Product Description
Cooking on a TAVA is a popular and quick way to cook Indian food.This book has several illustrated recipes from different regional cuisines of India using the TAVA. ... Read more

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Customer Reviews (9)

Opens new taste doors in our house
We love Indian food and I wanted to get a gentle introduction to cooking it. Starting with 6 spices seemed a good way to do that. That turned out to be spot on. In the 3 weeks i've had this book I've tried 10 recipes. While not all of them will become favorites, not a one was less than good.

This book isn't just about reproducing authentic Indian food, but more about using Indian style cooking and flavors with ingredients I can get at the local market. That's fine. Since I've never been to India, i wouldn't know authentic if it bit me. I do know when I'm getting tasty food and with that Neeta Saluja comes through. What's more, the recipes are straight forward to prepare. Also, the instructions are clear. I would appreciate photos of each dish, but that's a minor quibble and doesn't distract from my enthusiastic recommendation of this cookbook.

Another plus is that many of the dishes are vegetarian, and I've been wanting to move more in that dietary direction. What I don't want is to simply substitute tofu and soy meat for things I'm used to eating. Yuck. With the new tastes I'm experiencing and with dishes that are intended to take advantage of their natural ingredients, the lack of meat is not taste a problem at all. Healthy is a byproduct of good food, not an idea imposed upon dishes that weren't developed for vegetable based ingredients.

Six Spices:A Simple Concept of Indian Cooking
Excellent cookbook for the cook that is new to Indian Cooking, or the professional.There is beginning section that describes the needed spices and purposes for them.This also gives the cook an idea of what ingredients will need purchased in advance that will be useful for almost every recipe in the book.I have tried many of the recipes already and they are fabulous.They are not super HOT as most Indian recipes start out to be.I enjoy this cookbook very much.

I love this book!!
I absolutely love this book.Every dish I make from this book comes out tasting fantastic! The dishes are not heavy or greasy like some food at Indian restaurants but at the same time the food is so incredibly rich and flavorful.Certain things take a bit more time but it is definitely worth the effort.And I can get all the ingredients at my local grocery store.The lentil dishes are really satisfying and the technique's you learn can be used over and over to create really unique dishes.Just depends on altering things a little and you have a whole new dish.The salads are so different from anything you would eat anywhere else...I mean where can you find a recipe for salad with tomatoes and peanuts, or butternut squash and yogurt w/ mustard seeds.Also some of my favorites (to mention a few, corn fritters, mango lassi, egg curry and cabbage kofta curry (taste like veggie meatballs, really rich but no fake meat!)I'm vegetarian, but there are quite a few meat dishes in this book for all the omnivores :)
I guess I'm especially passionate about this book because I grew up eating Indian food and this is a real tastes like home to me,

delicious, yet easy to make
These recipes are clearer and easier to follow than any other Indian cookbook I've used -- and the food tastes really good!I should know -- my family is from India and my mom is a good cook!The author's explanations of different ways to prepare spices (dry mixes, wet pastes, roasting, etc.) gave me a better understanding Indian cooking. This is an excellent book for anyone who wants to cook Indian food.

Extrordinary little cookbook
I've always wanted to cook Indian, but found most Indian cookbooks intimidating.This book breaks it down and the results are simply delicious.The eight or so recipes I've tried so far are actually tastier than most dishes I've had in Indian restaurants.It's perfectly OK with me that the recipes have probably been simplified; they satisfy that particular craving that only Indian food can satisfy.And now, finally, it's home-cooked Indian.Neeta Saluja, I thank you from the bottom of my heart. ... Read more

Product Description
You might have sampled Thai, Japanese, or Vietnamese dishes in your local restaurants but were reluctant to try cooking them at home. Now Madhur Jaffrey's Step-by-Step Cooking brings the freshness and intensity of Asian cuisine into your own kitchen. With carefully selected recipes from Korea, Japan, Hong Kong, the Philippines, Vietnam, Thailand, Malaysia, Indonesia, and India, Madhur Jaffrey, in an easy-to-follow, inviting format, offers a broad range of these distinctive individual cuisines united by many common ingredients and cooking techniques.

An informative introduction includes helpful guidance on equipment and the various cooking techniques used. Invaluable tips, charming personal anecdotes, helpful menu suggestions, and gorgeous color photographs sprinkled throughout convey Jaffrey's deep passion for the foods and traditions of this stunning and vibrant corner of the world. --Robin Donovan ... Read more

Customer Reviews (10)

Wonderfully written!
Madhur Jaffrey does it again! Wonderful step-by-step cooking making "exotic cuisine" intelligible as well as "doable" in the standard American kitchen without buying endless specific use equipment or tons of ingredients you will only use once and then have littering your cupboards forever! I love cooking in 40 years I've collected enough cookbooks, worked my way through "The Joy of Cooking", Julia Child & Simone Beck's books back in the late 1960's and bought enough other cookbooks to finally figure
ENOUGH already I'm in my 60's and have done it...at least with the Internet if I
heard of something I could just print out what I needed so that should be an indication of how great I think this cookbook. There are very few cookbooks so well written and
illustrated that after all these years I think of them more of "classic textbooks
of cooking, ingredients and techniques" but Madhur Jaffrey's book definitely qualifies

Madhur Jaffery's fare is as staple as it can get
Mainstay for many-including us Indians in India and abroad.

Madhur Jaffery's work is a pleasure to read,easy to follow and ends up in delight for all.

a favorite cook book
I rate this cook book one of my most usedin my library. The recipies are consistantly good and I like having pictures of what the finished dish should look like. I tend to like fresh+light but still spicy approaches and this book has plenty that fit my palate. It is nice to have the variety of Asian flavor choices in one book. This is especially good if you want to try different recipies from a cook who is offering you her own personal favorites from these countries.

Simple, easy to follow Asian recipes
This cookbook is ideal for novices in Asian cooking.The photos are beautiful and instructive.The directions are in American measures and are easy to follow.The results are truly delicious.I tried four different recipes so far, and each one was excellent.

A treasure of practical and delicious recipies!
This is my 2nd favorite in my extensive cookbook collection, because the recipies are both delicious and practical. The recipies are not overly complicated, ingredients are not difficult to find, there are fantastic menu ideas, and many, many, excellent recipies from a variety of Asian cultures. The book is also beautiful to browse through. No gourmand should be without this masterpiece. ... Read more

Product Description

"I was nine years old when I first went to Kerala, my father's boyhood home, where the lush tip of India meets the Arabian Sea. I'd heard stories about this place, seen photographs, and even tasted the lively South Indian curries my father cooked in our suburban Boston home. Still, nothing prepared me for how extraordinarily exotic it would seem when I stepped off that Indian Airlines plane ...."

A colorful land of spices and coconut palms, the southern state of Kerala is home to some of the most vibrant and flavorful cooking in all of India. Virtually undiscovered by Americans, its distinctive cuisine is influenced as much by its abundance of fresh ingredients (including fish, lamb, coconut, ginger, green chilies, black pepper, tamarind, and curry leaves) as by its different religious groups (Hindu, Christian, and Muslim) and cultures that make up its population. Now acclaimed cookbook author Maya Kaimal offers a unique culinary journey to Kerala, sharing the authentic recipes passed down by her family and other Keralan cooks.

Vastly different from the familiar North Indian staples of tandoori chicken, fried breads, and thick sauces, the food of Kerala has a lively tropical spirit, revealed in dishes like Tamarind Shrimp, Vegetables in Fragrant Coconut Milk, Batter-Fried Bananas, and the ubiquitous Sourdough Pancakes known as dhosa. Kaimal offers more than one hundred of these flavorful recipes, each carefully adapted for the home kitchen. Chapters on getting started, stocking your pantry, and planning a complete South Indian meal

provide thoughtful explanations of ingredients, seasonings, and techniques, making it easy for home cooks to create the complex layers of flavor that characterize Keralan cuisine.

Enlivened by Kaimal's passion for her father's homeland, and by outstanding four-color photographs, Savoring the Spice Coast of India is more than simply a cookbook. It is a captivating taste of a culture and cuisine to which you will want to return again and again.

Customer Reviews (22)

Fragrant Spices
"The spice coast, a fertile stretch of shoreline running along the southern and western reaches of the Indian peninsula, has drawn traders since antiquity. The vast array of peoples that came in search of its natural abundance of black pepper and other spices have given the region a tolerance and openness towards outsiders that continues to be at the core of this unusually harmonious society." ~ pg. 6

Cooking from Maya Kaimal's cookbook is a comforting experience. Your kitchen will be filled with the warm scents of exotic spices as you try many of these delicious recipes. To start I tried the Spice Tea (Masala Chai) which uses cinnamon, peppercorns, cloves, cardamom pods and tea. You can use a rooibos teabag (no caffeine) in place of the black tea if you are making it at night and I also used soymilk in place of the whole milk.

I decided to make an Indian lunch so I made the Seasoned Dhal. If you can't find Ghee then you can just use some butter or make Ghee by following a recipe in this book. The dhal recipe calls for 2 ½ cups of water but I found I needed 3 ½ cups. It was fairly easy to make so next on my list was the Spicy Beef Curry. The recipe calls for "curry leaves" which can be difficult to locate unless you order them online. Fortunately they are optional so you don't have to worry about ordering them. The addition of lemon juice to a curry was new to me but it has a surprising result. The way the beef was boiled before the curry is made is also something new I'd never tried before. This tenderized the beef quite nicely and the result was quite delicious.

Some of the other recipes you may want to try include:

Coconut Rice Pancakes
Banana Fritters
Pumpkin with Toasted Coconut
Tamarind Shrimp (you need to order tamarind concentrate)
Lamb Vindaloo
Cardamom Coffee

Maya Kaimal has created a beautiful cookbook filled with traditions and cooking from Kerala. She made many visits to India to obtain many of the recipes in this book. She includes recipes made by Christians and Hindus so that is why you find recipes for meat and vegetarian fare.

~The Rebecca Review

fool-proof
After i tried the first recipe, it went so well I started trying 3-4 a day (a DAY!), and each one came out fabulous. The main dishes in particular were most excellent. Friends are asking to borrow the book after sharing dishes I've made. SO MUCH EASIER than I ever thought! The writing is excellent, historical background fascinating. My favorite cookbook!

Kerala cuisine, yummy recipes
This is the best, most authentic cookbook I've seen for Kerala cuisine.Maya's love for the region and the food really shows.Also, the recipes are very easy to follow.I commend the author on figuring out appropriate quantities, because most Keralites cook with amounts like "some of this" and "some of that" that aren't exactly quantified!Anyway, I recommend this to anyone who enjoys South Indian cuisine.There are both vegetarian and non-veg recipes.The book is not exhaustive, but there are plenty of recipes in many categories of meal courses.

A well-worn grease stained cookbook :)
I absolutely love this cookbook. I was shopping around for indian cookbooks and this one interested me because I have not really tried anything from the Kerala region in India. I was pleasantly surprised that the book was so well organized, the pictures are as wonderfully delicious as the recipes. The author begins this book with an introduction to Kerala, and her family. She then gives you a list of ingredients, and spices that you will likely use in her recipes and she even includes websites listed for harder to find ingredients (i.e. curry leaves). Luckily I was able to procure the hard to find curry leaves but only after a good deal of trekking around. I have tried several recipes from this book so far: the chicken kurma, peppery chicken curry,eggplant in tamarind,coriander chicken,fish with sour mango, potatoes with cabbage, and even the noodle pudding. Every time I've made a dish from this book for friends the plates are wiped clean; don't expect to have any leftovers it wont happen. Best of all I now have an excellent Chai recipe, not too sweet not too strong, so i won't be paying the ridiculous $3.80 for it anymore at the coffee shops. And the cardamom coffee is for lack of better words sinfully addictive. I discovered that the recipes once you have a well stocked pantry are easy and inexpensive to make.

Too much emphasis on appearance;
Appearance of the cookbook, not the food to be cooked.I used to have a rule never to buy a cookbook with color pictures in it.I find it hard to take a cookbook seriously if it looks like a travel brochure.This cookbook has that look to me.

But, the content of the cookbook seems just fine.My rule about color photographs has adapted over the years since there are some well written cookbooks with pictures if you search around enough.I've only made one recipe out of this cookbook so far, a spicy beef curry.I like the cookbook, I just wish it was a little less gaudy. ... Read more

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Customer Reviews (1)

Best Indian Cookbook I have found
My wife gave me this book a couple of years ago and I have never tried any of the dishes.The book had wonderful pictures and very elaborate recipes.I decided one day to try the shrimp in coconut curry which is pictured on the front cover of her book.My wife loved the dish.I made it for her friends as well and they could not believe that I made it.I then started cooking a different curry every week.I have now made 5 different dishes.I have to tell you, of all the cookbooks that I have, this is by far the best one.What I like about it is that she explains the process in detail.She tells you the exact amounts of water or oil to use which is great for beginning cooks.I also like the various masalas she shows how to make.The other unique thing I like about this book is that it features dishes from all parts of India.I am from Goa and she even had 4-5 recipe's from there.I don't have to go to Indian restaurants anymore because her book teaches you all the tricks the restaurants use.I highly recommend this book. ... Read more

Product Description
A ginger-scented hamburger on the grill.Steaming pasta redolent of eggplant and fenugreek.Stir-fried garlic with the pungent aroma of chopped cilantro.InChilis to Chutneys author Neelam Batra takes familiar American fare and reinterprets it using her Indian spice cupboard and cooking know-how.Try French Fries with Chaat Masala, Pizza Naan with Green cilantro Chutney and Grilled Seekh Kebab Rolls, or Basmati "Risotto" with Wild Mushrooms for new taste-tingling twists on old favorites.

She also shows how traditional Indian preparations can make the transition to the American table.Think of curry as nothing more than a kind of stew.Use piquant chutneys as you would salsas to serve on the side with fish or chicken.And introduce the taste of the tandooe oven to your next barbecue with Grilled Ginger and Lemon Chicken Drumsticks and Flame Roasted Corn on the Cob.

Two hundred recipes in all, Chilis to Chutneys will add a welcoming zing to your everyday cooking.Amazon.com Review
When Neelam Batra moved to the United States from India in1973, she hardly knew how to cook a frozen pizza, let alone the manywonderful delicacies her mother had prepared for her back home. Butthough she didn't know much about preparing great food, she knew whatshe liked and set about educating herself. Several years and manyculinary experiments later, Batra began to teach cooking in LosAngeles and eventually wrote her first cookbook, The IndianVegetarian. In her second effort, Chilis to Chutneys,Batra brings an Indian sensibility--and palate--to typically Americanfoods. In Batra's kitchen, hamburgers are served with scallions andgaram masala; pasta is topped with garden-fresh tomatoes, ginger, andmint; and pizza is topped with green cilantro chutney in place of theusual pepperoni or sausage. But Batra doesn't stop here; havingimported Indian spices and seasonings to American dishes, she'sequally happy to introduce something new to her own cuisine, thusyou'll find such varied ingredients as wonton wrappers, tortillas, andpremade pizza crusts figuring prominently in Batra's Indian recipes.

In addition to these innovative, tasty, and--for the mostpart--low-fat dishes, Neelem Batra offers advice about where to findingredients, suggestions for preparing all types of foods (from meatto grains), and insight into traditional Indian cooking techniques andprocedures. From Basmati Risotto to French Fries with Chaat Masala,these 200 recipes will imbue even everyday cooking with the spice ofadventure. ... Read more

Customer Reviews (6)

Good Blend
I am an avid fan of Neelam Batra's cook books (along with Madhur Jaffrey's and Julie Sahni's). Her recipe instructions are clear and the results are good. I have a fairly decent knowledge of Indian cuisine and was looking to infuse some of the American dishes that my children favor with the zest of Indian spices. "Chilis to Chutneys" does not disappoint. I bought a used book through Amazon.com and got my money's worth.

haven't found a recipe I haven't liked
I've had this cookbook for around 10 years and usually cook the more traditional food in the book, like chicken curry and sag paneer. I've found myself going back to her recipes again and again. I find that she tries to eliminate fatty ingredients so there is a lot of vegetable oil instead of ghee and nonfat yougurt.

One of the things I do differently than the author is using canned tomatoes instead of fresh. Also, I use frozen spinach for sag paneer. I love that it has a recipe for making your own paneer.

I LOVE the cookbook "Chilis to Chutneys"!
So far I have made the Chicken Curry with Biryani Rice -- excellent, and the cardamom biscotti -- out of this world fantastic.Probably the most tasty and exciting biscotti I have ever tasted.It is true that this cookbook likes to mix Indian flavors with other cuisines in some of the recipes, but the results are no accident.I have tried other Indian cookbooks, but only this one seems to turn out first rate results.The Chicken Curry with Biryani Rice seems Indian enough to me.I brought it to work and an Indian co-worker said it seemed authentically Indian to her.So I feel I can vouch that some of the recipes must be true to Indian cooking, while others (biscotti) are creative adventures with Indian flavors!

I LOVE the cookbook "Chilis to Chutneys"!
So far I have made the Chicken Curry with Biryani Rice -- excellent, and the cardamom biscotti -- out of this world fantastic.Probably the most tasty and exciting biscotti I have ever tasted.It is true that this cookbook likes to mix Indian flavors with other cuisines in some of the recipes, but the results are no accident.I have tried other Indian cookbooks, but only this one seems to turn out first rate results.The Chicken Curry with Biryani Rice seems Indian enough to me.I brought it to work and an Indian co-worker said it seemed authentically Indian to her.So I feel I can vouch that some of the recipes must be true to Indian cooking, while others (biscotti) are creative adventures with Indian flavors!

Indian ingredients in american cuisine
Neelam Batra has been made an attempt to substitute Indian ingredients in an american cuisine. A good book if you're trying to blend both.Photos would have been nice. But if you're looking for authentic Indian recipes, I suggest you look elsewhere. ... Read more

Product Description
India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India: The Cookbook is the only book on Indian food you'll ever need. ... Read more

Product Description

If you’ve dined on daal, nibbled on naan or been victimised by a vindaloo, you’ve had only a morsel from one of the world’s most elaborate and inspiring cuisines. If you want to know what makes India’s people tick, what fuels this manic and magical culture, you only have to explore the food. India lays itself bare at the table and this book takes you on an unforgettable expedition through the nation’s rich tapestry of flavours and customs.

• the essential guide to the culture of eating & drinking in India
• savouring the nation’s vast and varied regional specialities
• seething markets and irresistible street food
• the foods that launch a thousand festivals
• the definitive culinary dictionary, quick-reference glossary and useful phrases
• tantalising photography, recipes & attractive, easy-to-use maps

Customer Reviews (4)

Great Guide to a great cuisine
Yummy! A very detailed book with tips and insight into the colorful cuisine of India. A must if travelling to India. We are not aware of the vastness of the cuisine in India. There is so much to taste and smell besides Curries. If you're a food junkie, it is a must.

very helpful travel guide
before going to india, i was only familiar with a few indian dishes. i purchased this book because i wanted to learn more about indian food so that i could fully enjoy the cusine on my trip. i found this book helpful in describing different foods, and helped me be less aprehensive in trying something i knew nothing about. this is a great guide for anyone traveling to india who would like to know more about what they are going to be eating. it's also a great guide for any non-traveler looking to expand their culinary experiences in their own city.

Lonely Planet World Food India
This is a lovely, colorful and attractive book full of interesting information about Indian culture and daily living.
However, I was disapointed that it had just a few recipes as it is really more of a travel/guide book.I returned the book because I wanted a cook book, not a guide book.But if you want a guide book, you will be pleased.

Yum!
What a great book! Lots of simple recipes but also some more complex ones to experiment with on rainy Sunday afternoons. Great authentic smells and flavours. ... Read more

Customer Reviews (3)

Exceptional, easy, aromatic
I didnt even particualry like indian cuisine when this was given as a gift to me given my exposure to non-descript marsalas and confused blends of spices from the south. this book was originally part of a gift pack with all the spices named in it--amchoor, fenugreek, yellow mustard seeds, cardamom pods, black sesame seeds, panchforan, etc. They are easy enough to obtain now if you live near an indian grocery.They make a good case for grinding your own spices and, if you have a few extra hands ot help, you will never go back.The recipies are mostly northern indian, more grilled meats, lively vegatable casseroles, and a variety of starches that are exceptionally good.the only restaurant i have seen similar recipes in is the top rated Zaika in london.Recipes for Trout, lamb, chicken, cauliflower, green breans, are all fabulous.

Authentic Flavors
Having travelled to India on four occasions and frequenting a large variety of Indian restauraunts here in the States, I feel on fairly solid ground when I say that the recipes and techniques described in these pages will yield authentic Indian cuisine.This book is certainly worth owning if you want to produce your own Indian food.

Cooking With The Spices of India
Several years ago I saw this advertized in a PBS catalogue. I received this as a gift and have always been grateful. In just 128 pages, one can learn a great deal about India, it's foods and its aromatic spices. My life has not been the same. I love cardamon, drinK lassi's and just wander through the pages frequently for inspiration. I made Chai (spiced milk tea) before it was the rage.In fact, I just came back from India, and this is the first thing I picked up to read. My book came with a kit of spices. I understand that the company went out of business. Sad, for the kit was a real treat and one I would give for gifts if it were still around. If you like to cook and like spices, then this is one for you. ... Read more

Product Description
Finally back in print--the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries.Hailed by Gourmet as "definitive," and as "a marvelous source for vegetarians" by Bon Appetit, Devi has created the landmark work on the world's most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna's Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.

* Winner of the International Association of Culinary Professionals Cookbook of the Year Award

"Big and beautiful."--Julia Child

"The Taj Mahal of cookbooks." --Chicago Tribune

"Monumental." --Vogue

"The food on Yamuna's table looks great! It's full of life, full of flavor, vibrant and healthy besides." --Deborah Madison, author of Vegetarian Cooking for Everyone ... Read more

Customer Reviews (72)

Lord Krishna's Cuisine is excellent vegetarian cooking resource!
Lord Krishna's Cuisine is overall 5-Stars as a cookbook in my culinary library! Extremely well written & photographed. Highly recommended.

Large recipe collection, but needs tweaking to be "the art of"
After having tried quite a number of recipes in this book, I must say that even though one of them was absolutely wonderful and some were quite good after a bit of tweaking, many were only "okay" or "so so".

I don't think the lack of garlic and onions is to blame, because I've been eating without them for quite some time now (I have an intolerance). The reason I often didn't like the recipes much were:

- the different flavors and spices often don't really come together to create a perfectly balanced, delicious whole (so that you sometimes think "ugh, if only I had used less turmeric" etc.)

- the same goes for the amount of other ingredients, such as too much water, not enough this, too much of that, cooking time does not work out etc.

- in very many recipes in here, the amount of salt recommended is not at all sufficient (sometimes only about 1/3 of what is really needed), in some others it's fine

So, there are some things I love about the book: it does definitely teach you how to cook very traditional vedic meals and does a good job of explaining the ingredients and techniques. But perhaps there were too many recipes included: a few well-tested, honed and perfected recipes would have been much better.

The way it is, it's a very large collection of authentic recipes, but not necessarily of very good, masterful recipes. For example, you could try compairing these to the recipes on a website I've recently found called "Manjula's Kitchen". Manula also doesn't eat meat, garlic or onions, but her comparatively few recipes have been honed to perfection. Exactly the right amount of each spice, ingredient, etc., so that she goes beyond average into the realm of "THE ART of Indian Vegetarian Cooking" in my opinion.

Great cookbook
The recipes I've tried from this cookbook have all been delicious. I hadn't even noticed the lack of onions and garlic that other reviewers have mentioned. I am not a cook by any means but I finally found recipes that taste good enough to make me want to cook. As a partial vegetarian for many years, this book has finally given me enough options to give up meat altogether. For non-vegetarians, these recipes would provide excellent side dishes!

ExcellentCookbookforvegetarians!!
Iboughtthisbook asIwasrunningshort ofIndian recipiesandwantedtotryoutsomething new. It was thebestbookespeciallyasithasdisheswithoutonion andgarlic. Ihighly recommend thisbookforeverybodyinterestedivegetarian healthymeals.Youwillneverregret buying it. Super-excellent book!!

Great Indian Veg Cookbook
I spent a year traveling in Indian (6 months in the North and 6 in the South) and wanted a cookbook that captured the best of what I'd tasted without all the oil and over-cooked quality of most dhaba food.I'm an avid cook and wanted something that was both easy and DIY, not using pre-made sauces + spices mixes.After looking at every book with favorable reviews, this was my pick!I bought this in conjunction with From Mom with Love, which has better coverage of South Indian cuisine.I'm full veg, but not in the Indian sense (no onions, garlic, etc.), and am very satisfied with the wealth of traditional and unique recipes included in this book - a virtual encyclopedia.Enjoy! ... Read more

Product Description
This book represents this author's take on modern Indian cuisine whether cooked for family or for guests, prepared using fresh ingredients and designed to accommodate the modern lifestyle. Indian cooking is often perceived as intimidating due to the use of a wide range of unusual ingredients and complex cooking procedures. "Modern Indian Cooking" is an attempt to recreate classic Indian dishes by using simplistic techniques along with juxtaposing non-Indian ingredients with traditional ingredients. Throughout the book, Nayak and Khanna strive to bring traditional Indian cuisine to simplified levels fit for modern living and entertaining, while keeping the flavours and authenticity intact."Modern Indian Cooking" celebrates the grandeur of the food of India while preserving the character of each region's distinctive style of cooking. While creating this book, Nayak and Khanna took into account the different ways we cook and eat food in modern life and the new kinds of ingredients that are now readily available. "Modern Indian Cooking" provides a wonderful insight into the richly diverse nation of Indian and the many flavours she brings to our tables. ... Read more

Customer Reviews (8)

My Kitchen My Table Cookbook Club Review
We gathered in my kitchen and around my table to share what we had learned while visiting our local spice markets and working through the pages of Modern Indian Cooking written by Hari Nayak and Vikas Khanna. A common sentiment was that this is a beautifully designed and photographed book full of so many recipes that it was difficult to choose which to make.

Once we began to peel the layers, we discovered that while the book is beautiful, there are some flaws. First was the lack of headnotes. The headnote is a vital part of a recipe - it can offer insight, additional information about an ingredient, a personal anecdote that makes the cook feel connected with the author, so many things that tie the book together and give it a soul. The headnotes were sadly missed. Second, with the abundance of unique spices it would have been helpful to have a glossary in the back or a section in the front that educated the reader about the spices that were widely found in the recipes. We found that the front matter about "Seasonings" wasn't as comprehensive or as detailed as we would have liked it to be. And finally, with sections of recipes for sides, rice, breads, and accompaniments, each recipe would have been well served to have some "serve with" ideas that cross-referenced other recipes.

As far as our cooking endeavors, recipes from most sections of the book were represented. We started with the Tangerine Carrot Cooler (p.167) then flowed into soup where two people made Curry Corn Chowder with Roasted Poblanos (p.40) with two different results - both tasty, one with a lot more heat from the poblanos than the other. Next was Ginger and Lemon Grilled Chicken (p.18) that won raves around the table. The salads we made included Carrot and Cucumber Salad with Spiced Mustard Dressing (p.33) - this recipe was given a complete overhaul and ended up a winner despite it self! And Radish Salad with Peanuts (p.32) - crunchy texture meets salty, nutty, bitter flavor resulting in a sensory treat.

In the Vegetable chapter, we tasted Aromatic Butternut Squash & Coconut (p.48) which was made by two people with different flavors, colors, and recipe challenges - very interesting.

The yield from the Beans and Legumes Chapter included Yellow Lentils with Baby Spinach (p.74) and Hot and Sour Chickpeas (p.67) where we learned about the quest for dried mango powder. No one cooked from the Rice chapter although we all commented that several of the recipes looked good and a few of us had tried them while we were working through the book. The Poultry chapter was also passed over. Coincidentally, the two recipes from the Meat section were both meatballs - different meatballs but meatballs nonetheless. Kashmiri Lamb Meatball Paprikash (p.113) made my mouth water when looking at the picture but ended up being the biggest disaster of the night. The meatballs didn't stick together, the broth had issues, needed more liquid, and wasn't as tomatoey as one would have expected from the photo, and when sampled, had a slimy lamb mush mouthfeel. It was really sad. On the flip side, the Cashew Coconut Meatballs (p.114) held their shape and had a good flavor and texture.

The Bread section was represented with Toasted Cumin Chapatis with Orange (p.140). We learned that the difference between chapatis and naan is that chipatis is made with out yeast and is a flat bread while naan has yeast and is puffy. Someone gave Rosemary Naan (p.138) two tries - both unsuccessful - and there was no naan at the table but an accounting of the experience.

After all of the above it was finally time for dessert - and with 3 professionally trained bakers, dessert at MKMT never disappoints. We started with two people making Chai Crème Brûlée (p.158), once again there were two different textures, flavors, and colors - one thick and the other more viscous, one tasted more like a chai latte and the other like smoky tea leaves, one a darker brown and the other like milky coffee. We decided that mixed together, they would be perfect although my preference leaned toward the lighter chai latte one. The Valrhona Chocolate Burfi with Toasted Coconut (p.156) received the big thumbs up and won the prize for the most expensive dish of the night between the 1 lb of almond paste and 1 cup of Valrhona chocolate there were big $$$$ spent on this recipe. We decided it was worth it but the next time, a different type of chocolate may be substituted. Pink Peppercorn Chocolate Truffles (p.162) were a hit and a sensation between the lips - most everyone ended up with a peppercorn in the middle of theirs which elicited a reaction of surprise followed by a small choke or gulp and finished with a "WOW". That chocolate/pepper combo is powerful!
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Our final dessert Spiced Almond Cookies (p.151) were an afterthought and looked as if they'd be a no-brainer to make. I am still not sure what happened but the little "teaspoon-size balls" that the recipe told me to make never flattened out like the picture, they remained little teaspoon-size balls and weren't very pretty. They tasted good and the group seemed to like them. In fact, the second batch were pressed flat to resemble the picture but they dried out and weren't as good as the balls.

In the end we were all glad that we had tried the book in spite of some of the recipes that didn't work very well and the lack of headnotes. We sampled 19 recipes, quite a variety, with something from most chapters. It is fair to say that we all found recipes that we'd try for ourselves and make again and even recommend to friends. I also think that some of us will dig deeper into the book and cook from it some more.

A Fresh Take on an Ancient Cuisine
As a world traveler, international culinary afficionada, and avid cookbook collector with some 2000 volumes in my collection, many of them devoted to Indian cooking, I heartily recommend Modern Indian Cooking by Hari Nayak and Vikas Khanna. In addition to the book being beautifully designed and accompanied by mouthwatering photos, it introduces a wide selection of modern healthy recipes guaranteed to please the palate of even those who regard traditional Indian fare as too heavy on the use of exotic spices. All of the recipes are good, but be sure to try the Oven-Roasted Spicy Eggplant and the Cumin Coriander Beef Patties, although I modify the latter by adding soft bread crumbs to the mixture to make them extra moist and tender, although this can be done to any recipe for burgers, including the traditional American variety. In short, the volume is a fresh take on an ancient cuisine that is sure to win new converts to Indian cooking.

Breathes new life into Indian cooking
Having tried many exquisite creations of Vikas Khanna's at Purnima in manhattan, I was already a fan of his and didnt hesitate for a second before ordering this cookbook. I can only say, I am already waiting for his next cookbook! This one has recipes full of spunk and sass, no doubt that these chefs are on top of their game. I have already gotten many compliments on the few that i have tried myself. It makes me want to quit my career to become a chef... amazing Indian food recipes with a twist! Two thumbs up!!

Indian Food Done Right Can Spice Up Your Low-Carb Diet
Personally, I wasn't holding out much hope for this book since I am not a fan of Indian cuisine. But Hari Nayak and Vikas Khanna make the mysteriousness of these recipes very mainstream by infusing common ingredients to formulate some really tasty dishes. In fact, many of these are quite suitable for people who are livin' la vida low-carb with very few substitutions required. For something a little different while still mouthwatering, the recipes in this book will do the trick.

AWESOME
This is by far the best and most innovative Indian recipe book ever. Its also very foolproof - all the recipes work out awesome. I love how they've combined Indian ingredients with mainstream American herbs and foods. Very well done. The book is a delight to look at as well - very clean, beautiful and lovely looking pages. If this recipe book were a hotel, it would get a 7-star deluxe rating. ... Read more

Product Description
A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen

Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads.

Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking. ... Read more

Customer Reviews (7)

kindle version not very useful
the kindle version of this book is not very useful. most of the recipes are pictures so you cannot book copy or bookmark the actual pages of ingredients. also i was surprised that there are a very limited amount of vegetable dishes.

The Primer of Indian Cooking
As a non-Indian, I had no idea where to begin with cooking Indian food. It all seemed so complicated and alien. Enter this book: extensive descriptions of what should be in your pantry and what to use it for, spice blends, oils, rice, chapati, and so much more it makes my head spin! Granted, the author is a little hardcore when it comes to prep, shortcuts are easily found (she wants you to grind all your own spices and blend them right before cooking, blanche tomatoes, make your own cashew paste, and other VERY time consuming and unnecessary things that I doubt anyone does unless they just have to). I recommend this book to anyone who wants to learn about Indian cooking, not just recipes, but the principles of putting together a fragrant and flavorful dish with spice.

A staple for food lovers!
I was always on the look-out for recipes that covered Indian cooking methods from the basic foundation of making your own spices to elegant pairings of traditional Indian and Western ingredients. When my husband came home with 'The Dance of Spices', given to him as a gift at a seminar, I was surprised by the level of detail, care, and passion. Things that my mother cannot explain to me because of the miles between us, Laxmi has done comprehensively in her new cookbook. I have learned simple techniques like how to make my own ghee at home, understand the marriage of spices, and most importantly,how to make finger-licking Indian food in a San Francisco home. I hope you all enjoy this book as much as I have.

a must have
All the recipes that I have tried from this book have turned out to be excellent.The book is very fun to read, with some interesting childhood stories from the author.The dishes are very easy to make and all of them are extremely delicious.This book is meant for anyone who enjoys cooking a wonderful meal for their family.

very helpful for Indian cooking
I am relatively new to Indian cooking but this book provided easy-to-make recipes that were quite appetizing; each recipe has the author's own personal story, making it an interesting read as well. ... Read more

Customer Reviews (4)

good book
Had more about meat than I cared to know.but contains information to produce authentic Indian meals.

Excellent Indian Cookbook
I love Indian food, like most people love Chinese food.If you are a lover of Indian food, this is a great cookbook for you.This is not my only Indian cookbook, but it is the most complete Indian cookbook that I have.

In the introduction this book covers the basics of Indian regional cooking (the difference between northern and southern cooking), the composition of a meal, preferred drinks with meals, and the most common ingredients used.

The recipe in the book for Paneer (which is extremely easy) turned out great the first time I tried it.I was also pleased with all the other recipes that I have tried in this book.There is a very easy to follow bread section in this book that is particularly useful.The Mango Ice Cream is really good as well.

This book is well constructed of glossy paper and a sturdy cover.There are many glossy photos in this book that make preparing unfamiliar dishes much easier.

If you love going out to Indian restaurants, this book will teach you how to make great tasting Indian food in your own home.

mouthwatering
this is my favorite indian cookbook. every dish has an appetizing illustration. i have tried about a dozen of its recipes so far and they are simple to cook and delicious, rating at least a 3 out of 4. i wish it wasnot out of print because it is a perfect gift for all occasions. it hasmade me able to cook my favorite recipes at the local restaurants, and justas deliciously. it helps to have an indian grocer nearby, too, because somenecessary ingredients are less common in mainstream supermarkets here, butthat would change if people tried more indian cooking, because every recipei tried in this book was out of this world.

The best compilation on Indian cooking I have ever seen
This book provides the best and most complete selection of Indian recipes I have ever found.The recipies are easy to follow and well presented.Photographs of each dish help us novices to understand how they shouldlook, as well as taste.Even the nan bread was a success.I highlyrecommend this book ... Read more