Item description for 50 Great Curries of India, Tenth Anniversary Edition by Camellia Panjabi...
Overview An extensively researched collection by a foremost Indian food gourmet provides fifty classic curry recipes complemented by fifty accompaniment options, in a volume that shares insight into the philosophy of Indian cuisine, shares tips on how to use herbs and spices, and provides a wealth of culinary shortcuts. Reprint.
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Est. Packaging Dimensions: Length: 0.75" Width: 6" Height: 8" Weight: 1.2 lbs.
Release Date Feb 25, 2006
Publisher Kyle Books
ISBN 1904920357 ISBN13 9781904920359
Availability 3 units. Availability accurate as of Oct 21, 2016 10:07.
Usually ships within one to two business days from La Vergne, TN.
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More About Camellia Panjabi
Camellia Panjabi read Economics at Cambridge and went on to become the Marketing Director of India's most prestigious hotel group--Taj Hotels--known for spearheading new cuisines and culinary ideas in its Indian, Asian and Western restaurants. In 1982 she set up the
Reviews - What do customers think about 50 Great Curries of India, Tenth Anniversary Edition?
Indian curries Aug 8, 2008
I bought my copy of this wonderful book in U.A.E. in 2006. I have been working my way through it ever since. The recipes are easy to follow and all dishes have so far proved popular. At least a quarter of the book is devoted to the use of spices and helpful hints and background. The photography is exceptional and sets the digestive juices flowing! I rate this as my favorite Indian cook book and I have now purchased another copy to give as a gift from this site.
Good but annoying when first starting Jun 12, 2008
i almost gave up on making curries mainly in part to this book. i only kept it for the rice and accompaniments section at the back of the book. my major gripes were
1. this book says to whisk yogurt, it never works just whisked, pretty much all indian chefs add flour or for a more authentic taste powdered dhal to thicken so that it does not split when cooking
2. when the book says to add water at the end of the cooking of onions and spices, the amounts made for a very watery weak flavoured gravy as liquid was also being added from the meat, so halving or even thirding this makes it work much better
if you address these 2 areas you can end up with a very nice book, the madras style curry and the meat cooked with cardamon being standouts.
Curries of India Apr 28, 2008
I like this book a lot, I have made quite a few of the receipes so far
Best curry book I've read Jan 11, 2008
Despite its small size, this book is packed with information beyond the 50 recipies mentioned in the title. It spends a lot of time covering the spices and ingredients used in Indian curries, complete with pictures, description of their flavours and properties and how to best use them. Very useful if you want to improvise and experiment. It also discusses the philosophy of Indian cuisine and how to plan and serve an Indian meal.
After a very informative introduction we come to the recipes. The recipes cover all of India and offer a great insight into the wide variety of curries made. Every recipe I have made has turned out amazingly rich in both flavour and texture. Each recipe is also accompanied by a photo so you know what the final result is supposed to look like.
So in summary if you want to learn how to make a wide variety of amazing curries and about the ideas and flavours of Indian cooking, this is the book to get.
Fantastic Book! Dec 7, 2007
I love to cook Indian food and I bought this book after borrowing a copy from a friend and deciding I couldn't live without it! There is a whole section covering herbs and spices, with descriptions, their uses and photographs. Recipes are easy to follow, and the book has a wide range of dishes for all tastes. Most recipes are photographed - an attractive book to have.