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50 Great Curries of India Paperback – December 30, 2005

4.6 out of 5 stars 65 customer reviews

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Editorial Reviews


'This book will delight, educate and inspire anyone who longs to make authentic Indian curries at home' Nigel Slater, The Observer 'Arguably India's foremost gourmet and food expert...a culinary milestone.' Pat Chapman, founder of The Curry Club 'The best and most important book yet written about Indian food.' Mail on Sunday YOU Magazine --This text refers to an out of print or unavailable edition of this title.

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 Paperback edition.

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Product Details

  • Paperback: 224 pages
  • Publisher: Kyle Books; 10 edition (December 30, 2005)
  • Language: English
  • ISBN-10: 1904920357
  • ISBN-13: 978-1904920359
  • Product Dimensions: 6.2 x 0.8 x 8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (65 customer reviews)
  • Amazon Best Sellers Rank: #47,178 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

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.
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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.
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Format: Paperback
An excellent book if you need an introduction to curry, its heritage and the basic principles of preparation. I enjoyed reading the introductory chapters and have reread it a few times because it makes more sense once you've tried some of the recipes. My book came with a useful DVD as well.

The major problem with the book is that the recipes are not proofread properly. In the introduction, the author waxes lyrical about a bright red curry that one of her schoolfriends used to eat, she then includes this "Parsee red chicken curry" recipe in the book but the ingredients don't tie up with the instructions and some of the errors are material. For example, the recipe instructions call for you to prepare 400ml of Coconut milk and then you are instructed to use "800ml of the coconut milk" in the cooking process. The amount of fresh coconut also does not add up and you'll have some left over if you follow the instructions. Other readers of this book have also noted that there are other recipes which have similar problems. Obviously one can use judgement but this book is in its umpteenth printing and one would think they'd have ironed out the errors by now.

I have made the garam masala and what the author refers to as "Daag" (although I haven't seen this term used elsewhere). I freeze the Daag and use it as a base for a basic curry or an improvised variation. I also use the garam masala as per Camellia's instructions and it is very fragrant and much better than anything I've ever bought.

The recipe for Vindaloo is excellent and I also had high praise from my family for the Goa Fish Curry. The main issue I have with the recipes in general is the amount of liquid is often wrong and you have to use your own judgement.
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Format: Paperback
This book has been a great introduction to Indian cooking for me. I would certainly recommend it. There are a few quirks though- some of the recipes mix extremely detailed instructions with quite vague ones like "add 1 teaspoon of coriander powder and saute for 2 minutes, then add a half teaspoon of cumin powder and cook for 10 seconds, then add some water and let the spices cook". So there's extremely accurate (10 seconds) verses 'some' water and 'let the spices cook' (but for how long?). It's not too bad- I just try to use some judgement and it works out ok, but it is a bit weird to go from extremely accurate to quite vague.

I have two pieces of advice if you use this book. The first one is obvious and that is to read through the recipes beforehand. A bit of planning can really speed things up. The second is to avoid the 'beginner's curry' at the start; it is not particularly nice and the other curries in the book are not so madly complex that you'd need to work up to them!
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