Twenty years of research has gone into this collection of "50 Great Curries of India". The recipes encompass both the classic dishes such as lamb rogan josh and butter chicken as well as some more out of the ordinary such as watermelon curry, prawn in sweet and hot curry and aubergine curry. Rice, vegetable, potato, yoghurt, bread and chutney recipes to accompany the curries are given, as are some tempting and easy-to-make desserts. Sub-sections include: the philosophy of Indian food; what is a curry?; the use of spices, herbs and chillies; planning an Indian meal and suggested menus; and what to drink with an Indian meal.
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Review
Arguably's India's foremost gourmet and food expert… a culinary milestone -- Pat Chapman, Founder of The Curry Club
Mouthwatering... is the only way to describe this brilliant book... a must-have -- Sunday Times
The best and most important book yet written about Indian food. -- Paul Levy, You Magazine
This lavishly illustrated book draws on cuisines from all over the sub continent and is a mouth-watering collection of many traditional and unknown dishes. -- Robina Dam, The Asian Age
Mouthwatering... is the only way to describe this brilliant book... a must-have -- Sunday Times
The best and most important book yet written about Indian food. -- Paul Levy, You Magazine
This lavishly illustrated book draws on cuisines from all over the sub continent and is a mouth-watering collection of many traditional and unknown dishes. -- Robina Dam, The Asian Age
About the Author
Camellia Panjabi was born in Bombay. She read Economics at Cambridge and went on to become Marketing Director of India's most prestigious hotel group - Taj Hotels - known for spearheading new cuisines and culinary ideas in its Indian, Asian and Western restaurants.
She has had a lifelong passion for food and for exploring different cuisines. Over the last twenty years she has travelled the length and breadth of India and has been involved in the setting up of several restaurants in these premier hotels, featuring little known Indian dishes.
In 1982 she set up the Bombay Brasserie in London for the Taj Group, which first introduced regional Indian cooking to the UK. In 1992 the restaurant served its millionth customer.
Inside This Book
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First Sentence
Ever since I can remember I have loved and been passionately involved in food. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Ever since I can remember I have loved and been passionately involved in food. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
28 of 28 people found the following review helpful
By A Customer
Format:Paperback
I don't understand the reviewer who claimed this is a 'vanity book'. It explains which spices have to be cooked for what time to maximise their efficiency. The recipes work (I have yet to make a duff one) and the food comes out better than I can buy at my local Indian restaurant. This book has rekindled by love of Indian food.
22 of 22 people found the following review helpful
By A Customer
Format:Paperback
...beautiful photography, wonderful recipes, unique insight on how & why spices and ingredients are used. The first few curries I tried were duff but that's because the recipes are challenging and it takes practice and skill to get the best out of them, which , when done properly are divne...
18 of 18 people found the following review helpful
By A Customer
Format:Paperback
This book is an absolute must for anyone who likes to put a bit into the kitchen and get a lot out. The food is so much nicer than the usual "stuff" served at Indian restaurants. If you like curries buy the book and educate yourself starting with the absolutely superb "Kebab Curry".
16 of 16 people found the following review helpful
By A Customer
Format:Paperback
I am an enormous fan of cooking and I am an even greater fan of eastern cuisine. Especially curries. This is unfortunate for me as the majority of curry books that I either have or have seen are pathetic. The recipes often look nice on reading; but on cooking are far from impressive. This book, however, is the exception. I have cooked all but a couple of them and have loved all but a few. And, what's more, the ones I didn't love were loved by others.
In a sense, this should be reason enough to buy this book - there are few others who try out a whole book before recommending it... I'm not basing my opinion on how nice the words look. And neither am I basing my opinion on the beautiful and tempting full-page photographs that accompany every curry; though, having said that, this fact does separate this book from other less or less-well illustrated books that often fail to tempt one to attempt what turns out to be a beautiful dish.
All the dishes are full of flavour. Not like so many others I have tried. How it happens I don't know because Camellia does not use more spice than others. Maybe just more know-how.
And this is a large factor indeed. As anyone who knows anything about curries will know, you cannot just fling the spices in the pan at any old time you fancy (or you can, but not for best results). There is order to it all. Many books have the spices bunged in the pot in a one-er, or, worse, thrown in after the liquid has been added, often leaving the spices tasting raw and like a cheap, cheap can of curry. Camellia does not do this. Her cooking is the art-form that is required to make good curry.
... Read more ›47 of 49 people found the following review helpful
Format:Paperback
This is more than just a book on how to cook curries. It tells of the history of Indian cuisine and explains some of the regional variations. It is beautifully presented and illustrates spices and herbs with reasons for their individual use. It even tells you what kind of spice combination to consider when attempting a style of dish, and to complete the picture an accompaniment is suggested too.
This is the kind of 'foodie' book that you can simply read and enjoy, but it is at its best when you use it to create a dish. And create you will. More than just a dish, a culinary experience. Of about 30 cookbooks in my possesion it is outstanding and one of, if not, THE best.
12 of 12 people found the following review helpful
By A Customer
Format:Paperback
This book is exactly what the title says: honestly good and authentic home-style curries and side dishes - no page fillers which are great in a restaurant but which one would rarely make at home e.g. samoosas.
My housemate and I have worked our way through about a dozen of the recipes in this book since I brought it home and it's proved itself one of those rare regional cookery books which can be trusted blindly - Richard Olney's 'Simply French Food' and Anna del Conte's 'Classic Food of Northern Italy' falling into this category in my small libary.
The introduction on ingredients is great, the short background on each recie insightful, the instructions clear and the results breathtaking... every time. The side dishes listed are practical and the cauliflour with shredded ginger and the stuffed baby aubergines I've subsequently served with regular 'Western' roasts.
I've bought and recommended this book as gifts many times and will continue to do so.
11 of 11 people found the following review helpful
By Marand
TOP 500 REVIEWER
Format:Paperback
I would really like to give this book five stars. I have owned it for about a year and cooked a good number of recipes from it, all of which have been wonderful. Why not five stars then?
As some readers have commented, there are some problems with quantities of liquid athough in fairness these are pretty easy to remedy. It is probably best to reduce the liquid initially and then add more as necessary. One other problem I have noticed is that sometimes the method 'loses' some ingredients. Last night I cooked the Parsee red chicken curry and noticed two problems. First, the recipe listed dried kashmiri chillies and the first line of the instructions said that the should be soaked but thereafter the chillies weren't mentioned at all so it was not clear when to add them. After consulting other recipes I figured out the best place to add the chillies in but you really shouldn't have to do this. The other difficulty was a confusion in the amount specified for the quantity of coconut milk (you make this yourself using grated coconut rather than using tinned coconut milk). I went with the first mentioned amount. The recipe turned out fine despite these issues and I have now annotated the recipe for future reference. I remember another recipe I tried which included dried chillies but in that one there was no mention of soaking them first. It was obvious to me that for the recipe soaking was required but this might not have been apparent to all.
If you are looking for a quick and easy Indian cook book then this isn't it - try Anjum Anand or Atul Kochar's "Simple Indian" instead. However, despite the occasional lapses, the recipes do produce great dishes which reward the time required to make them.
As some readers have commented, there are some problems with quantities of liquid athough in fairness these are pretty easy to remedy. It is probably best to reduce the liquid initially and then add more as necessary. One other problem I have noticed is that sometimes the method 'loses' some ingredients. Last night I cooked the Parsee red chicken curry and noticed two problems. First, the recipe listed dried kashmiri chillies and the first line of the instructions said that the should be soaked but thereafter the chillies weren't mentioned at all so it was not clear when to add them. After consulting other recipes I figured out the best place to add the chillies in but you really shouldn't have to do this. The other difficulty was a confusion in the amount specified for the quantity of coconut milk (you make this yourself using grated coconut rather than using tinned coconut milk). I went with the first mentioned amount. The recipe turned out fine despite these issues and I have now annotated the recipe for future reference. I remember another recipe I tried which included dried chillies but in that one there was no mention of soaking them first. It was obvious to me that for the recipe soaking was required but this might not have been apparent to all.
If you are looking for a quick and easy Indian cook book then this isn't it - try Anjum Anand or Atul Kochar's "Simple Indian" instead. However, despite the occasional lapses, the recipes do produce great dishes which reward the time required to make them.
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Most Recent Customer Reviews
5.0 out of 5 stars
50 greatest curries
A long time ago in my youth I was taught how to make curry by the mother of an Indian friend, I still remember how proud I was to recreate the first lesson at home and serve up... Read more
Published 5 days ago by Philip Robin Eccles
1.0 out of 5 stars
Never used...
Never used this book... too many ingredients to make a curry from scratch, and some weird and unpleasant recipes.. Watermelon curry? Seriously?!
Published 27 days ago by Greenmatters
1.0 out of 5 stars
so many written mistakes!
For example:
Traditional Vegetarian Buffet menu: (p187)
Meat with Potatoes
Fish in mustard!
not sure what types of vegetarian she knows! Read more
Traditional Vegetarian Buffet menu: (p187)
Meat with Potatoes
Fish in mustard!
not sure what types of vegetarian she knows! Read more
Published 1 month ago by rowan
5.0 out of 5 stars
Indian Cookery.
Before I bought this book , my idea of making an Indian curry was to buy the meat & add a jar of sauce. Not any more.
A friend loaned me his book & I gave it a bash. Read more
A friend loaned me his book & I gave it a bash. Read more
Published 2 months ago by Legoman
5.0 out of 5 stars
Great Curries
Excellent book! It provides a comprehensive description of the ingredients and the recipes are adapted for both the English tastes and style of cooking
Published 2 months ago by Mr. R. K. Chivers
3.0 out of 5 stars
Annoying first attempt
Well my first try at a proper curry was the Parsee Red Chicken Curry. Camellia writes about how she was enchanted by the curry because of the red chillies, but then the recipe... Read more
Published 3 months ago by D. Freedman
5.0 out of 5 stars
Review
This was a present for our daughter. We already have a copy of this book ourselves and think it is excellent.
Published 3 months ago by wightreader
5.0 out of 5 stars
BEST CURRY BOOK
I love cooking.Period.I watch cooking programmes,discussing,collecting,collaborating and exchanging recipes. Read more
Published 3 months ago by BBHATTACHARYA
4.0 out of 5 stars
love a curry
fabulous curry recipes , all very authentic and something for all tastes , although we have spotted the odd mistake with wrong quantites stated in some recipes.
Published 4 months ago by stephenj
4.0 out of 5 stars
Great curries
Yes great curry recipes to make, well explained, really tempting even for beginners.
You love curries you will love that book
You love curries you will love that book
Published 4 months ago by Slevasseur-reilly
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