The Indian Vegetarian (Paperback)

~ (Author), Shelly Rothschild-Sherwin (Author)

Editorial Reviews

From Publishers Weekly

"Cooking is not always [about] doing the right thing, but is [about] being able to create a new masterpiece when something goes wrong.... Think of [it] as an adventure." Combining Indian culinary tradition with others from around the world for an American audience, Batra assumes little about our familiarity with the subcontinent's habits. She's a persuasive proselytizer. Her recipe for lemonade is memorably minted; so is her version of the British cucumber sandwiches. A potato salad, which calls for both sweet and russet types (and a yam, too), is unusual. Salads, chutneys, beans, appetizers, cheeses, rice dishes, yogurts, breads and sweets are thoroughly covered. Check out the orange peel and almond cookies, also the avocado chutney. The chapter on sauces (tomato mustard sauce; pumpkin sauce) is extensive and rewarding. In addition to recipes, Batra offers well-worded introductions, brief informal memoirs and mail-order sources.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

The latest in a slew of similar cookbooks, like Chandra Padmanabhan's Dakshin: Vegetarian Cuisine from South India (LJ 4/15/94) and Ruth Law's Indian Light Cooking (LJ 4/15/94), this book emphasizes vegetarian cookery. Batra grew up in New Delhi but is now a cooking teacher in California. She offers not only authentic traditional Indian dishes but also recipes inspired by the produce at her farmer's market, her American friends and students, and a variety of ethnic cuisines. In addition to a delicious array of chutneys, for example, she includes a chapter on intriguing sauces, not usually treated as separate entities in Indian cooking. Cilantro Mashed Potatoes (a current American obsession) and Rice with Peas and Tomatoes, inspired by a favorite pasta, mingle with classic dishes like Nine Jewel Vegetables. Recommended for most collections.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 400 pages
• Publisher: MacMillan Publishing Company.; Pbk. Ed edition (February 13, 1998)
• Language: English
• ISBN-10: 0028622855
• ISBN-13: 978-0028622859
• Product Dimensions: 9 x 7.3 x 1.2 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #399,837 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

42 of 42 people found the following review helpful:

5.0 out of 5 stars "The book that saved my marriage!" :), November 5, 1999

By A Customer

This review is from: The Indian Vegetarian: Flavors for the American Kitchen (Hardcover)

My husband and I (both Indian) were *really* getting tired of over- or under- spiced Indian dishes that didn't seem to capture the richness of this cuisine. In desperation, I asked my mom to select a good cookbook for us, as the ones in my collection clearly weren't cutting it. I have to say this is by FAR the most authentic, comprehensive, and easy-to-use Indian cookbook I've seen. The food literally tastes like my mom's cooking. Everything I've cooked from this book has turned out *perfectly*. Plus, the recipes don't call for too much oil. I've given this book as a gift to several friends, all whom have been extremely grateful. If you're going to get one Indian cookbook, let this be the one.

Thank you Neelam Batra!

P.S. The chole, vegetarian shammi kebabs, and eggplant bharta are to die for!

11 of 12 people found the following review helpful:

5.0 out of 5 stars Good books for enthusiastic cooks., April 19, 1998

By	AD (Maryland, USA) - See all my reviews

This review is from: The Indian Vegetarian: Flavors for the American Kitchen (Hardcover)

This book is one of my favorites in my cookbook collection, though it might be a little intimidating for beginners. From a beginners prespective, I would say that the book could use some changes. For example, people who are just starting out would be expected to cook everything in smaller quantities till they perfect a particular dish. With this in mind, the author could have given measurements in all recipes to serve 2-4 people instead of 8; as a beginner, I found it easier to multiply quantities rather than halving or quartering them. As I got used to cooking however, I found this book invaluable. The time-tested recipes are excellent and every one of them has been a success with me. The use of vegetables like avacados, generally not found in Indian cuisine, is a welcome change, from using the same vegetables everyday. Also, the mentioning of non-vegetarian equivalents, has been an advantage for me since I am a vegetarian and this gives me a chance to cook delicious vegetarian dishes, without the meat. Overall, a good book especially for people who entertain frequently.

8 of 9 people found the following review helpful:

5.0 out of 5 stars delicious!, October 2, 2001

By	merrymousies (Waterford, VA USA) - See all my reviews (TOP 500 REVIEWER)

Delicious and interesting recipes! There's even a whole chapter on chutneys. Recipe names are in both english and indian which I like. There are some really tasty cauliflower dishes - but I shouldn't single anything out. I've been so pleased with this book. The recipes are pretty srtaightforward, not overly complex(pretty much all one-pagers) and the author gives good tips in each recipe on the benefits of the different foods, how to select the best vegetables for the dish, etc. Its really a greaty resource. Glad I bought it!