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50 Great Curries of India [Illustrated] [Paperback]

Camellia Panjabi
4.2 out of 5 stars  See all reviews (111 customer reviews)
RRP: 10.99
Price: 7.69 & FREE Delivery in the UK on orders over 10. Details
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Book Description

29 Oct 2004
The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include: The philosophy of Indian food, What exactly is a curry? Using spices, herbs and chillies, and Planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.

Frequently Bought Together

50 Great Curries of India + An Indian Housewife's Recipe Book (Right Way S.) + The Curry Secret: How to Cook Real Indian Restaurant Meals at Home
Price For All Three: 17.75

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Product details

  • Paperback: 224 pages
  • Publisher: Kyle Cathie; New edition edition (29 Oct 2004)
  • Language: English
  • ISBN-10: 1856265463
  • ISBN-13: 978-1856265461
  • Product Dimensions: 15.4 x 19.9 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (111 customer reviews)
  • Amazon Bestsellers Rank: 20,290 in Books (See Top 100 in Books)

More About the Author

Camellia Panjabi is the author of the world's best-selling book on curry, 50 Great Curries of India. It has sold over 1 million copies and has been described as 'the definitive guide to Indian cooking'. Born in Mumbai, Camellia read Economics at Cambridge and went on to become the Marketing Director of Taj Hotels, India's most prestigious hotel group. With a lifelong passion for food, Camellia helped create several restaurants for these premier hotels, featuring little-known regional dishes.

Camellia opened the Bombay Brasserie in London, in 1982, introducing regional Indian cooking to the UK for the first time, and changing the way Indian cuisine is perceived in Britain. In 2001, she joined her family's restaurant company, Masala World, owner of Chutney Mary, Veeraswamy, Masala Zone and Amaya.

Product Description

Review

'The best ever Indian cookery book - and the bestselling one in the world...Camellia Panjabi's 50 Great Curries of India has delectable, completely authentic recipes.' Paul Levy, The Observer

'The introduction guides you through the philosophy and history of Indian cooking, the roles of spices and ingredients, and even helps you to decide which curry to cook. The recipes are simply written and the photography is tantalising.'
Jamie Magazine

'Alongside curry recipes (all the classics) are bread and rice dishes to make the complete Indian meal.' The Independent

'By a leading expert on Indian cuisine, it's good to see how she teaches you to add taste, aroma and colour to your dishes. Lots of tips and valuable short cuts.'
Yes Chef!

'When it comes to Indian cookbooks, there is apparently only one read in town.' --The Times Magazine

About the Author

Camellia Panjabi is the author of the world's best-selling book on curry, 50 Great Curries of India. It has sold over 1 million copies and has been described as 'the definitive guide to Indian cooking'.

Born in Mumbai, Camellia read Economics at Cambridge and went on to become the Marketing Director of Taj Hotels, India's most prestigious hotel group. With a lifelong passion for food, Camellia helped create several restaurants for these premier hotels, featuring little-known regional dishes.

Camellia opened the Bombay Brasserie in London, in 1982, introducing regional Indian cooking to the UK for the first time, and changing the way Indian cuisine is perceived in Britain.

In 2001, she joined her family's restaurant company, Masala World, onwer of Chutney Mary, Veeraswamy, Masala Zone and Amaya.


Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
20 of 20 people found the following review helpful
5.0 out of 5 stars Awesome, Brilliant, Fantastic, Great. 28 May 1999
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.
And, in addition to the curries themselves you will find an assortment of other dishes like pickles, chutneys, rices, dals and, for those brave enough to try them, Indian deserts made almost wholly from oil and flour
Excellent food. Excellent book.
Tell me of other genuinely great books if you know of any.
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15 of 15 people found the following review helpful
5.0 out of 5 stars A book of magic 8 Jan 2006
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.
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49 of 51 people found the following review helpful
5.0 out of 5 stars Superbly presented and easy to follow recipes 7 Nov 2001
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.
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12 of 12 people found the following review helpful
5.0 out of 5 stars The best of its kind in my opinion 19 Aug 2007
Format:Paperback
I love the book and use it almost exclusively when making indian food. The recipes are easy to follow. Ok, the list of ingrediants can sometimes seem daunting but it is well worth the effort. The '50 curries' title undersells this a bit. A great deal of information is given about the philosphy of indian food, and indian ingrediants. The book provides recipes for breads, rice and side dishes. A book for lovers of indian food.
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29 of 30 people found the following review helpful
5.0 out of 5 stars Excellent book 21 Sep 2001
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.
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10 of 10 people found the following review helpful
5.0 out of 5 stars perfect for beginers! 7 July 2005
By A Customer
Format:Paperback
this book is simply fantastic for beginers! as an indian girl. im expected to have edge on indian cuisine, but honestly i never had the time to learn living in london, this book is excellent for anyone from any culture, it starts on the very basics, the diffeent types of spices etc, the different recipies for meat, vegetarian, and deserts and finally how to construct your own indian menu! its simply superb for anyone trying for the first time!
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9 of 9 people found the following review helpful
3.0 out of 5 stars Love-hate (and yes, problems with quantities) 17 Nov 2009
Format:Paperback
Part of me thinks this book is great - perhaps because I don't own another book on curries, perhaps because the recipes look so good, perhaps for all the info at the beginning about food culture and history, ideas about balancing flavours etc. Some of the recipes are delicious, like the red chutney - I had a look of horror on my face after piling up all the ingredients in the bowl (fresh coconut and ketchup?!!!) mixed all together and it was wonderful.

But I have had real difficulty with the quantities, like many of the other reviewers. I laughed in total understanding with the reviewer who said the author must have been making a book about soups at the same time. I simply can't understand how anybody (and so many people) could give it five stars. My only guess is that not all the recipes have problems with quantities, and that the four/five star reviewers simply haven't come across them. Basically most of the recipes I've made have specified way too much water, some two to three times more than what I'd say was needed. At least you can boil it down, but trust me, the time it takes to make curry, the last thing you want is to have to cook it til the water evaporates - it takes ages. What's more, it suggests to either lack of care in the editing process, or that the recipes haven't been tested.

Anyway, the book's got great things about it and not so great things. I'd suggest you give it a go, especially if you haven't got another book on curries. BUT be careful with the water quantities. Add it little by little - it's easy to add more, not so easy to take it away.
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Most Recent Customer Reviews
5.0 out of 5 stars Brilliant Curry book
The recipes in this book all work and taste great, very authentic in flavour.
Most of the ingredients are easy to source.
Published 15 days ago by Mary Pearce
5.0 out of 5 stars very good
great recipes and very well explained with very nice pictures. highly suggested book if you love preparing yourself your indian food.
Published 17 days ago by fitz gerald
5.0 out of 5 stars love indian food
I love Indian food and the recipes in this book are simple to follow and the end result is like eating at an Indian restaurant
Published 18 days ago by Mr.John Weaver
5.0 out of 5 stars Put this on your number one curry book list !
I was lucky to be given a copy of this about 14 years ago by a friend. I have always loved cooking and especially Asian food. Read more
Published 1 month ago by J. SHORT
1.0 out of 5 stars Tried and tried
Firstly, I'm no stranger to cooking, and having tried to make every single curry in this book (and failed all but 2) I get the impression that the author didn't test any of these... Read more
Published 3 months ago by Peter Whiting
5.0 out of 5 stars Excellent
I can confirm that this book is awesome. It goes without saying that recipies are fantastic and have cooked most several times. But what I like most is how the book has aged. Read more
Published 3 months ago by Mr. C. A. Zerdzinski
5.0 out of 5 stars Brillaint - ignore the bad reviews
Anyone who can cook - and loves curry should buy this book. We have cooked at least half of the recipes and have been so impressed we have recommended the book to many friends and... Read more
Published 4 months ago by Rossco
5.0 out of 5 stars curries at home
the recipes are easy to follow n precise. u cud go no wrong and produce ddelicious meals every time, every day.
Published 6 months ago by wmwm
5.0 out of 5 stars Best Curry cook book ever
I tried quite a few curries and all were devine! I'm a novice to the Indian cooking but Camellia Panjabi explains it so well that I have no problmes following her recipes.
Published 6 months ago by Liz
5.0 out of 5 stars Excellent Book
If you love curries and want to learn more about making good curries at home this book is a great buy. Gives a great insight into Indian food.
Published 8 months ago by shellyunionfan
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