Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
Curried Favors: Family Recipes from South India Paperback – March 1, 2000
Frequently bought together
Customers who bought this item also bought
Few cooks know their subject as personally as Maya Kaimal MacMillan who in Curried Favors focuses on the less familiar cooking of Southern India, particularly the province of Kerala, her family's original home. "Curry," she informs us, correctly refers to a range of dishes calling for differing blends of spices known as "masalas." Coconut, curry leaves, and mustard seeds are particularly key in the wet masalas often used by her aunt and others in Southern India. MacMillan offers intelligent substitutions, where necessary. Curried Favors provides detailed directions so you can comfortably try dishes such as Idli, Yogurt, Aviyals, Kichadis, and Pachadis as well as more familiar northern favorites such as Khormas and Biriyanis. Something of a mini-coffee table book, Curried Favors would be a good gift, thanks to its handsome presentation and MacMillan's conversational commentary. --This text refers to an out of print or unavailable edition of this title.
"An artful and intimate cookbook." — The New York Times
"…fabulous…The clearly written directions make everything so easy! This is an excellent introduction to Indian cooking with everything from appetizers to dessert. Highly recommended." — Kliatt
— WINNER of the Julia Child First Book Award, 1997
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
This wonderful cookbook is a treat in many ways. There are beautiful pictures, clear explanations of techniques, detailed descriptions of products you need (and substitutions if you can't find curry leaves, like me!), and accurate estimates of time needed for preparation and cooking. And that doesn't even take into account the marvelous food that you will rather effortlessly produce!
Indian food is really starting to become popular in the US, and in Europe South Indian food (the kind featured in this book) is the trendiest wave of Indian cuisine. I find the cuisine of South India less heavy and "brighter" than many Mughal dishes, and I think that even those of you who haven't particularly liked Indian food in the past will gobble up the food in this book. Some of my favorites include Shrimp Thiyal (yummy coconut-shrimp curry), Lamb Korma (admittedly a Mughal dish, and you can easily substitute chicken), and the spinach Dhal (green split peas with spinach and flakes of coconut).
The only complaint I have is that the proteins do not always end up tender. Leaving the lamb and spinach curry on simmer for an extra 40 minutes, for instance, leaves you with much more tender lamb. But otherwise I would not change a thing.
I have almost 15 years of cooking North Indian food but was a complete novice when it came to South Indian cooking until I happened upon her other book "Savoring the Spice Coast of India" (another recommendation of mine). Thanks to the author, I can now prepare a multitude of Southern dishes. Since my husband is from Kerala, I can safely say that he would like to express his thanks to the author as well!!
Most Recent Customer Reviews
This copy was purchased as a gift for my niece who enjoyed making several of the dishes.