How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen

How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen

by Sanjeev Kapoor


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Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

Praise for How to Cook Indian:

"Those interested in expanding upon their collection of (brilliant, essential, important) books from Madhur Jaffrey, or in adding a reference work to accompany Suvir Saran's terrific Indian Home Cooking, may do well to make Kapoor's acquaintance."
-The New York Times

"He may not be an icon here yet, but Sanjeev Kapoor is certainly one in India, where he has been called 'the Rachael Ray of India' (but by Ray's own admission, he has a bigger audience, has published more books, and been on TV longer). Kapoor makes his U.S. debut with How to Cook Indian."
—Publishers Weekly

"It's time for Americans to finally learn about India's first and biggest celebrity chef, Sanjeev Kapoor. With a daily television show that has 500 million viewers in 120 countries, as well as more than 140 cookbooks and over 20 restaurants to his name-plus his own TV station in the making-Kapoor has a huge following of housewives, their mothers-in-law, and even their husbands."
-Food & Wine

"Cool as a grated cucumber and mellow as a mango lassi, Sanjeev Kapoor is poised to conquer those few corners of the world where he and his food are not yet well known."
-Washington Post

Product Details

ISBN-13: 9781584799139
Publisher: ABRAMS
Publication date: 04/01/2011
Pages: 608
Sales rank: 553,299
Product dimensions: 8.50(w) x 10.25(h) x 2.00(d)

About the Author

Sanjeev Kapoor is one of the biggest culinary stars in the world. CNN has called him the "Rachael Ray of India." He lives in Mumbai.

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How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen 4.3 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
Fantastic book,great to cook
donnayyonexloyolanaveen 7 months ago
What modern kitchen? Simple cooking range is costing the earth, grill or oven is costing the same. Everything is moon shot but for some there is mastercard and bank EMI loans. seems like it is simple living in digital era- what is the word for that? IIM Mba's of india? asynch......? Most of the vegetable in India that are considered of nutritious value such as Avocados, bell pepper,beans are vey expensive. only okara, egg plant, or some form of pumkins are reasonable priced. of course, not to mention the high price of fruits that are considered tasty -plums, seedless or sweet grapes. these are just out of bounds for the average man on 'finance budget.' Only bankers with EMI loans facility are trying this. I am having information on customer habits. India cuisines is very simple -lentils, dried spices. there is nothing great. Unlike how the scientifically the japanese, taiwanese etc make Tofu or grow crotons or greens for salad, in india there is nothing scientific. No one understands the concept of making suces or seasonings as everything is pickled in oil and put in jar for months eating it as a taste enhancers many indian fans, foodies have got undesired results. No one understand much about vegetables, growing spices or garden fresh greens. No garden fresh dressing are available similar to jalapenos, paprika etc that you find across other old countries. most popular dishes are in north india: Mughlai roti, tandoori chicken/kebab. the Indian Roti bread (made with flour or white flour) is a copy from afghan. and here we dont do a good job of it. Just big talk. I have tried all this in 5 star 7 star hotels from delhi to kerala. so i am saying this with experience. of course the price tag is 5 star.
naveensreedevan More than 1 year ago
Kapoor like others in India are over sold. there is nothing about indian cooking that no one can do better. Indian cooking is just clay pot and few spices that are seasoned in a very basic method -sun dried. Unlike mediterranean, far east or european cooking etc., Indian cooking is all about heating with oil or in some cases in the north, using the roasting over fire method for (barbecue etc) kebab -bread/chicken. India has no food culture or tradition. all these hindus here have done is shown their disdain and immaturity and in their process exposing their greed/ fear psychosis by banning non-veg food such as Beef ie. cow meat and boycott of pork. Beef eating liars of India: However our shameless Hindus including billionaire's Mukesh ambani's pop Dhirubhai are noted to have enjoyed beef biryani in middle east with Arabs where he was a gas pump owner in the 70.s Such hypocrites should be shamed and thrashed. Facts about Indian hindu food culture: there is no hindu meals similar to kosher or halal. Even cow's urine or even something like that can be consumed as long as it is not promoting beef etc. in fact online b2c merchant flipkart owned by IIt students are marketing cow's urines as a medical therapy,and may be, soon as a meal also -whoknows! shame on india.
Anonymous More than 1 year ago