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Floyd's India Hardcover – 5 Nov 2001


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Product details

  • Hardcover: 192 pages
  • Publisher: Harper Collins Publishers; 1st edition (5 Nov. 2001)
  • Language: English
  • ISBN-10: 0004140885
  • ISBN-13: 978-0004140889
  • Product Dimensions: 1.9 x 19 x 24.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 147,190 in Books (See Top 100 in Books)

More About the Author

Keith Floyd was a highly acclaimed and influential chef whose groundbreaking television series not only changed the way cookery programmes were made, but introduced a nation to the joys of food. He made more than twenty series and authored over twenty-five books. In later years he lived quietly in France. He died on 14 September 2009.

Product Description

Amazon Review

Floyd's India sees old Keith Floyd doing what he does best; pottering about with portable stoves and a camera crew, cooking in the open air, chewing the fat with local cooks and generally having the time of his life, not to speak of the odd sundowner.

With characteristic candour Floyd admits that before accepting the commission he knew nothing about India, and told "them" so. No problem, "they" reply: rather like Hearst providing the war, they will supply the information; all he has to do is "pop on a plane and get cooking". So the two and a half months that the Floyd caravanserai spent traipsing about the subcontinent, from the deserts of Rajasthan in the north to the tropical lushness of Kerala at the southern tip, were full of the excitement of discovery, recorded here in the very lively "Letter from India" (complete with advice on hotels and imprecations against errant airlines) that opens Floyd's India.

The recipes that Floyd picked up on his travels are arranged thematically: spice masalas, the foundation of Indian cooking, rice, thali (the Indian equivalent of tapas, it seems), meat, fish, tandoori and so forth. Some are familiar--Rogan Josh and Lamb Dhansak, for example--others less so. All are good. Everything about this book is vivid, from the food to Floyd's inimitable and ebullient if occasionally world-weary manner. --Robin Davidson

From the Back Cover

Home of rich, aromatic spices, countless regional dishes and a cuisine both envied and emulated around the world, India is a truly remarkable continent. In his latest culinary adventure, Keith Floyd journeys across this varied landscape, meeting the local people, investigating the busy market places and cooking many of the local specialties.

From the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south, Floyd’s adventure never stops. Whether he’s taking tiffin with sari-clad memsahibs or cooling off in the sparkling Indian Ocean, haggling his way through a busy marketplace, or taking a ride on an elephant, Floyd captures the very essence of this great contient.

Cooking in his own inimitable style, and using local produce such as spices, dals, ghees, lotus seeds and paneer, Floyd presents a delicious array of dishes to tempt all food enthusiasts. From passandras to kormas, and chutneys to lassis, this book covers all the regions, together with their specialties and their delicacies.

Much more than this, though, Floyd also captures the true experience of India -- its sights, its smells, and its wonderful cuisine.


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Most Helpful Customer Reviews

31 of 31 people found the following review helpful By "jj1111" on 7 Oct. 2004
Format: Paperback
Having lived in the sub-continent for a few years in the late 70's I enjoy cooking and eating Indian food. Unfortunately I found that recipes, even from Indian writers, did not live up to the aroma and taste I remember. Until Floyd that is. What great recipes and tastes to transport you to the restaurants of Delhi, Calcutta and Madras. As authentic as I have found.
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19 of 19 people found the following review helpful By AD on 26 Jun. 2006
Format: Hardcover
I have read this book and tried a few of the regional recipes and have to say they are very authentic,very much the way its eaten in India. Very few restaurants in the UK will bring you this kind of food, so try the book out and enjoy. His Rogan Josh is absolutely fantastic, the mince kebabs are terrific.
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26 of 27 people found the following review helpful By Gary Nicklin VINE VOICE on 27 Jan. 2005
Format: Paperback
I got this book after spending the best part of a day watching the TV series on one of the satellite cooking channels. I was struck by Floyd's enthusiasm and the authenticity of the cooking that I had to see if they transferred into the book. and, by and large, they do. Although many of the recipes have had to be altered to take account of the fact that most British cooks do not cook over an open fire or in a hole in the ground using dried cow-pats for fuel they are still incredibly authentic and tasty. Add to this Keith Floyd's inimitable style and account of his travels while making the program and you have an almost perfect Indian cookery book.
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13 of 14 people found the following review helpful By Jon D VINE VOICE on 3 May 2007
Format: Paperback
....when this book came into my life!

I'll explain. I live some 40 miles from the nearest curry house in la belle France profonde, and frankly the cooking there does not make the trip in anyway worthwhile.

I already had a number of books of Indian cooking, ranging from those claiming to present the authentic cuisine of the region and others that perpouted to allow the user to replicate their favourite dish from the local Taj Mahal, Prince of Bengal or Passage to India (delete as appropriate). These books had one common characteristic: they completely failed to deliver the goods.

I was thrown back on imported jars of Patak's sauces - alright, but not quite what I wanted (and pretty damned expensive to obtain here in the wilds). Then I was bought Floyd's India by my dear wife. For curry lovers even not remote from a source of decent product, this should be a valuable addition to the kitchen armoury.

The recipes are presented in a clear, easy-to-follow format that makes their preparation a pleasure. The selection ranges from the dead simple (murgh masala - knocked out in about 30 minutes) to far more ornate and complex dishes (beef ularthiyathu and imperial biryani).

Floyd's prose is at its best: both witty and informative and makes the book a pleasure to read even if you don't cook anything out of it. But cook you should, because the results are excellent. Are the dishes authentic? I don't know, and frankly I care less because they taste great.
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14 of 15 people found the following review helpful By Mr. Alan D. Hayward on 5 Feb. 2007
Format: Paperback
I have been cooking Indian meals for over twenty five years and have a bookshelf full of recipe books, including Madhur etc.

They have generally been acceptable imitations of what is on offer in Indian restaurants.

Until now that is. My sister in law bought me Floyd's India for my birthday and I have to say that he has empowered me to cook the best curries in my life.

I still have the original 1970's Floyd on Fire and Floyd on Fish and refer to them regularly.

You have never let me down, Raymond!

Buy this book...please!
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3 of 3 people found the following review helpful By Taiga on 23 April 2011
Format: Hardcover Verified Purchase
Floyd was Floyd. As a traveller in India I have a passion for the food & for the people, the sights and the sounds and the smells of Indian cooking. Floyd captures them and his entertaining style echoes all that I love about the place. He could have made a good living as a travel writer but chose to cook as well as being a formidable word-smith. If you like India or are thinking of going there, get a copy of this book. Even if you never get to India, you can experience India's delight by cooking some of his recipes. The ones I have tried ( and that's most of them ) have all been marvellous. Strongly recommended.
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10 of 11 people found the following review helpful By Philip Hurst VINE VOICE on 10 Aug. 2007
Format: Paperback
Having visited India about 30 times in the last decade, I am prompted to revisit Keith Floyd after having seen several of the new (2007) series of "Rhodes Around India" on UK TV Food. Gary is all so serious, like a fish out of water, and always trying to second guess the Indian chefs who are there to teach him how to cook authentic Indian grub. Keith bubbles over with enthusiasm and wit: he clearly loves the country, and this is reflected in this book. Not only are Keith's television programmes on India so much more entertaining and informative than the Rhodes series, but the book really does translate the on-screen cooking into easy-to-follow and helpful recipes, of great variety. His introduction is a great non-culinary bonus. There have been some rather dire productions from old Keith, but this book (and TV series) is a hit, and has much to recommend it. I only wish that the TV series were available on DVD. (It seems every TV chef heads to India sooner or later: next we'll probably see Rick Stein on India.)
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3 of 3 people found the following review helpful By Goatus8 on 21 Jan. 2011
Format: Hardcover
Yet another Fab book by the king of no-nonsense cookery. As with all his books they are easy to read, follow, cook, and above all tasty! Shame there will be no more :-( Rest in peace Keith. From one of your gastronaugts.
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