This Book is a celebration of the best in Indian cooking.It is the Author's intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is "in" and the time ripe to introduce the "Grand Ol'Men" and the "Whiz Kids" of the Indian kitchen:the present day Chefs,who are inventive and daring-ready to try out anything new and different.The result is a wonderful collection of recipes-old and new-from their respective repertories. The fact that this Book has gone into eighteen reprints within a short span of thirteen years speaks highly of the Quality and Popularity of the Book.
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About the Author
The Author besides being a Journalist and travel writer of repute is also the President (Asia) of the International wine,Food and Travel Writer's Association.He has run a series of highly popular Restaurant columns.He is one of those rare writers in his genre who have given Chefs thir pride of place as true Artistes.Mr.Kalra is presently a Consultant in the Restaurant and Travel field
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Most Helpful Customer Reviews
10 of 11 people found the following review helpful:
5.0 out of 5 stars
Prashad-Cooking with Indian Masters,
By Ashok Patel (UK) - See all my reviews
This review is from: Prashad-Cooking with Indian Masters (Hardcover)
This book is suitable for people at all levels of Indian cookery, from beginners to professionals. In my opinion, it is the ultimate book for Indian cookery.The author takes you on a guided tour of how to cook Indian food. On this guided tour, he is accompanied by some of the finest Indian masterchefs of our time. He starts by introducing you to the actual ingredients, the herbs and spices. Then onto the different cooking processes, and finally onto the most delightful and genuine Indian recipes that I have ever come across. He also covers different regional specialities of India. The recipes and the coooking processes are well thought out and described in minute detail, so that you can achieve the best results. The book ends with recipes for different masalas (herb and spice mixtures) you will need - which not many books actually provide. A must have book for fans of Indian cooking anywhere in the world.
5 of 5 people found the following review helpful:
3.0 out of 5 stars
low quality printing job,
This review is from: Prashad-Cooking with Indian Masters (Hardcover)
Good content - but production values are cheap. Stinky ink on low quality paper - looks like bound photocopies. Plates are higher quality. Disappointing for the price.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Absolutely the best,
By Khwaja Hussain (Indianapolis, IN USA) - See all my reviews
This review is from: Prashad-Cooking with Indian Masters (Hardcover)
I bought this book when a friend of mine (no mean cook himself) advised me to try it. Every recipe that I have tried works beautifully. This is one book anyone looking to make Indian food MUST have. Our gastronomical experience took a whole new direction with this work of art.I like the format where each process is explained in a lucid manner. Nothing is difficult when you have this in the kitchen. To gather recipies from all over India is extremely difficult by itself, to do it in one book is a hard one to beat. I have loved every moment of owning this book.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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alongwith the marinade, paper doiley, yellow chilli powder, kadhai cooking, chop green chillies, add the pounded spices, moderately hot tandoor, replenish with fresh water, heated tawa, wash curry, whole garam masala, fried onion paste, cut capsicum into halves, tsp red chilli powder, chop coriander, tsp garlic paste, tsp ginger paste, deghi mirch, cashewnut paste, secure muslin, lamb delicacy, whole red chillies, cover with silver foil, cut ginger into juliennes, green cardamom powder Key Phrases - Capitalized Phrases (CAPs): (learn more)
Tbs Lemon, Tbs Garlic, Leg of Spring Lamb, Tbs Milk, Tbs Ghee, Kadhai Gravy, Tandoori Roti, Gulab Jamun, Tbs Mint, Yellow Chilli, Coriander Serves, Tbs Cream, Tomatoes Salt, Dum Pukht, Makhani Gravy, South India, Tbs Cumin, Tbs Almonds, Tbs Butter, Murgh Tandoori, New Delhi, Tbs Cashewnut, Coriander Heat, Kashmiri Deghi Mirch, Raw Mangoes New!
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Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
alongwith the marinade, paper doiley, yellow chilli powder, kadhai cooking, chop green chillies, add the pounded spices, moderately hot tandoor, replenish with fresh water, heated tawa, wash curry, whole garam masala, fried onion paste, cut capsicum into halves, tsp red chilli powder, chop coriander, tsp garlic paste, tsp ginger paste, deghi mirch, cashewnut paste, secure muslin, lamb delicacy, whole red chillies, cover with silver foil, cut ginger into juliennes, green cardamom powder Key Phrases - Capitalized Phrases (CAPs): (learn more)
Tbs Lemon, Tbs Garlic, Leg of Spring Lamb, Tbs Milk, Tbs Ghee, Kadhai Gravy, Tandoori Roti, Gulab Jamun, Tbs Mint, Yellow Chilli, Coriander Serves, Tbs Cream, Tomatoes Salt, Dum Pukht, Makhani Gravy, South India, Tbs Cumin, Tbs Almonds, Tbs Butter, Murgh Tandoori, New Delhi, Tbs Cashewnut, Coriander Heat, Kashmiri Deghi Mirch, Raw Mangoes New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
- Khushwant Singh: Reality and Myth by Ruby Gupta in Front Matter
- Khushwant Singh: A Critical Study of His Novels by S.K. Dubey in Front Matter
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