Description
Overview
Discover the culinary treasures of India with the captivating cookbook, "Indian Cooking Unveiled" from Flatiron Books. Released on September 15, 2015, this compelling guide takes you on a gastronomic journey through the vibrant and diverse world of Indian cuisine. With a remarkable 4.7 out of 5 stars from nearly 3,000 satisfied readers, this book is a must-have for anyone eager to explore the rich tapestry of flavors that define Indian cooking. Whether you are a seasoned chef or a kitchen novice, "Indian Cooking Unveiled" offers a comprehensive collection of recipes that are as approachable as they are delicious, making it a standout addition to any culinary library.
Key Features
- Comprehensive Collection: With 320 pages filled with authentic Indian recipes, this book captures the essence of India’s diverse culinary landscape.
- Accessible Language: Written in English, it ensures that readers worldwide can easily follow and recreate traditional Indian dishes.
- Topical Relevance: Ranked as a best-seller in categories like Indian Cooking, Food & Wine, and Christmas Cooking, indicating its popularity and relevance.
- Perfect Dimensions: Sized at 7.75 x 1 x 9.95 inches and weighing just 7.4 ounces, it’s easy to handle and fits comfortably in your kitchen space.
- Reader-Approved: Backed by a strong customer review score of 4.7 stars, it’s a trusted resource for home cooks and professionals alike.
- Diverse Recipes: Whether you’re in the mood for a spicy curry or a sweet dessert, this book offers a wide array of recipes to suit any occasion.
Pros and Cons
Pros
- Authentic Recipes: Offers a genuine taste of Indian cuisine with recipes that stay true to their roots.
- Easy-to-Follow Instructions: Clear and concise directions make it suitable for cooks of all skill levels.
- Beautifully Illustrated: Accompanied by mouth-watering photographs that inspire you to cook.
- Highly Rated: Consistently positive feedback from readers, indicating overall satisfaction.
- Versatile: Includes recipes suitable for various dietary preferences and occasions, including festive dishes for Christmas.
Cons
- Limited Fusion Recipes: Primarily focuses on traditional recipes and may not cater to those looking for modern or fusion twists.
- Ingredient Availability: Some recipes might require specialty ingredients that are not readily available in all regions.
- Lack of Digital Version: Currently, there is no mention of an available eBook or digital version for those who prefer reading on a device.
Why You’ll Love It
"Indian Cooking Unveiled" is more than just a cookbook; it is a passport to the vibrant and diverse culinary world of India. Each recipe is crafted with care to ensure authenticity while offering guidance that makes even the most complex dishes accessible to the home cook. Immerse yourself in the rich aromas, bold flavors, and vibrant colors that characterize Indian cuisine. Whether you are cooking for a family gathering, a festive celebration, or simply an everyday meal, this book will inspire and guide you to create memorable dishes that captivate and delight. So why wait? Embark on a culinary adventure and transform your kitchen into a haven of Indian flavors today!
Christine Corbin –
Even if you’ve never tried Indian food, you need this cookbook.
I can’t rave about this cookbook enough. Where to start? I’d eaten Indian food very few times before cooking from this book–always chicken tikka masala and the occasional samosa. But I’m an avid home cook and heard so many great things about how easy, accessible and fresh these recipes are that I knew I had to try it out.I’m so happy I bought a copy for myself. About 4 months into owning this book, it’s already taken a beating and I’m finding new recipes to catch my eye all the time. The rice recipe alone is worth the price of the book–I finally understand how to cook a perfect batch of rice! If you follow Sodha’s instructions, you’ll never make bad rice again. The Worker’s Curry is stunningly comforting, and a cheap vegan dinner to boot. The Chaat salad is mind-blowingly delicious and fresh. The Chili Paneer tastes like the ultimate state fair food I have always dreamed of, except I made it in my own kitchen. My boyfriend and I ate the whole batch in one sitting, shamelessly. The Cilantro Chicken is so quick, easy, and flavorful that I’ve already made it three times.AND HER ICE CREAMS! Folks, the ice cream recipes are also totally worth the cost of the book. I don’t own an ice cream maker, and I don’t need to, because Sodha’s ice cream recipes are still perfectly rich, creamy and delicious without one. She walks you through how to churn the ice cream by hand, with luscious results. I have a batch of the Fennel Seed Ice Cream in my freezer right now and am already thinking of so many ways her basic ice cream recipe could be customized.All that to say, I truly cannot recommend this cookbook enough. Sodha truly knows how to write for the home cook–there is no pretension or extra, confusing steps here. None of these recipes are difficult and most are quick enough to make on a weeknight. In fact, I’m trying out her Pav Bhaji tonight and I can’t wait, because I already know it will be delicious. I’m anxiously awaiting the US release of Fresh India, Sodha’s second cookbook, but until then I’m thrilled to work my way through the rest of this lovely book.
transponder –
Terrific: good recipes and pleasant to read
Really like this book: the writing is very engaging, the recipes are well explained and we’ve liked the few we’ve tried so far. Part of the charm is that the author lives in my native England, and I like those English references. There shouldn’t be difficulties for American readers, but you may want to bear in mind that when Ms Sodha refers to ‘chili powder’, the Mexican chili powder in your cupboard is probably not what she’s referring to, as it contains more than powdered chilis. Also, Americans may be puzzled as to why the index contains the entry ‘eggplants’ under ‘A’: the reason is clearly that in England these are called ‘aubergines’, so ‘A’ was the right place for this until the American editor changed the word without moving the entry! The only other comment I’d add is that canola oil is the go-to oil in this recipe book (as it is in other excellent Indian cookbooks), but I actually don’t favour canola oil, since it’s highly processed (look up how it’s made) and is not the health oil the authors seem to imagine. To the contrary, a better oil is avocado: very healthy and natural, with neutral flavour and a high smoking point. Olive oil has also worked just fine for me as a substitute when avocado oil wasn’t available.Update: Have just tried a potato recipe (‘Ferrari’) which calls for a lidded pan and then doesn’t tell you what to do with the lid (if anything). The baffling point, though, was the ‘ounce’ of cilantro to be added at the end to the cooked seasoned potatoes. An ounce is an awful lot of cilantro, even for those that really like its pungent flavour: it fills my 2-cup pyrex storage bowl. I don’t imagine that the author wants you to sprinkle all THAT on less than 1 pound of potatoes. But British cookbook authors often use grams (and metric generally) rather than American measures. Perhaps it was not ‘1 ounce’ in the original English edition. Similarly, the peanuts asked for, while not a lot, are certainly a good deal more than anyone would want for a batch of this size. So sometimes the specific quantities might need to be taken with ‘a pinch of salt’.Overall, I love the recipes and the ingredients discussions, as well as all the lovely pictures. This book is a great addition to anyone’s cookbook library!
Cancun Kitchen Guy –
This book is a keeper. Beautiful photos. Amazing recipes. I’ve been cooking Indian food for 20 years. This book is special. So lovely. Well written, and so authentic. Already made 3 of the recipes and dinner with my friends was a real success. The descriptions for every recipe are so kind and sweet. If you really love good food this book will be on your cookbook permanent cookbook shelf.
N. Usova –
I made Pistachio Chicken and Naan and I am in love with it! I am tired ordering Indian restaurant food and I love cooking. The Pistachio chicken that I made is the same as if ordering from the restaurant – I cannot tell the difference! It is absolutely amazing. I will be making it again and again. And, it was easy and creative to make.The Naan is amazing as well. It is much better than from the store. I will be making it again and again as well! And so easy to make.Cannot wait to make more recipes!
Fernanda –
All the recipes I cooked so far are delicious and very simple to prepare
Kevin –
Great book and in good condition as well.
Jenni Morrell –
I’m yet to use my recipe book!I like using the book to easily find recipes to try.