Customer Review

23 of 23 people found the following review helpful
5.0 out of 5 stars Awesome, Brilliant, Fantastic, Great., 28 May 1999
By A Customer
This review is from: 50 Great Curries of India (Paperback)
I am an enormous fan of cooking and I am an even greater fan of eastern cuisine. Especially curries. This is unfortunate for me as the majority of curry books that I either have or have seen are pathetic. The recipes often look nice on reading; but on cooking are far from impressive. This book, however, is the exception. I have cooked all but a couple of them and have loved all but a few. And, what's more, the ones I didn't love were loved by others.
In a sense, this should be reason enough to buy this book - there are few others who try out a whole book before recommending it... I'm not basing my opinion on how nice the words look. And neither am I basing my opinion on the beautiful and tempting full-page photographs that accompany every curry; though, having said that, this fact does separate this book from other less or less-well illustrated books that often fail to tempt one to attempt what turns out to be a beautiful dish.
All the dishes are full of flavour. Not like so many others I have tried. How it happens I don't know because Camellia does not use more spice than others. Maybe just more know-how.
And this is a large factor indeed. As anyone who knows anything about curries will know, you cannot just fling the spices in the pan at any old time you fancy (or you can, but not for best results). There is order to it all. Many books have the spices bunged in the pot in a one-er, or, worse, thrown in after the liquid has been added, often leaving the spices tasting raw and like a cheap, cheap can of curry. Camellia does not do this. Her cooking is the art-form that is required to make good curry.
And, in addition to the curries themselves you will find an assortment of other dishes like pickles, chutneys, rices, dals and, for those brave enough to try them, Indian deserts made almost wholly from oil and flour
Excellent food. Excellent book.
Tell me of other genuinely great books if you know of any.
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Comments

Tracked by 2 customers

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Showing 1-3 of 3 posts in this discussion
Initial post: 4 Feb 2010 23:12:18 GMT
Talai says:
Good review this is going on my list! Anjums new indian is also a very good cook book!

Posted on 24 Jun 2012 21:31:22 BDT
L.H. says:
Yep. Kris Dhillon's Restaurant Curry Book! You have to make a basic curry stock but after that you can have a curry cooked in half an hour!! Can't recommend it enough.

Posted on 13 Oct 2014 13:40:22 BDT
Some Bloke says:
I happen to be sitting within sight of my cook-book shelf so I can answer your question easily!

I cook a lot of curries (I find take-away curry greasy, heavy and disappointing and can't seem to find an Indian restaurant near me which takes its food seriously since I moved out of London. Anyway...), and have quite a reputation for my Indian food among my friends (I'm not Asian though!).

My favourite curry books are :

Das Sreedharan's fresh flavours of India (this was my first)
Sunil Vijayakar's 30-minute Indian (picked up for £1.50, no-nonsense recipes which work)
The Cinnamon Club Cookbook (good for more formal / posh recipes).
'Anjum's New Indian' - also got some useful things in - particularly her Goan Fish Curry which is stunning.

Hope that helps!
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