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From Bengal to Punjab: The Cuisines of India Paperback – October 1, 1991
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From Publishers Weekly
Over the past several years, Indian cookery has made inroads into the American food scene. And people are beginning to discover there's a lot more to it than curry. For those not well acquainted with Indian cooking, this is a good introduction to a wide-ranging cuisine. As the title suggests, styles vary from region to region, and Canadian journalist Chandra does her best to reflect these differences in her choice of fare. Easy-to-follow recipes cover everything from drinks to side dishes and desserts, and take in both meat and vegetarian foods. Chandra prudently describes different cooking methods and ingredients; recipes for producing such basics as coconut milk, ghee (clarified butter) and cottage cheese are provided. This is also a good source for anyone seeking lighter fare with less emphasis on meat. At least one problem faces cooks, though: some ingredients, chiefly spices and herbs, will not be quickly or simply obtained without access to Asian or Indian markets. An alternative: avail yourself of the mail-order list Chandra offers; substitution or omission is not an option.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Other than Julie Sahni's and Madhur Jaffrey's books, there are few good Indian cookbooks available here. Chandra's collection of family-style dishes is an approachable introduction to the cuisine, including a variety of simple regional recipes. The headnotes are good, and while most of the ingredients called for are readily available, Chandra includes a shopping guide for those essential spices that may be more difficult to find. For subject collections.
Copyright 1991 Reed Business Information, Inc.
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Top Customer Reviews
I remember the recipes as being relatively easy and understandable. There were a couple of them I couldn't master, but overall… every recipe we tried was fabulous!