Indian Every Day: Light, Healthy Indian Food [Hardcover]

Anjum Anand (Author)

Book Description

Publication Date: May 1, 2003

Taking all the glamour of traditional ingredients and fusing it with contemporary, holistic recipes, this is an enlivened approach to Indian cuisine. Anjum Anand appreciates the struggle to find light and healthy Indian food, and does her utmost to make balanced meals we can indulge in every day. Spiced Colocasia, Scrambled White Cheese with Capsicum, Rice and Lentil Risotto, and Luscious Lamb Brochettes are among the offerings here.

Editorial Reviews

Review

Forget greasy chapattis, oil-laden curries and sticky rice. Here, you will discover a new world of Indian food: healthy, diet-conscious and tasty. Author Anjum Anand, fed up at 18 at piling on the pounds courtesy of her mother's traditional Indian cooking, decided to take matters into her hands. The result is this eclectic collection of Indian dishes, all designed to be easy to make, healthy and reflective of the vast country's spicy fare. Her lessons, learnt in top restaurants around the world, culminate in a fresh, modern take on the theme: potato and pea turnovers, Indian omelette, lamb brochettes, chicken with dried pomegranate. And for vegetarians and vegans the list is just as long and varied: hot split pigeon pea curry, spiced colocasia, smoky aubergine mash. Covering leftovers, wheat-free and basic recipes together with special dinner party ideas, she rounds off with a selection of creamy desserts and luscious drinks, surprising you with what does not pile on the pounds. Treat yourself to this attractively illustrated and well laid-out book and enjoy Indian food as part of a well-balanced diet and not as a greasy takeaway from down the road. - Lucy Watson

About the Author

Anjum Anand was born in London and is a European Business Administration graduate. Her parents emigrated from New Delhi before she was born. She has worked in New York's Cafe Spice and the Tommy Tang catering company in Los Angeles and has studied in Geneva, Paris and Madrid. She hopes to open a fashionable high street restaurant by the end of 2002 to reflect her diverse experience and glamorous vitality.

Product Details

• Hardcover: 192 pages
• Publisher: Headline Book Publishing (May 1, 2003)
• Language: English
• ISBN-10: 0755312007
• ISBN-13: 978-0755312009
• Product Dimensions: 10 x 7.7 x 0.8 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,340,092 in Books (See Top 100 in Books)

More About the Author

Anjum Anand grew up in London and Switzerland and regularly visits family in Delhi and Calcutta. She worked in the trend-setting Café Spice in New York and for Tommy Tang and the Mondrian Hotel in Los Angeles. Anjum is the host of "Indian Food Made Easy" on BBC and now on Food Network's sister station, The Cooking Channel, twice a day on Thursdays.

Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars Definitely recommend buying this book, October 21, 2004

By 

S. Gil "nychavela" (New York City, NY USA) - See all my reviews
(REAL NAME)   

This review is from: Indian Every Day: Light, Healthy Indian Food (Hardcover)

I LOVE this cookbook. Prior to receiving this book as a gift, I wasn't really interested in Indian cuisine. Needless to say, all that has changed. I especially like the way she mixes her spices, therefore, I would recommend leafing through the book and buying all the spices beforehand. Once you have the spices, you're set! The recipes are quick and easy. The food is DELICIOUS, light in fat and calories, making it fairly guilt-free. This cookbook does not sit in my book shelf collecting dust!

12 of 19 people found the following review helpful:

2.0 out of 5 stars Simple but could be more user-friendly, June 2, 2004

By 

flusteredconsumer (Ann Arbor, MI United States) - See all my reviews

This review is from: Indian Every Day: Light, Healthy Indian Food (Hardcover)

This book provides a good introduction to spices and techniques commonly used in Indian cooking. There are a few things I did not like about the book:
- it is poorly organized. I like cookbooks that organize the recipes by course-status; that is, I like to see headings like "Appetizers," "Chicken," "Lamb," etc.. Instead, this book has headings like "Friends to dinner," "Leftovers?," and "Curry flavour."
- the author often does not specify the level of heat to use or the optimal pan/pot size.
- the curries and sauces are often watery.

But overall, this book is helpful, provides a section describing common ingredients and techniques, and has beautiful pictures.