Iyer (The Turmeric Trail) makes the enormous spectrum of Indian curry dishes enticing and accessible in this hefty tome, bound to be a must-have for lovers of Indian cuisine. Cooks already familiar with this food will be inspired as they cook through its pages. The term "curry" encompasses a vast range of dishes, and Iyer has uncovered the best from the subcontinent's many regions and cultures, working his way from Goa (chicken in coconut milk sauce) to Kashmir (hearty braised lamb shanks in broth), Calcutta (tilapia in yogurt sauce), Kerala (spinach in pigeon pea-coconut sauce), and everywhere between. The largest chapter features an extraordinary selection of curries using India's rainbow of legumes, but Iyer includes meat, cheese, fish and vegetable curries, plus appetizers and snacks, biryanis and elegant rice variations and breads. Access to a well-stocked Indian grocery is vital, but past that hurdle Iyer makes the recipes quite approachable thanks to his chatty introductions, many thoughtful preparation tips and helpful ingredient glossary. (May)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
660 Curriesby Raghavan Iyer
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.
Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.
curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
Iyer grew up in Mumbai (Bombay), but he has lived in the United States for most of his adult life. He's an acclaimed cooking teacher and the author of several other cookbooks, and his impressive new title is a wide-ranging guide to the curries of the Indian subcontinent, including Pakistan, Nepal, and Sri Lanka. Iyer explains that Indian curries are not based on a can of curry powder and that the term "curry" refers to any dish simmered in or covered with a fragrant, spicy (though not necessarily hot) sauce or gravy. The hundreds of recipes include appetizer curries such as Skewered Chicken with Creamy Fenugreek Sauce, main-course curries like Yogurt-Marinated Lamb with Ginger and Garlic, and "contemporary curries" such as Wild Salmon with Chiles, Scallions, and Tomato; there are also recipes for "curry cohorts"-rice, bread, and other accompaniments. Highly recommended.
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What People are saying about this
—Madhur Jaffrey, Author of Madhur Jaffrey Indian Cooking
"This book is nothing short of a treasure chest—containing an endless supply of very authentic Indian recipes, each bursting with the true flavors of India's many regions."—Madhur Jaffrey, Author of Madhur Jaffrey Indian Cooking
Meet the Author
Raghavan Iyer, an IACP Award–winning Teacher of the Year, is the author of Indian Cooking Unfolded, 660 Curries, Betty Crocker’s Indian Home Cooking, and the James Beard Award Finalist for The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is a spokesperson and recipe consultant to General Mills, Target, and Canola, among others. Mr. Iyer is also host of the Emmy-winning documentary Asian Flavors. Articles by him have appeared in print and online in Eating Well, Cooking Light, Fine Cooking, Saveur, and Gastronomica. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.
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I love this cookbook. Everything I've made has worked perfectly and tastes terrific. The recipes are easy to follow. There is a tremendous variety and I am vegan and gluten intollerant, I've never had so many choices in one place. I have made about 10 dishes so far and have 3 more marked for the rest of this week. I would definitely entertain using these recipes too.