Complete Book of Indian Cooking: 350 Recipes from the Regions of India

Complete Book of Indian Cooking: 350 Recipes from the Regions of India

4.7 4
by Suneeta Vaswani
     
 

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Classic recipes from the many regions of a diverse and culturally rich nation.

Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and

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Overview

Classic recipes from the many regions of a diverse and culturally rich nation.

Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.

Local/regional ingredients deliver unusual flavors that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about -- and comfortable with -- Indian food.

Here are examples of the hundreds of exotic, yet easy, recipes:

  • Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas)
  • Bengali shrimp and long squash (lau chingri); fried dumplings with yogurt and chutney (pahi pakodi chaat)
  • Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry
  • Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte)
  • Refreshing desserts like baked bananas with coconut and jaggery.

In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine.

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Editorial Reviews

The Honolulu Advertiser
Comprehensive, detailed, instructive... a good overview... with notes and a tip for each recipe; excellent ingredient guide.
— Wanda A. Adams
Tucson Citizen
Features recipes...exhilarating and exotic. What is not expected is that most are also fairly easy to prepare... [An] excellent collection.
— Tom Stauffer
The Honolulu Advertiser - Wanda A. Adams
Comprehensive, detailed, instructive, gives a good overview of the foods of the vast nation, with notes and a tip for each recipe; excellent ingredient guide.
The Modesto Bee (Modesto, CA) - Sharon K. Ghag
Directions are clear and concise, and the results are satisfying.
CookingNook.com - Karen Ciancio
If you love authentic Indian cooking, this is a cookbook you need to have a look at.
Tucson Citizen - Tom Stauffer
A cookbook that features recipes from India is, as might be expected, exhilarating and exotic. What is not expected is that most are also fairly easy to prepare... [An] excellent collection.
Stoneham Sun (Stoneham, MA) - Kathryn Rem
Because the heat of recipes can't always be determined by the ingredient list, the author kindly designates the truly hot recipes so there are no surprises.

Product Details

ISBN-13:
9780778801757
Publisher:
Rose, Robert Incorporated
Publication date:
10/12/2007
Pages:
480
Product dimensions:
7.75(w) x 10.50(h) x 1.00(d)

Related Subjects

Meet the Author

Suneeta Vaswani was born in Bombay and moved to the United States in the late 1970s. She is a cooking instructor and recipe developer whose writing has been featured widely in culinary publications, and author of Easy Indian Cooking. She lives in Houston, Texas.

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Complete Book of Indian Cooking: 350 Recipes from the Regions of India 4.8 out of 5 based on 0 ratings. 4 reviews.
Guest More than 1 year ago
This is my fifth or sixth Indian cookbook that I have tried and it is by far the best that I have found. To date, 9 out of 10 recipes that I have tried are clear winners, and I have another dozen picked out to try. Suneeta Vaswani has divided India into four regions and explains the differences of the regions at the beginning of each chapter. The regions are color coded so it is easy to stick to one region or mix-n-match for fun. The recipes are easy to follow and most of the spices are easy to obtain. I would recommend trying the Chicken Korma, Lamb with Brown Chickpeas, and the simple and easy Curried Peas and Cheese.
SandrasBookNook More than 1 year ago
I haven’t had a huge amount of exposure to Indian cooking, but I have liked everything I’ve tried so far. 350 recipes? Yes, thank you! My daughters were thrilled to find Naan again (one of their all time favorite breads!), but I was very disappointed not to find Gulab Jamoon. I had this delectable dessert at an Indian festival in Texas of all places and fell in love. Unfortunately, I haven’t had them since. I was really hoping for a recipe for them in this book, but it didn’t happen. There are, however, some lovely desserts included, so all is not lost! There is a nice section on common ingredients in the front of the book that explains about many of the ingredients you will find often in the recipes and is followed by Spices, Spice Blends and Herbs. Recipes are included for four of the spice blends, which is nice. Mail order sources are at the end of the book before the index. The book is laid out according to type of dish (Appetizers, Chat, Beans and Lentils, Rice Cereal and Breads, Eggs Chicken and Meat, Fish and Seafood, Vegetables, Salads Raitas and Chutneys, Sweets and Beverages), but then each section is divided into regions and these are color coded: red for the Northern regions, orange for East, green for South and blue for West. This is particularly handy for finding dishes from certain regions. This is a great book for people who love Indian cooking or just want to try something new. It’s easy to follow, so I would even recommend it to novice cooks. I received a copy of this book from Robert Rose for my honest review. All thoughts and opinions are my own.
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