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My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss Hardcover – August 10, 2011

4.7 out of 5 stars 46 customer reviews

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Editorial Reviews

Review

"A tasty straight forward guide to regional Indian cooking"
Padma Lakshmi
Writer, Actor, Model, Television Host


"'My Indian Kitchen' feels like an abbreviated "bible" of Indian food. It doesn't have the thickness of some of your more comprehensive tomes, but what it has is packed with goodness! I'm not talking a few yummy recipes and some pretty pictures. Techniques, ingredients, tools, spice mixes and so much more combine with delicious recipes and gorgeous photography to produce a gem for your kitchen. Tuttle has hit a home run once again with this cookbook!!" —Sandra's Kitchen Nook

"If, however, you cheat on the recipe the first time you make it, you're basically saying that you know better, which you don't. How do you know what the recipe's supposed to taste like if you donAEt follow it to the letter?" —Multiculturiosity blog

"A tasty straight-forward guide to regional Indian cooking." —Padma Lakshmi, author, actress, model and TV host

"I adore spices. In Asia, I love visiting spice markets and it's no surprise that I am a great fan of Indian cooking. its intricate blending of spices is absolutely fascinating and delightful. thanks to Chef Nayak, my understanding of Indian flavors and cooking techniques have broadened, and with that, my appreciation for the cuisine. My Indian Kitchen is now in my kitchen, as it should be in yours." —Martin Yan, TV show host and cookbook author of Yan Can Cook

"This book feels close to home and heart. It oozes the awesome flavors of India in a real sense—true to its cuisine and honest in its approach." —Atun Kochar, Indian chef, author and TV presenter

"My Indian Kitchen is the best way for an ambitious home cook to express his true love for Indian cooking. This book is filled with dishes and delicasies that are a feast for both the eyes and the palate. make foom for My Indian Kitchen on your book shelf!" —Sanjeev kapoor, chef author and TV host

"Verdict Overall, this is an ideal Indian cookbook for beginners; those with experience cooking Indian dishes should look elsewhere to expand their repertoire." —Claire Moitra, Providence

"A delectable straightforward guide to regional Indian cooking." —Padma Lakshmi, author actress, model and host of Top Chef USA

About the Author

Hari Nayak is part of the creative new generation of chefs from Asia and is known for his simple approach to food and staying true to the core Indian values of the dishes he creates. Hari graduated from the Culinary Institute of America and has worked in the food industry for the past 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. He now runs his own consultancy business called Gourmet Gurus. His first cookbook, Modern Indian Cooking was named "best of the season" for 2007 by the LA Times. Hari lives in New Jersey. HariNayak.com.

Jack Turkel has been a professional photographer for more than thirty-five years. His creative eye has expertly captured an impressive list of subjects and settings. He is now focusing his experience on the art of food photography and styling. JackJayDigital.com
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Product Details

  • Hardcover: 160 pages
  • Publisher: Tuttle Publishing; Hardcover with Jacket edition (August 10, 2011)
  • Language: English
  • ISBN-10: 080484089X
  • ISBN-13: 978-0804840897
  • Product Dimensions: 9 x 0.7 x 11.8 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #253,928 in Books (See Top 100 in Books)

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More About the Author



Hari Nayak - Chef, Restaurateur, Author

Hari Nayak is more than a chef, today he is a restaurateur, author as well as a culinary consultant in North America. Hari Nayak started his epicurean journey from the Culinary Institute of America and today, he is one of the most sought after chefs for his unique style.
When it comes to Indian food, the common misconception is that the preparation style must be complex. Hari has managed to elucidate that Indian cooking can be prepared in a simplistic style, with all the modern trappings, yet appealing to the common household cook at the same time. After working in India then traveling to the culinary institute, he went on to work in restaurants in New York, London & Paris.

Today, he is the author of the bestseller Modern Indian Cooking, a book that features the simple yet eclectic style of Hari's dishes. Hari Nayak has managed to provide a new modern outlook on Indian cuisine, one that is creating a sensation of sorts in North America today. His new book is My Indian Kitchen by Tuttle publishing.


Customer Reviews

Top Customer Reviews

Format: Hardcover
While having lived in America for a few years before I moved back to India, I have often had my colleagues and friends make statements like,"No other cuisine frightens me more in the kitchen than Indian food. Don't get me wrong, I love eating it, but preparing it from scratch is a whole other thing! So, I've been putting off the idea of cooking Indian food at home forever..."
This book is a boon to all similar-thinking novice chefs, the hostess who wants to entertain and impress her guests with exotic Indian food,the busy working mother, the 'supermom' homemakers and anyone else who loves to cook! The recipes in this book are made simple, yet carry the exotic anecdote that is often associated with Indian cooking. Hari Nayak has his own indigenous way of making sure that there is no compromise on taste and flavours, even when he is substituting Indian exotic ingredients with produce locally found in America. This is not an ordinary book, you will see. Not only does the book contain great recipes, it also contains simple techniques and trivial tricks and tips with which conjuring up a delicious Indian menu will be easy as a breeze. It is an exhilarating read which really showcases the diversity of Indian cuisine, various elements and seasons that catalyse certain dishes that we make. The ornamental motives embedded in the layout, and the spectacular food-photography in this book, makes it a visual appeal.
I also like the fact, that each recipe has a small history to it, making it all the more personal and offering you sort of a peek into the chef's mind, while he was probably putting the book together.
The steps in each recipe are comforting, re-assuring and easy-to-follow.
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By Joanne on September 2, 2011
Format: Hardcover Verified Purchase
There are many pics to inspire and get your culinary juices flowing. We loved the Tellicherry Mussels using interesting spices--easy and fast, too. It was a great appetizer but can be made into a meal by adding clams, shrimp, etc. You finish the dish with a squeeze of lime and a few tablespoons of cilantro, very nice. Another outstanding and easy dish was the Red Kidney Bean "chili". It was comfort food in a hurry, as good as any chili you've ever had that usually takes hours to make. I would make that again in a heartbeat. The Mango Salad was sublime and had a few simple ingredients. My husband almost didn't try it b/c he doesn't like mixing sweet with savory meals. But once he tried it he kept digging in for more saying he thought it was going to be 'sweet.' It was tasty and pleasantly cooling which went well with the spice-rubbed pork tenderloin which needed a moist foil against what is otherwise a bland cut of meat. The Madras Chicken was excellent too. Yum. The blackened fish Indian-style was quick, easy, and oh so good. The Avocado and Roasted Cumin Raita was an interesting way to use avocados with a yogurt, and a very tasty condiment. My husband eats most anything, yogurt being one thing he never eats--but THIS he also ate w/o objection. It was also gratifying that the dishes end up looking like the pictures illustrating them. Tonight I made Goan-style squid (used shrimp instead), very nice.

I like the variety of recipes you get here--some are main entrees, or you can make a smaller, Indian sidedish as a touch of the exotic. I also like that all ingredients are listed in sev'l different measurements taking out all the guesswork and making it goof proof.
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Format: Kindle Edition Verified Purchase
This is a gorgeous cookbook with many beautiful pictures throughout. I'd say about half of the recipes have an accompanying picture. The book measures about 12 inches tall, so it may not fit on all book shelves. The book includes a primer on spices, tips on putting together an Indian meal, sample menus, wine pairing advice, and an introduction to cooking techniques unique to the Indian kitchen, as well as the cookware and tools you will need. The index is organized by both the original name of the dish, as well as the English translation. You can also look up dishes by ingredients, and not just main ingredients like dried legumes, but also by spices and other secondary ingredients.

So far, I have tried several dishes and they've ranged from OK to good, but have lacked that wow-factor. I have felt like most of the recipes have needed some sort of adjustments made to them. For example..

Mango Lassi - I added less yogurt than called for and still felt that the fruit flavor was not very prominent. I will add significantly less next time.

Everyday Dal - As other reviewers have mentioned, be wary of the amount of chilies called for. For example, in this recipe, three different kinds of chilies are called for: 2 dried red chili peppers, 2 fresh green chili peppers, and a teaspoon of Asian chili powder or cayenne pepper. I understand that each of the these is going to lend a slightly different flavor and type of heat to the dish, but unless you have quite the tolerance for heat, you're probably going to want to tinker with these amounts. Just for reference, I added one large jalapeno and a small dash of cayenne, and that was pleasantly spicy for me and my family.

Black-Eyed Peas and Rice - I felt like the rice turned out somewhat sticky/mushy.
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