Customer Reviews

Julie Sanhi's Introduction to Indian Cooking

5 star:		(13)
4 star:		(1)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

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.

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.

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.

I own many Indian cookbooks (including Julie Sahni's "Classic Indian Cooking" which is a must- have reference book) but I find that I return often to "Introduction to Indian Cooking" for its easy preparations and fabulous results. This cookbook dispells the myth that Indian cooking is complicated, requires many hard to find ingredients, and is too spicy. The best dinner that I can image is Chicken Curry(pg. 130) with Saffron Pilaf (pg. 84). If you think that gourmet cooking has to be complicated, read (and cook) from this wonderful little cookbook; you don't have to tell your friends that dinner didn't take hours.

This book was, truly, my introduction to Indian cooking. I am american but LOVE Indian food, as does my daughter. She's a vegetarian and hard to please, but she is more fanatical about Indian food than I am! Since the nearest Indian restaurant is 80 miles away, I bought this book so I could learn to cook Indian food at home. To my surprise, ALL my restaurant favorites were in here! My first meal from this book consisted of Lamb with Spinach (Saag Gosht), Green Pea Pilaf (Matar Pulao), Pappad w/chutney,Mango Lassi drinks (Aam Lassi), and Indian Rice Pudding (Kheer) for dessert. It was fantastic, so easy to make, and my family loved it! There's an Indian market in Albuquerque (Ganesh Grocery) that stocks all the spices and ingredients I needed but couldn't find locally.

I was so inspired by my success with this cookbook that I bought her other book, "Classic Indian Cooking" and have since purchased two of Madhur Jaffrey's cookbooks as well. But if you only purchase one Indian cookbook, let this be the one! You won't reget it!

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.

I bought Julie Sahni's "Introduction to Indian Cooking" because I have always loved Indian food and wanted to learn to cook it at home. This book has a wide array of recipes - from soups and breads to meat dishes, vegetables and desserts. The recipes are easy to follow and they turn out great! My husband is ecstatic over the wonderful Indian food I am preparing and the house is always full of the smell of delicious food being cooked. The book also has a list of where to buy spices and hard to find ingredients.

My Mother always said that a cookbook was worth the price if you found 1 real keeper. If that is in fact the case then Julie Sahni's Introduction to Indian Cooking is literally a steal at Amazon's incredibly low pirce! Just in the Spices & Spice Blend chapter alone the book pays for itself. You mean to tell me you make your own special salsa that is known for miles around and you are still buying prepared cuury powder. Look at page 6 Julie tells you how to make your own.She also has recipes for Garam Masala and Panch Phoron. So you go a little overboard and scorch you mouth with something a little too spicey. Julie even has a remedy for that. While in culinary school we learned a french phrase called " mise en place" it literally means everything in its place. Even though I know Julie is not French , her Introduction to Indian Cooking also has everything in place. Even down to the details of the Indian way of dining.Also of great interest are the sections on Rice & Grains ,Tandoori Grilling ( just imagine yourself behind the Taj Mahal with you Weber Grill going) Fish & Shellfish , and Yogurt Salads,Chutney, and Condiments.( Now you don't have to wait for you next visit to your favorite Indian Restaurant to enjoy some fantastic Kheera Raita (Cool Cucumber and Yogurt Salad). Everytime Julie that's my wife goes away I have Goan Warm Mussel Salad Pg. 118 . Wow ! now that is tasty. (Julie likes everything except mussels. You know what I have to be 100 % honest I haven't tried everything in the book . But everything I have tried has been fantastic. Another great feature of the book is that it doesn't take alot of fancy expensive equipment to cook and well ......yes and to eat like a King or Queen. If we do have Y2K Problems on the horizon this is the one cookbook I want with me , while I sit in the dark in my kitchen wondering what I should be cooking for dinner. Indian Cooking may be new to us but it certainly isn't new to Julie Sahni. If you were in business you would go out and get the best consultant you find when undertaking a new project. If Indian Cooking is new to you Julie Sahni is the best consultant you can find. You may have been lost but now you have found the absolute best Introduction to Indian Cooking book available. Buy the book try the recipes and if you don't agree call me and tell me. Chris B. Shaw host/creator "Knives,Forks & Spoons/ A Culinary Roundtable " (973)267-WMTR Sunday mornings 9:00-10:00 eastern standard time

Made curious by another review which mentioned that the now out-of-print Julie Sanhi's Introduction to Indian Cooking could be obtained by purchasing Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking, I borrowed both books from the library in order to compare them. Here are the results:

Copyright info for Indian Regional Classics states: "Copyright 1998, 2001 by Julie Sahni. Previously published as Julie Sahni's Introduction to Indian Cooking."

Indian Regional Classics does not include the 16 full-page color photos that appear in Introduction to Indian Cooking. Although I normally appreciate seeing a picture of the finished dish, I did not miss these particular photos at all.

The page formatting of Regional Classics places the ingredients in double columns rather than a single column, thus most recipes are on one page rather than two.

Indian Regional Classics includes every recipe from Introduction to Indian Cooking (a couple have minor changes).

Indian Regional Classics includes these additional recipes, several of which have multiple variations (so the total recipe count is higher than shown):

1. Savory Pastries with Coconut, Jaggery, and Chile Filling (Mava Samosa)
2. Mung Bean Pilaf (Pongal)
3. Lentil Crepes with Ginger and Onion (Parupu Dosa)
4. Tandoori Quail with Tamarind-Pepper Glaze (Tandoori Titar)
5. Salmon Molee (Meen Molee)
6. Karhai Chicken with Peppers and Tomatoes (Karhai Murgh Khasa)
7. Royal Braised Cornish Hens (Shahi Korma)
8. Royal Cornish Hen Biriyani with Raisins and Almonds (Shahi Biriyani)
9. Spiced Goan Roast Pork with Jaggery Glaze (Lai Thao)
10. Green Beans and Carrots with Mustard Seeds (Kottaivaraika Porial)
11. Bengali-Style Eggplant with Panch Phoron Spices (Began Sorshe)
12. Hyderabad Chiles Braised in Tamarind Sauce (Mirch ka Salan)
13. Chettinad Lima Beans (Kurma)
14. Fennel, Tomato, and White Bean Stew with Lucknow Fennel Seeds (Koyambo)

I hope this is helpful to someone trying to decide which book to purchase.

This book rocks! But save yourself a lot of money and get the still in print, Indian Regional Classics, by Julie Sahni. It's hardcover and contains the exact same text. Don't let those used dealers fool you into spending $100, when you can get the same goods for $10-$20. Namaste.