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Camellia Panjabi

50 Great Curries of India Paperback – Illustrated, 29 Oct. 2004

by Camellia Panjabi (Author)

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The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include: The philosophy of Indian food, What exactly is a curry? Using spices, herbs and chillies, and Planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.

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Product details

Paperback : 224 pages
ISBN-10 : 1856265463
ISBN-13 : 978-1856265461
Product Dimensions : 15.4 x 1.8 x 19.8 cm
Publisher : Kyle Cathie; New edition (29 Oct. 2004)
Language: : English

Best Sellers Rank: 18,154 in Books (See Top 100 in Books)
- 27 in Wine & Winemaking
- 37 in Indian Food & Drink
- 42 in Other Asian Food & Drink

Customer reviews:
370 ratings

Product description

Review

'The best ever Indian cookery book - and the bestselling one in the world...Camellia Panjabi's 50 Great Curries of India has delectable, completely authentic recipes.' Paul Levy, The Observer

'The introduction guides you through the philosophy and history of Indian cooking, the roles of spices and ingredients, and even helps you to decide which curry to cook. The recipes are simply written and the photography is tantalising.' Jamie Magazine

'Alongside curry recipes (all the classics) are bread and rice dishes to make the complete Indian meal.' The Independent

'By a leading expert on Indian cuisine, it's good to see how she teaches you to add taste, aroma and colour to your dishes. Lots of tips and valuable short cuts.' Yes Chef!

'When it comes to Indian cookbooks, there is apparently only one read in town.' --The Times Magazine

Book Description

Collects various dishes from all over India - from the classic Goa Lamb Vindaloo to the exotic Gujarat Mango and Yogurt Curry. This book features: the philosophy of Indian food; what exactly is a curry; using spices, herbs and chillies; and, planning an Indian meal and suggested menus.

CAMELLIA PUNJABI PANJABI INDIAN FOOD CURRY

Meet Camellia Panjabi - author of the world's best-selling book on curry, 50 Great Curries of India

It has sold over 1 million copies and has been described as 'the definitive guide to Indian cooking'. Born in Mumbai, Camellia read Economics at Cambridge University and went on to become the Marketing Director of Taj Hotels, India's most prestigious hotel group. With a lifelong passion for food, Camellia helped create several restaurants for these premier hotels, featuring little-known regional dishes. Camellia opened the Bombay Brasserie in London, in 1982, introducing regional Indian cooking to the UK for the first time, and changing the way Indian cuisine is perceived in Britain. In 2001, she joined her family's restaurant company, Masala World, owner of Chutney Mary, Veeraswamy, Masala Zone and Amaya.

The secret to creating authentic Indian curries at home lies within these fabulous pages.

A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite.

Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus

This revised edition comes with more recipes than ever and full colour photography throughout.

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Customer reviews

5 star		71%
4 star		15%
3 star		8%
2 star		2%
1 star		4%

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THIS IS THE BEST CURRY BOOK EVER PRINTED

Reviewed in the United Kingdom on 3 February 2015

Verified Purchase

This is probably the best curry book that has ever been in print, I first bought it when it was originally published 20 years or so ago and so I thought I would get a replacement copy such is the sheer quality of this book, it really is quite inspirational and most of the recipes i have cooked over the years. The magnificent photography immediately makes you want to start cooking.
I have been able to lay on a feast that even my Indians friends have been wowed by!
Get this book whilst it is still available in hardback, it is absolutely paramount that you get the hardback copy as you will use it so often that if you opt for the paperback version it will simply drop to bits in no time through use!

6 people found this helpful

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T. Mukherjee

The saag was especially good. However

Reviewed in the United Kingdom on 30 April 2018

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I have made a few of these recipes. The saag was especially good. However, the explanations are very short and sometimes hide how complex and time consuming each step will be. Sometimes quantities / how much to use of an item is not clear either, so you have to guess or use past experience. I think this would be quite challenging for someone not used to Indian cooking already.

3 people found this helpful

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Philip Robin Eccles

50 greatest curries

Reviewed in the United Kingdom on 14 June 2013

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A long time ago in my youth I was taught how to make curry by the mother of an Indian friend, I still remember how proud I was to recreate the first lesson at home and serve up Mattar paneer (after first making my own paneer) many curry books later and always disappointed by the results I came across this one that said "The 50 best Indian curries" I read the book and decided to make everything from front to back......still not finished after several years because the first one "simple homestyle curry" was so good it is difficult to resist, my next the most complex was the Parsi inspired dhansak, for which you have to make your own spice blends. OMFG was it good! the minced lamb curry the fish curry, all wonderful, I have had the book for years now and I still haven't made more than a dozen meals from it, every one I have tried looks like the photo and tastes like heaven, I have bought several copies now for friends who never fail to thank me, I have read the reviews and am saddened that the people that gave it low scores obviously haven't read the book which describes the ingredients, if it says yoghurt make your own thick indian/greek style yoghurt, if it says kashmiri chillies it means kashmiri chillies, no others will do. This is simply the best curry book I have ever owned and I delight my friends and partner with the meals from it all the time, My wife no longer asks for just curry, she says "can we have a curry from the book tonight?" But a warning....you will never enjoy a take away curry or a ready meal or a cook in sauce again......but it is so worth it.

13 people found this helpful

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Ambercat

My favourite curry book

Reviewed in the United Kingdom on 26 January 2019

Verified Purchase

I bought this book for a friend, as I have owned one for several years. Apart from the usual curry staples seen in most books, there are some really unusual recipes that deserve more recognition. My all time favourite is the Watermelon (yes, Watermelon!) curry - it is so simple to make I could do it in my sleep and it is delicious, perfect for adding to your 5 a day or cutting out calories without sacrificing the flavour. Try it and see!

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Shailen Patel

Great Book and the Recipes are Fantastic

Reviewed in the United Kingdom on 29 May 2019

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I loved this book as it makes for interesting reading. I have learned a few things such as the origin of the term Vindaloo which being of South Asian descent, I should have known...... I do now!

I've tried a few recipes (the less complicated ones) and tailored them to what I have in my kitchen (actually, my mother's kitchen) and they have been great.

One person found this helpful

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Basically Lamb Stew

Reviewed in the United Kingdom on 1 March 2020

Verified Purchase

This is a dreadful book. It starts with 60 pages of useless information about herbs and spices - all of which is well-known. It follows with a series of lamb curries; all of which are basically the same, with a few variations in ingredients. Nothing much else to it. No starters or snack recipes. All in all, if you know anything about cooking curries, this book is a waste of time. I'll stick with my (now very old) 250 Favourite Curries by Pat Chapman.

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Undoubtedly the best all round curry book on the market right now

Reviewed in the United Kingdom on 13 June 2009

Verified Purchase

I've been taking the art of cooking south Asian food quite seriously for some years now, collecting a considerable number of books on the subject. This book by Camellia Panjabi is undoubtedly the best all round (balancing results with ease of recipes) Indian curry recipe book on the market right now.

The recipes are preceded by 60 pages of information on the history and social aspects of Indian food and the ingredients and techniques used.

Highlights of the recipes for me include:

- 'lamb korma pulao' from Lucknow, a fragrant combination of lamb and rice slow cooked in a casserole
- 'kaalee mirch cha mutton' (lamb with herbs and black pepper) from the Konkan coast, with a sauce containing loads of coriander and mint colouring it green
- 'nalli korma' (lamb shank korma) from Lucknow, fragrant slow cooked lamb shanks falling off the bone
- 'aachar gosht' from Bhopal, lamb cooked in pickling spices
- lamb curry Madras style from Tamil Nadu, hot but a flavoursome combination of spices
- 'safed murgh korma' from Agra, a white chicken korma
- 'chicken rizzala' from Bhopal, a green chicken korma with coriander and mint
- 'pista chicken' from Delhi, a chicken pistachio korma, with a green pistachio sauce which is a bit of an effort to prepare but is worth it
- 'kaju chicken in kaala masala' from Mumbai, chicken and cashew nuts in 'black spices'
- Parsee red chicken curry from Mumbai

The are plenty of other recipes not only with lamb or chicken but also using fish, shellfish, eggs, vegetables and fruit, including some more unusual ones like watermelon curry, mixed dried fruit curry and pineapple curry.

Whilst concentrating mostly on main courses, there are also recipes in the end section for accompaniments - breads, rice dishes, vegetable side dishes and chutneys - and desserts.

One downside is that being a paperback of relatively small dimensions, you can't lay it open flat on the kitchen worktop (there was an earlier edition of this book with some different recipes which I also own, which had larger dimensions and did lie out flat). It needs a decent cookbook stand, or do what I do and photocopy a recipe so it doesn't matter if you manage to dribble spice pastes all over it.

If you get just one curry book, make it this one.

18 people found this helpful

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50 Great Curries of India Paperback – Illustrated, 29 Oct. 2004

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Book Description

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Meet Camellia Panjabi - author of the world's best-selling book on curry, 50 Great Curries of India

The secret to creating authentic Indian curries at home lies within these fabulous pages.

Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus

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