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

Sanjeev Kapoor (Author)

Book Description

Publication Date: April 1, 2011

Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

Praise for How to Cook Indian:

"Those interested in expanding upon their collection of (brilliant, essential, important) books from Madhur Jaffrey, or in adding a reference work to accompany Suvir Saran's terrific Indian Home Cooking, may do well to make Kapoor's acquaintance." 
-The New York Times 

"He may not be an icon here yet, but Sanjeev Kapoor is certainly one in India, where he has been called 'the Rachael Ray of India' (but by Ray's own admission, he has a bigger audience, has published more books, and been on TV longer). Kapoor makes his U.S. debut with How to Cook Indian."
 --Publishers Weekly 

"It's time for Americans to finally learn about India's first and biggest celebrity chef, Sanjeev Kapoor. With a daily television show that has 500 million viewers in 120 countries, as well as more than 140 cookbooks and over 20 restaurants to his name-plus his own TV station in the making-Kapoor has a huge following of housewives, their mothers-in-law, and even their husbands."
 -Food & Wine 

"Cool as a grated cucumber and mellow as a mango lassi, Sanjeev Kapoor is poised to conquer those few corners of the world where he and his food are not yet well known." 
-Washington Post

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.

Product Details

• Hardcover: 608 pages
• Publisher: Stewart, Tabori & Chang; First Edition edition (April 1, 2011)
• Language: English
• ISBN-10: 1584799137
• ISBN-13: 978-1584799139
• Product Dimensions: 8.5 x 2 x 10.2 inches
• Shipping Weight: 3.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.7 out of 5 stars  See all reviews (24 customer reviews)
• Amazon Best Sellers Rank: #106,940 in Books (See Top 100 in Books)
  • #37 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Indian

More About the Author

Discover books, learn about writers, read author blogs, and more.

Most Helpful Customer Reviews

42 of 43 people found the following review helpful

4.0 out of 5 stars Interesting book - lookout for editing errors May 10, 2011

By A. Iyer

Format:Hardcover|Amazon 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.

9 of 10 people found the following review helpful

4.0 out of 5 stars A must have Indian cook book May 14, 2011

By Rantia

Format:Hardcover|Amazon 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.

20 of 25 people found the following review helpful

5.0 out of 5 stars Great Book April 12, 2011

By Kushal Naik

Format:Hardcover|Amazon 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.