- Hardcover: 192 pages
- Publisher: HarperCollins Illustrated; First Edition edition (5 Nov 2001)
- Language English
- ISBN-10: 0004140885
- ISBN-13: 978-0004140889
- Product Dimensions: 24.4 x 18.8 x 1.8 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (13 customer reviews)
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Amazon Bestsellers Rank:
163,860 in Books (See Top 100 in Books)
- #10 in Books > Food & Drink > Food Writers > Keith Floyd
- #93 in Books > Food & Drink > National & International Cookery > Indian
Floyd's India
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Product Description
Amazon.co.uk 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
Product Description
Accompanies major new 8-part television series for Channel 5
For his new book, which accompanies the television series of the same name, Keith Floyd turns his attention to the remarkable continent of India. The greatness of India's cuisine lies in its regional foods and regional menus – Floyd will travel throughout the country, comparing and contrasting the different food styles.
Floyd will journey 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. He'll cool off in the sparkling waters of the Indian Ocean and take tiffin with sari-clad memsahibs. He'll use the local specialities – the spices, mustard greens, dals, ghee, lotus seeds, almonds, and paneer – to create pasandas, kormas, koftas, bhajiyas, and all manner of spicy curry.
Throughout his travels, Floyd will meet the local people, shop in local markets and cook according to custom. The sights and smells of India will be brought to life with beautiful, evocative photography, and Floyd, as always, will be an informative guide to this great country.
Content
1) Punjab
2) Calcutta and West Bengal
3) Mumbia (Bombay) & Maharashta
4) Goa & Karnataka
5) Chennai (Madras) & Tamil Nadu
6) Kerala
7) Delhi & Uttar Pradesh
8) Rajasthan/Gujarat
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Most Helpful Customer Reviews
28 of 28 people found the following review helpful:
4.0 out of 5 stars
A taste of India,
This review is from: Floyd's India (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.
24 of 24 people found the following review helpful:
4.0 out of 5 stars
Great Series - Great Book,
By
This review is from: Floyd's India (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.
16 of 16 people found the following review helpful:
5.0 out of 5 stars
Very authentic,
By AD "Eshopper" (UK) - See all my reviews
This review is from: Floyd's India (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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