50 Great Curries of India 10th Anniversary Ed.

This book already has 19 reviews at the time I am writing this, so why one more? I have to just say that it is because this book is one of the most beautiful books I have ever had. When you watch a fantasy movie where an important book is present, the book is usually a work of art with an intricate latch, tassles, and gold. This book deserves these things. I am not Indian, but I love cooking and eating Indian food. Every recipe I have tried from this book has turned out better than I hoped, but I just can't say enough how good looking this book is. The colors, the fonts, the great non-recipe content such as meal planning, the breakdown on the red chilis is fantastic. The only negative thing that I can say is that there are not more south Indian recipes in this book but that is not enough of a complaint to lower my rating.

A friend of mine, who is from India, recommended this book to me. I wanted to learn a little more about Indian dishes and how to prepare them. This book serves as a great reference and introduction to Indian dishes. The first 65 pages are filled information ranging from India's culinary history, explanation of ingredients along with photos of each, and cooking tips and tricks. And nothing makes a cook book more enjoyable than having beautifully taken photographs of each dish. Just as my friend recommended this book to me, I recommend this book to others.

I have bought a few Indian Curry books and am happy to say that this one has helped my cooking skills more than any. Very helpful opening chapters about the history of the food and each ingredient make it easier to grasp the big picture, rather than just follow recipes. My understanding of what I am doing has helped me cook better Indian, no matter what recipe I am looking at. I haven't tried all the recipes in this book as yet, but look forward to seeing how they go. I definitely recommend this book for the first half, so if I find a great recipe then it will be a bonus.

My boyfriend's mom has incredibly high standards when it comes to cooking. She bought this book in an airport in India as she tried to use up the rest of her rupees before leaving the country. She ended up really loving the cook, and during my last visit copied a few of them for me. I love Indian cooking, so I decided I might as well invest in the whole book. I've made the moong dahl recipe for a group of friends and they were incredibly impressed. Actually, it maybe have been the best recipe for lentils I've ever used. I'm incredibly happy with the book, and can't wait to use it more!

We bought this book in order to create a great meal for a dozen dinner guests. We tried two recipes and enjoyed both. We ended up using one recipe for the gathering (which is tonight) but we will have two versions of it: one version with shrimp and one with chicken. The recipe for tonight happens to be the one in the picture on the cover. It is amazingly good and fun to cook... it is worth the cost of the book for that one recipe. You will likely have to find an Indian or Asian grocery store though to get some of the items.

This highly recommended book not only includes detailed recipe instructions, but also covers other recipes besides "curries". I've had the hardcover (I left it on a plane) and now I have the softback. My three-star rating comes because some recipies have conflicting descriptions....ingredients vs. cooking method. One instance is the Parsee Red Chicken Curry, where the ingredients list 2 cups of coconut milk, but the instructions say to use 3 1/2 cups (2 cups or less is better, otherwise it's a soup). If you find yourself in this position (too watery) you can add some ground /powdered lentils to thicken the dish....during the last 10 minutes of cooking.

This book is GREAT. Read the intro to get an understanding and then pre-read the instructions. Make sure you actually have the ingredients and follow the instructions and you will have really good tasting indian food. I tend to use more of the non-heat spices than recommended to get really great Indian Restaurant tasting food. Each of these recipes will take about 2-3 hours though - take your time and this book with get you to where you really want to be with Indian cooking.

Ok. So I am a really picky food lover. I love everything to do with food....love to eat it...love to cook it...love to know more about it.. Every single thing I have tried from this book has been exceptional...even some of the more complicated ones, which I was not too sure about! The pictures splashed liberally make it look so appetizing! The best thing...the way she describes where the recipes come from...whose kitchen...what family etc...that makes it very personal and interesting!

It's a great book, useful for it's description of ingredients and basic techniques going on to delicious recipes for both the beginning and the more advanced cook.

How to cook indian curry. It gives the guide line to make curry and Ccombination and ratio of spice. Over all good presentation and techniques.

Ayant fait de nombreux voyages en Inde , ce livre rescelle plein de recettes goûtées là-bas et très bien expliquées

I've been taking the art of cooking south Asian food quite seriously for some years now, collecting a considerable number of books on the subject. This book by Camellia Panjabi is undoubtedly the best all round (balancing results with ease of recipes) Indian curry recipe book on the market right now. The recipes are preceded by 60 pages of information on the history and social aspects of Indian food and the ingredients and techniques used. Highlights of the recipes for me include: - 'lamb korma pulao' from Lucknow, a fragrant combination of lamb and rice slow cooked in a casserole - 'kaalee mirch cha mutton' (lamb with herbs and black pepper) from the Konkan coast, with a sauce containing loads of coriander and mint colouring it green - 'nalli korma' (lamb shank korma) from Lucknow, fragrant slow cooked lamb shanks falling off the bone - 'aachar gosht' from Bhopal, lamb cooked in pickling spices - lamb curry Madras style from Tamil Nadu, hot but a flavoursome combination of spices - 'safed murgh korma' from Agra, a white chicken korma - 'chicken rizzala' from Bhopal, a green chicken korma with coriander and mint - 'pista chicken' from Delhi, a chicken pistachio korma, with a green pistachio sauce which is a bit of an effort to prepare but is worth it - 'kaju chicken in kaala masala' from Mumbai, chicken and cashew nuts in 'black spices' - Parsee red chicken curry from Mumbai The are plenty of other recipes not only with lamb or chicken but also using fish, shellfish, eggs, vegetables and fruit, including some more unusual ones like watermelon curry, mixed dried fruit curry and pineapple curry. Whilst concentrating mostly on main courses, there are also recipes in the end section for accompaniments - breads, rice dishes, vegetable side dishes and chutneys - and desserts. One downside is that being a paperback of relatively small dimensions, you can't lay it open flat on the kitchen worktop (there was an earlier edition of this book with some different recipes which I also own, which had larger dimensions and did lie out flat). It needs a decent cookbook stand, or do what I do and photocopy a recipe so it doesn't matter if you manage to dribble spice pastes all over it. If you get just one curry book, make it this one.

It’s a lovely book , our favorite is chicken with lentils followed by coconut curry. Author is experienced .