Julie Sanhi's Introduction to Indian Cooking [Paperback]

Julie Sahni (Author)

Editorial Reviews

Amazon.com Review

Julie Sahni's Introduction to Indian Cooking makes the exquisitely spiced food of her native land accessible to nearly anyone. All the exotic ingredients, including thyme-like ajowan (ajwain) and tart tamarind, are explained, but most recipes call only for items available at most supermarkets.

Sahni, who loves to teach, here uses authentic food to illustrate an important point: in India, the spicing is complex but cooking techniques and equipment are simple. She proves this with well over 100 recipes that can be comfortably made by an average cook. The tandoori dishes, mostly kabobs, call for simple marinades. Ten pilafs range from plain and foolproof boiled basmati rice to a voluptuously peach-studded dish. Malabar Coconut Shrimp (a quick sauté); cumin-coated, seared and boiled potatoes; and New Delhi Spiced Lentils are all dishes one could turn out on a weeknight in about 30 minutes.

Sahni tells how Indians use spices medicinally (as well as for seasoning), how an Indian meal differs from a Western one, and how you can eat Indian style. The chapter on breads alone is a great introduction to this fascinating accompaniment to most Indian meals.

This is a perfect first Indian cookbook. It provides a sampling of the vivid flavors of a range of regional Indian dishes. More experienced cooks will want it as a source for Indian dishes simple enough to cook on a weeknight. There are 16 pages of color photos. -- Dana Jacobi

From Library Journal

Sahni (Savoring Spices and Herbs, LJ 4/15/96) has already written the introduction to Indian cooking, her authoritative Classic Indian Cooking (1980). In her new book, however, which might be considered the "light" version of the earlier one, she presents simpler, more casual dishes in an effort to make Indian food seem unintimidating even to the novice cook. The recipes are uncomplicated?most have only three steps?and the headnotes are informative but very user-friendly. Recommended for most libraries Prasad's book, on the other hand, written with more or less the same goal in mind?to make Indian vegetarian cooking accessible to busy family cooks?is rather disappointing. Some of the dishes don't seem particularly Indian, while many of the others can be found in any basic Indian cookbook, and the bland, "generic" headnotes don't add much ("Black pepper lends a special flavor to this okra dish"). Neelan Batra's The Indian Vegetarian (LJ 6/15/94) does a far more interesting job of combining Indian and American tastes and flavors.
Copyright 1998 Reed Business Information, Inc.

Product Details

• Paperback: 240 pages
• Publisher: Ten Speed Press (April 1, 1998)
• Language: English
• ISBN-10: 0898159768
• ISBN-13: 978-0898159769
• Product Dimensions: 9 x 7.2 x 0.9 inches
• Shipping Weight: 2.5 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
• Amazon Best Sellers Rank: #1,158,917 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars Julie Sahni's Introduction to Indian Cooking, December 2, 1999

By 

Paul Swanson (Seattle, WA) - See all my reviews

This review is from: Julie Sanhi's Introduction to Indian Cooking (Paperback)

It is not an understatement for me to say that Julie Sahni and her cookbooks are the reason my friends think I'm actually a chef extraordinaire, when all I really am is a person who can find and follow recipes, perhaps somewhat too slavishly.

I wish I had had Julie's "Introduction to Indian Cooking" earlier in my culinary progression. I might have avoided some of the burnt offerings I provided willing friends (okay, guinea pigs, but they weren't complaining as they're usually hungry).

I really came to this cookbook because I decided that I needed to expand my repertoire, so that I could satisfy the gamut of tastes and predilections of the "fish" vegetarians, the omnivores, the strict vegans and the hosts of others that I hang out with and have over to my house on various occasions.

I have done that and more through such things as making my own mixing, toasting and grinding my own curry powder from scratch. (Compare the aroma of that with some of that store bought ground stuff that's probably gone stale and I suspect you'll never go back.)

The consensus favorite among the fish vegetarians and omnivores so far is Julie's recipe for Malabar Coconut Shrimp, also known as Konjupa. As I'm fond of saying, "it's out of this world."

For more standard dinners with your family, you could try the chicken curry, or murgh masala masala recipe. Let me know if it doesn't easily surpass any such entree you may find at your local Indian restaurant.

My home on cooking weekends is now known as "Hindu haven." The small god that I pray to-- that things will work out as I'm scrambling before a party--is this book.

Bon appetit as you travel East on your culinary adventures.

13 of 13 people found the following review helpful:

5.0 out of 5 stars "Introduction to Indian Cooking" is a revelatory experience, October 16, 1999

By 

Micki Trager (Brooklyn, New York) - See all my reviews

This review is from: Julie Sanhi's Introduction to Indian Cooking (Paperback)

My first revelation came about two bites into the tender and fragrant Murgh Masala that I made from a recipe in Julie Sahni's "Introduction to Indian Cooking". Did I really just cook a chicken curry this astonishingly delicious the first time out? Revelation two followed close behind as I took a taste of Molahadu-a green chile-corn bread; an earthy,spicy,buttery-with-homemade-ghee delight. Did I really just make an Indian bread better than the one I had last night at that trendy Indian restaurant? The third revelation was that Julie Sahni's magical book meant that I would not have to eat in an Indian restaurant to experience authentic flavors, spices, textures and tastes. I could create the dishes myself! Julie Sahni has written the perfect cookbook. The tone is warm and encouraging. The recipes are presented uncluttered on the page; the left-hand side reserved for the list of ingredients while the right, facing page, gives clear and concise instructions for preparation. It is a tribute to the author that the humblest recipe manages to honor the elegance and mystery of this wonderful food. Ms. Sahni invites you to learn about Indian culture through her country's multifaceted, complex cuisine. Her knowledge of spices, the heart and soul of the Indian kitchen, is encyclopedic. The carefully wrought glossary is a smart wealth of must-have information and the recipes for curry powder, garam masala and panch pharon alone are worth the price of the book. "Introduction to Indian Cooking" is a hands-down winner--an essential ingredient to any cook's library.

11 of 11 people found the following review helpful:

5.0 out of 5 stars Easy instructions for exotic results, May 15, 2000

By A Customer

This review is from: Julie Sanhi's Introduction to Indian Cooking (Paperback)

I love this book! Julie Sahni's "Introduction to Indian Cooking" has become a staple in my cookbook library. With just a few easily attainable spices and Julie's simple instructions, I have been able to turn the most mundane rice and vegetable dishes into exotic delights that never fail to intrigue my guests. The meat and shrimp recipes, especially the Malabar Coconut Shrimp, are not only delicious, but fast and easy. I have become addicted to the Mango Lassi - a refreshing drink at any time of the day. Whether you're making just one dish, or a complete Indian meal, this book covers it all.