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The Food & Cooking of India [Hardcover]

Mridula Baljekar
4.7 out of 5 stars  See all reviews (3 customer reviews)
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Book Description

31 Oct 2011
Explore the very best of Indian regional cuisine with 150 dishes from Jammu to Goa, shown step by step in more than 850 photographs. This title offers 150 mouthwatering recipes that draw on the very best of Indian food around the country, from the tandoori dishes of the Punjab to the stately cuisine of central India and the fish-based curries of the Arabian coast. This is an evocative and authoritative introduction that examines the impact of geography, climate, history and religion on this varied cuisine, and reveals how these influences have helped to create such deliciously diverse dishes. Regional classics include Parsnip Patties, Dhansaks, Stuffed Quails, Lamb in Rose-scented Almond Sauce, Spiced Mustard Greens, Saffron-scented Rice Pudding, Kulfi and Sweet Samosas. Each easy-to-follow recipe is shown step by step, with a nutritional breakdown, and more than 850 stunning photographs will inspire everyone with a passion for Indian food, from novice to practised cook. This vibrant cookbook takes you on a tour throughout India, introducing you to classic local dishes and world-renowned favourites. Among the 150 varied recipes, you'll find tasty cuisine ranging from simple street foods to rich, roasted delights. An authoritative introduction shows how regional foods are often influenced by migrant cultures, geography and religion. Regional chapters offer an enticing selection of starters, mains and desserts, and with clear step-by-step instructions, cook's tips, variations and full nutritional notes, this is the ultimate way to discover India's best-kept secrets and unsurpassed classics.

Frequently Bought Together

The Food & Cooking of India + Ultimate Curry Lover's Cookbook: Over 115 Deliciously Spicy and Aromatic Indian Dishes, Shown with Clear Step-by-step Instructions in More Than 480 Photographs
Price For Both: £22.37

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Product details

  • Hardcover: 256 pages
  • Publisher: Lorenz Books (31 Oct 2011)
  • Language: English
  • ISBN-10: 0754823776
  • ISBN-13: 978-0754823773
  • Product Dimensions: 30 x 23 x 3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 791,182 in Books (See Top 100 in Books)

Product Description


The Food and Cooking of India It s quite honestly a stunner. The Food and Cooking of India by Mridula Baljekar is an engaging almanac of Indian cooking with elements of travelogue. Even those who have yet to discover the inside of a kitchen will be tempted to invest in a spice box, or at least a plane ticket to the subcontinent.asian restaurant review I am surprised that Mridula Baljekar is not still gracing our TV screens. She had a successful series which won her fame, for her food as well as her calm and charming delivery. Her manner suggested to the anxious viewer that, yes, they too could cook authentic Indian food without exotic kitchen equipment and a degree in Asian culinary arts. All would be well. It s only dinner, after all. In real life Mridula is exactly that same person. She insists that she is a cook rather than a chef, although she is a sought-after restaurant consultant both in the UK and overseas. She has a sense of what the European domestic god/goddess needs to give them confidence and a real insight into Indian food. The Food and Cooking of India is published by Lorenz Books, an imprint of Anness Publishing. They present some of the very best cookbooks for those who actually want to, well, cook. All recipe books are not created equal. There are those which have a few pictures of restaurant kitchens with ghostly, blurred shots of fast-moving chefs in the background and some lovely snaps of their favourite beetroot grower, and if you are lucky an ooh, aah image of a baby piggy called Hamlet who is soon to have his name changed to Lunch ; but Lorenz give us books stuffed with pictures not only of finished dishes but a slew of step-by-step photographs to keep the novice cook on track. This volume offers a collection of 150 recipes from across India with more than 850 pertinent photographs. It s a beautiful yet practical book that will serve you just as well in the kitchen as it does on the coffee table. It s a book that entices with its vibrant food and descriptive text. The recipes are simple to follow and we all have access to the ingredients these days. There is a glossary of fresh groceries, along with a directory of authentic Indian kitchen paraphernalia, none of which is essential, and an overview of Indian spices, all of which are essential - only half a dozen or so, but armed with these you will be able to attempt and indeed master every recipe. Mridula Baljekar has penned 20 or so books and has won numerous awards so it s obvious that the lady can write a bit. Thousands of recipes have earned her a reputation as an author but the food she makes has earned her a reputation as a lady who truly can cook. She demonstrates across the globe, and her books are paper versions of her masterclasses. Here she offers classics and family favourites that you will likely not find in your local Indian restaurant. There are dishes for economic family meals as well as celebrations and each one will take the reader one step nearer to becoming a confident and well-informed home chef. The first pick of the book is the recipe for Chicken Biryani. This is a dish that s oft abused but I can tell you from firsthand experience that Mridula presents a very fine Biryani that is surprisingly easy to prepare and is fragrant and memorable. It works as a regular week-day dinner or as an impressive centrepiece for friends on a Saturday night. As yet there is no tax on eggs so they can still constitute a delicious and good-value family meal. Egg Do-piaza is well-flavoured, with onions in the sauce and as a crunchy garnish, but it s the battered and deep-fried egg halves that are the stars. Mridula even offers a tip on keeping the egg yolks in the centre of the boiled eggs! Spicy Stuffed Bananas kela na sambhariya is easy to prepare and it s probable that you will have s --www.mostlyasianfood.com

About the Author

Mridula Baljekar is the best-selling author of many Indian cookery books. Born and raised in north-east India, when she moved to England she turned her childhood passion for cooking into a highly successful career. Her latest book won both The Best Asian Cookbook in the World and Cookery Book of the Year awards. Mridula's food has been described in the media as 'heaven on earth for the senses'. For more information visit www.mridula.co.uk

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Customer Reviews

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4.7 out of 5 stars
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars surperb as usual 26 Mar 2012
Format:Hardcover|Verified Purchase
As usual, Mridula has created a fantastic cookery book on Indian Cuisine.
Well researched and set out. Her books are so easy to follow, and the results are surperb

Even if you have never cooked Indian food before, I thoroughly recommend Mridula's recipies - they never fail!
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4.0 out of 5 stars A gift 27 Aug 2013
Format:Hardcover|Verified Purchase
I bought this for my son as a birthday present, he loves cooking and found the recipes easy to follow and worked really well
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5.0 out of 5 stars Top Indian recipes 16 April 2013
Format:Hardcover|Verified Purchase
This is a first class book that is beautifully written and shows recipes from all parts of India.
It's loaded with photos and many useful tips on how to prepare the various dishes.
Definate recommendation. You won't be disappointed
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  1 review
1 of 1 people found the following review helpful
5.0 out of 5 stars Probably my favorite cookbook 15 Sep 2012
By Guillermo Olaiz Silva - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book was my first shot at Indian food and I did not miss. For me its important to have lots of pictures when trying to learn an unfamiliar cuisine. The introduction is pretty basic but the recipes are amazing. I ordered my first spice box with a whole bunch of spices and I cant stop cooking from this big colorful book. I think the term chef is overated, many will just be lost in the world of spices; which are the most important ingredients (including chiles)since they can transform the same main dish into a thousand variations.

I just order the vegetrian book from the same author since I am trying to go vegan at least by 90%.
I think Indian food is tied with Mexican food for the worlds best.
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