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India: The Cookbook

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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 co 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.


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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 co 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.

30 review for India: The Cookbook

  1. 4 out of 5

    Rustam

    I'm sure Phaidon makes pretty cool architecture books, but this cookbook is not very user-friendly. I grew up in an Indian household (familiar with most spices + basic preparations), but even I am baffled by the inconsistency from recipe to recipe. Some of the recipes look great, but it is a bit of a gamble. An Indian cookbook should provide some basic explanation of the processes involved. For example, the achar recipes should have some explanation of the basic chemistry at work. At the very le I'm sure Phaidon makes pretty cool architecture books, but this cookbook is not very user-friendly. I grew up in an Indian household (familiar with most spices + basic preparations), but even I am baffled by the inconsistency from recipe to recipe. Some of the recipes look great, but it is a bit of a gamble. An Indian cookbook should provide some basic explanation of the processes involved. For example, the achar recipes should have some explanation of the basic chemistry at work. At the very least, a recipe for a pickle should give some explanation for how long it will last, refrigeration concerns, etc. Bummed to leave this review since a lot of the recipes look interesting, but again, not really worth the gamble.

  2. 5 out of 5

    Terri

    What an awesome book. It is not easy to find if you want it, but your rewards will be endless if you do. Authentic, traditional Indian, completely unsullied. The way it is supposed to be cooked. As an added bonus it is also a beautiful cookbook and it now takes pride of place in my collection. Love this book.

  3. 4 out of 5

    Emily

    Phaidon is a fantastic publisher and I was so excited to get my hands on this cookbok. This book is comprehensive - an incredible amount of recipes from all over India, supported with short but pertinent stories. I especially liked the full menu suggestions that the book finished up with. Like another reviewer said, there aren't as many photographs as some other cookbooks, but it doesn't take away from the product.

  4. 5 out of 5

    R

    I have a similar problem with this book as I do with other Phaidon books, that in the interest of creating a visually spectacular tome the recipes themselves are often impractical and it is exceedingly clear the more you try to actually cook from the books just how little time was spent with each recipe by the author or their test kitchen. First, since it seems to be a common question, I am Indian myself, so this review comes from the standpoint of an Indian person coming from a family where my g I have a similar problem with this book as I do with other Phaidon books, that in the interest of creating a visually spectacular tome the recipes themselves are often impractical and it is exceedingly clear the more you try to actually cook from the books just how little time was spent with each recipe by the author or their test kitchen. First, since it seems to be a common question, I am Indian myself, so this review comes from the standpoint of an Indian person coming from a family where my grandmother was the cook of the house, not my parents, needing a cookbook to fill in what I didn't learn from my direct relatives. So, reading this book cover to cover you are definitely able to understand Indian food and the types of dishes authentic Indian food has. The author tried to sort the recipes by region and it is somewhat accurate. The author is a famous food guy in India so his name being so prominently placed on the front does mean something. The graphic design is exceptional, as per Phaidon standard. It is a very attractive coffee table cookbook. When I try to cook from it, I often have the problem where the recipes call for impractical steps. Of course there is interest in the "old way" but many people don't live in the "old way" and so naturally, there have been changes that have been authentically adapted to Indian cooking that could have been included. For example many dessert recipes are impractical, and use milk products such as khoya, etc which sometimes require lengthy time of preparation on their own, never mind continuing with the rest of the recipe. I believe ingredients like khoya and fresh paneer are not items which the curious cook would readily have on hand, and you are only directed to another recipe to make those ingredients before the recipe which is sometimes completely made up of other "recipe required" ingredients. Yes, although "traditionally" sweet milk-based desserts are made with long-preparation ingredients, it is also "traditional" that these sweets are purchased outside of the home because of their long and tedious preparation. That's something to consider if you are writing a cookbook for a home cook in my opinion. Especially because I know there are shortcuts like instant milk powder that even my Indian grandmother always used. Another somewhat paradoxical criticism I have is that, although many recipes are quite complicated, they are almost too simplified as a matter of taste. I can't help but adding a sprinkle of this or that when I'm making food from this book because often times the listed masala is TOO flat or something seems missing. If a little more time was spent on each recipe, the masala could be tweaked to perfection. I would rather have half of the recipes that taste amazing when followed to the letter than twice the recipes you need to "work with." I really don't see how it would be clear to a curious cook how to tweak something either if you didn't grow up with this food. In the end, I give it three stars for those reasons. Answering the question that everyone asks: it doesn't taste like grandma's.

  5. 5 out of 5

    Sheba

    It's been a long time since I've wished to own a book. Pushpesh Pant's "India: the Cookbook" is a hefty tome that I could see thumbing through just about every week for ideas. The overall design features lush photos and perfectly-sized fonts that are a cook's dream. It's also fairly extensive. You can tell that a lot of love and years went into it, as mentioned in Pant's foreward. I particularly liked that Pant noted regions, so that one could serve a meal strictly based on the cuisine of--say-- It's been a long time since I've wished to own a book. Pushpesh Pant's "India: the Cookbook" is a hefty tome that I could see thumbing through just about every week for ideas. The overall design features lush photos and perfectly-sized fonts that are a cook's dream. It's also fairly extensive. You can tell that a lot of love and years went into it, as mentioned in Pant's foreward. I particularly liked that Pant noted regions, so that one could serve a meal strictly based on the cuisine of--say--Punjab, if one wanted. There are some drawbacks, though. Although the recipes are fairly clear, there are some quirks to them, specifically when it comes to the cut or preparation of some key ingredients. Oddly, some ingredients are explained while others are not. Unlike others, I didn't mind so much about the odd placement of photos. I don't necessarily need a photo next to each recipe, though I could see how the--though beautiful--grouped photography of dishes between sections would be annoying to other cooks. The index is also a bit confusing and while there are plenty of recipes for some difficult dishes, there are also recipes for dishes that are too simple to be included: recipes for the standard cooking of rice, for example, seem unnecessary and take up valuable space. But otherwise, and while not "the be all and end all," it's a great book to add to the classics of Indian cooking, and like many others I'm hoping that Pant revisits this in a later edition that clears up some of those minor issues.

  6. 5 out of 5

    Dpdwyer

    My wife is a great cook and loves to cook, so I cook very little. But I love Indian food and am willing to do the extra work to cook it. I've worked with several Indian cookbooks and this is the best ever: 1000 recipes from all parts of India, and once you collect the basic spices, oils, and dals, you're in business. In days past cooking Indian food used to take all day. These recipes, or at least the ones I've tried, are quite fast. And there are recipes for every ingredient (except broccoli, w My wife is a great cook and loves to cook, so I cook very little. But I love Indian food and am willing to do the extra work to cook it. I've worked with several Indian cookbooks and this is the best ever: 1000 recipes from all parts of India, and once you collect the basic spices, oils, and dals, you're in business. In days past cooking Indian food used to take all day. These recipes, or at least the ones I've tried, are quite fast. And there are recipes for every ingredient (except broccoli, which I don't remember ever seeing in India). It's well laid out and easy to work from. It's expensive ($50) but Amazon has it for $29.

  7. 5 out of 5

    Jesse Henning

    This thing is a wreck. Poorly edited with an ingredient list a mile long/requiring Amazon purchases for over half the recipes. Will appeal to traditionalists and people who are really into Indian food. Neophytes steer clear.

  8. 5 out of 5

    Lavanya

    If you have this, you don't need any other.

  9. 4 out of 5

    Erin

    I really really want to own this book. There are quiet a few recipes I want to try.

  10. 4 out of 5

    Jan Lacey

    This has to be the worlds worst cook book. The recipes just don't work. An absolute car crash of a book, poorly laid out, very poor recipe guides and many ingredients simply are not available in the U.K. I have been cooking Indian food for 30 years, so I'm not a newbie and I have visited and eaten in India, I reckon I do know my Indian food, but this is just junk. I left one star because it wasn't possible to leave less.

  11. 4 out of 5

    Jodie Gale

    The Silver Spoon of Indian cookery. One of the most beautiful and tasty cookbooks I own! Transported me straight back to my travels around India.

  12. 5 out of 5

    Dallip

    This review has been hidden because it contains spoilers. To view it, click here. Good

  13. 4 out of 5

    Azem

    You'll never have the dilemma of not knowing what to cook anymore as this huge cookbook (1000 recipes) covers almost any ingredient imaginable. I should add that this is not really a book for the beginner. The recipes are not complex, but they're not detailed either. This means you do need to know what you are doing. A word of warning: do look at how many people the recipes serve as it varies from 2 people to 6-8 people. You might have to adapt the quantities if your not cooking for as many or a You'll never have the dilemma of not knowing what to cook anymore as this huge cookbook (1000 recipes) covers almost any ingredient imaginable. I should add that this is not really a book for the beginner. The recipes are not complex, but they're not detailed either. This means you do need to know what you are doing. A word of warning: do look at how many people the recipes serve as it varies from 2 people to 6-8 people. You might have to adapt the quantities if your not cooking for as many or as little people.

  14. 5 out of 5

    Scottsdale Public Library

    Don't let the size of this book intimidate you: it is a true comprehensive look at Indian cuisine. From curries to naans to lassis to spice blends, there is something for everyone who ever wanted to learn anything about Indian cuisine in this book. Some ingredients may be difficult to find and some cooking techniques may be overwhelming to novice chefs, but other recipes are extremely accessible and simple to prepare. Photography is limited, but extremely illustrative. -- Meagan

  15. 4 out of 5

    Kavita

    https://dollopofsunshine.wordpress.co...

  16. 5 out of 5

    Manintheboat

    While lovely, the paper is of poor quality and won't stand up to use. I'd use 660 Curries first.

  17. 4 out of 5

    Dee Rian

  18. 4 out of 5

    Paula

  19. 4 out of 5

    Ollie Reeder

  20. 5 out of 5

    Alyson

  21. 4 out of 5

    Dominick San Angelo

  22. 5 out of 5

    Jane Mount

  23. 4 out of 5

    Larry

  24. 4 out of 5

    Rebecca Louise Wright

  25. 4 out of 5

    Artful Dishes

  26. 4 out of 5

    Jessica Rojas

  27. 4 out of 5

    Katy

  28. 5 out of 5

    Hanneke Verhoef

  29. 5 out of 5

    Justin

  30. 5 out of 5

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