The Great Curries of India

Front Cover
Simon and Schuster, 1995 - Cooking - 192 pages
15 Reviews
Camellia Panjabi has explored all the regions of India to collect the best traditional recipes, learning dishes and cooking secrets from culinary experts as well as fine home cooks. Here she presents fifty of the most delicious, exotic, and inspiring of these curries. Each individual recipe is accompanied by a color photograph, and important ingredients are illustrated. Indian cuisine is unusual in its flexibility. There are no rigid recipes. Methods for preparing traditional dishes, such as curries, are not written down but are passed on through generations, the cooks adding and altering each time. With this in mind, Camellia Panjabi has included a comprehensive introductory section which explains the basics of curry making - the thickening agents, such as coconut milk and lentils; the souring agents, such as tomatoes, yogurt, and lime; and, of course, the spices - and gives readers the confidence to improvise and adapt a dish to suit their own particular taste. All important spices are described and categorized by taste, color, or aroma, and there are guidelines on how they should be used to greatest effect. There is also a section devoted to the chili, and there are useful tips on how to present and serve an Indian meal. But the curry is only one part of the whole meal, and in the final section Camellia Panjabi offers a variety of recipes to accompany it - the side vegetables, rice dishes, lentil dals, papadams, and chutneys, and the mouthwatering, simple-to-make desserts.
  

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Review: 50 Great Curries of India

User Review  - Roger Harris - Goodreads

This is a perfect introduction to Indian cuisine. It has useful background info on ingredients, and emphasizing that good ingredients are a key to success. The book has a wide range of recipes for ... Read full review

Review: 50 Great Curries of India

User Review  - Jacki - Goodreads

Fascinating text portions/introduction, good explanation of ingredients, photos of each dish. I would recommend this cookbook. Read full review

Contents

Contents
7
THE CURRIES
54
Cachumhers or Relishes
177
What to Drink with Indian Foo d
188
Copyright

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About the author (1995)

Camellia Panjabi read Economics at Cambridge and went on to become the Marketing Director of India's most prestigious hotel group--Taj Hotels--known for spearheading new cuisines and culinary ideas in its Indian, Asian and Western restaurants. In 1982 she set up the

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