Buy New

or
Sign in to turn on 1-Click ordering.
Buy Used
Used - Good See details
Price: £2.81

or
 
   
More Buying Choices
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Colour:
Image not available

 
Tell the Publisher!
I’d like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

50 Great Curries of India [Illustrated] [Paperback]

Camellia Panjabi
4.2 out of 5 stars  See all reviews (122 customer reviews)
RRP: £10.99
Price: £7.69 & FREE Delivery in the UK on orders over £10. Details
You Save: £3.30 (30%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 10 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
Want it tomorrow, 1 Oct.? Choose Express delivery at checkout. Details

Formats

Amazon Price New from Used from
Hardcover --  
Paperback, Illustrated £7.69  

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: £18.17

Buy the selected items together


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 (122 customer reviews)
  • Amazon Bestsellers Rank: 13,082 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)
Browse Sample Pages
Front Cover | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

What Other Items Do Customers Buy After Viewing This Item?


Customer Reviews

Most Helpful Customer Reviews
22 of 22 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.
Was this review helpful to you?
16 of 16 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.
Comment | 
Was this review helpful to you?
13 of 13 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.
Comment | 
Was this review helpful to you?
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.
Was this review helpful to you?
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.
Comment | 
Was this review helpful to you?
Would you like to see more reviews about this item?
Were these reviews helpful?   Let us know
Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
inspiring
Published 14 days ago by C. A. Harfleet
2.0 out of 5 stars Not the best book. I was hoping for a broader recipe ...
Not the best book. I was hoping for a broader recipe book. A lot of dishes with coconut. There are better out there.
Published 19 days ago by martin brown
5.0 out of 5 stars Indian cookery - The Jewel in the Crown
This is a little gem of a book and I think the only Indian Cookbook you will ever need or want. It fully describes the food of India and its regions, what the local ingredients... Read more
Published 26 days ago by Alec
5.0 out of 5 stars The Julia Child of Indian cuisine?
The recipes are many, well written, mouth-watering and very cookable. It's actually not entirely unlike Julia Child's French cookbook in its way of taking not only food and cooking... Read more
Published 29 days ago by Jacob B
2.0 out of 5 stars 50 Great Curries of India
Gave this book as a gift to some-one...never heard how they liked it
Published 1 month ago by singer
4.0 out of 5 stars Four Stars
good book
Published 1 month ago by David Nicholetts
3.0 out of 5 stars Authentic
Some good authentic recipes, but some rather complicated to make... I like its authenticity and will be making some of these recipes and leaving some for more experienced/patient... Read more
Published 1 month ago by Dee
5.0 out of 5 stars Five Stars
easy to understand
Published 2 months ago by Christine Elise Reynolds
4.0 out of 5 stars Cookbook
A Great book of Indisn cuisine. Had been unable to purchase it in Australia at local booksellers so took the oppurtunity to purchsse it whildt visiting the UK
Published 3 months ago by Marion Gray
3.0 out of 5 stars Curries for the Carnivore
Some great recipes, but as a third are for lamb/mutton, a quarter for chicken and the rest equally divided between fish and vegetarian, I judge this book to be well-aimed at the... Read more
Published 4 months ago by R. Newbold
Search Customer Reviews
Only search this product's reviews

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
Topic:
First post:
Prompts for sign-in
 

Search Customer Discussions
Search all Amazon discussions
   


Look for similar items by category


Feedback