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Book ReviewsThe Wonderful World of Indian Cookery |
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Book: The Wonderful World of Indian Cookery
Written by: Rohini Singh |
Publisher: Pelican Publishing Company
Average Customer Rating: 5.0 / 5
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No nonsense, and great results
Rating:
5 / 5
I have been using this Cookbook for 6 years now. Every time I've used a recipe from this book, it's been a delight. A must have, not in your bookshelf, but in your kitchen.
If You Can Buy Only One Indian Cookbook, Buy This One!!!
Rating:
5 / 5
I live in Morocco, and asked an English friend of mine to look for a book for me in England which explains how to make good curries (i.e., NOT a vegetarian cookbook). She brought this one and gave it to me for a gift. EVERY recipie I have tried form it has turned out to be WONDERFUL!!! I own both of Julie Sahani's Indian cookbooks. They are wonderful, too, but this one is EVEN BETTER, if you can believe it! The thing I love most about it is that it is printed on very good paper, and there are color photographs of many more recipies than other books. Both my family and friends have raved about EVERY recipie I have tried form this book.
My Favorite Indian Cook Book
Rating:
5 / 5
This was the first Indian Cook book I was given and it is still my favorite, one I return to again and again. It has the most delicious dal recipies, and the pictures are mouth-watering! I am just a plain old American girl, but my friend Swati from Bangladesh says that my dals are superb! I have this book to thank for that. I love how this book is organized, and that in each section there is a wide variety of recipies. I love that we get the Indian name of the dish, as well as the English, and I think the instuctions are clear and organized. I buy this book as a gift for people frequently, and often people copy recipies out of my copy. If you only own one Indian cook book, this is the one to get. There is only one thing I would add to the book, and that would be measurements all in Standard for us backward Americans who never got the hang of metrics, but it has actually taught me metric measurements better! (i.e. 500 gms of meat is a pound. Thankfully, she does use cups and teaspoons.) Finally, I will reccomend my favorite recipies from this book. On page 45 is Sindhi Pulao - a festive rice and beef dish. Page 52 is the most food covered page in the book, as this is my basic dal recipie. I make this with moong chilka, split mung beans with their green skins, and sometimes red lentils or adzuki beans. It absolutely heavenly! (Red lentils need very little soaking and are good when you need to make beans quickly. Moong chilka should soak for a few hours and adzuki beans definitely need to soak overnight.) One thing I do which is not in the book is I puree the dal in my food processor before I add it to the ghee tempering. This is a special touch! I am famous in my circle of friends for my five spice cauliflower, found on page 80 - you can double it and use a head of broccoli and a head of cauliflower. Page 135 gives us Fenugreek Fish, which I make with catfish nuggets. Again, I use my food processor to puree the spice mixture for the fish. This book taught me how to cook Indian food, and I highly reccomend it to anyone!
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