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Entice With Spice: Easy Indian Recipes for Busy People Hardcover


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Product Details

  • Hardcover: 160 pages
  • Publisher: Tuttle Publishing; Hardcover with Jacket edition (September 10, 2010)
  • Language: English
  • ISBN-10: 0804840296
  • ISBN-13: 978-0804840293
  • Product Dimensions: 10.3 x 9.4 x 0.7 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Best Sellers Rank: #30,859 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Engineer and Indian cooking instructor Ramineni entices readers with a beautiful cookbook full of traditional Indian recipes adapted for busy American kitchens. Beginning with thorough explanations, from terminology to spice mixtures, she provides time-saving suggestions and tips for preparing ingredients (including some unusual ideas, like using gram flour for a facial mask). Most recipes are accompanied by Masan Kawan's beautiful color photos, and cook-ahead instructions for storing and reheating are provided. From restaurant favorites like Chicken Tikka Masala and Mulligatawney Soup to new creations like Dad's Baked Salmon, the book is filled with mouth-watering recipes. In addition to vegetarian and meat-based entrees, Ramineni also includes beverages, desserts, breads, soups, and salads. Readers will appreciate substitutions for unusual ingredients, like lime juice instead of dried mango powder when making mint chutney. Complicated recipes are often accompanied by step-by step photos, making even stuffed dosas and paneer possible for the home cook. Readers seeking healthier recipes will appreciate that Ramineni has replaced ghee with vegetable oil and wields cream with restraint, though she doesn't sacrifice authenticity; samosas, for instance, are still fried. This may be the Indian cookbook that American foodies have been waiting for.
(c) Copyright PWxyz, LLC. All rights reserved.

Review

"[A]n excellent beginning Indian cookbook; highly recommended."—Library Journal

"Geared to suit the on-the-go lifestyles of today's professionals, Ramineni has produced a tantalizing collection of easy-to-prepare Indian recipes. Beautiful photographs of dozens of traditional Indian dishes are sure to whet anyone's palate."—ForeWord Magazine

"Shubhra is a great cooking instructor. She is teaching food she knows intimately, and yet she is always learning something new and bringing that to the kitchen. Her passion for Indian food and her ability to pass that on to her students is her greatest gift. She removes the mystery from Indian cooking and makes it easy, quick and tasty."
Jason Cammack, Culinary Coordinator, Sur La Table

"Shubhra's approach to Indian cuisine is easy, straightforward, and utterly delicious. I have had the opportunity to work with her on a few Community events and her cooking style, the simplicity of the recipes, and the passion behind her work has made me a fan for life!"
Nick Fisher, Whole Foods Market

"Engineer and Indian cooking instructor Ramineni entices readers with a beautiful cookbook full of traditional Indian recipes adapted for busy American kitchens. Beginning with thorough explanations, from terminology to spice mixtures, she provides time-saving suggestions and tips for preparing ingredients (including some unusual ideas, like using gram flour for a facial mask). Most recipes are accompanied by Masano Kawana's beautiful color photos, and cook-ahead instructions for storing and reheating are provided. From restaurant favorites like Chicken Tikka Masala and Mulligatawney Soup to new creations like Dad's Baked Salmon, the book is filled with mouth-watering recipes. In addition to vegetarian and meat-based entrees, Ramineni also includes beverages, desserts, breads, soups, and salads. Readers will appreciate substitutions for unusual ingredients, like lime juice instead of dried mango powder when making mint chutney. Complicated recipes are often accompanied by step-by step photos, making even stuffed dosas and paneer possible for the home cook. Readers seeking healthier recipes will appreciate that Ramineni has replaced ghee with vegetable oil and wields cream with restraint, though she doesn't sacrifice authenticity; samosas, for instance, are still fried. This may be the Indian cookbook that American foodies have been waiting for."—Publishers Weekly

More About the Author

Hi! I am an Indian American raised in the US on traditional Indian food. After completing graduate school, I would come home late, tired and hungry from work. Instead of constantly picking up food on the way home or resorting to a frozen meal, I decided to to learn how to quickly make tasty and healthy Indian dishes. Over the course of several years, I have compiled quick and easy Indian recipes from my mom and mother-in-law. Now I can quickly prepare a satisfying and delicious Indian meal in minutes using easy to find spices at my local grocery store and basic cookware. I teach my quick and easy Indian cooking techniques at Sur La Table, Williams-Sonoma and Whole Food Stores. I hope you enjoy making my dishes and become pleasantly surprised at how easy Indian cooking food can be. Enjoy!

Customer Reviews

4.9 out of 5 stars
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See all 74 customer reviews
This book is well written and the recipes are easy to follow.
Saima Makhdoom
I'd like to start off by saying that although I love Indian food, I had never attempted to cook it before.
Mike's Girl
I highly recommend this book to anyone who enjoys Indian cooking/food.
Bonnie & Jim Souders

Most Helpful Customer Reviews

41 of 42 people found the following review helpful By Jay P. Francis on August 29, 2010
Format: Hardcover
I've had the pleasure of taking some of Shubhra Ramineni's cooking classes here in Houston. So I've gotten to taste some of the dishes that I knew would be included in this cookbook when it came out. I came to this already being a 'fan-boy'of Shubhra's cooking. But what I am saying here comes from the heart as this book truly lives up to the promise. If you're on my gift list for Christmas this year, this is probably the book that's gonna end up in your stocking.

As cookbooks go, this one is an absolute delight for the eyes. It is full of exceptional 'how to' photographs. Heck, this book is just one wonderful page of appropriate and helpful photographs after the next. Check out pages 56 and 57 where Shubhra walks you through the process of making dosa.

First section I started working from when I got my copy was the section on breads. She answered so many questions in this book about the best ways to make Indian breads in the home kitchen. Chapati. Naan. Besan Ki Roti. Aloo Ka Paratha. Poori. And my favorite: the puffed up 'beignet' of Indian breads, the bhatura. Again, spectacular photographs, making this my default grab-this-off-the-shelf-first book on Indian cooking.

Yeah, the sub-heading of this book is 'Easy Indian Recipes for Busy People'. And the book stays true to that theme. She has done a first rate job of understanding the logic of how these dishes come together and communicating the preparation of the dishes in steps that are easy to follow and fairly fool-proof. One of the very nice touches is that most of the recipes come with recommendations on pairing with breads or other recipes in the book.

Page 33: Lentils. Photos of the 7 most common lentils with descriptive info.
Read more ›
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17 of 17 people found the following review helpful By William on April 14, 2011
Format: Hardcover Verified Purchase
I took one Indian cooking class and really enjoyed it because the flavors were so unique and interesting. I wanted to explore the cuisine more, so I bought this cookbook. It's a great book that has wonderful, but quite reasonable recipes in terms of simplicity and preparation time. The book lives up to its title.

I had to find out where our local Indian grocery was to get the new spices and herbs. I'd say I bought about a dozen new items that weren't previously in my spice drawer. Garam masala and carom seeds are my favorites of the new spices I've been using.

I've tried the following recipes:
Mint chutney
Cardamom chicken
Chicken tika masala
Fragrant chicken curry
Oven baked tandoori chicken
Lamb Kebabs
Dad's baked salmon
Fish curry
Potato and pea curry
Spiced cauliflower and potatoes
Mushroom and pea curry
Vegetables and coconut curry
Rice with cumin seed and peas

All of them have been really tasty. When I cook the fish curry again, I'll use a more delicate fish. I used cod and it seemed a bit hearty for the dish. Red snapper was in the recipe, but I had cod in the freezer.

My favorite is the "fragrant chicken curry." The mint and cilantro combination with the chicken was really superb.

When I was cooking for my wife, I cut out the cayenne pepper because she likes spices, but not the heat that cayenne gives. The recipes still tasted great without the cayenne. When I cook for myself, I use the cayenne as directed. Perfect for me. I like some heat.

Cheers.
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16 of 16 people found the following review helpful By Sawan parikh on June 27, 2011
Format: Hardcover
I have cooked many of the recipes and they are so easy to make and delicious! I grew up eating Indian food and these recipes taste just like the food my mom made. I just never knew how to make the dishes until now. The recipes are made with easy to find ingredients and great for busy moms like me. As a bonus, my husband even loves cooking from the book! I am so glad I have this book!
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10 of 10 people found the following review helpful By Mollie Gordon on April 5, 2012
Format: Hardcover
This is the best Indian Cooking Book Ever!! I have bought numerous Indian Cooking books to try to learn to make simple dishes, like a curry, or rice Pilaf. Her book is amazing because it is super organized, straight forward, and uses just a few ingredients to make delicious meals that are family friendly. Her recipes are truly quick and easy! I had the opportunity to take a class with Shubhra herself and the recipes were just as easy in my own home. I can't recommend this book enough! Worth every penny.
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9 of 9 people found the following review helpful By Mike's Girl on July 30, 2012
Format: Hardcover
I'd like to start off by saying that although I love Indian food, I had never attempted to cook it before. My husband always proclaimed to not really like it, and my son thought it was too spicy. I decided to go out on a limb and try a few of the recipes in the book (I figured if nothing else, I would get to eat the leftovers.) My family LOVED it! I made 4 of the dishes that first night, and there was not a speck left of any of them. I'm slowly making my way through the recipes, and my family has loved every single one. This has become one of my favorite cookbooks.
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6 of 6 people found the following review helpful By Columbus Crew Fan on April 23, 2012
Format: Hardcover Verified Purchase
This is a wonderful cookbook! We use it al least 1-2x/week- love the saag, tikka masala & cardamom chicken! They have a few rice variations which are also very tasty. The food doesn't take long either- can get an Indian dinner on the table usually within 1 hour- all made from scratch!!!
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