Food of India: Authentic Recipes from the Spicy Subcontinent

by Jasjit Purewal, Jennifer Brennan, Wendy (edited by) Purewal, Jasjit; Anand, Karen; Brennan, Jennifer; Hutton

Book Overview

India, the Spicy Subcontinent is the world's most varied nation, a potpourri of peoples, landscapes, religions, languages, and of course, foods. This exquisite recipe collection in full color with information on ingredients and techniques make it a perfect introduction.

• Format: Paperback
• Language: English
• ISBN: 0895947935
• ISBN13: 9780895947932
• Release Date: January 1995
• Publisher: Periplus Editions
• Length: 132 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.4" x 8.8" x 7.9"

Customer Reviews

Great book

This is a great Indian cookbook- the recipes are detailed and authentic, there is also a a good introduction about the history and traditions of Indian cooking, and an overview of the cuisines typical of different regions in India, including the influence of the British and other colonial powers on Indian cuisine. Recipes include favourites like butter chicken- highly recommended!, and various indian breads, chutneys, fried snacks, soups, and an assortment of vegetable/lentil, meat and seafood dishes. One thing I especially liked was the glossary of spices and the recipes for different spice mixes like garam masala, chaat masala and more. The recipes were taken from many different parts of India, such as dosai from the south, and Tandoori from the Punjab. Well illustrated, and overall, a great book.

Fantastic Food

These recipes are simply excellent. There is some effort involved in the preparation of most dishes (lots and lots of dried spices), but the reward is worth it. There are many lovely pictures (oddly some of the dishes photographed cannot be found in the cookbook) and nice preambles. Food for vegetarians (chick peas and eggplant) and meat eaters (creamy chicken curries and spicy Goan pork). Lots of yogurt, coconut milk and fresh green chilis. I have yet to come across a bad dish (one exception, the chapati, although I made it too thick...my fault).