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How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen Hardcover – April 1, 2011
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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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Top Customer Reviews
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.
. . . 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 ›
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.
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.
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
Just don't make it your first or only Indian cookbook.
Most Recent Customer Reviews
Delicious. Although the chef gives little or no suggestions for substitute ingredients, and there is a lot of prep work for most of the recipes, it is so worth it!Published 1 month ago by EPJ
I should of listened to the complaints here a little more: the recipes are more of a blueprint, and you'll need to do a bit of adapting to get them right. Read morePublished 11 months ago by seattle_outdoors
I would have given it 4 stars if it had photos. Surprisingly the photos are missingPublished 16 months ago by Sanjeev Mishra
Great book. Easily written and recipes sound great! Loads of recipes combined in one place! 4 stars rather than 5 is because there are no pictures.Published 20 months ago by el3asfourah
Excellent book - Being an Indian, and having enjoyed all recipes in their original form, I can say that his recipes are delicious !!! Read morePublished 20 months ago by Neha P.
Perfect for the super serious person who really wants in depth knowledge of Indian food. It's a bit overwhelming for me, I was expecting something a little easier. Read morePublished 20 months ago by Cynthia St. John