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50 Great Curries of India
     

50 Great Curries of India

4.6 11
by Camellia Panjabi
 

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An informative introduction to curry-making techniques, together with 50 recipes for authentic Indian curries, each accompanied by a full-color picture to show color and texture. An additional 50 recipes for accompanying dishes complete this unique book, with the added value of a 30 minute DVD showing how easy it is to cook Indian food at home.

Overview

An informative introduction to curry-making techniques, together with 50 recipes for authentic Indian curries, each accompanied by a full-color picture to show color and texture. An additional 50 recipes for accompanying dishes complete this unique book, with the added value of a 30 minute DVD showing how easy it is to cook Indian food at home.

Product Details

ISBN-13:
9781906868116
Publisher:
Kyle Cathie Limited
Publication date:
10/16/2009
Pages:
192
Sales rank:
1,251,310
Product dimensions:
8.60(w) x 10.70(h) x 0.50(d)

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50 Great Curries of India 4.6 out of 5 based on 0 ratings. 11 reviews.
Anonymous More than 1 year ago
ASouthy More than 1 year ago
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.
EATcookSLEEP More than 1 year ago
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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