50 Great Curries of India

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Overview

Here are 50 authentic Indian curries, each accompanied by a full-color photograph so that you can see color, texture, and appearance. Try White Chicken Korma, a Muslim court dish blending Moghlai and Nawabi cuisines or Shrimp in Sweet and Hot Curry, with its delicately balanced sweet, hot, and sour flavors. The Gujariti Mango and Yogurt Curry is a tasty treat for vegetarians or perfect for lunch or as a side, while Lamb with Plums is a recipe that combines the sweetness of fruit...

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Overview

Here are 50 authentic Indian curries, each accompanied by a full-color photograph so that you can see color, texture, and appearance. Try White Chicken Korma, a Muslim court dish blending Moghlai and Nawabi cuisines or Shrimp in Sweet and Hot Curry, with its delicately balanced sweet, hot, and sour flavors. The Gujariti Mango and Yogurt Curry is a tasty treat for vegetarians or perfect for lunch or as a side, while Lamb with Plums is a recipe that combines the sweetness of fruit with the spicy aromas of cinnamon and chile.

An informative introduction details curry-making techniques, including how to add taste, aroma, and color and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables, chutneys, and desserts.

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Product Details

  • ISBN-13: 9781435100923
  • Publisher: Kyle Books
  • Publication date: 9/25/2007
  • Pages: 224
  • Product dimensions: 6.00 (w) x 7.70 (h) x 0.80 (d)

Customer Reviews

Average Rating 4.5
( 11 )
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Sort by: Showing all of 11 Customer Reviews
  • Posted February 15, 2010

    I Also Recommend:

    More than just a curry cookbook

    This book of curries includes a wonderful introduction explaining the what, why, and how of making curries. The author details each step of the overall process and choice of ingredients for making authentic Indian curries. There is a lovely balance of curries well known in the western world such as murgh makhani (butter chicken) to very unique curries such as matira curry (watermelon curry) with many regions of India being represented. I find this refreshing as so many cookbooks focus on the north/central cuisines and miss the opportunity to showcase recipes from the far south and other areas where the food is lesser known to western cultures. The book is filled with beautiful photographs, including one for each recipe (not that my curries ever look like the photos, but I do enjoy a cookbook with imagery). Each recipe also includes an introduction to the dish. Most recipes have a long list of ingredients, which some find intimidating. But most are dry spices and the instructions clearly indicate how to prepare and use each ingredient. The recipes I've tried from this book have tasted more authentic than much of my usual Indian cuisine. I attribute this to the introduction which emphasizes why ingredients are added in a certain order and cooked for a certain amount of time (something I sometimes overlook when cooking curries). Overall, I find this book to be a beautiful addition to my collection of Indian cuisine cookbooks! For simpler and more mainstream recipes, check out the other books I've recommended.

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  • Posted December 21, 2009

    more from this reviewer

    GREAT START TO INDIAN CUISINE

    I have many Indian cookbooks in my repertoire but this is the one I go back to, fast, easy ingredients that deliver the best authentic flavor. I have to say I was really surprised but I make a lot of the dishes in here and am not displeased. Ms. Panjabi has done us a service in creating a small version of some of the best dishes the sub-continent has to offer.

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