- Hardcover: 560 pages
- Publisher: William Morrow Cookbooks; 1 edition (October 1, 1980)
- Language: English
- ISBN-10: 0688037216
- ISBN-13: 978-0688037215
- Product Dimensions: 6.5 x 1.8 x 9.2 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 131 customer reviews
- Amazon Best Sellers Rank: #203,467 in Books (See Top 100 in Books)
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Classic Indian Cooking Hardcover – October 1, 1980
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About the Author
Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.
Top customer reviews
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The book recommends to roast your own spices. DO IT!!! You will not regret the extra few minutes it takes. Quick flash in a dry skillet and grind. I purchased a cheap coffee grinder just for the spices. I have been roasting my own spices for years now and will NEVER buy the spices in the jar again. It's that much of a difference in flavor. No matter what food I'm making, (Indian, Mexican, American, Italian etc,) I roast my own spices prior to using. Even cinnamon. I buy the cinnamon sticks in bulk and do a quick roast (sometimes just pop in microwave for a few seconds until it starts to uncurl) and then grind and sift. So much fresher than the jars. Incredible information in this book. You don't have to be a gourmet cook to follow it. Even a beginner cook can follow these recipes.
I cannot recommend this book enough! I have bought 2 for friends because I didn't want to loan mine out even though I may not be using it at the time they asked to borrow.
Wow. Delicious stuff in here! My husband has been impressed with the format and comprehensiveness of the recipes; he loves how there are sides listed after each main course. And, so far, we have been really impressed with the taste of every meal that has come from this book. Like other reviewers have said, the recipes are not simple or for beginners, necessarily, but, overall, this is a great cookbook if you want to make authentic and delicious Indian food!
The writing is simple and straightforward, the recipe quantities and timing are accurate and the results are dependably excellent. The descriptions of how to prepare and roast the spices are extremely helpful -- and when I described this to one of my Indian friends, her comment was "but of course, roasting the spices well is essential!" Yet, mysteriously, this process was described in none of my other cookbooks!
The description of ingredients is extremely helpful when shopping at the local Indian grocery where they may know the same ingredient under a different term. And, conversely, if you buy something at the grocery and want to know what it is, the cookbook is very likely to tell you.
The recipes hav been adjusted for American tastes so they are spicy and flavorful but not full-bore-on-hot, so if you like a really REALLY spicy vindaloo, you'll need to adjust the seasonings substantially.
The "go with" menu suggestions are very helpful and the line drawings (at least for me) work better than photographs to illustrate the author's points.
Highly recommend: pilaf benares style (makes bismati rice that tastes just the way it smells before cooking); the banana and yoghurt salad seasoned with cardomom, the bhaghan bartha (smoked eggplant with herbs) and the truly amazing murgh masala (chicken with tomato and brown onion gravy).