Indian Curries Made Easy!

Indian cookbooks don the shelves of many a library across the planet. From spicy Murgh Tikka and hot kebas to rasagollas and mithai, everything the average Indian loves to have in his country is available in hotels and restaurants elsewhere. And the best part is that nowadays it’s not just Indians who flock to taste homely food, but the foreigners who are eager to try out Indian cuisine.

Unlike cuisines from other countries, Indian cuisine doesn’t mean one type of food. Just as there are varied states, religions and cultures, the cuisine, too, consists of many types of food. And the cookbooks depict this diaspora all too well.

Containing over a thousand grand Indian recipes, India Cookbook by Pushpesh Pant (Phaidon Press) this book promises to be a great guide for those starting to cook Indian food. A university professor, Pant has innovatively added a range of dishes, especially of meat ones. Each meat has more than 50 and 150 dedicated dishes!

As the name itself suggests, Curry Easy by Madhur Jaffrey, Ebury Press, is about a simplified approach to cooking Indian dishes. A twist has been added to the usual egg curry and tomato soup, to give it a new taste. At the same time, she offers a variety of thought-up dishes that have come out superb – sausage curry, and hot, salty and sweet pork chops and many more.

Three sisters – Sereena, Priya and Alexa Kaul – have come out with The Three Sisters Indian Cookbook (Simon & Schuster). From Kashmir, but living in Derbyshire, the three offer spicy recipes from north India, with a focus on the Tandoori cuisine. They also have a customised spice box that interested people can order online.

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This entry was posted on Sunday, January 30th, 2011 at 12:36 am and is filed under Cookbook, News. You can follow any responses to this entry through the RSS 2.0 feed.

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