Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking. Includes nutritional information on the healthful benefits of Indian vegetarian cuisine.
Flavors of India: Vegetarian Indian Cuisine
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Most Helpful Customer Reviews
81 of 81 people found the following review helpful
Format:Paperback
Background: I grew up eating Indian vegetarian food. Sometimes it was good, sometimes mediocre, occassionally fantastic. I had kichadi for breakfast and dal-chawal-roti-sabji for dinner every day except festival days.
Bias: I will admit a bias that I actually met the author; I went to high school with her son and was lucky enough to have dinner at her house once.
Review: This is the absolute, number one, best Indian cookbook on the market today. I own most of the big ones and many little ones, and nothing else out there even approaches this book for utility and quality. Most cookbooks offer a good base for a recipe, but you have to make it once and then adjust and improve it. All the recipes in this book are excellent as written; I have not had to modify any of them! There's no padding in this book. She doesn't include every Indian recipe you've ever (and never) heard of, but she does include all the basics you need to eat well every day. This is the only time I have seen okra treated properly in a cookbook, and the recipe for pakora batter is phenomenal. Her style is authentic Gujarati-style cooking. Having spent some time in Gujarat and eaten at many Gujarati houses, I should know.
All in all, a highly recommended resource for any kitchen. Having eaten at the author's house, I can attest that her cooking is excellent, authentic Indian vegetarian cusine, and she used the same recipes included in the book. She is the real deal.
Bias: I will admit a bias that I actually met the author; I went to high school with her son and was lucky enough to have dinner at her house once.
Review: This is the absolute, number one, best Indian cookbook on the market today. I own most of the big ones and many little ones, and nothing else out there even approaches this book for utility and quality. Most cookbooks offer a good base for a recipe, but you have to make it once and then adjust and improve it. All the recipes in this book are excellent as written; I have not had to modify any of them! There's no padding in this book. She doesn't include every Indian recipe you've ever (and never) heard of, but she does include all the basics you need to eat well every day. This is the only time I have seen okra treated properly in a cookbook, and the recipe for pakora batter is phenomenal. Her style is authentic Gujarati-style cooking. Having spent some time in Gujarat and eaten at many Gujarati houses, I should know.
All in all, a highly recommended resource for any kitchen. Having eaten at the author's house, I can attest that her cooking is excellent, authentic Indian vegetarian cusine, and she used the same recipes included in the book. She is the real deal.
43 of 44 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
If you're a vegetarian, a few Indian recipes are a great thing to have in your culinary repertoire, and this book has some tasty and easy to make dishes that are nutritious, aromatic, nice to look at, and even better to eat.
Even if you don't like Indian cuisine, you'll get a lot out of the rice and lentil (dal) chapters. It gives a tremendous amount of information on both these items, their many different types, and how to cook them to perfection.
Even if you don't like Indian cuisine, you'll get a lot out of the rice and lentil (dal) chapters. It gives a tremendous amount of information on both these items, their many different types, and how to cook them to perfection.
The "Dal-Based Dishes" is a superb chapter, and one can even "mix and match" these recipes and come up with a delightful side dish.
Other good chapters are "Snacks" (oh ! those heavenly samosas !), and the many pages of veggie recipes...you'll also get a lot of info on spices and ingredients.
Most of the spices and ingredients are available in any good supermarket, although if you're lucky to live in an area with an Indian market, you'll find the same items, usually for a fraction of the cost.
I have the 1972 hardcover edition to this book, and though the chapters have been moved about, the contents in this edition are almost the same. With all my many moves, I don't have a lot of cookbooks, but this one will always be a keeper.
34 of 34 people found the following review helpful
By A Customer
Format:Paperback
This is my second edition of Flavors of India. Over the years, I have made nearly all of the recipes and have found them, without exception, to be delicious, usually low in fat, and always very easy for the American cook. Whether you are an expert in cooking Indian foods or just beginning to experiment with this cuisine, you will love this book. It is one I personally could not do without.
Most Recent Customer Reviews
5.0 out of 5 stars
Great Cookbook
This was the first cookbook I used to learn to make Indian food a couple years ago. The recipes were great, the layout of the book intuitive. Read more
Published 5 months ago by spm
5.0 out of 5 stars
Flavors of India
Flavors of India: Vegetarian Indian Cuisine
Wonderful recipes in this book and not too complicated. I bought this as a replacement for an older edition I had. Read more
Wonderful recipes in this book and not too complicated. I bought this as a replacement for an older edition I had. Read more
Published 7 months ago by Jane Austen
5.0 out of 5 stars
Flavors of India a Treasure
Flavors of India was one of the first cookbooks I purchased as a young bride. Many years ago. The recipes are good and fairly quick. It is a treasure for dal recipes. Read more
Published 10 months ago by California Vegan
3.0 out of 5 stars
One man's opinion. I am glad I purchased the book but....
The book gave quite a bit of very useful background information about; indian food, the dishes in the book ,ingredients and other. Read more
Published on February 2, 2010 by Ernest Bart
4.0 out of 5 stars
highly recommended
I could wish there were more illustrations, but overall, I have already recommended this book to others over other books with pretty pictures in them. Read more
Published on July 23, 2009 by Su
5.0 out of 5 stars
Wonderful
Every recipe I've made from this book has turned out beautifully. The flavours are complex and the ingredients are easily sourced from Asian grocery stores. Read more
Published on August 4, 2008 by Carms
5.0 out of 5 stars
You will never be disappointed...
I have just purchased my second and much newer copy of this extraordinary book. My first copy fell apart from use and age. Read more
Published on July 5, 2008 by loves2read
5.0 out of 5 stars
Easy and Tasty Recipes, very Comprehensive
This cookbook is very easy to follow. After a chapter on vegetarian nutrition, we take a tour of the Indian pantry. Read more
Published on January 17, 2008 by Clare Chu
5.0 out of 5 stars
This book will change the smell of your house.
It turns out that even an average American mom like me can make great Indian food. In the two months since my sister gave it to me as a birthday gift, I have made many recipes... Read more
Published on April 26, 2007 by Crease in the Page
5.0 out of 5 stars
Simple and delicious
Indian cuisine is really the only cuisine I know anything about. Growing up in London and being vegetarian have something to do with it. This is my favorite Indian cook book. Read more
Published on January 11, 2007 by Tabulrasa
Citations (learn more)
This book cites 4
books:
- Tofu Cookery by Louise Hagler in Back Matter
- Vegetarian Cookbook by Rh Value Publishing in Back Matter
- Vegetarian Cooking (Exciting Ideas for Delicious Meals) by Jillian Stewart in Back Matter
- The New Farm Vegetarian Cookbook by Louise Hagler in Back Matter
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