A Taste of India
Indian food is notorious for its bountiful flavors. However, reproducing those flavors can be difficult for the home chef. These cookbooks will provide you with a guide.
India's Vegetarian Cookery
Vegetarianism is a way of life for most of those who live in India. The variety and depth of vegetarian cuisine in each region of India is covered in this comprehensive book, which shows that eating without meat is healthy, interesting, and exciting.
Madhur Jaffrey's Quick & Easy Indian Cooking
TX724.5.I4 J29 2007x
You can't have a booklist on Indian food without including Madhur Jaffrey. For many, she was the first to introduce the home cook to the idea of making Indian fare. This is one of her latest and includes over 70 recipes that can be made in 30 minutes or less. This book also contains a suggested list for a well-stocked pantry and menus for family meals and entertaining.
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
TX724.5.I4 K54 2007
Part recipes and part memoir, this cookbook is as much fun to read as it is to use for food preparation and contains over 165 recipes. Also the first book on Parsi cooking published in the United States written by a Parsi.
The Bollywood Cookbook: The Glamorous World of the Actors and Over 75 of Their Favorite Recipes
TX724.5.I4 M3345 2007x
The hottest stars from the Bollywood scene share their favorites dishes. Each chapter includes a short biographical sketch of the actor. An essentials section covers recipes for basic ingredients such as ginger paste, ghee, roti, and garam masala.
The Calcutta Kitchen
TX724.5.I4 P275 2007x
This exquisite book covers the subject of Bengali cuisine, which is rarely found unless you are invited to dine at a private home. Chapters cover cosmopolitan Calcutta, sweets, vegetarian dishes, as well as rituals and celebrations.
Meena Pathak Celebrates Indian Cooking: 100 Delicious Recipes, 50 Years of Patak's
TX724.5.I4 P349 2007x
No long, drawn out, hard to prepare recipes in this book. Ms. Pathak covers traditional Indian recipes along with more innovative fusion dishes to introduce readers to the wonders of her native cuisine.
Six spices: A Simple Concept of Indian Cooking
TX724.5.I4 S265 2007
One of the most daunting aspects of making Indian food for the first time is working with the spices and other unfamiliar ingredients that form the basics of the cuisine. This book attempts to break through that barrier by presenting several of these techniques and devoting a chapter to each, such as powdered spices, ghee, and curry paste. Each chapter includes at least a dozen recipes so you can try out and hone your newfound skills.
Complete Book of Indian Cooking: 350 Recipes from the Regions of India
q TX724.5.I4 V367 2007x
If you are looking to truly understand and cook Indian cuisine, this book will prove to be indispensible. It begins with common ingredients, spices & herbs (including spice blends), basic techniques, hints and tips. Each chapter covers one area of food%u2014appetizers, fish, salads, meats, and sweets%u2014and then is further broken down into regions%u2014north, south, east, and west.