Average Reviews:
(More customer reviews)From Bengal to Punjab is an excellent Indian cookbook. There are almost 200 recipes, each with clear instructions, many with comments on regional characteristics and suggestions for use as part of a meal. Best of all, these are dishes full of honest flavors, rather than the watered down or too simplified spicing that other Indian cookbooks often feature. The preparations are straightforward, and not at all fussy. The chapters on dals and vegetables are the best I have found (the Chickpeas with Tomatoes and Chana Dal with dried fenugreek leaves are addictive.) There are fewer meat recipes, but these include a wonderful, rich Rogan Josh and an Attu Kari (lamb in a Madras style) that greatly improves on a similar recipe I have in another book. The chapter on seafood has some delicious shrimp recipes and a fish recipe, in which fish fillets are marinated in a fresh coriander masala, that is simply the best I have ever tasted. A real bonus is a whole chapter of some 20 barbecue or tandoori recipes. If you enjoy cooking Indian food, you will want this book.
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