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Prashad Cookbook: Indian Vegetarian Cooking Hardcover – 13 Sep 2012

116 customer reviews

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Product details

  • Hardcover: 272 pages
  • Publisher: Saltyard Books (13 Sept. 2012)
  • Language: English
  • ISBN-10: 1444734717
  • ISBN-13: 978-1444734713
  • Product Dimensions: 24.1 x 19.8 x 3 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (116 customer reviews)
  • Amazon Bestsellers Rank: 17,323 in Books (See Top 100 in Books)

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Product Description


Prashad - the smallest restaurant with the biggest heart (Gordon Ramsay)

The food is flawless ... absolutely phenomenal, I was blown away (Angela Hartnett)

TIMES TOP 40 COOKBOOKS OF THE YEAR: Prashad is the tiny Bradford outfit that was the surprise star of Ramsay's Best Restaurant in 2010, and this book brings together the Patel family recipes from the farm in northern India. From simple street food to sumptuous family feasts, the 100-plus dishes are tested through the generations and are refreshingly unusual. (The Times)

You know when Gordon Ramsay is praising a vegetarian restaurant, something must be different about the place. (Cook Vegetarian)

This is the perfect book for anybody who wants to learn how to make good authentic Gujarati food... the book includes interesting stories and explanations of the food. (The Vegetarian Magazine)

This book has a great range of recipes from simple sides to magnificent mains. (Alex Connoll, Cordon Vert Cookery School)

It was all deeply satisfying. (Aileen Reid, The Telegraph)

Kaushy shares the secrets of her tasty vegetarian cuisine with explanations clear enough for spice-rack novices but challenging enough for those with a bit more skill. (The Week)

An excellent introduction to the delights of Indian vegetarian cooking... A valuable addition to your kitchen bookshelf, whether you are a veggie or not. (Handmade Living Magazine)

Book Description

A vibrant and original vegetarian cookbook that brings authentic Indian cooking into your own kitchen. Vegetarian food will never taste the same again!

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Customer Reviews

4.6 out of 5 stars

Most Helpful Customer Reviews

16 of 17 people found the following review helpful By Sloop on 15 Feb. 2013
Format: Hardcover Verified Purchase
I only received this book as although Im not a practicing veggie its generally all I cook when Im at home. I also like a bit of spice in my food & after reading the reviews already on hear took the plunge.

On first look I was a bit dissapointed as there didnt seem to be that many straight forward curry receipes..But then I had bought this book as I thought the receipes were going to be something original so I can't have it all ways :-) Anyway I could read through the book time & time again or I could actually have a go at making something then make my mind up. Im so glad I did! I decided to invite all the housemates (so cooking for 6) for a meal involving 4 of the recipes as well as some dhal. I cant remember all the names but I made rustic flatbreads (my mouth is watering as I think of these, will be making them again this weekend for sure!), quick spicy sweetcorn (my favorite), riata (yay, I can make a nicer one that my localy take away now!), Garlicky black chickpeas & potato curry (I thought this was going to be pretty bland and dry, how wrong I was).

Every receipe was simple to make & really well explained. There wasnt a single bit of food left and the flatmates were still thanking me two days later! I cant wait to work my way through the whole book to learn new things and more importantly eat very interesting healthy food! Thank you...
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39 of 43 people found the following review helpful By red0209 TOP 100 REVIEWER on 22 May 2013
Format: Hardcover
For someone not particularly familiar with Indian cooking, this was a real eye opener for me. It is amazing how many different dishes you can create with a few spices, herbs, fruit and vegetables. A lot of recipe books contain many fairly predictable recipes but the majority in this one I would certainly not have thought to come up with myself. You can certainly tell that a lot of thought, care and attention has gone into this book. There is a very good introduction, with information on spices, utensils needed and general tips and practical information. I've tried several of the recipes and have many more I'd like to try and I can say that all have worked reasonably well so far. A minor criticism is that while there is a lot of information (I do like the introduction to each recipe) and extremely detailed step-by-step instructions, this can leave the pages looking very cluttered and a large proportion of the recipes do not have photographs. Despite not being the most neat and tidy book in terms of layout, the content more than makes up for this to leave a very good impression overall.

The contents page looks like this:

Introduction 8
Kaushy's Kitchen 14
Practical Points, Top Tips and How To...
Read more ›
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12 of 13 people found the following review helpful By madmax31 on 6 Dec. 2014
Format: Hardcover
There has been a lot of hype about Prashad and I have had the pleasure of eating at their restaurant but this book is a train wreck. Quite simply, the proportions are all wrong and it wasn't until I started tweaking the recipes that I had any kind of success at all, There is always too much chili, too much oil, too much sugar and too much salt to name the obvious ones.

My suspicion is that Kaushy cooks by intuition and taste rather than having an understanding of the actual quantities involved, that's OK for her but for the rest of us mere mortals it makes life difficult to say the least. I now use this book as a source of ideas rather than recipes.
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Format: Kindle Edition
I've been a Western vegetarian for about 19 years, which basically means dairy, pasta, Quorn and wheat in large quantities, leading to a weight problem ...yes, yes, I know it doesn't have to be that way but this is my review so please be quiet :). In 2010 I had a revelation - I needed to learn how to cook Asian food, so I could eat lots of tasty and healthy Asian dishes, and move away from Western vegetarianism. The first problem was I didn't have a clue how to cook good Asian food - I hadn't grown up in an Asian household, learning at my mother's knee so to speak, so I began the very lengthy process of learning to cook another cuisine from scratch, when I'm not a particularly good cook in the first place. I bought a few different cook books - my inital food forrays into Asian cooking weren't pleasant on the taste buds and usually got thrown away. But my love of tasty Asian food made me persevere and bit by bit I started to make sense of what was being asked of me, particularly when I bought Kaushy's beautiful book. At the risk of stating the obvious I had to do a certain amount of shopping to get started - I would head out to the shops with a shopping list of spices, and as time went by I bought myself things like a masala tray and a flat bottomed pancake type thing to heat my chappatis. I have now mastered one dish so well, that I can make it almost with my eyes closed, but I make it every week like clockwork. I may just be making one dish successfully at the moment but I believe I have finally understood the processes of the initial mustard and cumin seeds, the asoefatida, the turmeric, the masala, of how to tie the whole dish together. I roast spices and grind them too! I love Kaushy's comments through the book about her family, and the beautiful pictures. It is absolutely my favourite cookbook.
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