Six Spices: A Simple Concept of Indian Cooking Review

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(More customer reviews)I own a couple of hundred cookbooks. So I no longer judge cookbooks by the recipes I do not make, I look at what I do make (either for a special occasion or what is on the menu for a weeknight). And since we are now vegetarians, we look for vegetarian (preferably vegan) options. This cookbook scores on all three counts (although it is not a vegetarian cookbook much less vegan).
Six spices is slightly misleading. Mustard seed, cumin, asafetida, chili, coriander and turmeric are the official six. But dried ingredients like green mango powder and fresh ones like ginger and garlic are often lumped with the spices. No matter, many of the recipes are simple enough for a weeknight, yet the quality is good enough for company.
There are two bonuses to this book over other Indian cookbooks we have: first, it includes some South Indian classics not often found in the US (e.g., Lemon Rice which is very practical as it can be made ahead -- and is enjoyed by all). Second, this is an instructional book: it doesn't just give you recipes, it teaches you how to cook. And if you need to have a balanced meal for a weeknight, you can always improvise on one of the many fine vegetable dishes like carrot and pea curry and throw in tofu or paneer (plus bread or a simple rice like cumin rice) and give the family a delicious balanced meal with two pans.
We have several other Indian cookbooks we love. But this one gets the most use.

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Selected for the cookbook section of The New York Times Book Review Summer Reading issueFeaturing authentic recipes andintroducing the use of fundamental spices, this recipe collection guidescooks of alllevels of expertisein the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food.Each chapter focuses on adifferent cooking technique, offeringinsight into foods that at times canseem daunting forthe novice cook.This recipe collectionhas been tasted and testedthrough more than 20years of the author's teaching experience and Indian cooking expertise.

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