Traditional Indian Curry in a Hurry: Time-sensitive Recipes for Authentic Home-cooked Dishes Hardcover – 9 Jun 2005
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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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Top Customer Reviews
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?"
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)
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.
Most Recent Customer Reviews
Originally bought as present for brother... Sister-in-law cooked some fab authentic-tasting curries from it so keen to get my own copy. Read morePublished on 29 Jan. 2014 by J Berns
Being an indian myself i give this book 5 stars. Its a fantastic base for any new starter in the world of curries and of course you can always put your own twist to the recipes if... Read morePublished on 11 Dec. 2007 by Ms. S. Takyar
If you like Indian restaurant cooking then you should try this book as it is a bible for you..
This has to be one of my most favorite cook books that i have ever bought. Read more