Average Reviews:
(More customer reviews)this is not the usual indian cookbook. there is no history; there are no reminiscences; aside from the chapters for sambars and rasams, and a few 'gujerati-style' this, 'moghul-style' that and 'malabar' the other in recipe titles, there is no identificaiton of regional origins; there are few serving suggestions. the introduction and chapter headings perfectly demonstrate the meaning of 'terse.' but there are recipes! wonderful recipes.
the only reason i didn't give this book five stars is for the sake of the fearless novice. in many of the recipes, there are directions that call for blending ingredients into a paste, but no suggestion as to how (blender or food processor, of course, but maybe the fearless novice hasn't gotten to the point of buying these, and probably wouldn't have a mortar and pestle, either). the blending-to-a-paste isn't mentioned until after the cook is told to start roasting the whole spices. now, an experienced cook knows to read a recipe through, collect the ingredients, and have everything recipe-ready before cooking starts, but a novice could easily burn the first bit of the recipe. also, the f.n. might not be aware that the imperial pint is larger than the american pint and assume that the american measurements are misprints.
but these are fairly minor points which the majority of cooks wouldn't be bothered by. in any cookbook, the recipes are the important bits, and these are very good. and there are certainly enough of them to keep a cook (and diners) happy for years.
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The grand tour of Indian cuisine - all in one top-value cookbook. Think of all the succulent and aromatic dishes you've relished in your favourite Indian restaurants. Now think of the joy of serving these ever-popular recipes at your own dinner table. This valuable book gives you enough range to prepare any variety of Indian meal, including regional specialities, vegetarian menus and many exotic dishes, side dishes, snacks and desserts. There's over 30 kinds of curry sauce alone! The recipes are equally suitable for beginners and experienced Indian cooks. They are ideal for gourmet dinner parties but handy for snacks and salads too. With 1000 recipes to choose from, you'll never need another Indian cookbook. It includes: Kashmiri Rogan Josh, Shahi Padshah Korma, Moghlai Shami Kebabs, Chicken Muglai Biryani, Aubergine Bhurta, and Gulab Jamun.
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