This cookbook contains over 100 quick and easy Indian vegetarian recipes that can be made in minutes. Kumud Shah has created subtly spiced recipes that do not require long lists of spice ingredients, or lengthy preparation. As well as soups, starters, curry, rice and dhal dishes, breads, chutneys and relishes, sweets and drinks, there is a special section on the humble but versatile potato, plus ideas for snacks. There are also menu suggestions and ideas for what to cook on the barbecue.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover
This book is great for quick gujarati cooking. The recipes are simple to follow... I've been using this book
for 8 years and have recently bought copies for friends and family. The results are great everytime - food just like mum made!
for 8 years and have recently bought copies for friends and family. The results are great everytime - food just like mum made!
2 of 2 people found the following review helpful
By Morgan Kane
Format:Hardcover
This book introduced me to the art of Indian vegetarian cooking and I have been hooked ever since. As a student, it offered me a variety of nutritional meals that are quick and relatively easy to make without breaking the bank! Kumud writes so passionately about food and her enthusiasm is infectuous. I would recommend this book to both experienced cooks and novices who want a colourful, yet practical guide to healthy Indian cuisine.
6 of 8 people found the following review helpful
By A Customer
Format:Hardcover
It really is a feat to make Indian cooking quick. It must be feasible, though, because nowadays thousand of Indian women have started working, and still are expectd to prepare traditional dishes. To my knowledge, they have fallen in love with the pressure cooker,which for the health and vitamin conscious is an unacceptable item but for them is a saviour. Here you will find simplified ingredient lists, ready-ground spices (if you do not use them up fairly quickly, by cooking Indian dishes very often, it is not such a good idea!)and of course tinned beans. But you do have to make some concessions if you are to keep to the "quick" guidelines. After all, it does have instructions on how to prepare home-made "naan" from scratch - and has the guts to add that it is simplicity itself.(No comment!)Also the book is written for the Western (English) public, avoiding the original Indian names, and referring to many dishes as "curries". The good thing is that the information is brief and pertinent,with tips on where to find ingredients and how to replace them if necessary, to get good results easily. It is a book you will like to use. My husband loved the "creamy mushroom curry" and the "quick samosas",using bread slices, are a nice idea for lunchboxes.
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Most Recent Customer Reviews
5.0 out of 5 stars
Great book for a vegetarian
My mother diet is limited by health reasons and she was told about this book.I brought it for her birthday and she has found that she can have many of the recipes(with sometimes... Read more
Published 3 months ago by James K. Walsh
5.0 out of 5 stars
Simple to make, tasty recipes
I started making recipes from this book at Kumud Shah's cookery class in North London. I am not a natural cook and it was my first serious attempt at Indian cookery but I found... Read more
Published on 26 Nov 2009 by M. Duncan
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