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
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes Hardcover – August 31, 2004
A Guide to Collecting Cookbooks
Humble cookbooks have become highly desirable in the book collecting world. Learn more on AbeBooks.com.
Frequently bought together
Customers who bought this item also bought
From Publishers Weekly
There's much to like in this informative cookbook, which offers an accessible take (if, inevitably, not a comprehensive one) on one of the world's most vast and complex regional cuisines. It's a natural development for Saran, who teaches Indian cooking classes and opened the New York restaurant Amma last year. Such expertise is welcome in a book that cherry-picks freely from Moghul meat dishes, Gujerati dals, Hyderabadi greens and Punjabi tandoor dishes. That said, many of the curries are familiar, like Chicken Tikka Masala and Simple Lamb Curry with Coriander and Garam Masala. Surprisingly straightforward vegetable dishes include Smoked Spiced Eggplant, and Crisp Whole Okra with Fennel and Coriander. Rice dishes range from simple (Cumin-Scented Rice Pilaf) to elaborate (Sweet Saffron Pilaf with Nuts and Currants). Lassis, raitas, breads and some unexpectedly Western-sounding desserts (e.g., Blueberry-Lemon Pie and Gingersnap Pudding) complete the volume. Unfortunately, the book's minuscule print poses a nuisance for home cooks, who may be called upon to dash back and forth, adding spices to the pan every 30 seconds. Just taking the time to find one's place on the page can result in smoke and burnt seasonings. Still, Saran and Lyness fill a crucial niche in the cookbook market; their work should be avidly welcomed. 75 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From the Author
"This is my generation of Indian cuisine, While many of the recipes in this book are traditional, my approach to Indian food is eclectic and, perhaps more important, pragmatic. I devise recipes on the basis of what tastes good to me - using accessible American ingredients in place of some Indian ones - and I simplify wherever possible." from the Introduction
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top customer reviews
* dal with ginger and lime -- of the gagillion dal recipes I've tried, this is the best. Pungent, spicy, and citrusy all at once
* hyderabad cauliflower -- creamy, with mint, cilantro, and coconut-- fantastic!
* baingan bharta -- baingan bharta, in general, is one of my favorite dishes of all time, and Saran's recipe passed the test. It's succulent but not too rich and mushy (like some baingan bhartas)
* the okra with northern Indian spices -- I wasn't even sure I liked okra, but the texture and flavors in this dish can't be beat
Other top hits: stir-fried cabbage with south Indian spices; spicy mango chutney; dhansak (a spicy eggplant, squash, and lentil Stew); and the chai tea recipe.
A few of the things I love about Indian Home Cooking:
1) Medium level of difficulty/complexity/exoticism. The other Indian recipes I usually make come from *The Asian Vegan Kitchen* (http://www.amazon.com/The-Asian-Vegan-Kitchen-Appetizing/dp/156836430X). It's a phenomenal cookbook, and I use it regularly, but most of the recipes require making complicated pastes or powders beforehand. By contrast, in *Indian Home Cooking* Saran has really split the difference between super-complicated recipes that require hard-to-find ingredients, and super-simple recipes that say, "Just add curry powder! Instantly exotic!"
2) On the subject of exoticism... some people might find fault in this cookbook for being 'inauthentic.' Yes, there's a recipe for a tofu scramble. And yes, the (amazing) okra recipe is prefaced by a note saying something like, "This recipe doesn't really come from any particular place or tradition; it's just how I like to cook okra when I'm short on time." In another recipe (I can't remember which and don't have the book on hand), Saran admits that the recipe is--like the modern state of India itself--rather new and always already a hybrid. Other recipes, like the hyderabadi cauliflower, come from regions of India already known for their cultural and culinary mixing. In short: Saran doesn't waste time fetishizing or performing authenticity; he simply shares recipes that are generally Indian, and sophisticated in palate while still highly accessible.
3) Vegan/Vegetarian, plus. I'm a vegan, and this is the only non-vegetarian cookbook I've ever spent money on. There are so many fantastic non-meat recipes; I use something like 80% of the cookbook. That said, the book would also be a great gift to share with meat-eaters. Basically, EVERYONE WHO LIKES INDIAN FOOD, AND LIKES TO COOK, SHOULD HAVE THIS COOKBOOK.
Then I saw Suvir Saran on Top Chef Masters and was intrigued by the way he talked about his food. I've had "Indian" food a couple of times in my life--over-the-top spicy, heavy on the curry powder, it all tasted the same to me. But he talked about delicate, bright flavors, of food that was "brilliant." Totally the opposite of what I thought Indian food was, and miles away from what I was currently eating every single day of my life. I decided I wanted to change; I wanted to grow up and learn to eat like an adult. What better place to start than cooking the recipes of the person who inspired the change?
And so I started cooking from Indian Home Cooking. And I fell in love with Indian food! Green Beans with Coconut? I've hated coconut for 50 years--who knew I would love this dish? Stuffed Bell Peppers? Wouldn't touch 'em. But Suvir's version, so fun to make and relying on potatoes, not rice, is absolutely delicious. I never knew what a "dal" was before, but now the Dal with Cinnamon, Cardamom and Cloves is what I crave on a cold rainy day. And I just made My Sister's Favorite Corn Curry this afternoon and...oh, wait a minute, I'll be right back...just talking about it made me want some.
Buy the book. Start cooking. You'll go to the store and spend nine-tenths of your time in the produce aisle. You'll start scheming about how you can spend more time in the kitchen. And you'll fall in love, as I did, with the ingredients that fill your kitchen with the redolence of India.
The only formatting change I would make to the recipes is to include an estimated prep/cook time for each recipe. It was a surprise to realize how long some recipes take once you consider all the steps that are involved. Part of that might be my own lack of preparation at times, but I think many others are probably also in the same boat - looking at a delicious recipe and wondering if they can make it at the last minute.
The recipes are packed with flavor and explore new and exciting combinations (to me). Definitely worth the purchase.
Some of the examples of hard to find ingredients are:
Black Mustard Seeds