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Review
one of the 'Fashionista Foodies'
--InStyle
'This quirky cookbook started life as a food blog and became a huge success. Here are the secrets of really good Indian food, which you can prepare quickly' -- The Independent The Independent The Independent
`This is a very personal collection of recipes woven together with anecdotes, tips, facts and explanations about how and why she cooks... it doubles as a very good read.' -- BBC Olive Magazine BBC Olive Magazine BBC Olive Magazine
--InStyle
'This quirky cookbook started life as a food blog and became a huge success. Here are the secrets of really good Indian food, which you can prepare quickly' -- The Independent The Independent The Independent
`This is a very personal collection of recipes woven together with anecdotes, tips, facts and explanations about how and why she cooks... it doubles as a very good read.' -- BBC Olive Magazine BBC Olive Magazine BBC Olive Magazine
'Gorgeous Mallika Basu is the new queen of Indian cuisine. What she doesn't know about spices isn't worth knowing. Funny stories and top tips - such as how to rustle up a jhalfrezi without smelling of of eau de curry - [have] made her an instant hit with funky young cooks.' -- Sunday Mail, Glasgow
`There are cook books and more cook books but Mallika Basu's Miss Masala:Real Indian cooking
for busy living is different. For a start it is amusing' -- Eastern Eye
Review
one of the ‘Fashionista Foodies’ InStyle
‘book of the month’ Olive magazine (May 2010)
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Customer Reviews
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
I'm a big fan of Indian food, and the thought of recreating some of the gorgeous meals at home (which up until now have all been in the form of takeaways) is something which has appealed to me for quite a while. I've come close in the past, but have always been put off by the plethora of herbs and spices needed to make even the most basic of dishes (half of which I'd never heard of, and pretty sure my local supermarket wouldn't stock).
So, upon reading just the first few pages, it was clear that the recipes were indeed aimed at those people who don't have the time to track down obscure ingredients, or a kitchen the size of an airplane hanger to store them all in. The approach to keep it simple and use easily accessible ingredients is just what I needed, and not only that, but the style in which it's written makes it easy to follow, and (shock horror) fun!
The book looks more like a hardback novel that a cookery book, and is interspersed with interesting blog like articles, which makes it something to read even when you're not actually cooking.
If you've ever wanted to give Indian cooking a try, then this is a very good introduction to help you on your way. Highly recommended
So, upon reading just the first few pages, it was clear that the recipes were indeed aimed at those people who don't have the time to track down obscure ingredients, or a kitchen the size of an airplane hanger to store them all in. The approach to keep it simple and use easily accessible ingredients is just what I needed, and not only that, but the style in which it's written makes it easy to follow, and (shock horror) fun!
The book looks more like a hardback novel that a cookery book, and is interspersed with interesting blog like articles, which makes it something to read even when you're not actually cooking.
If you've ever wanted to give Indian cooking a try, then this is a very good introduction to help you on your way. Highly recommended
6 of 6 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
I enjoy an Indian meal, but every time I have tried to copy the recipe, the list of ingredients needed and the time and method made it a non starter. This book makes the recipes easy to do. The ingredients are easily obtained and you do not need loads of them, and the method is straight forward.
The pages are cream with lines and a margin, making the look like a note book or diary. There are tips, notes and diagrams dotted throughout the book which made it interesting to read. Even when not cooking, it was nice just to sit down and read the book, it was that interesting.
I have learned a lot about the real Indian cuisine, especially that my favourite chicken jhalfrezi means chili fried, i.e. a stir fry, not a thick spicy sauce as in the local restaurant.
Not only are there recipes for many types of meals, but also naan and pick-me-up drinks and meals.
Overall a great book either for yourself or a present.
The pages are cream with lines and a margin, making the look like a note book or diary. There are tips, notes and diagrams dotted throughout the book which made it interesting to read. Even when not cooking, it was nice just to sit down and read the book, it was that interesting.
I have learned a lot about the real Indian cuisine, especially that my favourite chicken jhalfrezi means chili fried, i.e. a stir fry, not a thick spicy sauce as in the local restaurant.
Not only are there recipes for many types of meals, but also naan and pick-me-up drinks and meals.
Overall a great book either for yourself or a present.
4 of 4 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
I really liked this book from the start as does my wife. It's really well laid out and very friendly. The pages are set out on lined notepaper as if it was writen on a notepad. The book is a mix of recepies and little stories behind them - I really like the one about the aubergine placed directly on the cooker hob - Funny!! I really liked the friendly way in which it is written and the the recepies are easy to read too so you can get stuck right in making your magical Indian food. A delight to read and fun to make the food.
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Most Recent Customer Reviews
Every good Cook has a Story for a recipie. Mallika Basu has War and...
After looking at a very lengthy story about this Asian wedding, I decided to skip and prepare the dish. It was really bland. Read more
Published 14 days ago by W. Ahmad
This book rocks!
I've had this book for over a year now and love it! I'm an experienced cook where curries are concerned and have always turned to Madhur Jaffrey in time of need, when I want to... Read more
Published 3 months ago by M. Hirst
Great recipes
Easy to follow recipes with (so far) great results. Some reviewers seem irritated by the asides and stories which I think are mostly pretty funny but they are separate from the... Read more
Published 6 months ago by A reader
Miss Masala
I do like the typography, and the way the book is broken up with stories, it is just a shame the stories are so fake sounding. Read more
Published 7 months ago by J. Livsey
Nowhere near as good as I had hoped
Despite loving Indian cuisine and having a shelf full of Indian recipe books, I thought I'd make room for another that appeared to offer something fresh. Read more
Published 7 months ago by bomble
Hit Or Miss Masala
I ordered this because my girlfriend and I both like curries. Though my personal repetoire is mostly limited to Pataks sauces, she likes to experiment with making curries from... Read more
Published 12 months ago by Ben Saunders
Ab fab curry and chat
What a great book - everything I have tried has been delicious and smelt fantastic - for example, the jhalfrezi chicken and jeera chicken really are easy and quick to put together... Read more
Published 18 months ago by SJC
Well written
This is a good book. I read it at night over a couple of evenings at it is a very enjoyable read. "Miss Masala" recounts how she seeks out to understand and cook the Indian food of... Read more
Published 19 months ago by artemisrhi
Good recipes but author is hard to swallow!
Of course it depends entirely on what you want from a cookery book. Personally I am partial to a combination of reliable recipes and foodie anecdotes. Read more
Published 22 months ago by J. Dawson
Korma Chameleon
I loved this cookbook - it spills the daal on some secrets of Indian homecooking, but mostly it just shines with affection for the dishes of childhood. Read more
Published 22 months ago by Michael Mooney
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