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How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen Hardcover


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How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen + The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes
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Product Details

  • Hardcover: 608 pages
  • Publisher: Stewart, Tabori and Chang; First Edition edition (April 1, 2011)
  • Language: English
  • ISBN-10: 1584799137
  • ISBN-13: 978-1584799139
  • Product Dimensions: 10.1 x 8.5 x 2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #317,459 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Sanjeev Kapoor is one of the biggest culinary stars in the world. CNN has called him the "Rachael Ray of India." He lives in Mumbai.


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Customer Reviews

There are no pictures of the recipes..
alberta webb
Overall a good cook book, I would recommend it to purists.
Teresa Harris
Many, many fantastic recipes detailed and easy to follow.
Frank K. Banks

Most Helpful Customer Reviews

48 of 49 people found the following review helpful By A. Iyer on May 10, 2011
Format: Hardcover Verified Purchase
Sanjeev kapoor is a well established name in India - very charming and likable. As the book quotes, he is the Rachael Ray of India. Not sure if thats such a good thing. He churns out books like crazy back home - however with quantity , the quality of the books sometimes take a beating. I own many of his books that were released in India. However, I was pretty impressed by this book and consider it as a worthwhile addition to my collection of 300+ cookbooks. The range covered is pretty vast. It taps into lesser known regional cuisines such as those of Goa & Mangalore.
But, while this can be a good addition to your Indian cookbook collection, I would definitely not recommend this if you have place for only one Indian cookbook. It gives you recipes , but does not focus much on technique ( Lord Krishna's vegetarian cooking is a book that does, for examaple).
In addition, there are some major editing issues. For ex- The Poha recipe calls for 3 cups of oil!!!!! Poha is somewhat similar to the couscous dish that you get in Mediterranean restaurants - atleast in concept. With 3 cups , the dish would be swimming in oil. As an Indian cook , I was able to catch that. Someone unfamiliar with the dish may take it at face value. Wondering how many other such mistakes I am going to come across.
In summation, good addition to your library due to the range of regional dishes covered. However, be on the lookout for editing mistakes and don't depend on this as your sole introduction to Indian cooking.
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10 of 11 people found the following review helpful By Rantia on May 14, 2011
Format: Hardcover Verified Purchase
Its a great book...the negative about this book is that its good for people who have an idea about Indian regional cuisine and that it has no pictures otherwise its a gem.
Its a must have for avid Indian cooks.... very authentic recipes which are easy to follow and the recipe ingredients are easily available at any Indian grocery store.
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20 of 25 people found the following review helpful By Kushal Naik on April 12, 2011
Format: Hardcover Verified Purchase
Great book, good variety of things you can try. It's written for american's and gives the exact ingredients, which makes it easy. Most ingredients are labeled exactly as you would find them in your local Indian store. Worth buying.
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6 of 6 people found the following review helpful By gene o'neill on July 2, 2012
Format: Hardcover
I am an average Caucasian kid who grew up in the American Midwest eating hot dogs and hamburgers. I discovered the joys of the inexpensive massively filling Indian buffet while in college, but I only got into cooking the Indie food (as my 3-year-old calls it) a couple of years ago when I wanted a dosa but the nearest dosa was 2-3 hours away. So I went online . . .

. . . where I discovered Vahchef, an expansive personality and enormously talented man. He has always been by far my favorite Indian food chef-- until I got this book six months ago. Since then I've made about 40 different recipes, some of them multiple times. Right now SK is tied with the Vahchef for most influential chef in my Pennsylvania home.

The reviews here complaining about readability and editing errors should remember the First Law of Indian Cookbooks: the less user-friendly the book, the better the recipes. I've noticed that most Indian cookbooks I see in bookstores in this country are substantially dumbed down. They'll have lots of glossly photos, use mostly ingredients that you can buy at any grocery store, and include only recipes you've already heard about at your local Indian restaurant. Not this one. You'll have to make a special trip to the Indian grocery, and do lots of internet research to translate some of the ingredients. But it will pay off in terms of you being able to make lots of amazingly delicious things that you've never heard of before.

Today, for instance, I made Papad Ka Shaak, a yogurt-based curry with papadum and boondi (look it up). Our all time family favorite, though, is probably the Paneer Anda (I've made it 4-5 times), which Sanjeev invented for his kids when they got bored.
Read more ›
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4 of 4 people found the following review helpful By Vikas on March 24, 2013
Format: Hardcover
I'm of Indian Origin, and I would consider myself an advanced cook when it comes to Indian food. I was disappointed with Sanjeev Kapoor's book. I tried one recipe and I didn't modify anything, I followed instructions completely and it didn't turn out that great. So I decided that I might have picked the one recipe that was flawed, so I tried 3 more and faced the same frustration.

So I decided to go through it and use his recipes as a base and then modified it based on my experiences with indian cooking and things started turning out like in Indian restaurants.

I just think a book that is titled how to cook indian, fails to do so and leaves a few recipes as a mystery.
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2 of 2 people found the following review helpful By Lyn on January 28, 2012
Format: Hardcover Verified Purchase
These recipes are very tasty and authentic. I highly recommend this cookbook if you want to learn to make real Indian food.
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6 of 8 people found the following review helpful By Teresa Harris on May 21, 2011
Format: Hardcover
We've found the recipes that we've tried to have authentic flavors. Some ingredients amounts are a bit suspect-especially the amount of salt. It would be helpful to have prep time estimates and cook time estimates for meal planning and preparation to get everything done at the same time. Overall a good cook book, I would recommend it to purists.
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5 of 7 people found the following review helpful By BattyHatty on June 7, 2011
Format: Hardcover Verified Purchase
I bought this cookbook for my girlfriend and we were really suprised how many different types of indian cuisine that it covered. My personal favorite is the chicken vindaloo, I can't even pronounce hers. It is well made also, the bindings were solid and there is no page slippage that you get with cheaper cookbooks. We say "buy it, you'll like it".
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