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Traditional Indian Curry in a Hurry: Time-sensitive Recipes for Authentic Home-cooked Dishes Hardcover – 9 Jun 2005

4.6 out of 5 stars 8 customer reviews

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Product details

  • Hardcover: 160 pages
  • Publisher: W Foulsham & Co Ltd (9 Jun. 2005)
  • Language: English
  • ISBN-10: 0572030959
  • ISBN-13: 978-0572030957
  • Product Dimensions: 22.9 x 21.4 x 1.7 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 62,015 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From the Inside Flap

We've made real Indian dishes quick and easy!

Once you've tasted our great home-made Indian curries, you'll be hooked. And with this book, it's so much easier to do and very, very much quicker. Try it and there'll be no going back!

We are second-generation British Indians whose mums and aunties gave us their passion for Indian cookery. But we understand that if we are really going to carry on our family traditions in cookery, then shorter methods had to be developed. Working women today don't have much time to spare.

So we have devised, tested and re-tested different ways to produce traditional food by non-traditional methods. And here is our first collection. Using these new recipes, you can now produce traditional flavours and textures in half the time that our grandmas would expect.

The ingredients that we use are all to be found in the supermarkets. But just in case you live in an out-of-the-way place and need to order online, we have included sources for this too.


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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover
I love to mess about cooking indian food, but this book brings a kid's chemistry set, feel to cooking. Very easily explained and healthy edge to it as well.
The two female authors know what they're about when it comes to maximum richness of taste versus minimal faff time in the kitchen. I've eaten many a pleasant dish, thanks to this book. Buy it and you will not look back. When faced with some ingredients and not knowing what to do with them, my missus now says to me ... " So, what do the girls suggest?"
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Format: Hardcover
If you like Indian restaurant cooking this book is a bible for you..
This has to be one of my most favorite cook books that i have ever bought. It is actually a document, encyclopedia or A to Z book of traditional Indian cuisine Curry in a hurry which evolved over time in Indian homes originated from the northern state of India the Punjab, recipes past down from mother to daughter over the past 6 generations and these girls have taken the time to prepare and cook to a minimum. The amount of effort put into this book is extraordinary. It is for the serious Indian cook who is interested in India's regional home cooking and most important of all it is senstive to time and the midrift, health concious. Since it covers Indian vegetarian cooking to meat bread and sweet dishes, the meat dishes and dishes cooked with onion and garlic. The recipes are very authentic and are a testament to simple ingredients producing sublime tastes.
I tried the the meat dishes along with the starters and drinks included, Well done girls.
Can't wait for your next book if you are planning one, put me down for one right now.
Thanks for the enjoyment that you have bought to my kitchen and taste buts
John Simon Duval (JSD)
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By A Customer on 12 July 2005
Format: Hardcover
Encouraging people to cook indian style; traditional family curry recipes as made within a British Indian home. A great looking hard back book written by two younger authors in simple easy steps using easily accessible supermarket ingredients and most importantly fast. The recipes are reduced to the bare minimum with modern ingredients / techniques substituted for traditional ones. Delicious, healthy recipes for people of all ages to follow from simple dishes like Mango and Pomegranate Cheesecake to traditional (quick of course) Kickin' Chicken Curry and Carrot Pudding.
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Format: Hardcover Verified Purchase
This is an interesting collection of curry recipes drawn up by Indian housewives living in the UK. I bought it on the recommendation of a friend, who said it was her go-to curry cookbook. Perhaps I am spoiled by Anjum Anand's clearly-written cookbooks, but there were a few problems with this one that make it a good base text for the experienced cook but could create problems for a newbie. There are a few typos, such as in the Five Lentil Dal recipe, where the quantity of "garlic paste" is repeated twice (one of those should clearly be "ginger paste" as it is mentioned in the method). There are also ingredients listed in other recipes that are never mentioned in the method. An experienced cook can guess when to add them, but it's extremely unhelpful for the learner. As for "Time-Sensitive"--well that Five Lentil Dal has to cook for over an hour...perhaps they should have included a few time saving tweaks, such as using a pressure cooker?
The index also leaves something to be desired, as I have often found with international cuisine cookbooks. Why do "carrots" get an entry of their own, while "spinach" (for which there are several different recipes) does not?
If you use this book I suggest you make plenty of marginal notes.

I bought this book second-hand for a few pence. I'm beginning to understand the low price.
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