The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of "50 Great Curries of India" is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include: the philosophy of Indian food; what exactly is a curry; using spices, herbs and chillies; and, planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.
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Book Description
Editorial Reviews
Review
A 'This book will delight, educate and inspire anyone who longs to make authentic Indian curries at homeA ' Nigel Slater, Observer
--This text refers to an alternate
Paperback
edition.
From the Back Cover
This is the ultimate celebration of the authentic Indian curry, encompassing both the classic and the unusual dishes from every region of India. The introduction not only weaves history, geography, and the philosophy of Indian cuisine together, but also includes an illustrated guide to ingredients and curry-making techniques, including how to combine taste, aroma, and heat. Fifty recipes for authentic Indian curries follow, from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry, each accompanied by a detailed head note on the recipe's origin, regional background, and a full-color picture to show color and texture. An additional 50 recipes, from rice, lentils, and potatoes to breads, chutneys, and desserts, round out this thorough book. And with the inclusion of a 30-minute DVD showing you step-by-step cooking techniques of three dishes, this is an invaluable addition to your kitchen library.
--This text refers to an alternate
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edition.
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Customer Reviews
Most Helpful Customer Reviews
46 of 46 people found the following review helpful
Format:Paperback
I own at least ten Indian cookbooks, so you wouldn't expect that I needed to add another to the collection. But I'm extremely glad that I bought 50 Curries of India. It has many recipes that I haven't previously encountered... and which, so far, are really wonderful.
As the title promises, the book has 50 curry recipes... as well as several accompaniments (such as bread, rice, and raita) and a 60 page introductory section on ingredients. There's quite a selection here, in main ingredient (lamb, fish, chicken, vegetables), region, spiciness, etc. Twenty of the recipes call for lamb, 11 for chicken, 9 fish and shellfish, 12 vegetarian (from potato curry to, of all things, watermelon and mango curries).
Nothing calls for beef or pork, but I think most of the lamb dishes could be prepared with them. We dislike lamb, so at our house the lamb and apricot curry is more likely to use inauthentic pork, and bori curry (with nuts, sesame seeds, tamarind and potatoes) will probably be made with beef.
Every dish has an attractive photo, so you have some idea what you'll end up with. While many recipes have a long list of ingredients, none is particularly hard -- assuming that you can get your hands on the spices. If you have a spice shop or Internet store from which you can buy black mustard seeds, curry leaves, and tamarind you'll be set. But there's plenty to cook if you're stuck with the selection in your local grocery store. Most are strongly spiced, but not all are exceptionally "hot." These aren't fast recipes, but *darn* they're good -- and most curries reheat very well; they're stews, after all.
The curries in this book are from the British Indian community rather than an American idea of Indian food. I've found that most U.S. Indian restaurants are surprisingly limited in the list of dishes offered, rather distressingly so. I suspect that our cultural relationship to Indian food is like the Italian-American restaurant experience of the 1950s (meatballs and spaghetti, pizza, and not much else). But India is a huge country with distinct regional differences, and this book really shows both breadth and depth. Several recipes incorporate coconut, for example, or mustard seeds or curry leaves. You'll find the "expected" chicken tikka masala, or something very like it, but among the things I appreciate about this book is that it has plenty of recipes that aren't in the rest of my Indian cookbook collection.
So far, I've made a curry of chicken and cashew nuts in black spices (with ginger, coriander seeds, cumin, cloves, and cinnamon), and a marvelous lemon rice. I'll probably make green chicken korma (wih coriander leaves, mint, and green chili) this week... or maybe it'll be prawns in sweet and hot curry (with tamarind, garlic, cumin, curry leaves and jaggery). I can't decide.
As the title promises, the book has 50 curry recipes... as well as several accompaniments (such as bread, rice, and raita) and a 60 page introductory section on ingredients. There's quite a selection here, in main ingredient (lamb, fish, chicken, vegetables), region, spiciness, etc. Twenty of the recipes call for lamb, 11 for chicken, 9 fish and shellfish, 12 vegetarian (from potato curry to, of all things, watermelon and mango curries).
Nothing calls for beef or pork, but I think most of the lamb dishes could be prepared with them. We dislike lamb, so at our house the lamb and apricot curry is more likely to use inauthentic pork, and bori curry (with nuts, sesame seeds, tamarind and potatoes) will probably be made with beef.
Every dish has an attractive photo, so you have some idea what you'll end up with. While many recipes have a long list of ingredients, none is particularly hard -- assuming that you can get your hands on the spices. If you have a spice shop or Internet store from which you can buy black mustard seeds, curry leaves, and tamarind you'll be set. But there's plenty to cook if you're stuck with the selection in your local grocery store. Most are strongly spiced, but not all are exceptionally "hot." These aren't fast recipes, but *darn* they're good -- and most curries reheat very well; they're stews, after all.
The curries in this book are from the British Indian community rather than an American idea of Indian food. I've found that most U.S. Indian restaurants are surprisingly limited in the list of dishes offered, rather distressingly so. I suspect that our cultural relationship to Indian food is like the Italian-American restaurant experience of the 1950s (meatballs and spaghetti, pizza, and not much else). But India is a huge country with distinct regional differences, and this book really shows both breadth and depth. Several recipes incorporate coconut, for example, or mustard seeds or curry leaves. You'll find the "expected" chicken tikka masala, or something very like it, but among the things I appreciate about this book is that it has plenty of recipes that aren't in the rest of my Indian cookbook collection.
So far, I've made a curry of chicken and cashew nuts in black spices (with ginger, coriander seeds, cumin, cloves, and cinnamon), and a marvelous lemon rice. I'll probably make green chicken korma (wih coriander leaves, mint, and green chili) this week... or maybe it'll be prawns in sweet and hot curry (with tamarind, garlic, cumin, curry leaves and jaggery). I can't decide.
15 of 15 people found the following review helpful
Format:Paperback
I almost gave up on making curries mainly in part to this book. I only kept it for the rice and accompaniments section at the back of the book. My major gripes were
1. this book says to whisk natural yogurt, natural yoghurt never works just whisked (I use greek yoghurt instead), and many indian chefs add flour or for a more authentic taste powdered dhal to the yoghurt to when whisking to assure that it does not split when cooking (greek yoghurt can split too!), at first I used cornflour to whisk into the yoghurt after many failed splitting curries and it worked every time but now I use gram flour to eleviate glugginess.
2. when the book says to add water at the end of the cooking of onions and spices, the amounts made for a very watery weak flavoured gravy as liquid was also being added from the meat, so halving or even thirding this makes it work much better and provides a fuller flavoured gravy
If you address these 2 areas you can end up with a very nice book, the madras style curry and the meat cooked with cardamon being standouts.
Oct 2011 update: i have recently got the 2004 reissue of this book with 10 extra curries and is can say it worth getting. It is smaller than my 1994 edition (which this review was based on) and not as pretty but the extras are well worht it.
1. this book says to whisk natural yogurt, natural yoghurt never works just whisked (I use greek yoghurt instead), and many indian chefs add flour or for a more authentic taste powdered dhal to the yoghurt to when whisking to assure that it does not split when cooking (greek yoghurt can split too!), at first I used cornflour to whisk into the yoghurt after many failed splitting curries and it worked every time but now I use gram flour to eleviate glugginess.
2. when the book says to add water at the end of the cooking of onions and spices, the amounts made for a very watery weak flavoured gravy as liquid was also being added from the meat, so halving or even thirding this makes it work much better and provides a fuller flavoured gravy
If you address these 2 areas you can end up with a very nice book, the madras style curry and the meat cooked with cardamon being standouts.
Oct 2011 update: i have recently got the 2004 reissue of this book with 10 extra curries and is can say it worth getting. It is smaller than my 1994 edition (which this review was based on) and not as pretty but the extras are well worht it.
14 of 15 people found the following review helpful
Format:Paperback
50 Great Curries of India presents 50 different, authentic Indian curries, each with a full-color photograph revealing its texture and appearance in detail, along with an accompanying recipe designed to harness the curry's flavor. From Chicken and Cashew Nuts in Black Spices to Chickpea Curry and Cauliflower with Shredded Ginger, the recipes perfectly capture Indian cuisine's marvelous ability to harness spices for an unforgettable taste experience. An extensive introductory section teaches aspiring chefs all about different types of spices, seasonings, thickening agents, souring agents, and the elements of a traditional Indian meal, in this "must- have" cookbook especially recommended for anyone interested in creating original Indian-style creations as well as preparing tasty tidbits according to recipe.
Most Recent Customer Reviews
All delicious reciepes (so far)
I have cooked many of these currires and they are all exceptional and of a great cross-section of the classics . Read more
Published 13 hours ago by G Whiteman
Water, water everywhere! READ THIS!
DO NOT add as much water as stated in these curries or you'll end up with a very expensive SOUP. Cut the water by at least one half. Read more
Published 3 months ago by Basshole
Let's make our OWN curry ...
Wow, this book just rocks.
The first 70 odd pages describes the various curries, ingredients and so on, shows pictures of the various spices in their natural form, tells you... Read more
The first 70 odd pages describes the various curries, ingredients and so on, shows pictures of the various spices in their natural form, tells you... Read more
Published 3 months ago by A. Hartmann
superb recipes
This book has authentic recipes and the directions are clear, concise and easy to follow. The Intro and history are colorful and evocative and add that little extra touch that... Read more
Published 5 months ago by Wanderer
"They're more like guidelines": Numerous problems in recipes
I've tried cooking three recipes out of this book, and they were all unsuccessful. There is a Simple Homestyle Curry (p. Read more
Published 8 months ago by v_o
Fantastic First Indian cooking book
This book is GREAT.
Read the intro to get an understanding and then pre-read the instructions. Read more
Read the intro to get an understanding and then pre-read the instructions. Read more
Published 13 months ago by iloreyix
Restaurant Quality Meals
We bought this book in order to create a great meal for a dozen dinner guests. We tried two recipes and enjoyed both. Read more
Published 13 months ago by CJ
More than a recipe book, a comprehensive introduction to Indian food
Usually when you get a cookbook you expect the author has attempted to document recipes making the best version of the dishes relevant to the book's subject. Read more
Published 16 months ago by J. S. Carr
V good but some recipe discrepancies
An excellent book if you need an introduction to curry, its heritage and the basic principles of preparation. Read more
Published 17 months ago by A. J. Shapiro
tastey recepies!
I received This book last week and have made two recepies from it, both took me quite a long time but i have to say it was well worth it, they tasted delciuos! Read more
Published 18 months ago by kitkat
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Key Phrases - Statistically Improbable Phrases (SIPs):
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kashmiri chile, homestyle curry, teaspoon red chile powder, teaspoon garam masala powder, teaspoons red chile powder, plump cloves garlic, teaspoon coriander powder, teaspoon turmeric powder, stewing lamb, mace powder, pulao rice, teaspoon cumin powder, teaspoons coriander powder, fennel powder, turmeric powder salt, green chutney, toor dal, black cardamom, teaspoon fenugreek seeds, paprika powder, cardamom powder, tamarind water, red chile powders, green cardamoms, spice paste Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Parsees, Tamil Nadu, Northern India, Southern India Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
kashmiri chile, homestyle curry, teaspoon red chile powder, teaspoon garam masala powder, teaspoons red chile powder, plump cloves garlic, teaspoon coriander powder, teaspoon turmeric powder, stewing lamb, mace powder, pulao rice, teaspoon cumin powder, teaspoons coriander powder, fennel powder, turmeric powder salt, green chutney, toor dal, black cardamom, teaspoon fenugreek seeds, paprika powder, cardamom powder, tamarind water, red chile powders, green cardamoms, spice paste Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Parsees, Tamil Nadu, Northern India, Southern India Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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