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My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss Hardcover


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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: 11.9 x 9.4 x 0.7 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #143,067 in Books (See Top 100 in Books)

Editorial Reviews

Review

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


"A tasty straight-forward guide to regional Indian cooking."—Padma Lakshmi, author, actress, model and host of the Emmy award winning show Top Chef USA

"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."—Atul 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 delicacies that are a feast for both the eyes and the palate. Make room for My Indian Kitchen on your book shelf!"—Sanjeev Kapoor, chef, author and TV host

"To get in touch with distinct Indian flavors, grab a copy of Chef Hari Nayak's newest cookbook, My Indian Kitchen. Prepare yourself for an awesome and pleasurable experience in your own kitchen."—FriendsEat.com

"A fantastic cookbook for both novices and advanced cooks that I would wholeheartedly recommend. Is this book a keeper? Hell, yeah. It's totally worth the space on my shelf. Get it. Use it. Die Happy."—Jugalbandi.info

"My Indian Kitchen offers authentic and accessible dishes that can be prepared without tears (get someone else to peel the onions). A gift-quality book with which you will not want to part."—MostlyAsianFood.com

"Those who love collecting cookbooks, this book definitely deserves a place in your book shelf. It also makes for a great gift to cooking enthusiasts. Go for it."—VegetablePlatter.com

"Having never cooked Indian food from scratch before, I was a little intimidated. With a 2 year old and a newborn, I didn't need complicated—I needed easy. Hari suggested I try his Chicken Curry in a Hurry. He said it was an easy, fool proof recipe. I was amazed at how fast this meal came together."—WeeklyBite.com

"Growing up in a rural town in southwest India near the sea, the author, restaurateur and chef shares the secrets of his family's own style of southern Indian cooking that includes meats and seafood one doesn't usually associate with Indian food. The chef also includes the usual favorites such as his famous melt-in-your-mouth CafT Spice Chicken Tikka Masala found at Whole Foods hot bars nationwide."—Hozpitality.com

"My Indian Kitchen is very visual, with step-by-step procedures and more than 200 photos. Traditional techniques are featured, as well as methods for grilling meats, barbecuing, and dryroasting spices in a skillet before grinding them."—The Sentinel

"Rich with flavor, Indian food is a tongue-tantalizing cuisine that has many inherently vegan recipes as well as recipes that can be adapted to a vegan diet."—SheKnows.com

"My newfound love of Indian food led me to My Indian Kitchen by Hari Nayak, which is one of the nicest cookbooks I have ever laid eyes on. The cover is gorgeous and layered with deep navy hues and a sudden contrast of yellow rice as the centerpiece. The left side displays several beautifully photographed spices, which I can only assume are commonly used in Indian cuisine. It's a solid and large hardcover book. So, in a nutshell, I'm impressed."—Lisa Ekus Group

"On dog days, you have to cook something quickly on the grill, in a skillet, or whatever you do when you want a quick blast of heat and then nothing. And then make raita, the cooling Indian dish of yogurt and finely chopped vegetables. This one, from the smart looking and enticing new My Indian Kitchen, by former chef and food consultant Hari Nayak, is a particularly good version."—The Boston Globe

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

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.



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Customer Reviews

4.9 out of 5 stars
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And you don't have to love or even know anything about Indian food to love the results.
Lifu
The recipes are easy to follow, even for a novice cook, the instructions are step by step, easy to follow and foolproof.
Priya Mani
I would recommend this book to anyone who loves Indian food but does not have too much time to spend cooking...
SFXPHIL

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By Vicarious Journeys on July 12, 2011
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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8 of 8 people found the following review helpful 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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5 of 5 people found the following review helpful By De Kok is in de kitchen on October 31, 2011
Format: Hardcover
Venturing into unfamiliar culinary territory can be an intimidating experience, but for those who do their homework, lay the groundwork, and start simple, the results can be satisfying on many levels. I am such a person when it comes to Indian cuisine. The too-old jar of curry powder on my spice rack doesn't get used all that often, but, as I discovered in My Indian Kitchen: preparing delicious Indian meals without fear or fuss, Indian food is a delightful, delicious, and decidedly welcome change in the mealtime routine.
Hari Nayak has assembled a wonderful array of classic Indian dishes, from appetizers to desserts and drinks, and has taken great care to lay the groundwork for success in Indian cooking. The introduction is complete and never talks down to the reader, describing in detail equipment and ingredients essential to authentic regional Indian cuisine, from basic equipment and how to cook basmati rice, to how to make seasoning blends such as Chaat Masala, Garam Masala, and Garlic-Ginger Paste. A helpful shopping guide provides reliable sources of hard-to-find items.
Recipes are organized by chutneys, appetizers, soups, vegetables, meats, fish, bread and rice, and desserts and drinks, helpful whether you're fixing a side dish to liven up a lackluster supper or preparing a complete dinner. Jack Turkel's terrific photographs are plentiful, beautiful, and add to the clarity of the text. In preparing to write this review, I cooked nearly a dozen recipes from the book. I decided to start simple (naan, an Indian flatbread) and move on to a meal (Corn and Mushrooms in a Spicy Curry, Basmati Rice, Masala-crusted Tilapia, and Fruit Chaat). I decided to follow the directions to the letter, especially in the area of seasoning.
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