Indian Vegetarian Cooking

by Michael Pandya

Book Overview

Vegetarian cooking has been an important part of the Indian way of life for more than 4,000 years. Here, the author has assembled a definitive collection of vegetarian and whole food dishes, both traditional and original. Every aspect of the Indian meal is covered, from the multitude of curries, breads, sauces, and side dishes to desserts, drinks, appetizers, and party foods. Provides valuable information on: - Indian herbs and spices - Indian kitchen...

• Format: Paperback
• Language: English
• ISBN: 0892813423
• ISBN13: 9780892813421
• Release Date: January 1986
• Publisher: Healing Arts Press
• Length: 208 Pages
• Weight: 0.65 lbs.
• Dimensions: 0.6" x 6.3" x 8.4"

Customer Reviews

Solid.

I liked this cookbook a lot. It is well organized, doesn't make many assumptions (Uses the Imperial/Metric and "American" systems of measurement), and easy-to-follow recipes (most have 3-5 steps). Really liked the Aloo Tamaatar Bhurta and the Bhaante Ka Bhurta.

This book is excellent for beginning cooks.

This book is very easy to follow and has many great recipees. I would definitly recommend it to beginning cooks.

A very good guide for the beginners and experienced cooks.

Michael Pandya covers a wide range of recipes, so that almost anyone interested in learning how to become an Indian chef would be able to find favorites, and create well-balanced meals. Although not comprehensive, the book is very practical. It introduces the reader to a multitude of spices and teaches how to prepare everyting from scratch. The northern cooking is not well represented (which is by no means an impediment to the book), so the readers who are interested in milder flavors can complement this book by "Himalayan Mountain Cookery", by Martha Ballentine (Publisher: Himalayan International Institute of Yoga Science & Philosophy of the USA).

A good book, worth collecting

Pandya has done a good job. There are few cookbooks that detail the home made taste of Uttar Pradesh and Bihar as well as other North Indian states, and not the typical restaurant type menus. It was a pleasure to find dishes that were made using ingredients like turnips, beets, bitter gourds, okra,not so easily found in other books on Indian cuisine.