From Library Journal
Indian food is becoming more popular in this country, and several good recent cookbooks have revealed just how diverse this cuisine is. Panjabi, who lives in Bombay and has traveled extensively throughout India, has written a remarkable book. She is obviously knowledgeable about food, and her excellent introduction blends history, geography, and the philosophy of Indian cuisine with a lovingly detailed, illustrated guide to ingredients and techniques. The curries themselves, each accompanied by a full-page color photograph, show how different these dishes can be, and the author's headnotes provide excellent background on the various regional cuisines. The one serious drawback of this beautiful book is that it was originally published in England; although it has been Americanized, a three-line note on the acknowledgments page indicates that all cup measures refer to a seven-ounce cup?cooks beware! [HomeStyle Bks. alternate.]
Copyright 1995 Reed Business Information, Inc.
Indian cuisine is more popular than ever in major urban areas, albeit less familiar in towns of the heartland. Panjabi's guide is as beautiful to look at as it is a delight to read, from illuminating explanations of the philosophy behind the food to descriptions of exotic spices and the intricacies of cooking a curry. Just how ingredients are combined to achieve the complex, savory tastes associated with fine curries is explained here in detail, with dishes from many regions given equal attention. Highlighted are recipes for dishes not found on most restaurant menus. This superior introduction for cooks unfamiliar with Indian food is also a definitive guide for connoisseurs on a quest to produce flavorful curries in their own kitchens. Alice Joyce