Indian Cookery

by Sameen Rushdie

Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie's invitation to share in the pleasures of Indian cookery is irresistible.In Hindustani a good cook is one that 'has special taste in their hands', and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus.Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris.There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay--or sweet things--hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks.Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery.Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie's book will be a revelation to all those who enjoy Indian cookery.

Genres: Cookbooks, Food, Cooking

256 pages, Paperback

First published August 18, 1988

Reviews

[notgettingenough · Rating 4 out of 5]

Have you ever hired a porn movie and had to take it back to complain that the people on the cover weren't in it? I feel much the same about cooking books. The ones with lavish pictures in them purporting to be a recipe in the book, but. The pics are as faked as the acting in xxx movies. You are following the recipe to the 't' and you know that there is no way you can make your dish look like the picture. And cooking's tougher than sex. You can't even fake it. I WANT MY MONEY BACK!!!!

This book ISN'T like that. It has no pretensions whatsoever. It stands by its recipes. Some of them are splendid.

[ReemK10 (Paper Pills) · Rating 5 out of 5]

This is a cookbook for readers. There are no photos. There is no need for them. Sameen Rushdie delights as she explains everything you will ever need to know about Indian cuisine. I will certainly try out her recipes.

Older brother Salman Rushdie writes a foreword for Indian Cookery.

Indian Cookery. Such a good title. Such a pretty pink cover.

Even better, listen to this conversation, Sameen Rushdie with Paul Holdengraber by A Phone Call From Paul.

This is a gem of a cookbook!

https://soundcloud.com/lithub/a-conve...

[Jennifer · Rating 3 out of 5]

Beautiful book with wonderful recipes. Muzaffar Seviyan!!!! So many chana recipes. Love love love.

[An · Rating 3 out of 5]

3.5 stars, had some legit recipes and most of them are easy to pull off