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Six Spices: A Simple Concept of Indian Cooking Hardcover – July 1, 2007

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Product Details

  • Hardcover: 200 pages
  • Publisher: Jones Books; 1 edition (July 1, 2007)
  • Language: English
  • ISBN-10: 0976353997
  • ISBN-13: 978-0976353997
  • Product Dimensions: 8.3 x 0.8 x 9.8 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #540,553 in Books (See Top 100 in Books)

Editorial Reviews


"Nicely illustrated and well formatted, this is a good resource for those looking for an introduction to authentic Indian cooking."  —Library Journal

"If you enjoy Indian cuisine you will appreciate the straightforward approach and easy recipes in Neeta Saluja's book Six Spices."  —Philadelphia Inquirer

"Count the spices called for in Indian recipes and, somewhere before a dozen, most cooks are going to give up and eat out to satisfy curry cravings. But they could start with a new cookbook that reflects everyday Indian cooking: Six Spices: A Simple Concept of Indian Cooking."  —Wisconsin State Journal

"Neeta Saluja's advice comes down to this: Simplify."  —Capital Times

"Culinary instructor Neeta Saluja makes the subcontinent's cuisine even more accessible with her idiot-proof book Six Spices."  —The Onion

"[Saluja] takes great pains to ease fears, with a section dedicated to cooking tips, making one's own spice blends."  —Kansas City Star (October 16, 2007)

From the Publisher

This book will be back in print March 1, 2011. It's new price will be $29.95.

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Customer Reviews

4.8 out of 5 stars
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See all 21 customer reviews
In the 3 weeks i've had this book I've tried 10 recipes.
Michael McKee
This book has helped us to satisfy our craving for great Indian food.
Chuck Nielsen
This is an excellent book for anyone who wants to cook Indian food.

Most Helpful Customer Reviews

103 of 103 people found the following review helpful By Veggie for Life on January 9, 2009
Format: Hardcover Verified Purchase
Shortly after I became a vegetarian, I became very bored of bland vegetables and beans. Then one of my friends kept bringing her mother's Indian cooking over and I was instantly in love and decided vegetarian dishes really can taste much better than meat dishes. Whenever I asked her for the recipes, she would say they were very complicated or I would never find the ingredients or she doesn't even know because none of it is written down. So I began my own search for vegetarian Indian recipes and was becoming very frustrated at the laundry list of ingredients they all required. Stumbling across this book was a true blessing. Here's what I love about this book:

- ORGANIZATION: This cookbook has the best organization of any cookbook I have seen. Each chapter features a cooking technique and all the recipes from the chapter use this technique. Each chapter also has similar types of recipes (like Chapter 2 is mostly vegetables, Chapter 3 is mostly dals, etc.). At the beginning of each chapter is a short list of spices and fresh ingredients. As long as you have these on hand, most recipes will only require one or two additional ingredients.

- INFORMATIVE AND CONCISE: The author provides enough information without making the reading overwhelming. Each chapter begins with an introduction and helpful tips necessary to make the recipes in that chapter. Then each recipe has an English name and Indian name and a sentence or two on how to prepare and serve the recipe. The last chapter called Tips and Techniques has a lot of useful information too, and should probably be read first. This cookbook is more than just a book of recipes.

- UNIQUE RECIPES: The recipes are similar enough to each other that you do not need an abundance of ingredients, yet they are all very unique.
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93 of 95 people found the following review helpful By Persnickety one on August 6, 2008
Format: Hardcover
I own a couple of hundred cookbooks. So I no longer judge cookbooks by the recipes I do not make, I look at what I do make (either for a special occasion or what is on the menu for a weeknight). And since we are now vegetarians, we look for vegetarian (preferably vegan) options. This cookbook scores on all three counts (although it is not a vegetarian cookbook much less vegan).

Six spices is slightly misleading. Mustard seed, cumin, asafetida, chili, coriander and turmeric are the official six. But dried ingredients like green mango powder and fresh ones like ginger and garlic are often lumped with the spices. No matter, many of the recipes are simple enough for a weeknight, yet the quality is good enough for company.

There are two bonuses to this book over other Indian cookbooks we have: first, it includes some South Indian classics not often found in the US (e.g., Lemon Rice which is very practical as it can be made ahead -- and is enjoyed by all). Second, this is an instructional book: it doesn't just give you recipes, it teaches you how to cook. And if you need to have a balanced meal for a weeknight, you can always improvise on one of the many fine vegetable dishes like carrot and pea curry and throw in tofu or paneer (plus bread or a simple rice like cumin rice) and give the family a delicious balanced meal with two pans.

We have several other Indian cookbooks we love. But this one gets the most use.
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75 of 84 people found the following review helpful By Aceto TOP 1000 REVIEWERVINE VOICE on April 20, 2008
Format: Hardcover
Six Spices is a fine introduction to making tasty and healthful food in the aromatic style of India. You will have no problem finding any of the six spices: coriander, cumin, chile (dried and fresh), ginger, mustard seed and tumeric (fresh or powdered).

It looks a trifle suspicious when a successful book, to wit, "5 Spices 50 Dishes" is getting a perfect score here on Amazon, that another one rolls by, smelling quite close. Do we need this book?

To be sure, Kahate has a nice book in "5 & 50". It has good purpose and scope, namely to introduce the fundamentals of Indian cuisine. Indian food is the most complex in its preparation and execution that I have ever encountered, on average. It is not the most difficult in technique, but there are, again on average, more steps than any other cuisine I know. "5 Spices..." solves this barrier by introducing a simple approach to fundamentals.

So why Six? Maybe not if you already have 5. But here are my reasons to choose this one:

- Chilies are the sixth spice. Saluja includes just enough for those of us that love Indian hot
- Hardbound for close to the same price. This book is well made for decades of use. It lays flat on your
- Better organized. I like a section to tell me how to make food by seasoning in hot oil, and then the next
for clarified butter, a.k.a. ghee. Then powdered spice, then curry paste. Finally, a chapter looking to
more complete meals.
- More than "50" recipes, but thoughtfully so.

I have some minor aesthetic reasons as well. I like their publisher, Jones Books, in Madison, WI. I like not needing a named food photographer.
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13 of 13 people found the following review helpful By Momoshayshay on May 18, 2010
Format: Hardcover
I absolutely love this book. Every dish I make from this book comes out tasting fantastic! The dishes are not heavy or greasy like some food at Indian restaurants but at the same time the food is so incredibly rich and flavorful. Certain things take a bit more time but it is definitely worth the effort. And I can get all the ingredients at my local grocery store. The lentil dishes are really satisfying and the technique's you learn can be used over and over to create really unique dishes. Just depends on altering things a little and you have a whole new dish. The salads are so different from anything you would eat anywhere else...I mean where can you find a recipe for salad with tomatoes and peanuts, or butternut squash and yogurt w/ mustard seeds. Also some of my favorites (to mention a few, corn fritters, mango lassi, egg curry and cabbage kofta curry (taste like veggie meatballs, really rich but no fake meat!) I'm vegetarian, but there are quite a few meat dishes in this book for all the omnivores :)
I guess I'm especially passionate about this book because I grew up eating Indian food and this is a real tastes like home to me,
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