50 Great Curries of India Epub ó Curries of eBook

50 Great Curries of India Epub ó Curries of eBook

50 Great Curries of India [BOOKS] ✴ 50 Great Curries of India ✻ Camellia Panjabi – Capitalsoftworks.co.uk A celebration of the authentic Indian curry that encompasses both the classic and the unusual dishes from across India With insightful information on spices herbs and chilies and what exactly a curry A celebration of the authentic Indian Curries of eBook ☆ curry that encompasses both the classic and the unusual dishes from across India With insightful information on spices herbs and chilies and what exactly a curry is as well as mouth watering recipes it shares the secrets the author has learnt from curry lovers and cooks.


10 thoughts on “50 Great Curries of India

  1. Mandie Lowe Mandie Lowe says:

    This is without a doubt the best recipe book for Indian dishes that I have ever encounteredI first saw this book on a passionate cook's bookshelf and asked him about it He highly recommended it so I took a photo of one of the recipes Lamb Korma Pilaf and tried it at home It was so incredibly good that I immediately went online and ordered a copy of the book for my own collectionI have a strong preference for lamb curries so I have returned to the Lamb Korma Pilaf several times now each time with excellent results I have also made the Mutton Curry Andhra style Lamb Curry Madras style and the Lamb with Spinach palak gosht To be honest these lamb curries were all so good that I've neglected the other recipes and made these over and over againTonight I made the Lamb with Spinach again and decided that I had to recommend this book on Goodreads Paging through the book so many other recipes caught my eye that I've decided to cook a different dish from this book at least once a weekThe book is extremely thorough discussing the historical background of Indian cuisine detailing all the ingredients and the different names explaining what curry is and how it is made in modern India Indian home cooks tend to be just as pressed for time as the rest of us so they can't exactly spend hours grinding spices and cooking up a storm Luckily their shortcuts are shared here along with a base recipe for uick curries The book covers all the regions in India so you will find dishes from Kerala and Goa from Andhra and Punjab all the way up along the map to KashmirThe photographs accompanying the recipes are lovely and show exactly what the finished dish will look like It's difficult to make curry dishes look pretty so I take my hat off to the food stylist and photographerA word of warning to inexperienced or hasty cooks Read the recipes well in advance Many reuire several hours waiting for meat to marinate in sauces Also don't skip mise en place make sure all the ingredients are prepped and ready to go For most of the recipes a lot of spices are reuired so it's easier to measure them out before you start cooking than to try and get everything together while the onions are browning I admit that I don't always follow my own advice tonight I was supposed to soak the meat in milk for 15 minutes nope Mise en place? Nah just shake out spices over steaming pots but I find the cooking process infinitely enjoyable when I do it properlyIf you enjoy Indian food get this book and get yourself to a spice shop because you are in for a treat


  2. Zanna Zanna says:

    I never cooked from this book but I did read it from cover to cover before I learned to cook and its passionate narration bears some responsibility for my obsession with food recipes and cookbooks even though it features few vegetarian dishes


  3. Deena Sangeetha Deena Sangeetha says:

    Picked up this book by chance at an airport stall no idea it was so popular until I tried to find out about the author Every single recipe in this book comes out like a dream I don't find them watered down to suit a Western palate Panjabi has taken pride in the authentic taste of India Trying a recipe from this book is the ultimate stress buster Please write another cook book


  4. Brian Brian says:

    This is the first book I'm reviewing here where I didn't actually read it cover to cover I think it did it one better though since I did what I'd call a playtest review if this were an RPG Over the course of a year and change my wife cooked every one of the fifty curries in this book and we ate them And overall it turned out pretty wellAs my wife did the cooking I'll open with some thoughts from herI have read this book pretty much cover to cover and overall it's great book with many combinations I wouldn't have tried I did have two issues with it 1 Sometimes the recipe wasn't laid out to be easily understood It would seem like key steps or substitutions were buried and even with careful reading they were still easy to miss Perhaps it's my odd need for precision that made me want exact amounts on some counts also I got frustrated that sometimes ingredients would be in weight other times in measures I should have just sucked it up and bought a food scale 2 I wish there had been a substitution index in the book We're lucky enough to live near a major Indian and Pakistani neighborhood so we were just too lazy to catch the bus that way but I can imagine it being harder if you lived somewhere where getting say Kashmiri chilies was difficult We even struggled with getting curry leaves Suggested substitutions were sometimes presented in the recipe but many times they were not I understand wanting to be faithful but giving readers who don't live in major cities options would have been helpfulI really love curry and I definitely agree that the main advantage of 50 Great Curries of India was convincing me to try things I would have ordinarily turned up my nose at Sometimes like the eggplant curry I was right and I didn't like it whereas sometimes like the creamy potato curry it turned out really well and I'm glad an external reason to eat it because I never would have pushed myself to do so otherwise There were a few stinkers in here I don't know what the author was thinking with chicken dopiaza for example; everyone we told about it thought that nine whole onions had to be a typo and it was truly abysmal but the biggest sin most of the recipes committed was that of being boring And there were some truly excellent recipes as well like lamb korma pilaf If it didn't take my wife two hours to make I'd be reuesting it for dinner a lot oftenThe substitution index my wife mentioned would have been better for than one reason We ended up doing a lot of substitutions during the seafood section because of all the shellfish and while there were occasionally notes in the recipe intros about alternate ways to make the food there was no standard section for it Those are really the only complaints I have though I'm only familiar with South Asian cuisine through restaurants so I can't speak to how authentic 50 Great Curries of India is But I can say that it's very tasty and that it's highly rated for a reason I think no matter what your palate you'll find something in here that you'll love


  5. Christine Christine says:

    If you love Indian food but have never tried making it at home this is a fabulous book The author not only provides recipes she details all the components of a curry and explains their function so you learn how a good curry is constructed and why all the ingredients are important These are great Indian home cooking recipes


  6. Arpita K Arpita K says:

    This book is great for the beginners It has vast details of what to use when what the items are called and what flavour it gives This all is at the introduction and later it explains the recipes of 50 great curries of all type of genre Worth giving it a try


  7. Jess d& Jess d& says:

    1182020 this is such a good cookbook Panjabi provides an insightful and in depth explanation of the basics of Indian cooking I'm convinced there isn't a complex varied and intricate cuisine on the planet I've made one recipe from the book so far and it was fantastic I'm looking forward to cooking my way through the rest of the recipes having read the book cover to cover I may pop back in as I cook through the book with comments and thoughts on individual recipes Stay tuned


  8. Peter Rainer Peter Rainer says:

    The first 65 pages of this book are valuable for any aspiring Indian food cook because they explain the philosophy of Indian cooking and how to use the different ingredients The book is well laid out with excellent pics and workable recipes The crab curry Konkan Coast had the most delicious flavors from a well blended selection of spices


  9. Michael Harry Michael Harry says:

    I liked the beginning part where she goes through all possible ingredients and their purposes and best ways to use them Rather than the actual follow along recipies this section encourages experimentation and understanding Ive been cooking various curries forever but I liked the science behind things here


  10. Mark Mark says:

    One of my favorite Indian cookbooks We love it so much that we are on our second copy since the first fell apart Must try the Palak Gosht Goan Crab Curry and White Chicken Korma She also gives some simple but interesting background and a good list of Indian spices and what they do


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10 thoughts on “50 Great Curries of India

  1. Mandie Lowe Mandie Lowe says:

    This is without a doubt the best recipe book for Indian dishes that I have ever encounteredI first saw this book on a passionate cook's bookshelf and asked him about it He highly recommended it so I took a photo of one of the recipes Lamb Korma Pilaf and tried it at home It was so incredibly good that I immediately went online and ordered a copy of the book for my own collectionI have a strong preference for lamb curries so I have returned to the Lamb Korma Pilaf several times now each time with excellent results I have also made the Mutton Curry Andhra style Lamb Curry Madras style and the Lamb with Spinach palak gosht To be honest these lamb curries were all so good that I've neglected the other recipes and made these over and over againTonight I made the Lamb with Spinach again and decided that I had to recommend this book on Goodreads Paging through the book so many other recipes caught my eye that I've decided to cook a different dish from this book at least once a weekThe book is extremely thorough discussing the historical background of Indian cuisine detailing all the ingredients and the different names explaining what curry is and how it is made in modern India Indian home cooks tend to be just as pressed for time as the rest of us so they can't exactly spend hours grinding spices and cooking up a storm Luckily their shortcuts are shared here along with a base recipe for uick curries The book covers all the regions in India so you will find dishes from Kerala and Goa from Andhra and Punjab all the way up along the map to KashmirThe photographs accompanying the recipes are lovely and show exactly what the finished dish will look like It's difficult to make curry dishes look pretty so I take my hat off to the food stylist and photographerA word of warning to inexperienced or hasty cooks Read the recipes well in advance Many reuire several hours waiting for meat to marinate in sauces Also don't skip mise en place make sure all the ingredients are prepped and ready to go For most of the recipes a lot of spices are reuired so it's easier to measure them out before you start cooking than to try and get everything together while the onions are browning I admit that I don't always follow my own advice tonight I was supposed to soak the meat in milk for 15 minutes nope Mise en place? Nah just shake out spices over steaming pots but I find the cooking process infinitely enjoyable when I do it properlyIf you enjoy Indian food get this book and get yourself to a spice shop because you are in for a treat

  2. Zanna Zanna says:

    I never cooked from this book but I did read it from cover to cover before I learned to cook and its passionate narration bears some responsibility for my obsession with food recipes and cookbooks even though it features few vegetarian dishes

  3. Deena Sangeetha Deena Sangeetha says:

    Picked up this book by chance at an airport stall no idea it was so popular until I tried to find out about the author Every single recipe in this book comes out like a dream I don't find them watered down to suit a Western palate Panjabi has taken pride in the authentic taste of India Trying a recipe from this book is the ultimate stress buster Please write another cook book

  4. Brian Brian says:

    This is the first book I'm reviewing here where I didn't actually read it cover to cover I think it did it one better though since I did what I'd call a playtest review if this were an RPG Over the course of a year and change my wife cooked every one of the fifty curries in this book and we ate them And overall it turned out pretty wellAs my wife did the cooking I'll open with some thoughts from herI have read this book pretty much cover to cover and overall it's great book with many combinations I wouldn't have tried I did have two issues with it 1 Sometimes the recipe wasn't laid out to be easily understood It would seem like key steps or substitutions were buried and even with careful reading they were still easy to miss Perhaps it's my odd need for precision that made me want exact amounts on some counts also I got frustrated that sometimes ingredients would be in weight other times in measures I should have just sucked it up and bought a food scale 2 I wish there had been a substitution index in the book We're lucky enough to live near a major Indian and Pakistani neighborhood so we were just too lazy to catch the bus that way but I can imagine it being harder if you lived somewhere where getting say Kashmiri chilies was difficult We even struggled with getting curry leaves Suggested substitutions were sometimes presented in the recipe but many times they were not I understand wanting to be faithful but giving readers who don't live in major cities options would have been helpfulI really love curry and I definitely agree that the main advantage of 50 Great Curries of India was convincing me to try things I would have ordinarily turned up my nose at Sometimes like the eggplant curry I was right and I didn't like it whereas sometimes like the creamy potato curry it turned out really well and I'm glad an external reason to eat it because I never would have pushed myself to do so otherwise There were a few stinkers in here I don't know what the author was thinking with chicken dopiaza for example; everyone we told about it thought that nine whole onions had to be a typo and it was truly abysmal but the biggest sin most of the recipes committed was that of being boring And there were some truly excellent recipes as well like lamb korma pilaf If it didn't take my wife two hours to make I'd be reuesting it for dinner a lot oftenThe substitution index my wife mentioned would have been better for than one reason We ended up doing a lot of substitutions during the seafood section because of all the shellfish and while there were occasionally notes in the recipe intros about alternate ways to make the food there was no standard section for it Those are really the only complaints I have though I'm only familiar with South Asian cuisine through restaurants so I can't speak to how authentic 50 Great Curries of India is But I can say that it's very tasty and that it's highly rated for a reason I think no matter what your palate you'll find something in here that you'll love

  5. Christine Christine says:

    If you love Indian food but have never tried making it at home this is a fabulous book The author not only provides recipes she details all the components of a curry and explains their function so you learn how a good curry is constructed and why all the ingredients are important These are great Indian home cooking recipes

  6. Arpita K Arpita K says:

    This book is great for the beginners It has vast details of what to use when what the items are called and what flavour it gives This all is at the introduction and later it explains the recipes of 50 great curries of all type of genre Worth giving it a try

  7. Jess d& Jess d& says:

    1182020 this is such a good cookbook Panjabi provides an insightful and in depth explanation of the basics of Indian cooking I'm convinced there isn't a complex varied and intricate cuisine on the planet I've made one recipe from the book so far and it was fantastic I'm looking forward to cooking my way through the rest of the recipes having read the book cover to cover I may pop back in as I cook through the book with comments and thoughts on individual recipes Stay tuned

  8. Peter Rainer Peter Rainer says:

    The first 65 pages of this book are valuable for any aspiring Indian food cook because they explain the philosophy of Indian cooking and how to use the different ingredients The book is well laid out with excellent pics and workable recipes The crab curry Konkan Coast had the most delicious flavors from a well blended selection of spices

  9. Michael Harry Michael Harry says:

    I liked the beginning part where she goes through all possible ingredients and their purposes and best ways to use them Rather than the actual follow along recipies this section encourages experimentation and understanding Ive been cooking various curries forever but I liked the science behind things here

  10. Mark Mark says:

    One of my favorite Indian cookbooks We love it so much that we are on our second copy since the first fell apart Must try the Palak Gosht Goan Crab Curry and White Chicken Korma She also gives some simple but interesting background and a good list of Indian spices and what they do

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