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Fresh Flavours of India Paperback – 28 Jul 2002

5 out of 5 stars 6 customer reviews

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Product details

  • Paperback: 160 pages
  • Publisher: Conran; New Ed edition (28 July 2002)
  • Language: English
  • ISBN-10: 1840912871
  • ISBN-13: 978-1840912876
  • Product Dimensions: 20.3 x 1.6 x 25.3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 997,144 in Books (See Top 100 in Books)

Product Description

Review

'The bloke's a complete genius and such a nice guy. It looks great, reads well, the explanations are fantastic. I've taken people to his restaurant on about ten occasions now, just to show off.' Jamie Oliver 'I've eaten delicious meals at Das's restaurants many times, and I truly adore the food. Now that I have this book though, I'll be able to cook and eat my favourite dishes at home as well. The recipes are straightforward and they work.' Peter Gordon 'Shockingly good Keralan food. The culinary flair and attention to detail is thrillingly apparent. Indisputably outstanding in all respects.' Time Out --This text refers to an out of print or unavailable edition of this title.

Book Description

The author has written for "BBC Vegetarian Good Food" magazine and appeared on Channel Four's "Food File" series, Sky TV, and Radio 4's "Food Programme". --This text refers to an out of print or unavailable edition of this title.

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Format: Hardcover
Das Sreedharan runs Rasa, a vegetarian Indian restaurant in Stoke Newington (North London). We've eaten fairly regularly there since it opened (and before that, we ate in the restaurant he used to manage). The restaurant is the best Indian vegetarian restaurant in London by some way (its main competitors are the others in the chain, but they have fancy locations and prices to match).
We went to Kerala on holiday, largely on the strength of the food in this restaurant and Das's enthusiasm for his home. We had some great food there, too, but I think I prefer Rasa.
So I was delighted to discover I could try the recipes at home, but also apprehensive. It's often difficult to cope with restaurant cooking; much of it doesn't scale down properly, and although I do have the requisite army of sous-chefs, my four-year old isn't very good at the niceties of restaurant presentation. So I wasn't expecting to manage to recreate any of my favourites.
How wrong I was. Turns out they're easy. And delicious. Not quite as good, perhaps, as the meal you'd be served in the restaurant, but if you'd never eaten at Rasa then cooking from this book would be inspirational. The food is pretty healthy, and the curries at least are low in fat (though some of them, admittedly, have rather a lot of desiccated coconut in).
I haven't tried any of the meat dishes yet (Das is vegetarian, as is his entire village, and I am suspicious), but have cooked several of my favourite vegetarian dishes from the restaurant (moru katchiathu, beet pachadi, avial) successfully.
It helps if you have an Asian grocer handy, to get curry leaves (in nearly every dish) and urad dal. Everything else I've needed, so far, has been available in any supermarket.
Recommended to anyone who likes Southern Indian food and would like to try it at home, and anyone else who's eaten enough chicken tikka masalas and would like to try something more unusual.
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Format: Hardcover
We dined at Rasa near the British Museum and were so enchanted by the unparalled tastes and high standards of food preparation we requested the cookbook! Friends who formerly turned their noses away from the thought of eating Indian cuisine (here across the pond) are absolutely taken with the aromas and visual delight of recipes from this work that they readily dive in to sample. They can't resist taking yet another taste, and another...! Das Sreedharan's book propeled my cooking abilities by quantum leaps to a richer level. Acquaintances familiar with brown sludge passed off for Indian cuisine are very impressed with the colorful presentations that adds splendid visual appeal. His step by step instructions and dedication to obtaining fresh ingredients translate into your ability to serve uterly exquisite Indian "Keralan" cusine. Even my local Indian restaurant owners and chefs readily concede the dishes I have made for them through following the recipes Das shares in this book are to be emulated! Secret weapon: Prepare a typical recipe where tempering is a feature and then invite your friends over: The exotic aromas wafting in your home at that point tantalyze their palates unmercifully, creating instant, insatiable intrigue. If you ever want to experience truly elegant aromas, tastes and colorful presentations this is a must place to look!
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Format: Hardcover
I bought this book after having yet another superlative dinner out at Rasa, W1. If your idea of Indian food is a tired bowl of orange chicken tikka masala and sag aloo swimming in ghee, you MUST get this book so you can see how incredible the 'real thing' is. My only complaint is that the incredible tamarind and garlic pickle isn't included, but that's a small blip in an otherwise wonderful collection of recipes. If you love richly balanced spices and wonderful flavour combinations, get this book - and make sure you visit the restaurant, too!
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