How to Cook Indian

How to Cook Indian

More Than 500 Classic Recipes for the Modern Kitchen

eBook - 2011
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Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
Publisher: [United States] : Abrams : Made available through hoopla, 2011
ISBN: 9781613121351
1613121350
Branch Call Number: eBook hoopla
Characteristics: 1 online resource
Additional Contributors: hoopla digital

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fletchmo
Jun 02, 2011

yummy, very interesting use of spices and techniques, no pictures but better beautiful recipes that photoes!!
everything tried so far has been amazing!

debwalker Apr 04, 2011

Saw Kapoor cooking on Canada AM this morning. Looks amazing.

"Kapoor, a huge television star in Asia, where his cooking show, “Khana Khazana,” has run for almost two decades, is relatively unknown in the United States. “How to Cook Indian” marks an attempt to change that state of affairs.

To a large degree, the book works. Clarity of instruction is paramount to the recipes, which range all over the sub-continent in taste and technique while remaining rooted in simple, declarative sentences. I found a wild though uncomplicated recipe for clam curry from the Malvanis of western India, and another for Tamil fried chicken, sour, peppery and addictive. Roasted eggplant with mustard seeds? Parsi vegetable stew? These are worth making more than once. Those interested in expanding upon their collection of (brilliant, essential, important) books from Madhur Jaffrey, or of adding a reference work to accompany Suvir Saran’s terrific “Indian Home Cooking,” may do well to make Kapoor’s acquaintance."
NYT

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