55 of 60 people found the following review helpful
a few nitpicks,
This review is from: Mangoes & Curry Leaves (Hardcover)I agree that this is a great 'coffee table' type book and that the authors have done some immaculate research into some of the lesser well known cuisines of the subcontinent and have lovely pictures to document their travels. What I didn't care for are the 'Westernizing' of the names of the dishes. For example, Gulab Jamun (which is a pretty well-known dessert to most Indian food fans)becomes something like Cottage cheese soaked in syrup. As an Indian, I also found a lot of the dishes very underspiced. I know that with Indian food, it really is a matter of taste, but I often found myself adding up to 3times the amount of spices called for in a recipe. Because it's so bulky, I often find myself turning to my other Indian cookbooks which are easier to keep near me as I cook in the kitchen.
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Initial post: Aug 6, 2009 1:24:40 PM PDT
I'd love to know the names of the Indian cookbooks you use often, especially as I prefer the correct flavours rather than underspiced and inauthentic-tasting dishes. What are your recommendations?
Posted on Feb 28, 2010 9:42:19 AM PST
M. Fujii says:
It's a bit late but I totally agree with you. It is one of my pet peeves that westernized names are used in any cookbook. If there is a compelling reason to use one, I hope both, the one used locally and the westernized one, could be included. Often when I hear or read about a certain new dish, I will check one of my cookbooks to see what it is like.
Posted on Dec 23, 2010 6:52:39 PM PST
R. Disterhaft says:
Thank you for pointing out that the westernized names are used. I will pass on this book, honestly, for just this reason. As I'm already familiar with many Indian dishes, I find it distracting and comfusing to have some sort of loose English translation used. Perhaps I'll check this out from my local library instead ...for the travel journal aspect alone.
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