30 Minute Indian (Pyramid Paperbacks) [Paperback]

Perhaps you have not considered cooking Indian dishes because of the complicated pastes and sauces that are often required, the long marinating times or the number of different herbs and spices that you need before you begin.

If this is the case then the comforting words "30 minutes" should immediately allay any fears you may have of spending hours stooped over a pestle and mortar. Because yes, it’s true, with just a little bit of forward-planning and a well stocked spice rack, all of the recipes in this book can be prepared in under half an hour. Suddenly the thought of a delicious home-made Indian meal seems infinitely more appealing.

30 Minute Indian is a collection of both classic and contemporary Indian recipes, all of which are quick and easy to prepare. The author, Sunil Vijayakar, who is originally from Bombay, but now lives and works in London, has created a selection of dishes that are ideal for all occasions, from quick after-work meals, to informal entertaining. The clean, fresh feel of the recipes is a real testament to the current trend in Indian cooking and this book is no doubt leading the way towards a backlash against the stereotypical Indian dishes and food presentation that we have seen in so many previous Indian cookbooks.

Photography is by William Reavell and as you flick through the book, you can practically smell the fresh herbs and spices as the sharp, cleanly-styled images jump off the page. This is food styling at its best and the combination of accessibility and enticing flavours that is portrayed in the photography really gives you a new perspective on the endless possibilities of this popular and much-loved cuisine.

The colourful simplicity of ‘Salmon in Banana Leaves’ leaves your mouth watering and this is one of many recipes in the book that are ideal for entertaining, as the spice paste can be prepared in advance and the dish itself only takes 15 minutes to cook. The Seekh Kebabs look equally as tempting and are just as simple to prepare.

As well a wide selection of starters, vegetarian and non-vegetarian main courses and rice and breads, there are a number of delicious chutneys and sauces that can be served with several of the recipes or eaten as a starter with poppadums. There is also a chapter on Indian desserts and drinks, which are all refreshing and provide a cooling conclusion to a hot or spicy meal.

30 Minute Indian is as beautiful and stylish in content as it is functional. Consequently, it is pleasing to the eye as well as being an extremely practical guide to the ingredients and recipes of Indian cuisine. You’ll enjoy reading the recipes and looking at the photography nearly as much as you will enjoy creating the dishes, but you’ll enjoy eating them even more!

Perhaps you have not considered cooking Indian dishes because of the complicated pastes and sauces that are often required, the long marinating times or the number of different herbs and spices that you need before you begin.

If this is the case then the comforting words "30 minutes" should immediately allay any fears you may have of spending hours stooped over a pestle and mortar. Because yes, it's true, with just a little bit of forward-planning and a well stocked spice rack, all of the recipes in this book can be prepared in under half an hour. Suddenly the thought of a delicious home-made Indian meal seems infinitely more appealing.

30 Minute Indian is a collection of both classic and contemporary Indian recipes, all of which are quick and easy to prepare. The author, Sunil Vijayakar, who is originally from Bombay, but now lives and works in London, has created a selection of dishes that are ideal for all occasions, from quick after-work meals, to informal entertaining. The clean, fresh feel of the recipes is a real testament to the current trend in Indian cooking and this book is no doubt leading the way towards a backlash against the stereotypical Indian dishes and food presentation that we have seen in so many previous Indian cookbooks.

Photography is by William Reavell and as you flick through the book, you can practically smell the fresh herbs and spices as the sharp, cleanly-styled images jump off the page. This is food styling at its best and the combination of accessibility and enticing flavours that is portrayed in the photography really gives you a new perspective on the endless possibilities of this popular and much-loved cuisine.

The colourful simplicity of Salmon in Banana Leaves leaves your mouth watering and this is one of many recipes in the book that are ideal for entertaining, as the spice paste can be prepared in advance and the dish itself only takes 15 minutes to cook. The Seekh Kebabs look equally as tempting and are just as simple to prepare.

As well a wide selection of starters, vegetarian and non-vegetarian main courses and rice and breads, there are a number of delicious chutneys and sauces that can be served with several of the recipes or eaten as a starter with poppadums. There is also a chapter on Indian desserts and drinks, which are all refreshing and provide a cooling conclusion to a hot or spicy meal.

30 Minute Indian is as beautiful and stylish in content as it is functional. Consequently, it is pleasing to the eye as well as being an extremely practical guide to the ingredients and recipes of Indian cuisine. You'll enjoy reading the recipes and looking at the photography nearly as much as you will enjoy creating the dishes, but you'll enjoy eating them even more!