4 of 4 people found the following review helpful
Absolutely first class, totally comprehensive, very inspiring,
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This review is from: Lord Krishna's Cuisine: Art of Indian Vegetarian Cooking (Hardcover)
I bought this book in 2007 because I liked the look of an all-vegetarian cookbook of Indian food. I had not expected that it would be so completely comprehensive- it is equivalent to tomes such as Mrs Beeton or Larousse Gastronomique, in that it contains the fundamentals from the ground upwards, of how to create all the standard stuff from Chapatis and Ghee and home made yoghurt and panir, right up to complex dishes of all sorts- encompassing the entire range of what the Indian Subcontinent, arguably the world leaders in vegetarian cuisine, can create from what sometimes seem like simple ingredients.
It is a grown up cookbook with no pictures, bar some simple line drawings, but this by no means diminishes its enjoyability- with more than 500 recipes it would be foolish to attempt to illustrate it more richly. I would advise starting with a few dishes which sound familiar, and prepare to be amazed. For example, the Mung Bean and Panir dish on page 69, whilst sounding potentially rather ordinary and maybe a bit more whole-foody than some would want from a bog standard 'curry' book, turns out to be an astoundingly delicious dish which we return to gleefully every time we get the opportunity- and its so simple.
There are 50 sections which span the whole gamut of what many would consider to be the full, joyous and colorful spectrum of Indian Food, I am going to list them all here so you can see just how thorough a work this is:
Whole Bean Dishes, Dal and Rice dishes, Sun dried dal badis
Griddle baked breads, Griddle fried Breads, Shallow Fried Breads, Deep fried breads, Bread Variations
Dry textured vegetables, moist vegetables, fried vegetables, vegetable soups, leafy green vegetables, seasoned veegatble purees, stuffed vegetables, char-flavoured charcharis, shukta: vegetable stews
Dairy: Home made butter, ghee, Home made yoghurt, cheese and other milk products, creamy yoghurt kahri, yoghurt salads, panir and chenna dishes
Salads: Little salads, side-dish salads
Chutneys: Fresh Chutneys, Cooked Chutneys
Sauces and Relishes: "A touch of sauce", Pickles, Jams and Preserves
Light meals and savories: Pakoras: vegetable fritters, koftas: fried vegetable balls, deep fried savoury stuffed pastries, thin dosa pancakes, cake-like iddli dumplings, fired dal patties, puffs and balls, Pan fried vegetable patties, light-meal favourites.
Snacks and nibblers
Sweets: Quick and easy sweets, Halva, Chenna Cheese confections, juicy chenna cheese sweets, milk fudges, syrup sweets, classic milk puddings, fresh fruit desserts
Beverages: Fruit Juices and Syrups, Chilled Dairy drinks, Warming drinks
I strongly advise that if you want one, rock-solid volume to last you a lifetime, you buy this book for an ongoing voyage of discovery, experimentation- and groaning tables full of delicious Indian food. You will not be disappointed!
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