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Monisha Bharadwaj

The Indian Cooking Course: Techniques - Masterclasses - Ingredients - 300 Recipes Hardcover – October 21, 2016

by Monisha Bharadwaj (Author)

821 ratings

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This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses.

With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes.

Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda.

The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.

Print length

496 pages
Language

English
Publisher

Kyle Books
Publication date

October 21, 2016
Dimensions

8.63 x 1.5 x 10.13 inches
ISBN-10

1909487465
ISBN-13

978-1909487468
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From the Publisher

Meet Monisha Bharadwaj - qualified chef and award-winning author.

Monisha has contributed to many television and radio programmes, most recently the BBC’s Food and Drink show and Radio 4’s ‘The Food Programme’ talking about bitterness in Indian foods. She runs a successful Indian cookery school in London called Cooking With Monisha and teaches at some of the UK’s top cookery schools. @monibharadwaj (Twitter)

Monisha shares her insights into ingredients, techniques and masterclasses.

This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes.

Review

“I don't think I've ever seen a book to teach Indian cooking in a systematic way. It's about time we've had one and this one is a humdinger….What makes this a teaching book and not just a doorstop is the reference materials. Essays on regional food ways are fascinating…I could sit and read this book all day!” (T. Susan Chang The Level Teaspoon podcast)

“As Monisha Bharadwaj teaches Westerners to prepare the cuisine of her native India, her background as a scholar of the country's history always helps drive the lessons. . . . It's an approach that Bharadwaj follows at her London-based cooking school and in her comprehensive new book. . . . Across nearly 500 pages, she introduces readers to the stories, traditions, and geographical differences that define Indian cuisine. “ ―Michael Floreak, The Boston Globe (Michael Floreak The Boston Globe)

Here we have the best ― and maybe the only ― book currently aiming to teach Indian cooking in a systematic way. (Author Monisha Bharadwaj runs an Indian cooking school in London.) Just as you'd expect, The Indian Cooking Course has recipes for rice, dals, vegetables, meats, chutneys, flatbreads, vindaloos, kormas and samosas. But it's not just recipes; the reference material goes wide and deep, from colorful street shots and essays on regional foodways to step-by-step demo photos and instructions. The package is equally lyrical and technical, and a pleasure to use. (NPR, Guide to 2016's Great Reads)

About the Author

Monisha Bharadwaj is an award-winning author, who writes regularly for magazines, including delicious, on food and style, features frequently on UK television and radio and makes regular appearances on Great Food

Live. She also runs her own successful cooking school.

Product details

Publisher : Kyle Books; Illustrated edition (October 21, 2016)
Language : English
Hardcover : 496 pages
ISBN-10 : 1909487465
ISBN-13 : 978-1909487468
Item Weight : 4.2 pounds
Dimensions : 8.63 x 1.5 x 10.13 inches

Best Sellers Rank: #20,746 in Books (See Top 100 in Books)
- #15 in Indian Cooking, Food & Wine
- #31 in Herb, Spice & Condiment Cooking

Customer Reviews:
821 ratings

Customer reviews

5 star		83%
4 star		10%
3 star		4%
2 star		1%
1 star		2%

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Top reviews from the United States

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Snafu06

Not for beginning cooks.

Reviewed in the United States on January 3, 2018

Verified Purchase

This is a very good, but not great, introduction to Indian cooking. It is clearly laid out, with gorgeous photography and a ton of recipes. However, often, the pictures are not labeled with which of the several recipes on the facing page is pictured. Ingredients might be challenging for some to locate, if there isn't a good Indian market nearby (Amazon has a lot of spices, but some of the fresh ingredients are harder to source).The author is also sometimes casual with steps and ingredient amounts which will be a challenge to less experienced cooks. For instance, the author never gives salt amounts ("season to taste"), and does not have a specific base recipe for garlic ginger paste (noting only a two to one ratio of garlic to ginger). One roti recipe calls for 3-5oz of water to create a thick, pourable batter. That ended up being nowhere near enough water to create the right consistency. Similarly, another recipe called for sauteing onions over high heat, stirring in the other ingredients, then adding a "few tablespoons" of water and allowing to cook for 15-20 minutes. Someone following this recipe exactly would end up with some pretty burnt curry, but a more experience cook would realize that they had to turn down the heat and keep stirring. The recipes I have cooked so far have all been wonderful, despite these obstacles. In all, a very good introduction to Indian cooking and a beautiful book, but not for someone who isn't already comfortable in the kitchen.

127 people found this helpful

Helpful

Bookie

Excellent "How To" for Indian cooking

Reviewed in the United States on July 16, 2017

Verified Purchase

Excellent "How To" for Indian cooking; the best of the many I own, including some that I love, including Yamuna Devi's The Art of Indian Vegetarian Cooking, or Julie Sahni Classic Indian Cooking, or some of the many by Madhur Jaffrey. Monisha presents a broad array of standard western-known Indian dishes- nothing esoteric, little new, hardly exotic, but the most clear book in explaining the basics, which allows you to have an "ordered" understanding of what Indian dishes are about.

I'd love for her to come up with a volume two, teaching - as clearly and well as in this book - new, more exotic recipes accesible to the west (mostly vegetarian please:)

46 people found this helpful

Helpful

Umang Patel

The best cookbook I've found on Indian cooking

Reviewed in the United States on August 26, 2019

Verified Purchase

First off – I'm an American-born Indian that can barely boil his own rice. I've always wanted to learn how to cook Indian food but never knew where to begin. Indians always tell you to add "a pinch of this and a pinch of that." There's no standardization, there's no clear cooking technique. It's all just passed down as tradition.

I'm an engineer at heart, so I'm very uncomfortable with just tossing things in a pan and hoping it tastes good. Monisha Bharadwaj does an incredible job of systematically teaching you how to cook. Her writing style is wonderful, as she weaves history and culture into her writing in a way that makes it so fascinating to read. All the bits and pieces of knowledge I had about Indian cooking all come together in a way that's easy to understand.

She teaches fundamentals, like how to cook rice, how to do a waghar, how to cook different types of foods like bread, vegetables, etc., understanding the different types of tastes, Ayurveda, and more. Her recipes are presented in a way that progresses from simple to more complex.

I enjoyed this book so much, I already bought several more copies and sent it to friends as gifts. If you want to learn Indian cooking fundamentals, THIS is your book.

19 people found this helpful

Helpful

EPICurean M.Top Contributor: Baking

My Most Wish Listed Indian Cookery Book in Kindle format

Reviewed in the United States on December 2, 2018

Verified Purchase

This is probably one of my most wish listed book about Indian Cuisine. I love how this cookbook was written because I love how exotic and unique locations have their own food history, origins, cultures, traditions, and what people frequently ate. Then the author explains how religion, cultures, the availability of spices, herbs, and other key ingredients came to be in those regions of India. So I would say they do have a melting pot of Punjabs, Nawabs, Afghans, Hindus and other Buddhist Sects, British, Dutch and other Asian influences in food. This is one cookbook you should have in your kitchen library. Well, this is a Kindle version and they have this introductory deal = $0.99. When I saw the price, is this for real?! I bought this version which is perfect. Yes, they are tons of recipes but I have the background information how Indians home cooks and other chefs cook. Way too awesome!
The chapters are divided into 15 categories (Rice, Flours, Meat, Poultry, Fish & Seafood, Eggs, Dairy, Lentils & Beans, Vegetables, Snacks Sides & Street Food, Grilled Foods, Salad & Raitas, Chutneys Pickles & Relishes, Desserts & Drinks). Each of the chapters have 15 or more recipes. It also includes a food history, what and why it came to be found In Indian Cuisine. I think this an excellent and fantastic cookbook to collect, cook with and get you to get cooking authentic Indian food at your home. I would say this is for the intermediate, advanced home cooks, chefs and those who want to go discover what Indian food is all about. Great photographs, visually appealing dishes, awesome stories from the author about each dish makes me start cooking these recipes and makes my mouth water (food curiosity kicks in).
I learned a lot from this book about Indian cuisine, and the ingredients involved in the recipes.
This price deal won't last long and may go up based on its e-book format.

21 people found this helpful

Helpful

Amazon Customer

Best book on Indian food i have found yet.

Reviewed in the United States on January 9, 2017

Verified Purchase

Very nice book. Well laid out. Pictures are wonderful. Good Balance of information and recipes. Been able to try a few recipes and they were easy to prepare and came out very good. It does call for traditional Indian spices that may not be available from your local supermarket. I have a Indian store by me and was able to find all the ingredients in the book.

29 people found this helpful

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Top reviews from other countries

EDCR

superb book.

Reviewed in the United Kingdom on August 16, 2018

Verified Purchase

One of the best cookery books I've ever bought (and I have lot). The illustrations, recipes and instructions are all suited to a European cooking Indian food. There are ingredient alternatives (and equipment alternatives) which is great and everything is arranged in a sensible order - so all breads, snacks etc are in one place with varieties. Would really recommend this as the go to Indian Cookery Book.

16 people found this helpful

Fantastic! Became a favourite on the day of delivery

Reviewed in the United Kingdom on June 10, 2020

Verified Purchase

Within 3 days of this book being delivered I have already ordered another one for my parents. It is a brilliant Indian recipe book, I bought this as a bit of a bible due to my boyfriend wanting a curry for his birthday, I ended up making a lamb, egg, dal, and pea & mushroom curry from it. I am vegan and I was cooking for a gluten free diet too, both were well catered for as there are plenty of veggie recipes and very little conventional flour is used - as usual in Indian cooking.

I haven't read through the beginning of the book properly yet with the hints, tips and explanations of what is frequently used in the recipes. I found instructions easy to follow, the dal, egg and pea/mushroom took no time at all so there doesn't have to be hours spent preparing. I made these a day ahead and they kept well.

The book is inspiring me to cook and I can't wait to try more! Purchasing the same copy twice within half a week I think speaks for itself

4 people found this helpful

lisa biddulph

Great book but missing pages

Reviewed in the United Kingdom on November 12, 2018

Verified Purchase

Bought the book 5 months ago but having had a baby 4 months ago have just got around to looking at it properly. Found 17 pages from the poultry section (the main bit I wanted) missing. For a book this price I am very disappointed. I live in Qatar and had a family member bring it over on a visit so returning it is not possible. Buy with caution as I assume this is a binding error and will have happened to more than one copy.

13 people found this helpful

David Fletcher

This is just a really great book

Reviewed in the United Kingdom on September 15, 2020

Verified Purchase

I hesitated for days before purchasing this book.
I have a few cookery books and have tended to go for the '5 ingredients or less'...or 'Quick and easy home cooking' etc etc. I'm an okay cook / many different meals etc but as ever its often down to time and energy after a day's work, which is the main reason I hesitated on this purchase. I thought it would be too involved, but how wrong I was. Not that it isn't comprehensive and complete because it is. Its packed with evrything I need. for me now this is my best indian cookbook, cant see me ever looking at my other indian recipe books ever again!
I think where this is such a great book is in the CLARITY in which each recipe is laid out and indeed the whole way the book itself is organised.
Greatest purchase ever for me.

3 people found this helpful

hoc2016

Great book for beginners and experienced curry cooks.

Reviewed in the United Kingdom on December 5, 2019

Verified Purchase

I have been cooking curries for years. My friend recently went on the Monisha cookery course and bought the book. I followed suit. Very happy with it, when I fed 6 for a dinner party. Lovely pictures with good instructions and alternatives. Some recipes I stick to the old favourite Madhur Jaffrey but that is personal taste. Nearly 5 stars as I will use it again and again. 4 stars as a few instructions didn't get, and my first attempt at naans was an epic diaster, lol not on the evening I researched further. Stuffed baby aubergine a winner, as was onion bhaji and fried okra and dhal and aloo methi. My friend who is a curry cooking beginer also loves it. Happy cooking and eating everyone.

4 people found this helpful

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