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Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes Hardcover – August 31, 2004
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Top Customer Reviews
I'll comment on some of the specific dishes below but, first, I'll say that the recipes and techniques in this book are simple (for Indian food, anyway) but they produce dishes with very deep flavors. That said, even the meatier curries are lighter and fresher than what I have eaten in most Indian restaurants. In fact, for the most part, I now prefer to cook and eat my own Indian food. At the risk of sounding corny, these recipes have given me a lot of pleasure.
Two other quick points: Since I've been using this cookbook I've tried others, as well as some recipes that I've found online but hands down this book beats all. I find that other recipes produce dishes are either too heavy, aren't flavorful enough, take too much time or the recipes themselves just don't feel inviting to me. I use other cookbooks for other types of food, of course, but for Indian food I'd have to say this is the cookbook. Also, I've been to India a couple times, as well as other places with substantial Indian populations--Dubai, Singapore, Malaysia--so even though I've only been cooking Indian for a year I've known quite a range of Indian food over the years.
And now, the food:
The dals: There are several dal recipes in this book and I've cooked them all. They range from very simple with just a few ingredients to more complex, with multiple layers of flavoring.Read more ›
The premise for this book is Indian home cooking, and it definitely succeeds. Some of the recipes have a long list of ingredients, but even in those cases, half the list is spices (4 cardamom pods, 4 cloves, etc.). It's definitely not fussy, and the author is cognizant that not everyone can get unusual ingredients. Most recipes identify which items are optional (such as curry leaves and nigella seeds), and, as long as your grocery and health food store covers such essentials as unsweetened grated coconut, you'll be able to make everything listed. Suvir Saran is also kind enough to give "serve this with... "menu suggestions, as most of us aren't sure enough of Indian accompaniments.
So far, I've made three of his recipes: a simple chicken curry that was undemanding enough to make for a Tuesday afternoon lunch (well received), and a meal of Cauliflower Hyderabad Style (with coconut, mint, and cardamom) with Simple Gujarati Dal with Three Chiles. It was great, although my cauliflower came out much wetter than I'd had in the restaurant.
There is a high proportion of vegetarian recipes in this book, though you'll also find plenty of meat, poultry, and fish. The meat recipes seem to be more in the "usual suspects" range, such as chicken tikka masala; it's the veggie stuff that makes me say Yum when I look at the photos. (Crisp whole okra with fennel and coriander, smoked spiced eggplant, stir-fried green beans with cumin).
The instructions aren't quite perfect, however.Read more ›
Fortunately, I think Saran's Indian Home Cooking might have slowed down my buying binge of Indian cookbooks (my mate will leap for joy!)
I really like this cookbook. Why? The recipes are great. Even more, I like the extra comments the author offers on the recipe and why he included it. Best of all, the recipes have the feeling of being both tasty and authentic while also being accessible to an everyday American home kitchen.
I've looked through the whole book and every recipe looks so interesting I want to try it. The instructions are so clear that the intimidation factor of cooking an unknown cuisine is removed. Also, when the author uses a hard to find ingredient, he always suggests an available subsitute.
Finally, I like the presentation and layout of the book. It's quite attractive. The pages are glossy, the photos top rate. For me, there really is nothing I do not like about this book. And that's the first Indian cookbook I've been able to say that about.
Most Recent Customer Reviews
If you want to try to make indian cuisine you should get this book. I tried almost all the recipes and loved most of them.Published 3 days ago by ssrr
Let me tell you about Chef Saran Wrap. He visited my school and made a huge deal about cooking the food for our dining halls. Well, don't believe the hype. Read morePublished 2 months ago by Marc Schimizzi
I love that this book doesn't hold back on the spices. In another book I use, I generally have to add more volume of the spices that the recipes call for, but in this book I can... Read morePublished 7 months ago by Kristine Johnston
Recipes in her are so good and authentic. My go to for Indian home cooking.Published 9 months ago by Tay
Just browsed through it so far, but it seems very usable and interesting.Published 12 months ago by dianne benedict
The book teaches you how to cook great tasting Indian food. Being Indian and living in America, it is difficult to have the same palette as I did back home. Read morePublished 23 months ago by Shashank Rai
Saw this cookbook on of Martha Stewart's old shows. After ordering it, I had remembered that I had also borrowed from my library.Published on November 2, 2013 by Cecile Bass
This is a wonderful introduction to Indian cooking. The ingredients are geared toward American cooks with easier to find ingredients that can be ordered online or found at ethnic... Read morePublished on August 21, 2013 by April