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80 of 92 people found the following review helpful
5.0 out of 5 stars Superb, 9 Jun. 2013
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This review is from: Rick Stein's India (Hardcover)
If you own and rate Rick Stein's Eastern Odyssey, you will absolutely love his India book. The format and lay out is kept the same, as well as stunning photographs of food and people and activities from India. Rick Stein manages to depict the essence of Indian cooking in his usual eloquent style and every recipe contains a short story about how the author has come across it, and interesting facts about it.

Like with Eastern Odyssey, the recipes in India are divided in several sections, namely:
- snacks/ starters
- vegetable dishes
- fish and shellfish dishes
- chicken and duck dishes
- dark meat curries, kormas, pulaos and biryanis
- indian desserts

The majority of the recipes are built around core number of ingredients, which once in your cupboard will enable you to cook most recipes with minimal effort. The core ingredients include: turmeric, cumin (ground and seeds), coriander (ground, seeds, fresh), cinnamon sticks, black mustard seeds (available from Asian shops), Kashmiri chillies (available from Asian shops), whole nutmeg, cardamom. It is increasingly evident that big supermarkets chains are catching up on their customers' interest in Asian cuisine. Generally I have found that most supermarkets stock up on more niche Indian ingredients, such as: caraway seeds, mace, ghee, chapatti and gram flour etc, usually located in their World sections. This makes cooking Asian food from scratch an enjoyable hobby that requires a lot less effort than it used to.

At the back of the book the author includes a few pages of basic sauces and marinades that are used in the majority of recipes. Those could be made in advance and stored in the fridge, often for up to 1 month.

As someone hugely interested in Asian food, what I find most remarkable about this book (as well as other Stein's cookery books), is his amazing ability to write a recipe in a way that makes it easy to replicate at home and most importantly, delivers the 'real' flavours of the region. I have often struggled to find authentic curry recipes in the past. Not anymore, the dishes I have tried from this book have been out of this world tasty.
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Showing 1-2 of 2 posts in this discussion
Initial post: 19 Jun 2013 13:36:30 BDT
Which recipes have you tried so far?

In reply to an earlier post on 19 Jun 2013 17:13:36 BDT
M. D. says:
Hi, So far I've tried the following recipes:
- Chicken passanda- incredibly easy to make, perfect for week day nights
- Vegetable pakoras- hands down the best ones I've tried
- Spicy scrambled eggs- yummy
- Kakori kebabs- juicy and easy to make in advance and cook when needed
- Sauteed prawns and courgettes with salted lemon, coriander and basil- perfect for summer evenings with a glass of white wine
- Tamarind chutney- refreshing, I cooked it as a side of the kakori kebabs and the pakoras
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M. D.
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Location: UK

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