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50 Great Curries of India

by Camellia Panjabi

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389347,422 (4.16)2
Collects various dishes from all over India - from the classic Goa Lamb Vindaloo to the exotic Gujarat Mango and Yogurt Curry. This book features: the philosophy of Indian food; what exactly is a curry; using spices, herbs and chillies; and, planning an Indian meal and suggested menus. The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.… (more)
  1. 10
    The New Curry Secret: Mouthwatering Indian Restaurant Dishes to Cook at Home by Kris Dhillon (Rinzwind)
    Rinzwind: These books are good complements: one explains authentic Indian home-style cooking, the other focuses on Indian restaurant-style cooking. Trying both styles will give you different results and help increase your insight into Indian cooking overall.
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This book is gorgeous to look at - and drool over - but its real value to me is the generic curry recipe at the front: dead easy instructions, basic ingredient lists tweaked for the protein type ie lamb, beef or fish. ( )
  jransom | Jan 6, 2010 |
I really like this book. The front matter is a really interesting description about how Indian Cuisine has evolved. It's interesting from the point of view that, when this book was first written (in 1994?), the food that most of us associate with Indian restaurants in the UK was mainly dishes developed for the UK market based mainly on food from the Punjab region. What the author describes is an even richer culinary history with great regional variations. The tandor, for example, which is the basis of the Tandorri food that we all know and love is quite rare in some regions. I think that in the last couple of years there has been a real change in Indian Restaurants so that we're seeing far more regional dishes and styles. I guess the market is so saturated that there is a real need to stand out from the crowd but it's interesting that this book was published more than a decade ago.

I also liked the description of the philosophy of Indian food - that it is used in a holistic approach to health and that food will be prescribed by healers and only if this fails will medicine be resorted to. I've always said curry has healing properties :-).. The author moves from the philosophy to the basic principles of Indian cookery as the book gets more practical and then moves into the recipes.

The recipes themselves are easy to follow. Our first try at one was the Lamb and Plum dish - it was quite complicated with lots of different spices and ingredients but they worked really well together (particularly good over xmas as it contains cloves, cinnamon and plums). The result was delish and I can't wait to try some of the other dishes. The photography is really good as well (I'm a sucker for good food photography which is why I bought this book in the first place). Top marks! ( )
  neiljohnford | Dec 31, 2007 |
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Collects various dishes from all over India - from the classic Goa Lamb Vindaloo to the exotic Gujarat Mango and Yogurt Curry. This book features: the philosophy of Indian food; what exactly is a curry; using spices, herbs and chillies; and, planning an Indian meal and suggested menus. The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.

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