Indian Vegetarian Cooking [Paperback]

Michael Pandya (Author)

Book Description

Publication Date: January 1, 1986

Vegetarian cooking has been an important part of the Indian way of life for more than 4,000 years.  Here, the author has assembled a definitive collection of vegetarian and whole food dishes, both traditional and original. Every aspect of the Indian meal is covered, from the multitude of curries, breads, sauces, and side dishes to desserts, drinks, appetizers, and party foods. 

Provides valuable information on: 

• Indian herbs and spices

• Indian kitchen equipment

• The presentation and balance of an Indian meal, including sample menus.

Editorial Reviews

Review

"Pandya's contribution is meant to guide health-conscious western chefs in exploring India's over 6,000-year history of vegetarian cooking. For novices and adepts alike, this book really cooks."
(Hindu Book Review )

Product Details

• Paperback: 208 pages
• Publisher: Healing Arts Press (January 1, 1986)
• Language: English
• ISBN-10: 0892813423
• ISBN-13: 978-0892813421
• Product Dimensions: 8.4 x 6.3 x 0.6 inches
• Shipping Weight: 10.1 ounces (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,257,576 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

4.0 out of 5 stars Solid., December 29, 2000

By 

"dayveg" (New York, NY USA) - See all my reviews

This review is from: Indian Vegetarian Cooking (Paperback)

I liked this cookbook a lot. It is well organized, doesn't make many assumptions (Uses the Imperial/Metric and "American" systems of measurement), and easy-to-follow recipes (most have 3-5 steps). Really liked the Aloo Tamaatar Bhurta and the Bhaante Ka Bhurta.

5 of 5 people found the following review helpful:

5.0 out of 5 stars A very good guide for the beginners and experienced cooks., December 7, 1998

By A Customer

This review is from: Indian Vegetarian Cooking (Paperback)

Michael Pandya covers a wide range of recipes, so that almost anyone interested in learning how to become an Indian chef would be able to find favorites, and create well-balanced meals. Although not comprehensive, the book is very practical. It introduces the reader to a multitude of spices and teaches how to prepare everyting from scratch. The northern cooking is not well represented (which is by no means an impediment to the book), so the readers who are interested in milder flavors can complement this book by "Himalayan Mountain Cookery", by Martha Ballentine (Publisher: Himalayan International Institute of Yoga Science & Philosophy of the USA).

4 of 4 people found the following review helpful:

4.0 out of 5 stars A good book, worth collecting, January 3, 1998

By A Customer

This review is from: Indian Vegetarian Cooking (Paperback)

Pandya has done a good job. There are few cookbooks that detail the home made taste of Uttar Pradesh and Bihar as well as other North Indian states, and not the typical restaurant type menus. It was a pleasure to find dishes that were made using ingredients like turnips, beets, bitter gourds, okra,not so easily found in other books on Indian cuisine.