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Great Curries of India (Hardcover)

~ (Author) "When I mentioned that I was writing an Indian cookbook to the famous British chef and cookery writer Anton Mosimann, he said, 'Do write about..." (more)
Key Phrases: teaspoons choppedgarlic, teaspoon garam masala powder, large black cardamoms, Pinot Noir, North India, Ruby Port (more...)
4.3 out of 5 stars  See all reviews (22 customer reviews)

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Editorial Reviews

From Library Journal

Indian food is becoming more popular in this country, and several good recent cookbooks have revealed just how diverse this cuisine is. Panjabi, who lives in Bombay and has traveled extensively throughout India, has written a remarkable book. She is obviously knowledgeable about food, and her excellent introduction blends history, geography, and the philosophy of Indian cuisine with a lovingly detailed, illustrated guide to ingredients and techniques. The curries themselves, each accompanied by a full-page color photograph, show how different these dishes can be, and the author's headnotes provide excellent background on the various regional cuisines. The one serious drawback of this beautiful book is that it was originally published in England; although it has been Americanized, a three-line note on the acknowledgments page indicates that all cup measures refer to a seven-ounce cup?cooks beware! [HomeStyle Bks. alternate.]
Copyright 1995 Reed Business Information, Inc.

From Booklist

Indian cuisine is more popular than ever in major urban areas, albeit less familiar in towns of the heartland. Panjabi's guide is as beautiful to look at as it is a delight to read, from illuminating explanations of the philosophy behind the food to descriptions of exotic spices and the intricacies of cooking a curry. Just how ingredients are combined to achieve the complex, savory tastes associated with fine curries is explained here in detail, with dishes from many regions given equal attention. Highlighted are recipes for dishes not found on most restaurant menus. This superior introduction for cooks unfamiliar with Indian food is also a definitive guide for connoisseurs on a quest to produce flavorful curries in their own kitchens. Alice Joyce
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Product Details

  • Hardcover: 192 pages
  • Publisher: Simon & Schuster (October 1, 1995)
  • Language: English
  • ISBN-10: 0684803836
  • ISBN-13: 978-0684803838
  • Product Dimensions: 11.2 x 9 x 0.7 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon.com Sales Rank: #85,382 in Books (See Bestsellers in Books)

    Popular in this category: (What's this?)

    #26 in  Books > Cooking, Food & Wine > Regional & International > Asian > Indian

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More About the Author

Camellia Panjabi
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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Inside This Book (learn more)
First Sentence:
When I mentioned that I was writing an Indian cookbook to the famous British chef and cookery writer Anton Mosimann, he said, 'Do write about the philosophy of Indian cuisine. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
teaspoons choppedgarlic, teaspoon garam masala powder, large black cardamoms, teaspoon coriander powder, teaspoons coriander powder, teaspoon turmeric powder, stewing lamb, teaspoon cumin powder, fennel powder, add the spice paste, red chile powder, toor dal, masala powders, tamarind water, cardamom powder, paprika powder, teaspoon fenugreek seeds, mango powder, whisk the yogurt, moong dal, curry recipe, urad dal, cinnamon leaf, teaspoon cumin seeds, cayenne powders
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pinot Noir, North India, Ruby Port, Tamil Nadu, Bual Madeira, Sercial Madeira, Oloroso Sherry, Rioja Riserva
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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Dakshin by Chandra Padmanabhan
 

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Customer Reviews

22 Reviews
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Average Customer Review
4.3 out of 5 stars (22 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
30 of 30 people found the following review helpful:
5.0 out of 5 stars Great recipies, July 9, 2002
By Andrew Miller (Dublin Ireland) - See all my reviews
(REAL NAME)   
Why Camellia Panjabi's book is so far down the list of best selling books in it's category (102 at the moment) is beyond me!

I am the owner of several Indian cookbooks, including some by Madhur Jaffrey's and make it a point to try a new indian dish every weekend. However this book stands out.

I have to say that this book has given me the most inspiration to try new dishes and the most delightful results than any other.

Why? for starters, a full page photograph for every recipe gives the inspiration and urge to try out a new dish - most cooks like myself need something visual to get the mouth watering before we step into the kitchen!
There is also a brief introduction to the recipe detailing what part of the country the recipe came from and usually the direct source from which the recipe was obtained, be it an old lady in a village that Camellia was visiting or a local cook renowned in the region for his speciality.
Secondly, I have to say that the recipe's I have tried have not disappointed. Be it the Lamb Rogan Josh or the Goa Pork vindaloo, these recipes are delicious every time.
There is also a comprehensive guide to spices and ingredients at the beginning of the book going into such detail such as how to prepare fresh coconut.

A word of caution to those new to cooking, this book does not hold your hand throughout, specific cooking times are not always stated, instead the author instructs to "simmer until tender" etc. However the more "mission critical" timings such as adding spices, sauteing onions etc are given, so there is no need to be overly put off by this.

This book deserves to be in more kitchens. 5 stars all the way.

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25 of 25 people found the following review helpful:
4.0 out of 5 stars Excellent background and explanations, September 23, 1999
Successes: This book really helps novice cooks understand how typical curry recipes are constructed, from the ground up. Too many authors on the subject are lazily content to simply fob off long lists of exotic ingredients on the reader without explaining the purpose, technique, and timing of each component. This author goes to reasonable lengths to help a typical reader understand not only how to use a particular ingredient, but WHY it's used. Also, there are plenty of pictures which not only help the reader 'window shop' for recipes to try, but also help the reader to understand what the dish is supposed to look like when prepared properly.

Minor Nits: (1) The biggest weakness is this - the author only discusses only one classic Masala blend (Garam), yet there are NUMEROUS other Masala blends (ex: Sambar) that can & should have been covered in a book specializing in curry. The reader is left to scavenge other Indian books for recipes that use such masalas. (2) I wish the book were longer - it focuses heavily on lamb, whereas chicken, pork, fish and vegetable/dhal curries are covered in increasingly less detail ... and curried soups are barely covered at all. (3) There are minor errors and omissions scattered throughout (a few examples: the English names {colors} of the various Indian Dhals, and lack of the wine-pairing information hinted at in the acknowledgements), indicating some less-than exemplary editing, but most casual cooks won't notice.

Bottom Line: An excellent book, despite the minor flaws and omissions.

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13 of 13 people found the following review helpful:
5.0 out of 5 stars powerful cookbook!, November 21, 2002
By sarah (vancouver island, Canada) - See all my reviews
this book has all the main superpowers: beauty, variety, indexing, cultural notes, explanation of ingredients, accessibility of ingredients, deliciousness, serving suggestions, flexibility, practical hints. including a recipe for watermelon curry is regarded as an additional special power.

my only complaint, which hasn't ever ruined a meal, is that many key ingredient amounts are given by weight. i am not a person who considers potatoes or tomatoes in ounces.

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Most Recent Customer Reviews

1.0 out of 5 stars Cuzco
As mentioned in other reviews, many of the steps and ingredients do not "jive" or correlate. I've attempted several recipes and have been destroyed by the woefully inept editing,... Read more
Published 3 months ago by Cuzco63

5.0 out of 5 stars exactly what I expected
The book came in the condition that was described by the seller, and it arrived quickly.
Published 3 months ago by Jon Mattson

5.0 out of 5 stars Great Curries of India by Canellia Panjabi
Great Curries of India by Camellia Panjabi is a great cookbook on Indian cuisine. The book begins with an overall description the cuisine including descriptions of the spices and... Read more
Published 10 months ago by Denys R. Vanrenen

3.0 out of 5 stars Needs better proofreader
This book has some great history and wonderful array of recipes from all over the india and 3 stars because of that. I learned lot about different cuisines of india.. Read more
Published 16 months ago by Nikunj Patel

4.0 out of 5 stars Great introduction to Indian food
I received this book as a gift and at first sight put it alongside the growing pile of "ho hum" cooking books. Read more
Published on May 7, 2007 by Michael Gibbs

2.0 out of 5 stars Good Idea, Good Pictures, Bad on cooking steps
Having bought this book and making some of the curries. I found that the steps and the ingredients just do not jive at times. Read more
Published on October 12, 2006 by Curriedrice

4.0 out of 5 stars New edition with corrections please for what could be a great book
The book is great for people who are already familiar with Indian cooking.What it does not specify is that Indian spices vary widely in potency and quality. Read more
Published on May 1, 2006 by gopal

5.0 out of 5 stars Absolutely beautiful
This book is worth buying just to look at! Reading the first 50 or so pages, you are provided with background information on the author's culinary experience, cultural... Read more
Published on February 8, 2006 by Joel Barr

5.0 out of 5 stars Easily one of the best...
I own several Indian cook books (all the usual suspects!) and this is easily the best of the lot. I never knew about the book until I saw it on the shelves of a local book store... Read more
Published on March 11, 2005 by NowIKnow

5.0 out of 5 stars Fantastic! A must buy!!
I bought this book while I was in India. It's large pictures attracted me, but I was a little skeptical about the actual recipes. Read more
Published on March 8, 2005 by Vivek Nair

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