The Art of Indian Cuisine

by Pranati Sen Gupta

Book Overview

Indian cooking is tastefully unique and increditably diverse. Without compromising authenticity, the author has adapted almost two hundred receipes of both familar and gourmet -- many previously... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0801503663
• ISBN13: 9780801503665
• Release Date: January 1974
• Publisher: Hawthorn Books
• Length: 227 Pages
• Weight: 0.98 lbs.

Customer Reviews

Wonderful Recipes!

If you've ever been to an Indian restaurant and been inspired to create some of the dishes at home, this is the cookbook for you. I've had this cookbook for years and never once been disappointed. The spices and flavoring are authentic, and when the dishes are served they actually taste like they came from a restaurant. As an example, for a rich curry, they require an ingredient called "spiced onion" which is made with two large yellow onions, an inch of fresh ginger, 4 or 5 cloves of garlic,1 large peeled tomato, and two green chilies all blended in a blender. After blending, add 1/4 cup tomato juice, and 1 tablespoon white vinegar if necessary. Add several tablespoons of this to your curries (along with the Indian spices) and the curries will have a delicious depth of flavor. Some of my favorite recipes are Murgh Jhal Frezi (spicy chicken), Sabzi Kofta Kalia (vegetable potato balls with a sauce), and Moong Dal (lentil curry with chilies and coconut). Yum.