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Made in India: Recipes from an Indian Family Kitchen Hardcover – September 15, 2015
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"The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." ―Sam Sifton, The New York Times
“This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. There's so much to be inspired by.” ―Yotam Ottolenghi
“I want to cook everything in this book.” ―Nigella Lawson
"This cookbook is the story of Sodha, her family and their journey over three generations from India to Africa to England. 'An Indian kitchen can be anywhere in the world,' the London-based home cook and 'occasional' chef writes in her introduction. Sodha shows you how to do it with enticing recipes, colorful photographs, travel memories and a healthy dose of humor. Particularly useful are the detailed glossary of ingredients and spices, proposed menus and ideas for leftovers." ―Bill Daley, Chicago Tribune
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-The recipes tend to use the same set of common ingredients: tomatoes, ginger, garlic, chili powder, ground coriander, etc. Seeing the same ingredients means you don't have to run out to the store every time you make a new dish. This is very convenient. On the other hand, you may suffer from menu-fatigue as many dishes can taste similar, especially the meat dishes.
-Most recipes are for serving size of 4 people. However, it's easy to break the recipes in half. Recipes are easier than some other Indian cookbooks I've seen.
-The process for cooking the items generally does not require you to have all of the ingredients ready-to-go when you start a recipe. You tend to throw a few ingredients in the pot and cook them for about 10 minutes at a time, and meanwhile you are able to prepare the next batch of ingredients. This cooking process lends itself to a nice pace and rhythm to cooking, and ability reusing prep bowls and utensils as you go.
-Some of the menu items you see at American-Indian restaurant is not in this cookbook. Butter Chicken, Rogan Josh, etc.
- There are not as many Meat recipes as I would have liked, especially Chicken. Instead, there is a balanced approach with veggies, drinks and dessert options. You will find recipes for fennel ice cream and black pepper ice cream. Although you may be lacking with main courses, there is definitely something for everyone in this book!
-Ingredients are easy to find. Nothing too exotic. Indian Spices. Tomato Paste.Kidney Beans. Red Onions. This leads me to think that the recipes must have been adapted for Westerners.
-Recipes mostly lack the "creaminess" that I usually find at local Indian restaurants. Maybe there is a lack of cream or coconut milk in the recipes?
This cookbook is not a definitive cookbook for all your Indian cooking needs, but rather a great addition (or a great starter book). Without some key American-Indian recipes, it leaves me longing for yet another Indian cookbook. But at the same time, I wouldn't trade this book! It's absolutely great, its just not definitive.
Update: Have just tried a potato recipe ('Ferrari') which calls for a lidded pan and then doesn't tell you what to do with the lid (if anything). The baffling point, though, was the 'ounce' of cilantro to be added at the end to the cooked seasoned potatoes. An ounce is an awful lot of cilantro, even for those that really like its pungent flavour: it fills my 2-cup pyrex storage bowl. I don't imagine that the author wants you to sprinkle all THAT on less than 1 pound of potatoes. But British cookbook authors often use grams (and metric generally) rather than American measures. Perhaps it was not '1 ounce' in the original English edition. Similarly, the peanuts asked for, while not a lot, are certainly a good deal more than anyone would want for a batch of this size. So sometimes the specific quantities might need to be taken with 'a pinch of salt'.
Overall, I love the recipes and the ingredients discussions, as well as all the lovely pictures. This book is a great addition to anyone's cookbook library!
Top international reviews
Lamb and mint samosas - took a little practice to get the wrapping right but very tasty and baked in the oven so they're lighter and less oily than regular samosas
Aubergine and cherry tomato curry - a winner - easy to cook and great left over dish for lunch at the office the next day - had some very jealous co-workers!
Disha's pav bhaji - amazing street food mash of spicy vegetables served on a bread roll
Slow-cooked lamb and spinach curry - oh my gosh - the lamb is so tender and delicious
King prawns with garlic and mustard seeds - a delicious snack or side dish and so simple to prepare
Salmon and spinach curry - a family favourite
Caramelised onions and jeera rice - perfectly cooked rice every time
Daily dal - we've cooked this so often it's almost become our daily dal! Great for cooking and freezing for times you're feeling lazy
Workers' curry - chana masala - delicious
Green beans with mustard seeds and ginger - a quick and easy tasty snack - recommended
Pomegranate and mint raita - takes the edge off a spicy curry!
Roasted cauliflower with cumin, tumeric and lemon - we love cauliflower and this dish is a winner!
Our other favourite India cookbook is the Prashad Indian Vegetarian Cookbook Prashad Cookbook: Indian Vegetarian Cooking - we bought this after visiting the Prashad restaurant which blew us away!
I have tried a few recipes so far, coriander chicken, red pepper paneer curry, daily daal and lamb cinnamon curry as well as naan bread and chapati. I can honestly say I have shocked myself at how good they taste. definitely the tastiest curries I have every cooked, so far none of the recipes have let me down. Some things which i have always assumed to be really difficult such as making your own naan or chapati are surprisingly okay with a bit of practice and have really changed up meals from just curry and rice.
My top tip for this book is to also make the side suggestions that they mains are recommended to be served with, they really make the dish!
Overall a fantastic book which is changed the way I see and cook indian food for life!
This is my favourite by a very long chalk.
It is easy to follow. I am not continually asked to source ingredients which are hard to find min the UK.
The flavours are delightful.