Food of India (H) (Food of the World Cookbooks) (Hardcover)

by Brinder Narula (Author), Luca Invernizzi Tettoni (Author) "India is a vast and ancient land, its recorded history dating back over three thousand years..." (more)
Key Phrases: blackgram dal, teaspoon crushed ginger, teaspoon carom seeds, Chaat Masala, Cilantro Chutney, Spiced Eggplant (more...)

Editorial Reviews

Product Description
India, the "Spicy Subcontinent" is the world's most varied nation, a potpourri of peoples, landscapes, religions, languages, and of course, foods. This exquisite recipe collection in full color with information on ingredients and techniques make it a perfect introduction. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 132 pages
• Publisher: Periplus Editions; 1st edition (September 1, 1998)
• Language: English
• ISBN-10: 9625933913
• ISBN-13: 978-9625933917
• Product Dimensions: 9.2 x 8.3 x 0.6 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,010,448 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

5.0 out of 5 stars Fantastic Food, February 9, 2000

By	Jonah Frohlich (Berkeley, CA USA) - See all my reviews

These recipes are simply excellent. There is some effort involved in the preparation of most dishes (lots and lots of dried spices), but the reward is worth it. There are many lovely pictures (oddly some of the dishes photographed cannot be found in the cookbook) and nice preambles. Food for vegetarians (chick peas and eggplant) and meat eaters (creamy chicken curries and spicy Goan pork). Lots of yogurt, coconut milk and fresh green chilis. I have yet to come across a bad dish (one exception, the chapati, although I made it too thick...my fault).

6 of 6 people found the following review helpful:

5.0 out of 5 stars Great book, January 5, 2003

By	Mark (sydney) - See all my reviews

This is a great Indian cookbook- the recipes are detailed and authentic, there is also a a good introduction about the history and traditions of Indian cooking, and an overview of the cuisines typical of different regions in India, including the influence of the British and other colonial powers on Indian cuisine. Recipes include favourites like butter chicken- highly recommended!, and various indian breads, chutneys, fried snacks, soups, and an assortment of vegetable/lentil, meat and seafood dishes. One thing I especially liked was the glossary of spices and the recipes for different spice mixes like garam masala, chaat masala and more. The recipes were taken from many different parts of India, such as dosai from the south, and Tandoori from the Punjab. Well illustrated, and overall, a great book.

2 of 3 people found the following review helpful:

3.0 out of 5 stars Not for the kitchen, October 11, 2002

By	Dr. McDither (Twin Butte, Alberta, Canada) - See all my reviews

There are cookbooks for the kitchen, and cookbooks for the coffee table. This is in the second category -- pretty photos, glossy paper, and well-written introductory-level information about India and Indian cooking. BUT ... the index is totally inadequate (a major flaw for a serious working cookbook), and the recipes insufficiently well kitchen-tested. If you want something decorative, this is fine; if you want to cook, there are much better choices.