Reza Mahammad's passion and unstoppable enthusiasm for Indian flavours are irresistible. The charming, flamboyant TV chef and owner of the Star of India restaurant in Kensington, London, now brings his flair for evolving the tastes of India to a new book. With his informal style, free-thinking attitude and an encyclopaedic knowledge of his country's authentic food, Reza combines the Indian flavours and dishes we love with the easily available ingredients of the west with stunning results. Arranged to be ultimately reader-friendly, the core of the book is divided into Quick but Chic dishes that can be assembled in minutes for everyday eating; Slow Burners for laidback entertaining that cook themselves while you relax; funky Show Off dishes for when you want to impress; and our beloved Classic Curries. A section of delicious desserts and a chapter on breads and basics completes the book. The 100 recipes are fresh and modern: try spice-crusted halibut with a mint sauce, duck breasts with tamarind and sesame, an Indian-spiced take on aubergine tempura, or even throw some spicy chicken burgers on the grill. The real genius of Reza's book, though, is its commitment to seasonal western ingredients, such as a passion for rhubarb in all its forms, giving a refreshing rhubarb lassi, or light spiced chicken with rhubarb and spinach. The stunning photographs bring in all the colours of India with more than a touch of Bollywood pzazz.
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'Whether it's an everyday recipe or something more involved, this has a tasty twist for every classic curry' --Essentials, July 2012
'This is healthy, modern food with expert use of spicing to give a standard dish a twist' --Woman & Home, July 2012
'His food is modern Anglo-Indian: lighter, fresher and using ingredients readily found in the supermarket to create quick, chic recipes' --BBC Good Food, July 2012
His fantastic Indian recipes are a delicious alternative to the usual heavy takeaway fodder --Reveal, June 9 2012
'Bright modern take on Indian food from the well-known Indian chef' for Reza's Indian Spice --Bookseller Buyer's Guide
'This is healthy, modern food with expert use of spicing to give a standard dish a twist' --Woman & Home, July 2012
'His food is modern Anglo-Indian: lighter, fresher and using ingredients readily found in the supermarket to create quick, chic recipes' --BBC Good Food, July 2012
His fantastic Indian recipes are a delicious alternative to the usual heavy takeaway fodder --Reveal, June 9 2012
'Bright modern take on Indian food from the well-known Indian chef' for Reza's Indian Spice --Bookseller Buyer's Guide
“This Morning’s Reza Mahammad, owner of London’s Star of India restaurant, cooks flamboyant, colourful and entertaining dishes that match his vibrant personality.” 1st October, Cook Vegetarian!
About the Author
Brought up in London and India, Reza first made his name through his renowned London restaurant, the Star of India (Hugh Grant's favourite restaurant), where diners from the media spotted his potential. A familiar face on UK television screens, where he is an expert chef on ITV's This Morning, his upcoming show, India's Food Palaces on The Food Network, will be aired in the UK, US and South Africa in 2012. His enormous personality has also made him in huge demand at international food shows and hands-on cookery workshops. Author location: London and France
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Most Helpful Customer Reviews
37 of 39 people found the following review helpful
By marmite
Format:Hardcover
This book isn't like any other `curry' cookbook. Reza Mahammad has genuinely found an interesting and new angle; East meets West in Reza's Indian Spice, challenging the palate and mind of a British audience hooked on well-known Indian (and British-style Indian) dishes.
Reza admits that he loves all kinds of foods from around the world but can't live a day without spice. The result is `fusion' food. Thai, Persian, French, Italian, British recipes and cooking techniques are combined with a little Indian spice to enhance the finished dishes. It's modern, vibrant and stylish.
Whilst a lot of different spices are used throughout the book and there is no spice glossary, the majority of the dishes use readily available spices and are easy to recreate. Others are more involved and best left for when you have some time to experiment or want to show off.
Each dish has a suggestion of what to serve with it, with a page reference so you can easily find it in the book.
It was refreshing to see a variety of ideas for accompaniments; side dishes which are unusual, colourful and healthy. We particularly enjoyed the beansprout salad with chargrilled asparagus and coconut which we ate with the kachumber and spicy stuffed potatoes.
We also devoured Reza's French beans with sesame seeds, gingered carrots with maple syrup and roast potatoes with chilli and chaat masala. If you thought it wasn't possible for roast potatoes to be any better than they are already, I urge you to try Reza's roast potatoes. They are incredible!
If you're serious about cooking with spices, looking for recipes with a difference and photographs to drool over then let yourself be drawn into Reza's exquisite and exotic world. I'm sure you'll finish your meal smiling.
Reza admits that he loves all kinds of foods from around the world but can't live a day without spice. The result is `fusion' food. Thai, Persian, French, Italian, British recipes and cooking techniques are combined with a little Indian spice to enhance the finished dishes. It's modern, vibrant and stylish.
Whilst a lot of different spices are used throughout the book and there is no spice glossary, the majority of the dishes use readily available spices and are easy to recreate. Others are more involved and best left for when you have some time to experiment or want to show off.
Each dish has a suggestion of what to serve with it, with a page reference so you can easily find it in the book.
It was refreshing to see a variety of ideas for accompaniments; side dishes which are unusual, colourful and healthy. We particularly enjoyed the beansprout salad with chargrilled asparagus and coconut which we ate with the kachumber and spicy stuffed potatoes.
We also devoured Reza's French beans with sesame seeds, gingered carrots with maple syrup and roast potatoes with chilli and chaat masala. If you thought it wasn't possible for roast potatoes to be any better than they are already, I urge you to try Reza's roast potatoes. They are incredible!
If you're serious about cooking with spices, looking for recipes with a difference and photographs to drool over then let yourself be drawn into Reza's exquisite and exotic world. I'm sure you'll finish your meal smiling.
6 of 6 people found the following review helpful
By Rolo
Format:Hardcover|Amazon Vine™ Review
(What's this?)
This is an intriguing cookbook, a bold attempt to combine Indian with European cuisine -for example : sweet potato and goat's cheese samosas with Indo-Italian pesto. You can see that traditonalist devotee of Indian cooking is going to be somewhat challenged.
If, like me, you are vegetarian who loves Indian food you are likely to be disappointed by the lack of vegetarian dishes (this, of course, has biased my view of this book). The recipes I've tried have been pretty good but, to be honest, I don't think they improve on the classic Indian dishes. The first two recipes I tackled contained significant errors; a batter recipe gave entirely the wrong measure of water, another recipe told you to use half the stated proportion of butter but never got round to telling you what to do with the other half. This does not bode well for the rest of the book. Although none of the recipes are particularly difficult they are, like many Indian dishes, quite labour intensive and time consuming; if you are looking for quick and easy dishes this is not the book for you. Although other reviewers have praised the presentation of the book, by modern standards the photography and design is rather disappointing.
Recipe books for me fall into two categories: those which are full of exotic and tempting recipes and those you actually use. I am afraid this book is going to fall into the former category.
If, like me, you are vegetarian who loves Indian food you are likely to be disappointed by the lack of vegetarian dishes (this, of course, has biased my view of this book). The recipes I've tried have been pretty good but, to be honest, I don't think they improve on the classic Indian dishes. The first two recipes I tackled contained significant errors; a batter recipe gave entirely the wrong measure of water, another recipe told you to use half the stated proportion of butter but never got round to telling you what to do with the other half. This does not bode well for the rest of the book. Although none of the recipes are particularly difficult they are, like many Indian dishes, quite labour intensive and time consuming; if you are looking for quick and easy dishes this is not the book for you. Although other reviewers have praised the presentation of the book, by modern standards the photography and design is rather disappointing.
Recipe books for me fall into two categories: those which are full of exotic and tempting recipes and those you actually use. I am afraid this book is going to fall into the former category.
5 of 5 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
This is a good recipe book, with very clear and comprehensive instructions. At the bottom of each page, it suggests accompaniments for each meal, e.g. which type of rice. The side dishes are generally good. The fusion ideas are imaginative, and sound more practical than is sometimes the case.
There is no indication of the level of spiciness of each dish, though you can make a rough guess based on the amount of chilli etc. It was surprising to find a beef recipe in an Indian cookbook.
The book is really aimed at dinner parties rather than family suppers. It needs a very well-stocked store cupboard, so unless you intend to do this style of cooking seriously you wouldn't be able to do just a few of these as test recipes.
There is no indication of the level of spiciness of each dish, though you can make a rough guess based on the amount of chilli etc. It was surprising to find a beef recipe in an Indian cookbook.
The book is really aimed at dinner parties rather than family suppers. It needs a very well-stocked store cupboard, so unless you intend to do this style of cooking seriously you wouldn't be able to do just a few of these as test recipes.
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Most Recent Customer Reviews
5.0 out of 5 stars
yummmmmmmmmmmmmm
im not an indian cook ,just a beginner in food that i have previously only bought jars to make , i have since discovered that although they have a place nothing can beat fresh... Read more
Published 7 days ago by gadget girl
5.0 out of 5 stars
Curries with a spice of Reza
First, a confession - I tend to collect cookery books, and this must be one of a dozen Indian cookery books that I own. Read more
Published 12 days ago by Mrs. Jane Hawkes
4.0 out of 5 stars
Indian cookery simplified
I love to cook and I love Indian food, sometimes I am a little overawed at some of the spice required for Indian cookery. Read more
Published 29 days ago by FLB
4.0 out of 5 stars
Easy-to-follow guidance on a good variety of recipes all of which have...
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Published 1 month ago by Chris Hall
5.0 out of 5 stars
Fusion cooking
This is an excellent cookbook.
It provides attainable recipes that mix western cooking with indian spices. The results are both interesting and very tasty. Read more
It provides attainable recipes that mix western cooking with indian spices. The results are both interesting and very tasty. Read more
Published 1 month ago by Olivarovich
4.0 out of 5 stars
a bit different
This book is quite different from other asian/indian cook books and is more of a mixture between east and west ie asian food but with a more western twist to it, which makes it... Read more
Published 1 month ago by M. Marikar
5.0 out of 5 stars
outstanding.
i have been cooking indian curries for over 40 years and i have to say that this rates as one of the best books i have ever used. Read more
Published 1 month ago by A. Jones
3.0 out of 5 stars
Good for the experienced chef
I am relatively new to cooking in any serious way, and as such, this book was a bit out of my league. Read more
Published 1 month ago by LOTHAR
4.0 out of 5 stars
Not your local takeaway
For a recipe book bold on flavors and with an amazingly eclectic take on spices and flavors from all around the world look no further than Reza's Indian Spice. Read more
Published 2 months ago by Dinah93
4.0 out of 5 stars
Reza is a gas
Its quite good and the recipes I tried did work out. I like it but it did not blow me away.
Published 2 months ago by patricia taddei
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