Product Description
Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and inspiring recipes of India have yet to be discovered by many Western kitchens.Encompassing the entire range of vegetarian Indian cooking, from the finest Gujarati thalis or choiciest tandoori-cooked foods in the north, to the steaming hot idlis and chutneys of the South, via everything from chapatis to sweets, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen. ... Read more

Customer Reviews (6)

Excellent cookbook with simple, authentic, easy to follow recepies
We have tried many recepies from this book. Food turns out really good and very authentic. The recepies reminded us of our childhood in India and enjoyed very much cooking and relishing afterwards. In all excellent receipe book. Kudos!

Easy and delicious
I was interested in learning about the foods of different regions of India, and I'm a vegetarian, so I bought this book. I've made a couple of recipes, and my husband (who is not of Indian heritage) has made several recipes, and they've all turned out great. This book is easy to follow even for someone who is not very experienced at cooking Indian food.

great indian vegetarian cookbook
got book from library and tried couple of recipes. Recipes are very easy to follow and book has good variety of regional recipes so bought the book.

Excellent book, could use some tweaking
This is a wonderful vegetarian book.The recipes are simple enough for every-day preparation, yet interesting enough for guests.Many of the recipes are flavorful (e.g., well-spiced), but only mildly to moderately 'hot.'The book is also nicely divided into recipes from the North-East-South and West of India.

The only thing I do not like about this book is that in some of the recipes not enough instruction is given--for example,one recipe says "fry eggplant in shallow oil," but does not say how much oil should be used, how deep, the temperature, etc.There could also be more description of the ingredients--e.g., what is a 'black lentil?'I find that I have to refer to other books for better definitions of the ingredients.

Lovely pictures throughout
This is a beautiful, well written book that would be beautiful on a coffee table even if you don't cook.The recipes seem to be well explained and she gives ideas of dishes that go well together.Lots of Indian history throughout. ... Read more

Product Description

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.

Customer Reviews (6)

great authentic food
the recipes are wonderful and not so very complex.
so far everything has been authentic and delicious.I feel I would like to go page by page and make everything

One of a kind
Given I'm an expat in the US - I was looking for a book that would define regional cooking from India. Often in the US, the concept of a curry is muddled up. There is no geography or history of the food. India is more than one curry culture - and the food from different regions embody a certain characteristic of the people from that region. Suneeta has done really well in that respect. I did find a few omissions in the descriptions of certain recipes - however, for the most part, she has done a really good job with this book. I'm no expert cook - but given I'm a Bengali, I know what good food should taste like. This book has made me cook dishes I never imagined I could, and they all turned out delicious.

I think this book deserves a second revision with an expanded recipe and a little shopping guide. I would have pictures of the different spices/vegetables and a rough guide where one would be able to procure them. Suneeta, has mentioned these in her book sporadically, but having them in one place in one section alphabetically ordered would be fantastic. Yes, if she contacted me, I would definitely help her with this section.

easy and delicious
Having lived in Houston for almost a quarter of a century, I was familiar with Suneeta Vaswani's reputation as a cook, as well as with good Indian food, so I was happy to add her book to my collection. Although I have only made one recipe, I can say that I am thrilled and can't wait to try more. I made the hot and sour vegetable curry, and although I modified it some (extra potatoes in lieu of sweet potatoes), it was delicious. If you like Indian food and are bored with restaurants that serve the same old same old, buy this book today and start cooking.

Great Book and Great Teacher
This book is awesome...made doubly so because I had the luxary of taking a class with Suneeta at Central Market in Houston. If you ever have the chance....she offers classes around the country...RUN don't walk to sign up. It is an awesome experience. The recipes in the book are just wonderful. I've already made several and each has come out perfectly.

Love it!
This is a beautifully written book with easy-to-follow recipes that aren't time-consuming. I've gotten raves about everything I've made from the book and the flavors are very authentic.All the little tips help me sound likean expert in Indian cooking.I love the background about the varying regional foods and spices in India.It makes a great gift, too! ... Read more

Customer Reviews (2)

Informative!simple recipes
I bought this book in 1976 and used it several times with good results, then it fell into the back corner and out of sight.
Today I'm looking at this book again with renewed interest.The writing about culture and food in this book is really outstanding.The recipes are simplified for the American cook and may lack some authenticity but work very well.
Nice intro to Indian cooking.
Fabulous reading.Particularly enjoyed a discussion on breakfast foods (p 62).

Doesn't include the recipe booklet by default
A lot of the recipes in the book refer to a separate spiral-bound recipe booklet. This is part of the original product, but resellers don't necessarily agree with that, so they may or may not send you two books as part of this product.

Having said that, the reason I got it is that I happened to sample a bunch of dishes from this book which were ostensibly made by following the recipes to the letter, and they turned out really well. Even discounting the skill of the cook, I thought it was worth getting. To test out the theory, I prepared one of the dishes right off the bat (a simple one though), and it came out pretty well, with nicely balanced flavor.

It is good for principles of Indian cuisine. There's a section on Pakistani cuisine as well. It could be also be of historical interest for South Asians, given how the author traces the history of various ethnicities and their cuisine in India. ... Read more

Product Description
It's one of the world's oldest and most delectable cuisines, found in one of the world's most mysterious and enchanting countries.Savoring India takes readers on a remarkable culinary adventure, from the foothills of the Himalayas to the dusty plains of Rajasthan, to the sultry forests and palm-lined coasts of Goa and Kerala.Included are 140 scrumptious, authentic recipes for some of India's most-loved dishes, as well as fascinating sidebars on local festivals, ingredients, customs, and religions. ... Read more

Customer Reviews (15)

Exceptional Indian cookbook that deserves to be used
This is a gorgeous book, filled with some of the most delicious Indian recipes anywhere.The recipes are not difficult and photographs give the reader an understanding of how the food should be presented.Savoring India includes dishes found in good Indian restaurants but not in many cookbooks.The recipe for Papri Chaat is an example of that.This is a delicious dish that is so different from most American dishes that people new to Indian food might be reluctant to try it.But the uniqueness of this dish are exactly what makes eating it so much fun!

Why is this beautiful book out of print?More than once I have wanted to buy copies as gifts.I do hope William Sonoma reprints it soon.

my Mother-In-Law likes my cooking
Wahoo!I just married an Indian man, but I have little to no experience with this style of cooking.Savoring India has really helped me to understand the cuisine and specific ingredients used.Also, the pictures are gorgeous and very helpful to someone who is in unfamiliar territory with Indian Food.Last night for dinner I made chana masala and naan for Dear Husband's mother, and she loved it.I need to get another copy of this book just in case something happens to the one I've got now.

Wonderful recipes.. beautiful book
If you enjoy Indian cuisine, you will love this book.The recipes are excellent and the photographs are breathtaking!
Having read every Indian cookbook in our library system, this is the one I return to again and again.

Gateway to India
I must admit to a bias in this review - I am a student of Julie Sahni, and when she encouraged me to obtain this out-of print masterpiece when I already had her other books, I decided I must have it.I am glad I did.It is exquisite, both as a Pan-India cookbook and work of art.That it is part of Williams-Sonoma Savoring Series only adds to its beauty and utility - a cookbook by a master of her art and culture published by people who love and appreciate fine food, and want to spread their love for this great cuisine.It is such a wonderful book that I found a second copy as well, for I am sure I will dog ear many pages and spatter them with turmeric before I am through.The recipes are exquisite, the photographs are stunning, and if you are fond of Indian cooking, do whatever you have to do to get your hands on this gem, for you will soon realize that Julie has taught you how to think like a native Indian throughout all the home kitchens of India with this magnificent work of art and instruction.

Very Good
I don't know if anybody is keeping track, but I posted a review here a while ago....and my review wasn't too good. But I gave the book a second chance though...and I've reconsidered my stance on it! I've made a couple of recipes from the book so far and all of them have turned out excellent(masalchi mutton, sevaiyan, chana masala, nimbu bhaat)....but I'm still not too happy with the dessert section. They didn't have a recipe for rasgulla(or gulab jamuns)...although I already have a perfect recipe for rasgulla, I would have liked to see a variation. All in all, the recipes represent the southern and northern parts of India pretty well(they have some eastern dishes too...but they're sort of under represented). This book is definitely worth the purchase if you're seeking to make authentic Indian dishes. Check it out from the library first if you're hesitant. ... Read more

Product Description

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.

Customer Reviews (37)

My Copy is Filthy
There are two things that can be called "filthy" in a nice way - an unhittable baseball pitcher and a really well-used cookbook. This is the dirtiest cookbook that I own - meaning, of course, that I cook from it all the time. I have had this book for years, and there's hardly a page without a fragrant fingerprint,a few oily drips, a dusting of spice, or a folded tab. Not to mention the pencilled in comments. I am not Indian but I cook more Indian dishes than most of my Indian friends. I have a lot of cookbooks, and many of them are Indian, and I've collected a lot of recipes from friends and the Internet too. But I still reach for my Julie Sahni all the time. The recipes in this book are easy to follow and generally have excellent results - obviously well tested - and well tasted too! The only real complaint I have is that the index is nearly useless, since it doesn't include the Indian names for the dishes. After all these years, I know where to find Idli or rasam or shokhto - but don't expect to look them up in the index. Once you find what you're looking for, the recipes are wonderful.

CLASSIC INDIAN VEGETARIAN AND GRAIN COOKERY
Classic Indian Vegetarian and Grain Cooking
I have so far cooked 9 recipes out of this book.Eight were superb & the other was quite good.(I feel that I can amend the quite good to make it superb, too.)

Here are the names of the superb recipes:
Sprouted Beans (how to make Indian-style)
Hearty Blue Mountain Cabbage & Tomato Stew
Jain Coriander-Scented Millet & Mung Bean Pilaf
Bengali Green Beans & Potatoes Smothered in Mustard Oil
Spicy Mushrooms with Ginger & Chilies
Yellow Mung Beans Laced with Herbs
Cabbage Salad Laced with Mustard & Coconut -- if you are only going to try one recipe from this book, this coconut cole slaw is the one to try!
White Gram Beans (Urad Dal) Laced with Onion Butter

Good but not great
I would recommend this to someone new to Indian vegetarian cooking. None of the the recipes are amazing but they are all good. Julie Sahni's recipes are simple and her instructions are well written. After following a few of her recipes and directions, one picks up the pattern and method to Indian cooking.

great for vegans
What a fantastic book -- I'm finally able to master the cuisine I could formerly only dine on in restaurants, and this way I can control things like spiciness and amount of oil.

With the exception of some of the desserts (I don't know what milk fudge is or how I can whip up a vegan equivalent), I have not come across a single recipe that I was not able to make vegan. I was even able to enjoy saag paneer for the first time by using tofu in lieu of cheese. Ghee, milk, and cream can be replaced with vegetable oil or soy/rice milk.

Almost every recipe I've tried has been a winner. There are several that I've made again and again, such as the saag paneer, roti, the black-lentil dal, the Tanjore three-bean salad, and the five-jewel creamed lentils. As a consequence the binding is starting to fall apart -- another reviewer mentioned poor-quality binding and that has been my experience as well.

One warning: If you don't have an Indian market in your town, the ingredients for many of these recipes might be difficult to track down.

I'm Not a Vegetarian
I can imagine becoming a vegetarian for reasons of social conscience, but it hasn't happened yet. I do, however, have vegetarian friends who tolerate my lack of enlightenment, and I do sometimes cook for them. On such occasions, if I feel like challenging myself, this is the cookbook to which I turn for inspiration.

Julie Sahni offers clear enough descriptions of the tasks involved in classic Indian cooking so that anyone who's a halfway good cook in any other style can easily produce something delicious from her recipes. I never follow recipes exactly except when I use this book; I've learned from trial and error that whatever Julie says is right. The lessons she offers in nutrition - balancing grains with lentils and other pulses; using spices to AID digestion; conserving nutrients in the cooking process - are invariably worth learning.

The cookbook begins with eighty pages of descriptions of the basic ingredients of Indian vegetarian cooking, especially the spices and spice blends. Julie tells us which spices can be ground or purchased ground in advance without sacrificing flavor, and which cannot. Lots of recipes in the newspapers, for instance, call for "garam masala" as if there were only one blend of spices under that name. Julie offers five quite different blends of aromatic and piquant spices, all regional garam masalas, and tells us when each is appropriate.

Some of the best recipes in the book are for pilafs and hearty stews. Then there are clear instrutions for making two dozen sorts of Indian breads and dumplings. Home-made chutneys, I can tell you, are way tastier than gunk from jars. Cauliflower stuffed with nuts and greens is one of my favorite showy dishes for company. How about 'tiny new potatoes smothered in fenugreek leaves?' She includes instructions for growing a pot of fenugreek from seeds. Cardamom ice cream and rose petal rice pudding are always show-stopper desserts. There are also ideas for whole menus - combinations of dishes both for aesthetic and nutritioal balance.

I have half a dozen Indian cookbooks - gifts from friends mostly - but Julie Sahni's is the only one that's speckled with food stains and oil smudges. Honorable decorations for a cookbook, indicating frequent use.
... Read more

Product Description
New Indian Home Cooking features more than 100 quick and easy-to-prepare recipes--from appetizers to desserts--plus:

sample meal plans
time-saving tips
vegetarian meals
nutritional analysis for each recipe
a glossary of cooking terms and ingredients
and more...

Recipes include

Samosas and Naan
Subji Biriyani (vegetable-rice casserole)
Masoor Dal (lentil soup)
Tandoori Tari (barbecued chicken)
Machhi Kali Mirch (baked fish with black pepper)
Rogan Josh (lamb in yogurt sauce)
Pudina Chutney (mint chutney)
Kheer (rice pudding)
and more

"...all the appealing flavors with much less fat." --Bon Appetit

"Gadia brings quintessential Indian dishes like specialty breads and tandoori chicken within easy reach of the home cook." --Publishers Weekly

"Healthful Indian recipes aplenty...a welcome addition to any kitchen." --India Currents

"Gadia conveys both a love of her cultural heritage and down-to-earth, easily understood guidelines for healthy eating. A sound resource on Indian cooking from a dietary standpoint." --BooklistAmazon.com Review
Indian cooks know how to infuse vegetables, legumes, and graindishes with appealing, intense flavors. That's one reason Indiancooking is attractive when you want to emphasize these foods in yourdaily diet; however, unfamiliar ingredients and cooking techniques,too much fat and dairy, and time-consuming preparation can bedrawbacks to preparing these dishes. Madhu Gadia, a registereddietician, addresses these issues in Lite and Luscious Cuisine ofIndia.

Gadia's self-published book begins with a lesson inbasic nutrition, and includes a nutritional breakdown for all 100-plusrecipes. To help make Indian cooking more accessible, Gadia suggestswhen you can reduce preparation time by using frozen vegetables, andrecommends ways to prepare and freeze key ingredients so that theywill be on hand when you want them. You will recognize many dishesfrom restaurant menus, including Lamb Seekh Kebab and ChickenKhorma. Most interesting are the good selection of dals, rice, andvegetable dishes, all made using less fat than usual. To eliminate thestumbling block of getting the required ingredients for making manyIndian dishes, the book includes an offer for ordering two kits, onethat contains all the spices and seasoning blends called for in thebook, and one that contains enough of the 15 beans and legumes used tomake at least one recipe calling for each. ... Read more

Customer Reviews (26)

Many delicious vegetarian recipes in this one, too!
I bought New Indian Home Cooking because it has many vegetarian recipes along with the meat-based ones.There are at least 30 vegetarian main and side dishes in this cookbook, all of which promise to be as delicious as those in Indian Vegan Cooking.I just finished making Toor Dal with Vegetables (Sambhar), and it was so flavorful that I'm making another batch this week, along with another recipe for a side dish of mixed greens, using collards, mustard greens, and spinach (how's that for a nutrition powerhouse?)

Madhu Gadia has also included a priceless section on the characteristics of the cuisine of the different regions of India, plus a precious and memorable childhood memoir piece about taking a trip to her grandparents' house--the food on the trip, as well as the food in her grandparents' home and town.I loved imagining what that might have been like while reading her colorful description.

Although I eat a plant-based diet, I was happy to have the recipes, information, and inspiration in New Indian Home Cooking as well.

Gracella M.
I am delighted with Ms Gadia's cookbook.I, too, wore my first one out and had to purchase another.The spices she uses are pretty basic Indian spices, so you don't have to travel to New Delhi to get them.When she wrote this book under it's other title, she was based in Oklahoma City.Her resourcefulness is evident when one realizes there probably wasn't a corner Indian store from which to purchase the necessities to produce these great Indian dishes.Her recipes are healthy, and delicious as well.I have a couple of other Indian cookbooks by well-known authors, but this is my "go to book" time after time.

Easy Indian cookbook for those who dislike cooking
Madhu Gadia's book has been a blessing for someone like me who has absolutely no propensity to cook.While away at college, I missed the taste of Indian/Pakistani meals and this book was my savior.I had no problems following the recipes and actually enjoyed what I cooked.
I have grown up in Pakistan with my mother telling me that without an abundance of oil, "our foods" just don't taste "right".Well, Madhur has proven my mother wrong and I can easily vouch that the food tastes great without it looking like the Exxon Valdez spill. I would HIGHLY recommend this book for anyone looking for easy, and very healthy Indian food recipes. I have presented this book to several friends and they too have enjoyed the recipes guilt-free.

Great Cookbook!
This is a great cookbook for lowfat eaters who love south asian food. The recipes are very close to those that have been shared with me by Indian friends, but lower in fat and simpler to prepare. I have only two comments to add.

1. Some reviewers have questioned the amount of chicken called for in many of the recipes. Unless the ingredients specifically call for boneless, skinless chicken, the quantity given is for bone-in, skin on chicken peices (like you would find in the supermarket). Now chicken is about 32% bone, 12% skin, 8% seperable fat. The recipes that call for three pounds of chicken, all have you removing the skin and fat before cooking, but cooking the chicken bone-in (for flavor). If your family doesn't eat the bones, the amount consumed is just under 1-1/2 pounds, which is right for six servings. If your chicken is already boneless and skinless, just start with a pound and half.

2. In spite of the fact many of the lamb recipes say you can substitute beef or pork, they just don't taste right when beef or pork is substituted. Stick with lamb and you will be happier with the results.

Loving It!
I bought this book a few years ago, when my husband and I started our adoption journey to Kolkata India. Her book was so easy to follow as I began my education on Indian cuisine. We now enjoy many Indian dishes in our home. I love how she informs about the different areas of Indian cooking, and how easy it is to follow. This has been a wonderful tool to begin integrating Indian culture into our home. I would recommend this to anyone interested in learning Indian cooking! ... Read more

Product Description
In this well compiled book are all the aromatic delicacies of the South. Well produced, packed with recipes, this book is a delightful widow to South Indian cooking ... Read more

Customer Reviews (70)

true and authentic
this is a great cookbook to keep in your repertoire of Indian Cooking.A very conclusive and detailed report of how to make the variations of vegetarian sambhars, dals, masalas and poriyals.I have made quite a few dishes from the cook now and trust this to have the right proportions and flavors and my family members make in India.

So Disappointed
I so wanted to love this book. I enjoy Indian food, I enjoy cooking, and the picture were so appealing. But nothing I've tried has done anything except disappoint so far.

I started with Mashed Green Gram Dal. It's a gorgeous reddish colour in the picture. Where does that red come from in the recipe? What I ended up with was green-brown and the taste was quite boring. Ok, it's my first try, I'm sure it's something I've done.

Next up was the Bean Dal Poriyal. This looked more like the picture, but was dry. The beans and dal didn't work together.

A few weeks later I tried the Ordinary Sambar. Again, what is there in the recipe that gives the lovely red tinge that the picture has? I made it with potatoes. It was too tart. This is my first time cooking with tamarind. I must have done something wrong.

A friend of mine likes dosas. I've tried three times to make the ordinay dosai. The batter tastes good, but I cannot get it to flatten out the in pan. I've tried different heats, different pans, different amounts of oil, different amounts of water in the batter. It will not spread out, it just clumps up. [Here I'm sure it's my lack of experience, rather than the recipe, but it's still discouraging.]

Today I gave it one more shot. The Buttermilk Samber 2, made with okra, is so-so. But the Mashed Potato Poriyal is a complete and utter disappointment. It looks like yellow mashed potatoes with seeds in it. It looks nothing like the picture. Worst of all are the uncooked bits of dal. I've read the recipe carefully. The total cooking time, once the potatoes are boiled, is 2 minutes. When will the dal ever have a chance to cook or at least soften up?

I'm now giving up on this book. This makes me very unhappy, but I'm not a glutton for punishment. It's time to move on.

best book ever!
this is a truly wonderful book. the instructions are easy to follow and most of the ingredients listed are things i usually have at home. i found a couple of typos...but this book gets a 5 star rating from me nonetheless.

Nothing new ...light on creative cooking, same old same old
I have been relishing and cooking south indian food for as long as I can remember. When I got this book as a present from a close friend, I expected to find new techniques and innovative or even hard to find recipes. ( think authentic chettinad curries, or manglorean recipes). Instead, all I saw was more poriayals and sambar variations. For the uninitiated, the proportions of the spices in these recipes are not accurate. You will find the spice level to be rather high.The only thing i found slightly useful were the menu recommendations at the end of the book.

Indian cooking at its best
Southern Indian food is one of the world's great cuisines and very different from the food of the north. It's lighter, fresher and (I think) more interesting. Having spent 6 weeks in South India this year, I was very keen to start cooking some of the dishes I had eaten there.This book is everything I thought it would be and more. There are so many interesting and delicious recipes and I can't wait to try them all! Those I've cooked so far haven't failed to please. The recipes are detailed and easy to follow. Most of the ingredients are readily available or can be substituted if necessary. This book is destined to become a favourite. ... Read more

Product Description
Explore Asia through its vibrant flavors--lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper. Williams-Sonomas Essentials of Asian Cooking encompasses the culinary traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of cuisines where cultures and influences have intersected. Guided by this comprehensive book, you will enjoy expanding your repertoire with complex curries and homemade breads from the subcontinent, noodles and stir-fries from China, and fresh salads and spicy sambals from Southeast Asia.

Entering the world of Asian food, you will learn how history and religion, along with varied geography and climate, have shaped the unique cuisines of this vast continent. Essentials of Asian Cooking highlights the traditions and specialties each country has to offer, from the comforting miso soup of Japan to the aromatic beef and rice noodle soup of Vietnam, from the intricately composed tea leaf salad of Burma to the refreshing pomelo salad of Cambodia, from the grilled tandoori fish of India to the tender, slow-cooked beef rendang and nasi goreng of Indonesia.

This collection of more than 130 carefully selected recipes covers a full range of techniques and occasions, whether you need simple instructions from home-style fried rice for a quick weekday meal or detailed steps for a festive five-spice roasted duck. Special sections provide valuable tips on stocking your pantry, planning menus, and serving teas.

Instructive photographs guide you step-by-step through basic techniques such as assembling dumplings, making flatbread, and cooking tempura. A detailed glossary explains Asian seasoning and other ingredients, and a special section features versatile recipes for chutneys, sauces, and other condiments, giving you all the information and inspiration you need to prepare the essentials of the Asian table.
... Read more

Product Description
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 ... Read more

Customer Reviews (20)

Awesome book
This book has very very good authentic recipes. The spices maybe hard to find, but if you visit any ethnic Indian shop and show the ingredients, the shop keeper can help you.

wooooonderful
The recipes I've made from this book have turned out wonderfully, and the homemade spice powders (podi) really bring life to any dish I make outside of this book.The one difficulty I've had with this is finding some of the ingredients called for in the recipes, such as fresh fenugreek leaves and some of the more exotic spices (certain barks used as spices in India).And I say this living in proximity to about 10 different Indian grocery stores.

Beautiful Book
This book is so beautifully written and the recipes are fairly easy to follow. The photos are amazing-great job. Made a few dishes so far and they turned on delicious.

Great recipes
I like this book because it uses different spices that I would normally not have used, to create different flavors. There aren't too many great south indian cook books around - so I'd recommend this one.

The Best South Indian Recipes
Really tasty recipes. Easy to follow. I have tried most of the dishes and it came out really well. Highly recommended. ... Read more

Product Description
Kerala, in southwest India, has been a major spice junction for hundreds of years, and is particularly famous for its pepper and cardamom. The essence of Kerala cooking is in the successful blend of aromatic spices with fresh, tropical fruits and vegetables found in this lush, monsoon-swept region. Cardamom, cinnamon, peppercorns, ginger, and turmeric perfume and add subtle layers to easy-to-prepare rice, fish, meat, and lentil dishes. Kerala Cooking presents an elegantly simple cuisine in contemporary combinations with its delicious repertoire of vegetable and lentil dishes, boldly spiced meat and poultry, fish and shellfish curries with coconut sauces, and fragrant rice dishes.

Separate sections on rice, vegetables, fish, meat, lentils, snacks, and desserts present familiar ingredients used in new ways, with dishes like Stir-fried Spinach, Fried Okra, Rice with Vegetables, Chicken Curry, Mussels in Spicy Sauce, and Pigeon Peas with Tomatoes. Kerala Cooking also introduces less-familiar Kerala combinations such as Pumpkin with Cowpeas, Fish Steamed in Banana Leaves, Lentil Patties, and a selection of rice preparations from Lime Rice to Rice Pudding.

Customer Reviews (5)

Kerala Cooking
Thanks to this cookbook, we have some wonderful dishes that have become family favorites.One of those is the Lime Rice; it is a delicious dish that is as stunning to present to guests (lovely yellow color) as it is eat!Best of all it goes with everything from barbeque meats to grllled vegetables. I have even brought it to church "covered dish" lunch!
The suggested "menus" at the back of the book, such as "vegetarian for beginnners" or "fish & meat for the more adventurous", help take the guess work out of planning a well-balanced menu.

Authentic Kerala recipes!
A great cookbook for connoisseurs and novices alike!This book has some very authentic recipes that bring back memories of my childhood in Kerala.I've found recipes in here that I thought I could have only at my mother's house.All the recipes are well laid out and easy to follow.

practical & authentic
I am from Kerala, & have found that the dishes come out tasting exactly the way they are supposed to, very practical, most ingredients are easily available. The author has tried to make the recipes as healthy as possible in terms of minimising oil & coconut use which are a major part of Kerala cuisine. Should be a very useful resource for those who are trying to learn how to cook this kind of food.

Kerala Cooking
The recipes in this cookbook are easy to read and follow.I especially liked the fact that The ingredients can all be found in the US, and that recipes go from easy to more time consuming. The variety of recipes is very good, and the ones I've tried so far came out delicious.

Indian Cook Book
This cook book is more than a cook book.It gives a lot of details about the indian state of Kerala which I found particularly interesting.Being a reluctant cook, I found the recipes easy to follow as the author gives step by step instructions on producing the meals.I also found the nutrition information very useful.

... Read more

Product Description
This selection of Indian cuisine provides recipes for all tastes from mild, creamy korma to fiery-hot vindaloo, providing the authentic taste of Indian specialities from spicy samosas to refreshing kulfi. ... Read more

Product Description
Martha Rose Shulman--former food editor with Cosmopolitan and winner of the Tastemaker Award--brings her expertise to this inspired selection of vegetarian recipes from India, China, Mexico, Southeast Asia, the Middle East, Europe, and the United States. Each dish is characterized by its unique combination of spices--the ingredients that have for centuries given ethnic food its distinctive allure. ... Read more

Customer Reviews (2)

Vegetarian COOKING
I have not cook any of the recipes from this book yet. I am enjoying reading it, and making notes about the spices. I will be out shopping for some of them this week. I will be trying out a new one this Thursday. The good smells will be coming from our Home!

this is a GREAT cookbook
we're doing more fun cooking to spice up a low-salt diet and then my husband has gone vegan.
try eating unlsated white beans and no hamhock!
so this book has a lot of info to help. like the need to saute the spices such as curry- before using. and ideas on mixing tastes. i found 3 good recipes in my first look!
... Read more

Product Description
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 illustrationsAmazon.com Review
Few cooks know their subject as personally as Maya KaimalMacMillan who in Curried Favors focuses on the less familiarcooking of Southern India, particularly the province of Kerala, herfamily's original home. "Curry," she informs us, correctlyrefers to a range of dishes calling for differing blends of spicesknown as "masalas." Coconut, curry leaves, and mustard seedsare particularly key in the wet masalas often used by her aunt andothers in Southern India. MacMillan offers intelligent substitutions,where necessary. Curried Favors provides detailed directions soyou can comfortably try dishes such as Idli, Yogurt, Aviyals,Kichadis, and Pachadis as well as more familiar northern favoritessuch as Khormas and Biriyanis. Something of a mini-coffee table book,Curried Favors would be a good gift, thanks to its handsomepresentation and MacMillan's conversational commentary. ... Read more

Customer Reviews (42)

Curry, Gotta Love it!
Curried Favors is one of my favorite cookbooks and I have scores of Indian cookbooks, as I'm sort of a gourmet chef. I wrote a cooking column for a sailing magazine for a couple years and one of my favorite articles was my "Two Ways to Tandoori" which you can read in one of my "Amazon So You'd Like to Guides," if you want. Tandoori chicken is just delicious. Anyway, while I was making the guide, I listed fifty cookbooks from my collection. I have more. I know, I know, one would think a couple books would be enough, but it's sort of an obsession with me, making food taste great and I just love to see how others have done it.

While I was doing the guide, I pulled out all my Indian Cookbooks, had them all stacked around me. Then I decided to pull out all the ones I didn't think I could live without. It came to an even dozen and Curried Favors was one of the books. The recipes are just divine. I've never been to India, been a lot of places, but never there. Delhi, Bombay, Ganges, names that just ring with adventure. I imagine I'm there every time I cook up something Indian. I can feel the smells as they wrap their delicious flavors all around the kitchen, or galley, if I'm cooking on board the sailboat my husband Dub and I live on half the year. You won't go wrong with this book. Check it out. Check out my other eleven too. Cook up something from India tonight, taste the adventure.

Absolutely wonderful
I've made many of the recipes in this cookbook and they are all delicious. The flavors are outstanding, and the recipes are easy to follow and typically quite simple. This is a staple in our home -- I make at least one meal a week from it. (My favorite: the spinach pachadi. I never used to like cooked spinach but I could eat this all day!)

The only complaint I have is that the proteins do not always end up tender. Leaving the lamb and spinach curry on simmer for an extra 40 minutes, for instance, leaves you with much more tender lamb. But otherwise I would not change a thing.

Excellent Indian cookbook for American Kitchens
If your kitchen is not completely set up to cook Indian food or you are new to cooking Indian food, this book is a great place to start. There are substitutions like bay leaves for curry leaves that, while may not pass in a kitchen in India, will allow you to make a dish that tastes great but without buying a large quantity of an ingredient you may not use again soon. Another review complained that some of the dishes were not authentic, like using wheat flour in Dosas. The author artfully comes up with recipes that will produce great Indian food but will not intimidate a newcomer to Indian cooking or break your grocery budget. The author's mother is American and father is Indian so the recipes in this book are pretty close to authentic but will fit an American kitchen and pallet quite well. A colleague from Kerala (the region in India the author's family is from) gave me this book as he and his wife use it all the time at home.

The results have been fantastic. Even if I don't know how a recipe should taste it usually turns out really well according to my husband who is South Indian. My husband really likes good food and does not like badly prepared dishes at all and he uses phrases like "out of this world" and "out of the ballpark" to describe some of the flavors these recipes create. This is a book from Kerala though, so if you are looking for paneer and other dishes you may be used to in your local Indian restaurant those won't all be in there. The author is a little heavy handed with the coconut which is actually true to Keralan dishes but may seem weird to you. I leave a lot of the shredded coconut out or simply decrease it and am happy with the results. This book has allowed me to gain confidence with Indian cooking and branch out to other cookbooks that aren't as good at explaining the Indian way of cooking to Americans.

Definitely a good buy.

Great Indian Cookbook
I recently hosted a dinner party with an Indian food theme.The friends that helped me with the dishes used this cookbook.Everything was fabulous, looked good and tasted even better.The dishes we made were every bit as good as any Indian restaurant I've ever been to which for me is the mark of a terrific cookbook.I highly recommend this book.

Modern takes on classic Indian quisine
Since we received this book as a gift (recommended by a native expert), it has become our default source for special event menus.The Biryani is to die for. ... Read more

Product Description
Located in northwestern India, Gujarat is known as the country's "Garden State," and is renowned for its vegetarian specialties. Flavorful India showcases the cuisine of Gujarat--from street foods like crunchy snack mix and vegetable fritters, to traditional home-cooked dishes that feature an abundance of locally available vegetables like okra, eggplant, bottle gourd, and many varieties of beans. Spicy dals, delicate flatbreads, and traditional sweets and beverages bring the Gujarati dining experience full circle. A chapter on the meat, poultry, and fish specialties that are enjoyed in the region is also included.

The cuisine of Gujarat is famed for its delicately flavored vegetarian dishes. Hot fluffy puri breads are used to scoop up fragrant vegetable curries and dals, seasoned with cumin, coriander and freshly ground garlic and ginger. Kitchdi, the dinnertime staple of rice and lentils, is often served on a thaali, a large stainless steel plate containing four to six small bowls, each filled with a different delicacy. On the side, hot, fresh chapatis (flatbreads), pickles, and chutneys complete the meal.

This collection of authentic family recipes will introduce you to some of India's most flavorful, yet often overlooked, culinary offerings. The simple, delectable recipes are written for the home cook and adapted to the North American kitchen. An introduction to Gujarati culture, sections on spices, ingredients, and utensils, and charming line drawings by the author's father bring the flavors of India to life. ... Read more

Customer Reviews (12)

Flavorful India
This was a fantastic cookbook!My wife and I love Indian food and wanted to learn how to cook many of the same recipes that are in this book.Having been to India several times, I can honestly say that the recipes are authentic and represent the true spirit of Indian cooking.I highly recommend this book for anyone who has an adventurous culinary spirit.

What a beautiful book!
I am not the type of gal who usually likes to cook but this book made me fall in love with my kitchen. The recipes are easy to follow, flavorful and fun. I knew a little about Gujarati traditions after visiting India last year, and book helped me dive further into this wonderful culture through all the great recipes and information about the special spices. This book is like taking a little trip to India, while enjoying the coziness of your home.

Recipes galore!
This is an amazing book, written by someone who obviously has a love for her culture. I recommended this book for anyone who enjoys Gujarthi cooking, and whats to take a shot at it. It makes a great gift too!

Excellent Example of Gujurati Cooking
From the time I was little, I can remember my grandmother making masala chai in the afternoons and pouring it out into little cups and saucers for my family to drink.I tried the recipes I found in this book for both chai and cardamom-flavored milk with my daughter and received her seal of approval.I thought that would be close to the limit of authentic Indian cooking that I can manage, but I was wrong!

One note here (and I can't stress the importance of this if you live in a small amount of living space, like I do):When you plan on doing vaghar, which is the spice infusion with oil, please, please make sure to open the windows, so that your home doesn't smell like spices for days on end. (unless, of course, you want it to!)

This book brings back fond memories for me, in that it describes many of the dishes that my family prepared when they first came to the US from Gujarat.The descriptions and methods shown in this book are easy-to-follow, and the guidance ultimately brings me to an end result similar to my mother's cooking (though it is highly unlikely that I will ever be able to do my mother's recipes the justice they deserve).The point is:I'm learning... and this particular cookbook has aided me greatly in doing so.It was an excellent read, and I can assure you that I will be trying more recipes from it soon!

By the way: If you're looking for a particularly yummy treat, try the bhinda shaak recipe with gujarati yogurt curry!One of my favorites when I was little and it's only gotten better as I age.

Fantastic and easy!
I have never been one to attempt cooking a new cuisine but I decided to give it a try after a friend recommended this book. I found it extremely easy to follow and it made me want to try new dishes! The explanation of spices was excellent and I really enjoyed the stories and backgrounds to the dishes. This cookbook has gotten regular use since I bought it! ... Read more

Product Description
The Moghuls gave India its greatest monuments and, as Joyce Westrip's ground-breaking book makes clear, they also revolutionized the country's cooking.

Moghul Cooking is the first ever book on the subject and offers the reader a truly mouth-watering selection of dishes.Covering a wide range of recipes from snacks and soups to breads and rice dishes, Joyce Westrip, who was born and brought up in India, also tells the reader how to make sherbets and other drinks and the chutneys and other accomplishments essential for a complete Moghul meal. ... Read more

Customer Reviews (2)

A superb collection of authentic recipes
What a joy to have a book like this.
Hats off to Joyce Westrip, the author, for her efforts. She was placed in a perfect time and place to be able to collect these authentic recipes from most authentic of places: the kitchens of princely courts and appointed chefs.
I have tried a few recipes and all turned out better than I had tasted before. The book also mentions interesting historical accounts.
A must have for traditional cooking enthusiasts.

Interesting text-reader friendly-workable exotic recipes
I enjoyed the historical content, and reading about the evolvement of this style of cuisine.The recipes were different and worked well and it has become a favourite amongst my cookery books ... Read more

Product Description
The food cooked in a brahmin home was sathvic paying special attention to the balance and nutritive value of the dishes prepared; the ladle of plain cooked dhal served before the rice and the topping of a dollop of homemade clarified butter/ghee; the balance of plain and spicy food, and the benefits of yoghurt as a final course to set right any imbalance in the food eaten for the day - were scruplously maintained. Most days even now, onion and garlic are not used in cooking. The word curry is originally derived from kari a Tamil word for a preparation of a dry vegetable with spices. Gradually the British added water and meat to curry and hence it came to be known as the Madras Curry . Hence curry/kari is basically vegetarian and later began to be associated with all meat dishes. In the Chettiar, Mudaliar, Nadar or Vellalar community a stir-fry vegetable is known as poriyal . This book is specially formatted to suit all who desire to plan a good tamil vegetarian meal - what is today known as combos. The tambram cuisine has an amazing range of vegetables cooked in a variety of methods - in the form of stir-fry, 'kuzhambus'/gravy vegetables or dhals, sambhars/vegetables with dhals, 'kootus'/vegetables with coconut or and, with plain dhals. Visit - vijisamayal.org ... Read more

Customer Reviews (5)

Best Indian Cookbook!
My husband and I are not of Indian extraction, but we've always enjoyed the food, both eating and cooking, and we own a personal library of over 65 Indian cooking titles - including "Dakshin". I tell you this by way of introduction.So when I say that this (and "Festival Samayal" by the same author) is the BEST cookbook of the cuisine - especially South Indian cuisine - that I have ever used, it is no overstatement.

I have made many recipes out of this book, and have never had a failure yet. So far, the most universally loved recipe is the Vellai (White Coconut) Chutney. As Emeril might say, you could put this stuff on a bumper and it would taste great!

Viji (the author), herself, is very personable and encouraging. When I had a special dinner party coming up, she provided me with several sample menus that might be appropriate for the occasion. She also told me about this new edition (I've been using the original) of the book, that simplifies the recipes and menu planning even more.That's what I'm doing here today.Buying a copy of the new one.

I cannot overemphasize this - If you'd like to try your hand at Southern Indian cooking, you can't do any better than this.

Bringing india to the west
Fabulous book. Takes me to my grandmother's kitchen. Well written, clear, simple, beautiful photos. I have two grown girls and it is the best present I have got them. Living in America, we miss the Indian kitchen, their flavours and taste and what a great way to pass on that experience to the next generation, thank you Viji and keep it coming!

A classic cookbook for Tamil cooking
The author has made recipes simpler. Shortened recipes and measured cooking times. The reason Viji's books are so interesting is because they act as a record of the recipes of a Tamil Brahmin food, resurrecting old favourites as well as keeping traditional everyday cooking alive. At a time when a sort of pan Indian cooking is invading every kitchen -- rice, dal, paneer, garam masala -- books of this sort are important to preserve the identity of a culture. For identity is inextricably tied up with food habits.

Samayal, for instance, her best-selling book so far, lists 12 kinds of rice, including vaangi bath (brinjal rice) and maangai sadham (raw mango rice). Besides a variety of gravies, vegetables, curries and pachadies, she even gives eight recipes for rasam, and a list of `tiffin' items.

Tasty Tamil Vegetarian Cooking
This book has quickly become one of my most used cookbooks.The book contains a wide variety of easy to cook recipes, including many tasty sambars, rasams, curries, and side dishes.There is nothing fancy about the book and I have to admit I was somewhat disappointed when I removed it from the box.However, the disappointment turned to delight when I tried the recipes.Everything I cooked was delicious and well enjoyed by my family.The recipes were fairly easy to prepare, used a manageable number of ingredients, and cooked fairly quickly.Most recipes use a combination of red lentils, coconut and/or tamarind, giving them the distictive and familiar south indian taste.If you are interested in learning south indian cooking, I suggest you give this book a try.

Simple, Authentic, and Tasty Tamil Veg Cuisine
My wife recently got this book and finds it to be very helpful. The cooking (and I am one of the prime beneficiaries) had improved perceptibly and has a lot of added variety.The author is very approachable by email, clarifies doubts (e.g., "cup" is equivalent to American teacup, types of onions, tomatoes to use) and offers suggestions for new recipes. It doesnt get better than that.

My wife also *highly* recommends the book on Tamil festival cooking by the same author.
---

She has seen the other book mentioned by Amazon (Dakshin) which she feels is relatively "complicated" as the recipes use many ingredients. ... Read more

Product Description

When you prepare Indian food, you become part of a culinary tradition that stretches back thousands of years. From vegetarian offerings unparalleled in their creative preparation and range of flavors to the elegant meat-centered feasts set before Moghul emperors, Indian cuisine is a luxurious Epicurean tapestry

Cuisines of India is a guided culinary tour across India's exotic regions -- from the lofty mountains of Kashmir to the sunbaked Malabar Coast, from the bustling streets of Calcutta to the majestic fortresses of Rajasthan. Steeped in history and filled with delightful tales and legends, it describes the impact of other cultures -- Middle Eastern, Asian, and European -- that have left their indelible imprint on India's famed cuisine. Embellished with maps and beautiful line drawings throughout, this indispensable guide provides breathtaking historical background in addition to dozens of recipes and preparation techniques specific to each particular region.

Each chapter explores the cuisine of a different region, describing its evolution and lore, and explains how history shaped local dishes and methods of cooking. The journey begins in ancient times with the fascinating saga of the Aryan tribesmen, and takes us to the fabulous temples of South India, where lavish feasts were prepared for the gods, We sample the sumptuous banquets of the Moghul court and dine with the European explorers who came to India in search of spices.

Recipes are drawn from the many regional cuisines of India. Food from the Hindu heartland of Uttar Pradesh is simple, lightly spiced, and vegetarian. South Indian cuisine is famous for its spicy rice, vegetable, and seafood preparations. North Indian Moghlai cuisine-heavily influenced by Persian and Turkish techniques such as cooking with yogurt and using apricots, raisins, and almonds in meat dishes-provides its own cornucopia of mouth-watering combinations. Traditional rustic Punjabi fare includes freshly harvested greens cooked with meat, while the royal kitchens of Hyderabad provide recipes for succulent kababs. Dishes from Goa, Bombay, and Calcutta show a fascinating blend of Indian cuisine with Portuguese, British, and Chinese culinary traditions.

Cuisine of India is more than a cookbook -- it is a gateway into an extraordinary culture. In these pages India's history is observed through the kitchen door, and the mysteries of an ever-changing cuisine are revealed.

Try Murgh Kabab (chicken marinated in minced herbs, sun-driedtomatoes, vinegar, eggs, and cream, grilled on skewers) with a side ofTakari Thayir Sadam (yogurt rice with mixed vegetables).Vegetarianism is prevalent in many Indian regions, primarily for religiousreasons, and has inspired the creation of many a simple but savory dish:Bhutte ki Biryani (rice layered and baked with a spicy corn curry),Gobhi Mussallam (spicy baked cauliflower topped with cottage cheese,bread crumbs, and nuts), and Vendakai Thengai Mudri Poriyal (okracooked with cashews and coconut). The Cuisines of India reminds usthat behind every dish is a long and fascinating history of how it came tothe table. --Dana Van Nest ... Read more

Customer Reviews (7)

Great Stories...BUT
Smita Chandra has a great sense of humor and history.Purely educationally, this book is GREAT to read. However, no one mentions trying any of the recipes in their reviews, so I decided to check the book out from the library before buying it.Disclaimer:While I love Indian food that I get in restaurants, I was mostly looking for great new ways to eat vegetables.
Conclusion: I'm glad I checked this cookbook out from the library, I'm glad I didn't buy it.

For example, on page 13, I tried the recipe - alu ki subzi, subtitled, "potatoes cooked with tomatoes, thickened yogurt, and spices."
Had I added the amount of water called for in the recipe, I would have had tasteless potato water.Tomatoes are also not in the list of ingredients!So what is the subtitle talking about?

I was also not really impressed with saag matar, "spinach cooked with green peas, onions, tomatoes, and spices."The depth of flavor usually present in indian food was not there.Makes me kind of hesitant to try other recipes in the book. who knows?the meat and chicken recipes in this book, which sound delicious, could be a huge hit.Everything with lamb and chicken makes my mouth water.but the vegetarian recipes I tried were not so good.
Lastly, I think this book also suffers from not having pictures.
If you read all of what I said, I'll summarize again:this book is good as an introduction to indian culture - historically, and from both an indian person's and a foreigner's perspective.but something is, unfortunately, a little off.

Indian cuisine at it's best!
Smita and Sanjeev Chandra teach cooking classes in Toronto.In 2005, I participated in one of their classes and learned several of the recipes from this book.Every one of them was delicious, some of the best Indian food I've ever eaten.They also have an encyclopedic knowledge of the history of spice which they included in the presentationand is in the book.Over the years since that class, I've tried many more recipes, such as "chicken with cashews and coriander" and "spicy baked cauliflower with cottage cheese, bread crumbs and nuts".Absolutely wonderful.It takes patience to assemble all the spices but the result is well worth the effort.I highly recommend this book - a real authoritative text on Indian cuisine.

Excellent Introduction to the World of Indian Cooking!
I'm not the type of person who usually READS a cookbook, but this one has some very interesting stories woven in with the recipes.The author goes through an essential "shopping list" of spices with their descriptions at the beginning, and once I enhanced my spice collection a bit, I was ready to go!The recipes are very approachable; not too tedious or demanding (at least not the ones I've tried so far).This book will certainly have a premium spot in my vast collection of cookbooks, and will get frequent use in my kitchen, as its recipes are getting rave reviews!Highly reccommended!!

Not a 'Must-Have', but still worthwhile
I collect cooking books and have a massive collection, with a fair emphasis on east Indian cuisine. This book rose above the herd because it has a decent discussion of history and tradition etc, and is well organized. The recipes are fairly pedestrian (ie: not that very different than you can find in other Indian cookbooks), but I wa not sorry I bought it.

Greatly disappointed
INdian is perhaps my favorite cuisine & I've been to allot of Indian restaurants and own several books.This one though was mediocre at best.Allot flash in the pan, nothing spectacular though it was nice to see the book divided into 6 chapters for the 6 regions of the subcon.
I think that the sisters tried to make the recipes harder & more complicated than they are in the name of authenicity.Most of these recipes were very elaborate with lots of steps.
I would recommend Lord Krishna's book, Julie Sahni's or one Madhur Jaffrey's early books instead. ... Read more

Product Description
Food is one of the first and most immediate contacts a traveler makes with a foreign county. More and more travelers are making it a more memorable contact by taking along one of the innovative, easy-to-use Eat Smart culinary guidebooks. The authors of Eat Smart in India, the newest guide in the award-winning Eat Smart series, demonstrate that traveling and eating in unfamiliar territory doesn’t have to be gastronomical guesswork. This is a well-timed choice, given the resurgence of interest in this fascinating destination, especially in its delicious cuisine. With their Eat Smart guidebook in hand, travelers to India will quickly decipher menus with confidence and shop or browse in the supermarkets and lively outdoor markets throughout the country with greater knowledge. When they get home, they can relive their tasting adventure by creating some delicious Indian dishes, using the recipes provided in the book. ... Read more

Customer Reviews (4)

A FIVE-STAR GUIDEBOOK!
Many Americans and Britons have eaten Indian foods in the United States and Britain, where Indian restaurants are increasingly a large part of the culinary scene.Despite the popularity of Indian restaurants in the West, travelers to India often retreat to the "comfort" of their hotel restaurants rather than venturing out to eat at the small, family-run restaurants and street stalls where some of the best Indian food is to be had.Lack of knowledge about Indian foods deters many people from experiencing the remarkably interesting cuisines of this country.

Joan Peterson's "Eat Smart in India" (in her series of "Eat Smart" books) solves this problem.Her book is chock full of information about India's varied and colorful cuisines. "Eat Smart in India" provides an overview of India's history, an in-depth look at the country's regional foods, and a selection of Indian recipes from appetizers to desserts, with color photographs of many of the dishes.But "Eat Smart in India" is much more than an introduction to the culinary cultures of this fascinating country.It's also a practical guidebook that you'll want to take along on your next trip there.

One chapter gives helpful phrases (with their pronunciation) for use in restaurants and food markets.An extensive Menu Guide lists menu items alphabetically, with a description of each dish, followed by a Foods & Flavors Guide with a comprehensive list (and explanation) of Indian ingredients, spices, kitchen utensils, and cooking terminology.And the bibliography is useful to readers who want to delve even further into this subject.As the author states in the Preface, "What better way to get to know a culture than through its cuisine?"

"Eat Smart in India" is a culinary guidebook that should be packed in the luggage of every traveler to India.I've also found it to be a very useful guide to dishes offered at Indian restaurants in the United States. Highly recommended!----- Sharon Hudgins, author of "The Other Side of Russia: A Slice of Life in Siberia and the Russian Far East"

Eat and Drink like a Local
This latest in Joan Peterson's brainy food travel series is, like her previous guides, small enough to slip into a carry-on and dense with wisdom about how to eat and drink like a local. Peterson and her Indian-born co-author, Indu Menon, neatly handle the history and development of a very complicated cuisine, provide useful food and phrase glossaries, and walk readers through the culinary regions of India dish by dish.
--Terese Allen, The Isthmus, Madison WI

Culinary Guide for Indian Food
There is no more satisfying way to become immersed in a new culture than to mingle with the local people in the places where they enjoy good food and conversation-in their favorite neighborhood cafes, restaurants, picnic spots or outdoor markets. ~Joan Peterson

Joan Peterson has written Eat Smart guides for Brazil, Turkey, Indonesia, Mexico, Poland and Morocco. She loves to travel and this led her to the creation of the Eat Smart series. Co-author Indu Menon is also a world traveler and was born in India. Together, Joan and Indu delve into a rich culinary history and have created a useful guide for real-life travelers or home chefs who want to explore Indian cuisine.

This guide also includes:

Recipes for the weekend gourmet
Food and Flavors Guide - bilingual translations for virtually everything on an Indian menu
Featured dishes that are considered to be a "national favorite"

"Eat Smart" guides are unique, portable and very readable. Eat Smart in India is the seventh and newest title in the series.

The contents include:

The Cuisine of India - A historical survey of the development of India's cuisine
Regional Indian Food - A quick tour through the Indian kitchen and around the country
Tastes of India - A selection of easy-to-prepare recipes
Shopping in India's Food Markets - Discover foods in exciting outdoor food markets
Resources - A listing of stores, culinary tours and organizations
Helpful Phrases - Phrases for use in restaurants and other useful phrases
Menu Guide - Menu entries in transliterated Hindi
Food and Flavors Guide - Comprehensive glossary of ingredients, kitchen utensils and cooking methods

If you are dreaming of sumptuous boat cruises on the tranquil waterways of Kerala or are dreaming of visiting spice plantations retreats in the hills of Tamil Nadu, this book will inspire you.

I loved reading about the artful blending of spices and the intoxicating descriptions of food preparation. If you have yet to discover nigella seeds, they are delicious on naan bread. Once you read the recipe for "Kachhe Gosht ki Biryani" you might be running to the store for cilantro, saffron and cardamom pods. Basmati rice has the scent of buttered popcorn and I can't think of any rice I love more.

If you are interested in taking a culinary tour, there is information for anyone who wants to immerse themselves in the culture and cuisine. The pictures of the "water apple" had me intrigued. I must warn you; this book will make you quite hungry. I might take this book with me the next time I go out to eat at a local Indian restaurant. I keep ordering Tandoori chicken and Biryani, but now I realize there are so many dishes I want to try.

Some of the recipes include: Ghee, Paneer, Masala Chai, Sheer Khurma and Murgh Tikka Buter Masala (marinated grilled chicken pieces are grilled and then cooked in a buttery tomato and cream sauce).

~The Rebecca Review

A unique series of culinary travel books from Ginkgo Press
The impressive collaboration of Joan Peterson and Indu Menon (and enhanced with b/w illustrations by Susan Chwae), Eat Smart In India: How To Decipher The Menu, Know The Market Foods & Embark On A Tasting Adventure is a very special culinary travel guide for anyone wanting to go abroad and experiencing the greatest tastes that East India cuisines and restaurants have to offer. From knowing the menu; to selecting market foods; to gathering sample recipes; to the culture behind the regional and ethnic cuisine, and so much more, Eat Smart In India is a superbly organized and presented supplementary resource for vacationers, business travelers, and dedicated gourmets seeking truly memorable dining experiences while visiting India -- and who wish to recreate ethnic and regional dishes when they are back home again! Eat Smart In India is but the latest addition to a unique series of culinary travel books from Ginkgo Press. ... Read more

Product Description
Samosas, Rotis, Tandoori Chicken, and Biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavoring, they need not be complicated to create in your own kitchen. This new book, written by two experienced teachers of Indian cooking, simplifies ingredients and traditional techniques. Try some chai for an elegant afternoon tea or make some Masala Chicken served with a Biryani, Raita, and Naan Bread for a royal feast. Simply Indian also features a wide variety of meatless dishes for a complete vegetarian meal. ... Read more

Customer Reviews (7)

Very nice but not everything is quite right
This is a great recipe book for both Indian and East African food, especially for the North American cook. Some of the recipes capitalize on available convenience foods such as frozen hash browns or frozen vegetables (in a good way). I have tried a variety of recipes from this book and they've been quite good, including fish, vegetable, lentil/bean, chicken, and bread recipes. The recipe for mkate wa sinia (kumimina) is excellent, and the method translated from cooking with charcoal to the gas/electric stove. The photos are clear and many in number, although often put in parts of the book far from the recipe.

I have a few complaints about this book. One, my copy is missing half of the index (which I assume is just an unfortunate but unique case). Two, the samaki wa kupaka is way off, as its downright frightening photo (a fish swimming in a yellow gravy) attests -- it should be a light tamarind marinade, not a gloppy turmeric sauce poured over the top. Three, the authors include a recipe for vitumbua that requires, according to their own notes, a pan found only in Zanzibar. Actually, an aebleskiver pan could make an acceptable substitute.

That being said, "Simply Indian" is a very useful resource.

Pleased as Punch With this Beautiful Cookbook!
Upbeat and user-friendly, this book uses simple cooking techniques and more often than not, calls for ingredients you can find anywhere. I've tried out four recipes so far and they've all been hits with my family. We really like the Sheesk Kebabs with Tomato Sauce, the Chicken Palak (spinach curry) and Masoor Daal Curry. The recipes often leave salt out of the picture and usually I have to add some, but otherwise the beauty of this book is the emphasis on the natural flavor of foods, not a dependency on oils and heavy creams like you'd find in restaurant versions of these dishes. Since all the readers are raving about the Butter Chicken, I can't wait to try that one next!

Indian Cooking Made Easy!
I took two of Tahera's cooking classes 3 years ago.I am pleased that she's finally published her book.I was quite surprised to see it mentioned in a 2003 Cosmopolitan article about enhancing your sensuality!

The chicken bhiryana is the best chicken dish I've put into my mouth.I like it better than butter chicken.The vegetarian samosas don't last long on any table.In general, all the dishes are tasty, and most can be easily prepared for a week-day supper.This is a great collection of recipes for a beginner in Indian cooking.

Yay!Now I can make Butter Chicken!
What a beautiful book!I'm so glad I have it.

The recipes are easy to understand and so much fun.I've wanted a book to teach me Indian cooking for a long time, and this book is all I needed, because it has soooooooo many recipes!(Actually, it has *every* Indian recipe I've ever wanted and more.)=)

I wish you could see the inside, because it's so pretty - it looks really authentic and the pictures are so vivid and glossy - I can't believe it's so cheap!!!Oh, and it's got lots of tips and there's a little blurb about each dish that is sometimes quite funny (and always helpful).:)

I LOVE THE GULAB JAMUN AND BUTTER CHICKEN
Gulab Jamun and Butter chicken...two things I love in Indian meals but very hard to make..and I did it in following Taheras simple steps...I love it...now next try ....three variations of rasmalia....I love this book ..150 plus recipes...one can just go crazy ...and the steps ...so easy to follow.... ... Read more