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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
Somehow I found my way to purchasing "Classic Indian Cooking." Slowly and methodically, I then made my way through the very helpful discussions about such things as roasting and crushing spices and herbs and techniques for preparing onions, garlic and ginger root as bases for various curry dishes.
I've since learned that this cookbook was ranked last year as one of six all-time cooking "bibles" by the New York Times. I can see why. It's not a picture text (although there are some helpful illustrations); it's a text for teaching yourself a wholly different cuisine whose fundamental cooking techniques may be completely foreign to many home chefs in the United States, although that seems to be changing.
There are some simply astonishing recipes in this book. You will need to take your time though, because they can be complex and may require preparation of recipe components a day ahead of the time you plan to serve your meal. You should take Julie Sahni's words to heart that cooking should be a "relaxing" enterprise.
If pressed to choose a favorite recipe, it would have to be "Keema Bhare Bandh Gobhi" (meat-stuffed cabbage rolls with ginger lemon sauce), which has a vegetarian counterpart in "Aloo Bhare Bandh Gobhi" (same cabbage rolls, but a vegetarian version stuffed with a spicy potato filling).Read more ›
From one novice to many others who may be reading this, be sure you get all your spices and other ingredients measured and ready to go before you start cooking, because often things go in quick sequence. In the ingredient lists, I've also drawn brackets around the spices and other ingredients that go in at the same time so I can measure the group into one bowl and also have a quick reference for the stages of cooking without having to reread the narrative in the steps.
The only thing that has tripped me--and this is slight--is that when hot water is required during cooking, it's stated in the steps but not in the ingredient list. I'm now in the habit of writing it in the ingredient list so I'll know I'll need it ahead of time.
I have a couple of other Indian cookbooks that are also very good, but I keep going back to this one. Great book!!
The recipes included are wide-ranging (definitely more in here than Jaffrey's) and an excellent introduction to Indian cooking. It's the best basic book on the subject I've used.
Most Recent Customer Reviews
Love this book! Even though it lacks pictures like most cook books, it easily guides you with very descriptive instructions. Read morePublished 2 months ago by Anna Downing
Great book for beginners esp. the beginning where it describes spices and equipment and how they are used as well as the hand drawn illustrations. Read morePublished 4 months ago by Heather D
I'm so pleased to see that this book is still in print more than 25 years after I bought it and learned to cook Indian food. Read morePublished 4 months ago by Anne M. Hunter
While individual recipes are very good, this cookbook doesn't fit into the way I approach cooking. For example, looking up biryani in the index doesn't even point to the one... Read morePublished 7 months ago by NEKBookFan
This is still the best Indian cookbook if you can only have one. More, detailed, authentic and wider in scope than even Madhur Jaffery's classic India cuisine works for English... Read morePublished 7 months ago by Billy Bison
I've made a couple recipes so far and they were good, and the info at the beginning of the book is clear and helpful.Published 8 months ago by evergreen
I ordered this from the used books selection. It is in fabulous shape. The only thing wrong with this book is the spine is slightly faded. Read morePublished 13 months ago by shyfly
Product arrived on time and exactly as advertised. Thanks so much!Published 14 months ago by James Grove