Overview
Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and inspiring recipes of India have yet to be discovered by many Western kitchens. Encompassing the entire range of vegetarian Indian cooking, from the finest Gujarati thalis or choiciest tandoori-cooked foods in the north, to the steaming hot idlis and chutneys of the South, via everything from chapatis to sweets, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen.
Synopsis
Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and inspiring recipes of India have yet to be discovered by many Western kitchens. Encompassing the entire range of vegetarian Indian cooking, from the finest Gujarati thalis or choiciest tandoori-cooked foods in the north, to the steaming hot idlis and chutneys of the South, via everything from chapatis to sweets, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen.
Marija Sanderling - Library Journal
Lushly illustrated with photos of both the Indian countryside and the recipes, this book is a feast for the eyes as well as the palate. Dividing the text into four broad regions of India-north, west, south, and east-Bharadwaj provides explanations of ingredients and cookware found in each region, illuminating why the cuisines of India vary so much. Home cooks will find some recipes familiar if they patronize Indian restaurants, while other recipes are more unusual. The ingredients lists are manageable, the instructions are clear, and the results well worth the effort. Bharadwaj offers seemingly simple explanations for what curry consists of and basic staple recipes for ginger-garlic paste and garam masala. She also discusses the role Ayurveda plays in the diet. This is the best vegetarian Indian cookbook to come out since Yamuna Devi's Lord Krishna's Cuisine(1987); recommended for public and culinary libraries.
Editorials
Library Journal
Lushly illustrated with photos of both the Indian countryside and the recipes, this book is a feast for the eyes as well as the palate. Dividing the text into four broad regions of India-north, west, south, and east-Bharadwaj provides explanations of ingredients and cookware found in each region, illuminating why the cuisines of India vary so much. Home cooks will find some recipes familiar if they patronize Indian restaurants, while other recipes are more unusual. The ingredients lists are manageable, the instructions are clear, and the results well worth the effort. Bharadwaj offers seemingly simple explanations for what curry consists of and basic staple recipes for ginger-garlic paste and garam masala. She also discusses the role Ayurveda plays in the diet. This is the best vegetarian Indian cookbook to come out since Yamuna Devi's Lord Krishna's Cuisine(1987); recommended for public and culinary libraries.
—Marija Sanderling