- ISBN13: 9780764519727
- Condition: USED - VERY GOOD
- Notes:
Product Description
1,000 Indian Recipes enables home cooks to recreate the authentic flavors of India in their own kitchens. Complete with guidelines for finding ingredients, this book provides recipes for vegetarian and nonvegetarian entrées, seasoning blends, chutneys, rice dishes, breads, desserts, and much more. The author presents information on Indian spices and basic ingredients, such as paneer cheese and pickles, as well as instructions for preparing ingredients ahead of time... More >>
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{ 5 comments… read them below or add one }
i don’t know why everyone is praising this book so much. i gave it 3 stars because she has a lot of recipes, but i am so annoyed with this book, there is nothing and i mean nothing authentic in this book. i showed some of the goan recipes to my mom and she said that there are some ingredients that are almost never used in goa. where does this author come off of thinking she can use her favorite ingredients in dishes and pass it off as if it has been like that always? her recipes use way too much oil and fenugreek for everything. the fenugreek can be annoying. she doesn’t even spell paratha properly, she spells it as parantha…where on earth did the ‘N’ come from?? i know that indians have different ways of pronouncing some dishes but this is a book that she is trying to sell nationally so she should stick with the tradition. some dishes are good, others not so. but none of it is original, she needs to change the name to american indian recipes or at least MY american indian recipes.
all in all, indian cooking is not that hard and there’s no need to write up 1000 recipes for it. for the most part all you have is a base sauce (in indian cooking it would be curry) and adapt from there. seriously neelam batra can be annoying a lot of the times b/c she just goes and makes up recipe names, ingredients and recipes. it’s great to experiment, but i’d like to tell her that she should have at least one original authentic recipe. i would not buy this for my indian friends.
Rating: 3 / 5
This is a great book to have as a reference tool for Indian cooking. Myself and my husband, Jameson Thottam love to cook at home together. We love to try different recipes and on occasion love to trade recipes as our own mode of exchanging insider trading tricks with other cooking afficiandos. When my husband comes home after a long day at work, he works in the financial aspect of businesses’(he used to work with Morgan Stanley, Homestore and IndyMac Bank), he unwinds by joining me in the kitchen. This book has allowed us to explore the different aspects of North Indian Cooking. Indian cooking allows for the use of exotic ingredients such as, turmeric, coriander, curry leaves, tamarind, sec kanjii powder, manjala, pullie,… I look forward to the south indian version of this book. Secrets, secrets, secrets.
We both highly recommend this book,
Regards – Elizabeth and Jameson Thottam
Rating: 4 / 5
I bought this book thinking it had all the traditional recipes made the traditional way. But this book is more targeted towards Americans who don’t know anything about Indian cooking.
So while there’s a big collection of recipes, there’s still something missing.
Rating: 3 / 5
I love this book- it’s so much better than any Indian cookbook I own including Madhur Jaffrey, the Noon book, etc. I hate to say it but it’s the only one that tastes better than my Indian grandma’s cooking. Everything in it comes out tasty and quite authentic if you follow the recipe to the letter, which is very rare because Indian cooking is never done “by measurement”. I also like that she includes recipes from all over India, rather than just the North Indian Mughlai style which everyone serves in restaurants that people think is the “real Indian food” from such a diverse country.
Rating: 5 / 5
I have been using this cookbook for over 2 years and absolutely love it. It has the largest variety of recipes i have ever seen and my family has enjoyed almost all of them. I joke that I will someday make every recipe in this book, but I think it would take until I am old and grey! Some of the recipes are very time consuming, so I would suggest reading through to figure out time length first, and yes, you do need an Indian grocery store to make most recipes. Luckily we live in Chicago and I have found the ingredients easily. The food is very healthy, and the author makes a real effort to use less oil and butter than is traditional, which is a welcome change. There is a recipe for zucchini balls that are outstanding, and will help use up all the extra zucchinis you end up with at end of summer.
Rating: 5 / 5