Classic Indian Cooking (Hardcover)

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Editorial Reviews

Product Description

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

About the Author

Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.

Product Details

• Hardcover: 560 pages
• Publisher: William Morrow Cookbooks; 1 edition (October 1, 1980)
• Language: English
• ISBN-10: 0688037216
• ISBN-13: 978-0688037215
• Product Dimensions: 9.6 x 6.8 x 1.5 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (64 customer reviews)
• Amazon.com Sales Rank: #19,335 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

120 of 122 people found the following review helpful:

5.0 out of 5 stars My Favorite Window Into India, September 10, 2000

By	Paul Swanson "[e-mail]" (Seattle, WA) - See all my reviews

Some eight years ago or so, I decided to try to impress both my vegetarian and non-vegetarian friends by making them some authentic Indian dishes. The only thing was, I had no real idea of what I was getting into, as almost all of the Indian food I had eaten had been in restaurants in London and the East Village in Manhattan.

Somehow I found my way to purchasing "Classic Indian Cooking." Slowly and methodically, I then made my way through the very helpful discussions about such things as roasting and crushing spices and herbs and techniques for preparing onions, garlic and ginger root as bases for various curry dishes.

I've since learned that this cookbook was ranked last year as one of six all-time cooking "bibles" by the New York Times. I can see why. It's not a picture text (although there are some helpful illustrations); it's a text for teaching yourself a wholly different cuisine whose fundamental cooking techniques may be completely foreign to many home chefs in the United States, although that seems to be changing.

There are some simply astonishing recipes in this book. You will need to take your time though, because they can be complex and may require preparation of recipe components a day ahead of the time you plan to serve your meal. You should take Julie Sahni's words to heart that cooking should be a "relaxing" enterprise.

If pressed to choose a favorite recipe, it would have to be "Keema Bhare Bandh Gobhi" (meat-stuffed cabbage rolls with ginger lemon sauce), which has a vegetarian counterpart in "Aloo Bhare Bandh Gobhi" (same cabbage rolls, but a vegetarian version stuffed with a spicy potato filling). The extraordinary taste of this meal cannot be found in any Indian restaurant of which I am aware (they tend to stick to a small repertoire of established recipes that in no way define the range of cuisine actually available in India). I have seen these cabbage rolls almost voraciously consumed. That--in my book--is the mark of a great meal.

So, my friends over time have been duly impressed and I must say that I've become a much better cook because of "happening" across this true classic of varied Indian cuisines. Hope you have as much fun with it as I have had over the last eight years!

46 of 46 people found the following review helpful:

5.0 out of 5 stars Excellent Indian Cookbook............, November 5, 2001

By	Margaret "fugirl" (NYC) - See all my reviews

..........that has truly brought my family hours upon hours of joyous cooking.

I've had "Classic Indian Cooking" for more than a year now and I cannot count how many times we've enjoyed the treasures within. My husband and I were great fans of going out for Indian food. We enjoyed cooking, but always thought Indian cooking would be so very difficult. We were wrong! With this cookbook, Julie Sahni presents a thorough introduction to Indian cooking that is sufficient to get any amateur chef started making wonderful, genuine Indian dishes.

Sahni begins by introducing readers to the cultures of North India from where her recipes are derived and then teaches us how to prepare this marvelous Moghul cooking by thoroughly explaining Indian herbs and spices and the special ingredients and equipment traditionally used. There is a handy section on techniques used when preparing spices from frying them to roasting, crushing and grinding them.

This cookbook contains recipes that we've come to view as family traditions that we'll make for a lifetime. The Rogan Josh (Lamb in Fragrant Garlic Cream Sauce) and Shahi Korma (Royal Braised Lamb with Fragrant Spices) are absolute favorites! Also excellent are the Meat-Stuffed Cabbage Rolls with Ginger Lemon Sauce, Ground Meat in Cashew Nut Sauce with Chick-peas, Whole Potatoes in Spicy Yogurt Gravy, Chick-peas in Tangy Tamarind Sauce and the Almond and Rice Dessert. In a sense, we are still discovering this cookbook, having made about a quarter of its many recipes. The are chapters presenting dals, yogurt salads, rice, breads, relishes, pickles and beverages that we are just starting to introduce ourselves to. I know that this cookbook will give us many, many more years of cooking and eating enjoyment!

43 of 43 people found the following review helpful:

5.0 out of 5 stars Among the Classics, December 1, 1999

By	S. Edmondson "smartcd" - See all my reviews (REAL NAME)

Classic Indian Cooking has been a staple reference in my kitchen for years. I rate it among my top 5, along with the classic Julia Childs and out-of-print Gourmet set. It is informative, concise, and clearly written. All of the recipes are successful if they are followed exactly, and the flavors are a delight to the most demanding eater. This is one of the few cookbooks that can be used successfully even if you haven't tasted Indian food before. I strongly recommend purchasing it.