Secrets from an Indian Kitchen (Secrets from a Kitchen Series)

By Mridula Baljekar

Book Overview

'Secrets from an Indian Kitchen' is part of an exciting series of cookery books which will now be released at incredible value in paperback. The books reveal the tried and tested secrets passed down from generation to generation through families. These tips and techniques are the key to successful cooking. In this book Mridula Baljekar explores the subtle flavours of Indian cuisine in over 100 recipes, through techniques such as dim (steaming), korma (braising) and talana (deep-frying). The selection of exquisite recipes includes Pulao Rice and Chappaties, Chicken Korma with Whole Spices and the more exotic Quails Poached in Coconut Milk. Mridula's highly readable text also reveals the secrets that create the delicate aromas that distinguish Indian dishes, and one of her tips is to fry curry leaves in coconut oil to create a delicious aroma. The book is divided into chapters by cooking method and each section opens with an introduction about the method in which Mridula draws on her Indian background and the secrets passed on to her from earlier generations.

• Format: Paperback
• Language: English
• ISBN: 1862056196
• ISBN13: 9781862056190
• Release Date: January 2003
• Publisher: Pavilion Books Ltd
• Length: 176 Pages
• Weight: 1.04 lbs.
• Dimensions: 9.0" x 0.5" x 6.0"

Customer Reviews

Excellent and educational Indian cookbook!

I checked this cookbook out from the library and now I'm going to buy it. I've tried many different Indian cookbooks and recipes, but never with such success. All of the recipes I have made over the last month from the book have turned out delicious. The book also teaches you about different spices, how to cook them effectively, and it also educates the reader on different Indian cooking techniques. It does take the average cook out of his/her comfort zone at times, as I had to make a trip to my local Indian grocery to buy spices I'd never heard of...but it was well worth it! The dishes are amazing and when I've made them for friends my guests have been amazed. I guess my only criticism is that I wish the cookbook told more about where the different dishes originate (Northern India, Southern India, etc.). The author mentions geographical distinctions for a few of the recipes, but I'd love to know more about the history of the individual dishes.