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How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen Hardcover – April 1, 2011

36 customer reviews

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How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen + The Complete Indian Regional Cookbook: 300 classic recipes from the great regions of India, shown in over 1500 vibrant photographs + At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
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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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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: 8 x 2 x 10 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #280,657 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

54 of 55 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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12 of 14 people found the following review helpful By Amazon Customer 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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7 of 8 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.
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21 of 27 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 7 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 A. Chong on March 17, 2013
Format: Hardcover
I've used this book after using a number of other
Indian cookbooks. This one is definitely not for
the beginner, and almost completely lacks the
instructional attitude of "660 Curries", or the in-depth
look at the ingredients, approach, and philosophies
of Indian cooking. I think the difference is this is
written by an India-Indian (even though it states it is
for the American audience), and 660 Curries is written
by an Indian-American living in a fairly Caucasian area.

"Ingredients easy to find" is completely true if you assume
you have access to a well stocked Indian grocery. I didn't
see anything that wasn't at the better of our two stores.
If every grocery store in your country carries jaggery and
tamarind pulp, you probably assume that it's "easy to find".
Try finding those at any grocery in Iowa.

Many of the recipes are complex for the complete beginner,
sometimes involving pre-prepared spice blends. But there are
ones that are fine to learn with.

The strong point of this book is that the recipes I tried
are excellent, and very different from all my other ones (but not hugely
different in taste). I can tell this is the type of food
you'd eat in nicer restaurants in India.

He also includes a conversational paragraph at the beginning of each
recipe telling his thoughts about it, or where he learned it
from.

Just don't make it your first or only Indian cookbook.
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