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Product Description
Product Description
This book opens with a look into the background of curries to discover how eating habits and the use of ingredients have been shaped over the centuries. For novice curry chefs, the basics of curry-making are fully explained, and there is a useful guide to the essential ingredients of curries, such as fresh herbs, curry pastes and powders, together with practical information on spices and cooking perfect rice. Featuring more than 115 recipes, the book offers dishes from the far-flung corners of the Indian subcontinent. There are over 450 colour photographs throughout: with easy-to-use step-by-step instructions for each recipe, and exquisite colour pictures of every dish, making your own sensational hot and spicy Indian curries has never been so easy and so satisfying.
About the Author
Mridula Baljekar is the best-selling author of several books on Indian cookery. Her first book, The Complete Indian Cookbook, published in 1990, has sold more than 250,000 copies. As a freelance consultant, she works on product development and the formulation of recipes. Mridula appears regularly on television as a guest chef and presenter of her own programmes. She has recently launched her own spice blends, Mridula Baljekar's Authentic Range.
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Most Helpful Customer Reviews
26 of 26 people found the following review helpful
Format:Paperback
This well-organised cookbook starts off with a detailed and fully illustrated introduction to commonly used ingredients in Indian cookery, as well as some useful recipes to making your own basic pastes and spice blends (if you are so inclined). The recipes are catagorised into regions and instructions are clear with accurate timings. No flashy, over-the-top ingredients are used and even the novice cook with a well stocked spice rack will flourish under the guidance of Mridula Baljekar's clear and informative style of writing. Indian cooking can be finnicky and time-consuming, and this book contains a good balance of luxurious slow-cooked meat recipes and lovely quick fixes. This book isn't recommended for those used to cooking up diced steak with a couple spoonfuls of curry paste and calling it curry; rather this is for someone who while enjoying old favourites like tikka marsala and rogan josh (for which there are some delightful recipes), would also like to explore parts of Indian cuisine rarely seen in one's local curry shop. YUM.
2 of 2 people found the following review helpful
Format:Paperback
In short - I am a great fan of Indian cuisine and cooking. I own many Indian cook books and I only find Baljekar's and Jaffray's books good. I bought this volume too and it is insightful, easy to follow and each recipe turns out a success. Can only thoroughly recommend this book to anyone interested in curries from around the world.
2 of 2 people found the following review helpful
Format:Paperback
This book contains superb recipes for most of India's best known curries (amongst other things). The book is beautifully presented with pictures and set out by region, which is very interesting. I have successfully made several of the dishes and the results are second to none!! This lady knows how to cook and the flavours are of good restaurant quality (honestly, I eat a lot of Indian food). Also her recipes are clear and easy to follow, just buy the ingredients and off you go.
If you are a fan of Indian food then I can't recommend this book enough!! It is an absolute bargain at the price....I wouldn't want to be without my copy.
If you are a fan of Indian food then I can't recommend this book enough!! It is an absolute bargain at the price....I wouldn't want to be without my copy.
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