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Indian Home Cooking: A Fresh Introduction to…

Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than…

by Suvir Saran

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If you like modernized Indian food and are not adverse to time-consuming challenging recipes... you might like this cookbook. Although the recipes sound tempting, making Lemon Rice that uses EIGHTEEN (18) ingredients is not for me, oh no it is not!

The book itself is heavy due to the slick paper it is printed on and there are only photos every-24 pages and not necessarily of the dishes that are given in the recipes. The Recipe title is in large bold font, the explanation paragraph is a small grey bold font, the ingredients list in a medium black bold font, and the instruction are in a small plain black font, which I found amazingly easy to read.

Contents include: Foreword, Introduction, 13 sections of recipes, Glossary, Acknowledgements, Index, & Credits.

Recipe chapters include:

Soups include: Black pepper Rasam (Consomme) w/ tamarind; Pineapple Rasam w/ tamarind; Carrot & pea soup; Chilled yogurt soup w/ cucumber & mint; and My mother's tomato soup

Dals include: Simple lentil dal w/ cumin & dried red chilies; Empress dal; Simple Gujarati dal w/ three chilies; Yellow mung beans w/ spinach & Panchphoran; Sour chickpeas w/ garam masala & tomato cumin; Spicy squash,eggplant, & lentil stew; and Curried black-eyed peas

Vegetables include: Stir-fried green beans w/ coconut; Stir-friend carrots w/ cumin & lime; Cauliflower in a piquant tomato sauce; My sister's favorite corn curry; Smoked spiced eggplant; Crisp whole okra w/ fennel & coriander; Spicy peas w/ ginger; Plantains in curry; Crispy potatoes w/ cumin; Indian cheese in an herbed green sauce; sweet-sour butternut squash w/ ginger & chilies; and Stir-fried mushrooms w/ onions & tomatoes

Rice includes: Plain Basmati rice; Cumin-scented rice pilaf; Lemon rice (18 ingredients!); Sweet saffron pilaf w/ nuts & currants (This is what we serve at Armenian weddings); Chicken biryani w/ cream & garam masala; Coconut mint rice; Lamb biryani w/ orange & whole garam masala; and My grand-uncle's khitcheree

Poultry includes: Simple Lahori chicken curry w/ onion & tomato; Southern spiced Lahori chicken curry; Braised chicken in white sauce & garam masala; Butter chicken; Bombay chicken curry w/ coriander & coconut milk; Coconut chicken w/ cashews; Ground turkey w/ spinach & whole spices; and Tandoori roast Cornish game hens

Meats include: Simple lamb curry w/ coriander & garam masala; Parsi lamb curry; Pork vindaloo (the only pork dish); Lamb cooked Delhi style; Ground beef w/ spinach & fresh mint (the only beef dish); Ground lamb w/ almonds, cardamom, & coconut; and Mogul lamb 'filet' in a cream sauce w/ garam masala

Fish & Shellfish includes: Salmon curry; Halibut in a hot-sour sauce; Spicy friend salmon; Mangalore fried shrimp; and Tandoori prawns

Appetizers & Snacks include: Spinach, onion & potato pakoras; Puff pastry samosas w/ green peas; Ann's cheese toasts; Chickpea salad; Warm bread salad w/ mustard, cumin & tomatoes; and Papadum

Raitas (cold yogurt salads) include: Cucumber; Mint & onion; Pineapple; Eggplant; Grape; and Zucchini pachadi

The recipe chapters continue w/ Flatbreads & Crackers; Pickles & Chutneys; Sweets (a wonderful sounding Orange Flan); and Drinks.

Unless I was an avid fan of Indian food, which I am not, I would not pay the $32.50 for this book...... But if you are, and you are interested in this book, I'd first borrow it from the Library. ( )
  Auntie-Nanuuq | Jan 18, 2016 |
This is a really good introduction to making Indian food. Mindy, if you're going to be a stay at home mom you might as well learn to cook something good and these recipes are the easiest Indian ones I've seen. ( )
  E.J | Apr 3, 2013 |
excellent cookbook. I have so far made three of the recipes and all have turned out very well. You will need to buy many good quality spices to use this book. But once you've done that (and I'm going to guess it cost me about $30) you have them for a long time and you can so expand your cooking repertoire. This book is perfect for vegetarians--even the meat recipes are very easily adapted. And you will discover that most of the work of Indian cooking involves getting the spices ready and adding them in the correct order. Most recipes only use a few ingredients other than spices. So, while Indian food may seem challenging it is actually simpler than a lot of other cuisines. Also, the dishes in this book are not the heavy, oil-laden dishes you would find in most Indian restaurants in America. The Indian family I work for recommended this book, and they find most Indian restaurants in the area to be too unhealthy. One thing to note about the recipes, the author goes a little crazy with the cardamom pods. I would recommend cutting the amounts down to a third. ( )
  sumariotter | Nov 2, 2011 |
Easy recipes. ( )
  mumbaichic | Oct 11, 2007 |
This is a fabulous cookbook; well organized into chapters by food type and within chapters by difficulty. Each recipe includes a large photo and simple instructions. Suvir has written essays to describe his philosophy about food and eating as well as little stories about the genesis of the recipes. I will admit to some bias because I recently took a cooking class from Suvir and found him to be charming in person as well as knowledgeable and generous with his advice and encouragement. Nevertheless, I recommend this cookbook for those who want to cook healthy, interesting food at home or to those who just want to look at great photos of yummy inspiration.
  pilgrimtinker | Dec 26, 2006 |
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Amazon.com Product Description (ISBN 0609611011, Hardcover)

With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.

Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including:

*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties
*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves
*Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao
*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt
*Easy, colorful chutneys and pickles to fill your pantry

Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.

(retrieved from Amazon Thu, 12 Mar 2015 18:25:27 -0400)

"Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sauteed dishes, these approachable recipes explore the wide world of Indian cuisine."--BOOK JACKET.… (more)

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