:

• Half moon chicken pastries
• Rajma (red kidney bean curry)
• Palak pakoras (spinach fritters)
• Kashmiri lamb curry in thick sauce
• Reshmi kebabs (barbecued chicken on skewers).

With recipes for everything from naans and dosas to chutneys, desserts and beverages, Simply More Indian is simply a superb cookbook for preparing authentic Indian dishes.

The Calcutta Kitchen

Simon Parkes, Udit Sarkhel

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Customer Reviews:
Total reviews: 3 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.

Bombay Cafe Cookbook

Neela Paniz

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Editorial Review:

At the Bombay Café, Neela Paniz's Santa Monica, California, restaurant, Paniz takes the classical Indian cooking she learned while growing up in India and gives it new twists. Her dishes have the brightness and warmth of a California day rather than the smothering intensity of her native sun. She also lightens them by using less ghee and vegetable oil than is traditional. The 160-plus dishes in The Bombay Cafe cookbook call for the full range of Indian seasonings, from kari leaves to sambar powder, and specific dals, which means that a visit to an Indian food store may be in order.

Knowing that Westerners like soups (which are not part of the classic Indian table), Paniz creates Golden Lentil Soup with Lemon and Chiles, among others. She remedies a similar lack of appetizers by suggesting you start the meal with chile-sparked Potato Pancakes and other savories that Indians normally enjoy at tea time.

A prime feature of Paniz's eclecticism is her salads. The most popular is California Tandoori Salad, a combination of grilled chicken, paneer cheese, mushrooms, and raw vegetables, all tossed in a cilantro-cumin dressing and topped with crisp fried noodles. Dipping into the distinctive cooking of Southern India, Paniz offers recipes for fluffy Uttampams and helps you through the complexities of making a paper-thin, pizza-size dosa with a potato and onion stuffing, via careful text and a series of illustrations.

For Indian food that is fresh and pleasantly different, The Bombay Cafe is a book that can guide you into new adventures. --Dana Jacobi

Chilis to Chutneys: American Home Cooking with the Flavors of India

Neelam Batra

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Editorial Review:

When Neelam Batra moved to the United States from India in 1973, she hardly knew how to cook a frozen pizza, let alone the many wonderful delicacies her mother had prepared for her back home. But though she didn't know much about preparing great food, she knew what she liked and set about educating herself. Several years and many culinary experiments later, Batra began to teach cooking in Los Angeles and eventually wrote her first cookbook, The Indian Vegetarian. In her second effort, Chilis to Chutneys, Batra brings an Indian sensibility--and palate--to typically American foods. In Batra's kitchen, hamburgers are served with scallions and garam masala; pasta is topped with garden-fresh tomatoes, ginger, and mint; and pizza is topped with green cilantro chutney in place of the usual pepperoni or sausage. But Batra doesn't stop here; having imported Indian spices and seasonings to American dishes, she's equally happy to introduce something new to her own cuisine, thus you'll find such varied ingredients as wonton wrappers, tortillas, and premade pizza crusts figuring prominently in Batra's Indian recipes.

In addition to these innovative, tasty, and--for the most part--low-fat dishes, Neelem Batra offers advice about where to find ingredients, suggestions for preparing all types of foods (from meat to grains), and insight into traditional Indian cooking techniques and procedures. From Basmati Risotto to French Fries with Chaat Masala, these 200 recipes will imbue even everyday cooking with the spice of adventure.

Heartsmart Flavours of India

Krishna Jamal

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

Good Cook Book 4 out of 5 stars.
2 of 2 people found this review helpful.

Has some great recipes. Helped my dad who had a heart attack with his cravings for Indian food. A must-have for Indian food lovers.

Really worth buying!!! 5 out of 5 stars.
0 of 0 people found this review helpful.

I've used this cookbook so many times and each time the food has turned out really tasty with so much flavour... Her meat masala can be used in so many different ways, the best part is different dishes taste different even after using the same masala... Her recipes are easy to follow and most importantly - Good for the Heart!! Highly Recommended

Editorial Review:

Not many people realize that one of the world’s greatest cuisines — Indian — is actually a result of overlapping cultural influences. This best-selling cookbook deliciously brings to life the resulting contributions of these different cultures by offering over 100 easy-to-follow recipes from India, Pakistan, Goa, Bangladesh, Sri Lanka, and East Africa. The book will also appeal to cooks demanding taste adventures that are heart-healthy: recipes are low-fat and low-salt and each recipe comes with a complete nutritional background. Color photographs are featured.

Southwest Indian Cookbook

Marcia Keegan

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

My favorite Southwest Indian Cookbook 5 out of 5 stars.
9 of 9 people found this review helpful.

This my favorite cookbook covering Pueblo and Navaho foods. Not only are the recipies delicious and authentic, but the many photographs of the people and the landscape of the southwest, along with their words, has produced a small but beautiful book that displays the recipies within the context of the land and cultures.

A fitting culinary tribute to Native American cuisine 5 out of 5 stars.
0 of 0 people found this review helpful.

Marcia Keegan's Southwest Indian Cookbook wonderfully showcases Pueblo and Navajo recipes enhanced with beautiful photographic images and thematically appropriate quotes. From Potato and Tomato Cream Soup; Skillet Squash; and Taos Rabbit; to Pueblo Venison Stew; Indian Fry Bread; and Navajo Cake, the Southwest Indian Cookbook is a fitting culinary tribute to Native American cuisine and would grace any multicultural kitchen cookbook collection.

One of my favorites! 5 out of 5 stars.
0 of 0 people found this review helpful.

Long before I ever ventured into the Southwest (I did, eventually, to live & work), I brought this little cookbook home to add to my collection. Over the years I cooked it ragged, then loaned it to a friend. It has never come home, so I am absolutely delighted to find a replacement.

This book is full of gorgeous photos and easy, tasty recipes for authentic Southwestern foods. You'll find good food and enjoyment here for years to come.

Raji Cuisine : Indian Flavors, French Passion

Raji Jallepalli

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Customer Reviews:
Total reviews: 4 Average rating: 3.5 of 5

Editorial Review:

"While mastering the art of French cooking," Raji Jallepalli writes in the introduction to her cookbook, Raji Cuisine: Indian Flavors, French Passion, "one learns to embrace the finesse, formality, control, and order of the classic restaurant cuisine that has evolved primarily through the hands of male chefs. In Indian cooking, you will find simple and quite ancient kitchen traditions laced with spontaneity, intense bouquets, and a very basic approach to preparing inviting meals that has evolved through the hands of women in the home kitchen." The food served at Restaurant Raji in Memphis, Tennessee, is a combination of the two methods. "In my kitchen," Jallepalli explains, "I retain the basic principles and balance of French cuisine while introducing the profound bouquets of Indian cooking."

Jallepalli divides her book into chapters that include hors d'oeuvres and appetizers, soups, salads and side dishes, meat, poultry, game, fish, vegetables, and desserts. She begins with Sevruga Caviar and Dal Blinis and ends with Chilled Mango-Saffron Soup. In between you'll find such dishes as Coconut Milk Soup with Lobster and Toasted Poppy Seeds, Veal Medallions Wrapped in Lotus Leaf, Tea-Smoked Quail with Hyderbad Biryani, and Lemongrass Sorbet with Sweet Spice Madeleines.

From the natural elegance of the recipes that Raji Jallepalli presents in Raji Cuisine (many of which are illustrated with beautiful color photographs) it would seem that these two threads of culinary tradition have been waiting to merge ever since the Age of Discovery first presented the possibility. Nothing seems forced or contrived. The masculine tradition of the French kitchen has gone home splashed with sandalwood and patchouli, forever changed. These are not every day recipes, but to plan a special dinner party around Raji Cuisine would truly spring a joyful surprise on the unsuspecting. --Schuyler Ingle

Indian Cooking (Periplus Cookbooks) (Cooking (Periplus))

Jan Purser, Ajoy Joshi

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Editorial Review:

A collection of over 60 authentic and yet simple dishes from across the regions of India. From the basic spice mixes so important to Indian cooking, to the crisp and light dosai from southern India, to the creamy homemade ice cream called kulfi, the dishes within are superb on their own or when served in combination as a traditional thali-style meal.