What do you think?
Rate this book
Rick Stein's India: In Search of the Perfect Curry: Recipes from My Indian Odyssey
Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.
What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.
Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.
What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.
Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.
320 pages, Hardcover
First published June 6, 2013
139 people are currently reading
397 people want to read
About the author
Rick Stein
91 books57 followersChristopher Richard "Rick" Stein OBE (born 4 January 1947) is an English chef, restaurateur and television presenter. He is currently the head chef and co-owner of "Rick Stein at Bannisters" at Mollymook, New South Wales, Australia,[1] owns four restaurants in Padstow, a fish and chip shop in Falmouth, Cornwall and has written or presented a number cookery books and television programmes.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 33 reviews
April 18, 2014
This physically sickens me. With quotes like "the most interesting thing about India is curry, first, second and last" and "all the poor people in Kolkata looked really happy" (surely, a universally held opinion), Rick Stein's show is riddled with inaccuracies about Indian cooking and reeks of British condescension, rather than of Indian spices. Dear self-appointed guru, the world doesn't need to see you feigning your alleged expertise, with obligatory shots of elephants taken from a luxury houseboat, while one servant performs a headstand and another plays the flute with the dawn rising on a picture-perfect lagoon as your backdrop. Ironically, the cookbook is probably ok, since all the recipes have been taken from Indian chefs and home cooks. Yet, last thing any self-respecting foodie should do is read or buy this book.
Thankfully, not all Brits will fall for the hype. Some British chefs do an excellent job of documenting their Indian food journey (see Gordon Ramsey's show). If you need someone to make Indian food more accessible for the Western palate, try Madhur Jaffery who does a good job. At least she knows what she is talking about!
Rick Stein, your show/book begs for a "Goodness Gracious Me" style intervention!
Thankfully, not all Brits will fall for the hype. Some British chefs do an excellent job of documenting their Indian food journey (see Gordon Ramsey's show). If you need someone to make Indian food more accessible for the Western palate, try Madhur Jaffery who does a good job. At least she knows what she is talking about!
Rick Stein, your show/book begs for a "Goodness Gracious Me" style intervention!
August 3, 2020
Good, heavy hardback. Sits on my kitchen shelf, gets leafed through occasionaly. Lots of interesting sounding recipes, some lovely photos. Have tried some of the recipes in there and will try some more.
January 5, 2015
I saw the BBC series that launched this book. I loved the colourful photography and production of the films, even though I find Mr Stein to be a bit of a pompous, arrogant prat. This, however, is not unusual in TV chefs of a certain age, and I know from my participation on cooking forums that he appeals to a certain sector of the viewing public. However, despite my dislike of his TV persona (it's obvious in a couple of episodes that he is about to explode at his longsuffering team, and treasures a lot of idiotic memes about the India that never was), the recipes looked good enough to want the book. As a person who lives on a fixed pension, I was wise enough to wait until I could find the book secondhand for a fraction of the original price.
It's a well-produced hardcover book, which is what I want in my cookbooks. The font is big enough to read, and the recipes are clearly written. (I'm flat-down tired of cookbooks that set the method in 8 point type, while the preliminary "look at how wonderful I am" comment is in 14-point bold.) There is a huge variety of recipes for all kinds of food, from street snacks to desserts, and in the main Stein manages to avoid repeating the sameold sameold stuff you will find in dozens of "curry cookbooks." Another thing that delights me is that not one recipe says "refrigerate in the marinade overnight or as long as possible". (Yes, I'm looking right at YOU, Anjum Anand.) The longest time in his recipes is one hour, and to my mind this makes more sense for the majority of cooks, many of whom have neither leisure nor facilities for recipes that take hours and hours. If you have the ingredients on hand, you can prepare any of these dishes in time for lunch. None of the thousand-step, complex recipes of The Hairy Bikers' Great Curries--a book that looked gorgeous when I bought it, but that I have never had time or space to use because of the needless complexity and expense involved in their "look at me" curries.
Now for the quibble: The brightly-coloured photos are gorgeous to look at, and chime with the "travelogue" nature of the original TV series, but they take up a lot of needless space in the book. I would have preferred labelled photos of each finished dish, in order of presentation. Several dishes are photographed, but they are not labelled, and at times you have to page back and forth to identify what you're looking at.
That said, the recipes are eminently useable by anyone with any experience cooking their own food from scratch. (If you're a member of the microwave readymeal generation, start with any of Anjum Anand's books and work your way up.) These recipes are simple, delicious, and they work if you know which side of a saucepan to put the food in.
Yes, I objected to Stein's poncy ethnocentric TV-chef-god attitudes, like on page 266 where he has the temerity to state: I reflected that I probably knew more about Goan vindaloo than they (his Bangladeshi guides) did", and the silly idea that there is something intrinsically "wonderful" about poverty that makes those who live one meal away from starvation not really mind it. He can also be totally condescending about the "intelligence" of other cooks etc. His editors should have stepped in at that point. But as a professional translator myself, I know that sometimes it's better to let the audience know when the speaker (or writer) holds totally erroneous opinions.
As a cookbook, it works. And that's really what it's all about, at least for me.
It's a well-produced hardcover book, which is what I want in my cookbooks. The font is big enough to read, and the recipes are clearly written. (I'm flat-down tired of cookbooks that set the method in 8 point type, while the preliminary "look at how wonderful I am" comment is in 14-point bold.) There is a huge variety of recipes for all kinds of food, from street snacks to desserts, and in the main Stein manages to avoid repeating the sameold sameold stuff you will find in dozens of "curry cookbooks." Another thing that delights me is that not one recipe says "refrigerate in the marinade overnight or as long as possible". (Yes, I'm looking right at YOU, Anjum Anand.) The longest time in his recipes is one hour, and to my mind this makes more sense for the majority of cooks, many of whom have neither leisure nor facilities for recipes that take hours and hours. If you have the ingredients on hand, you can prepare any of these dishes in time for lunch. None of the thousand-step, complex recipes of The Hairy Bikers' Great Curries--a book that looked gorgeous when I bought it, but that I have never had time or space to use because of the needless complexity and expense involved in their "look at me" curries.
Now for the quibble: The brightly-coloured photos are gorgeous to look at, and chime with the "travelogue" nature of the original TV series, but they take up a lot of needless space in the book. I would have preferred labelled photos of each finished dish, in order of presentation. Several dishes are photographed, but they are not labelled, and at times you have to page back and forth to identify what you're looking at.
That said, the recipes are eminently useable by anyone with any experience cooking their own food from scratch. (If you're a member of the microwave readymeal generation, start with any of Anjum Anand's books and work your way up.) These recipes are simple, delicious, and they work if you know which side of a saucepan to put the food in.
Yes, I objected to Stein's poncy ethnocentric TV-chef-god attitudes, like on page 266 where he has the temerity to state: I reflected that I probably knew more about Goan vindaloo than they (his Bangladeshi guides) did", and the silly idea that there is something intrinsically "wonderful" about poverty that makes those who live one meal away from starvation not really mind it. He can also be totally condescending about the "intelligence" of other cooks etc. His editors should have stepped in at that point. But as a professional translator myself, I know that sometimes it's better to let the audience know when the speaker (or writer) holds totally erroneous opinions.
As a cookbook, it works. And that's really what it's all about, at least for me.
October 18, 2015
This book is part of the TV series in which I enjoy Rick's enthusiasm and eloquence. But as a citizen of a former colony and developing country, I find his romanticization of the British colonial period and the surrounding poverty quite insensitive and obnoxious. :(
Nonetheless, we appreciate the authenticity and diversity of Indian cuisine as depicted in the series and the book, my teddy and I have cooked more than a dozen recipes from it. Although our style is not to follow rules especially recipes strictly, most of them luckily still turned out great :)
Nonetheless, we appreciate the authenticity and diversity of Indian cuisine as depicted in the series and the book, my teddy and I have cooked more than a dozen recipes from it. Although our style is not to follow rules especially recipes strictly, most of them luckily still turned out great :)
January 25, 2018
Motivated by his successful crusade into France, our hero, Mr Stein, seeks to demolish the entire fish population of India in one fell swoop in a somewhat mad and bloody campaign of terror, whilst wearing a decidedly unbuttoned shirt.
October 3, 2022
For reference only as and when I want a recipe from it.
April 9, 2021
Ok, the issues with Rick Stein are he is a white British male born after the Second World War & has culturally based world views related to colonialism and Eurocentrism, and he can be sexist in support of ‘the ladies’, much like many men of his generation are - and now that’s out of the way, this is actually a good book.
Based on other’s reviews re Stein’s cheesy attempts to bring the rich complexity of the Indian subcontinent to BBC viewers (guess what, on his TV show he’s a sweaty white dude traveling around, and absolutely LOVING everything he sees) I was prepared to see his cookbook as another white man attempt at curry - BUT the recipes are actually decent, they line up with other Indian cookbooks for Western audiences by Indian authors.
Recipes are doable and tasty. His pakora recipe is inspiring; most others are heavy on veggies as Stein tries to expand the importance of vegetarianism & Indian tradition to BBC viewers. (This is a change from his previous work as he's a 'seafood and meat guy'.
Stein also acknowledges the British influence on Indian cuisine and history of colonialism. And, more so, in his intro he acknowledges his stance as a novice cook of Indian cuisine, and that there are things an Indian cook won’t agree with in his book but he's going to do it anyway;) More importantly, Stein's selection of recipes and accompanying descriptions convey the wide variation in cuisine across the Indian subcontinent.
For those who want to see the BBC series, there is a truly beautiful scene of Rick Stein meeting the Dalai Lama; clearly for Stein this is a voyage of more than cuisine.
Based on other’s reviews re Stein’s cheesy attempts to bring the rich complexity of the Indian subcontinent to BBC viewers (guess what, on his TV show he’s a sweaty white dude traveling around, and absolutely LOVING everything he sees) I was prepared to see his cookbook as another white man attempt at curry - BUT the recipes are actually decent, they line up with other Indian cookbooks for Western audiences by Indian authors.
Recipes are doable and tasty. His pakora recipe is inspiring; most others are heavy on veggies as Stein tries to expand the importance of vegetarianism & Indian tradition to BBC viewers. (This is a change from his previous work as he's a 'seafood and meat guy'.
Stein also acknowledges the British influence on Indian cuisine and history of colonialism. And, more so, in his intro he acknowledges his stance as a novice cook of Indian cuisine, and that there are things an Indian cook won’t agree with in his book but he's going to do it anyway;) More importantly, Stein's selection of recipes and accompanying descriptions convey the wide variation in cuisine across the Indian subcontinent.
For those who want to see the BBC series, there is a truly beautiful scene of Rick Stein meeting the Dalai Lama; clearly for Stein this is a voyage of more than cuisine.
March 15, 2015
I have a few cookbooks but this is my favourite. Why? Because I enjoy cooking with spices and now have a nice collection in the pantry so I can make most meals here with ease. Secondly, I actually 'make' some of the dishes in this book - it's not just for looking at - and each dish has been fabulous. And thirdly, there are plenty of vegetarian recipes included. Finally, it is a beautiful hard cover book, with interesting anecdotes and beautiful photos, including full colour pictures of many of the dishes. No regrets purchasing this one.
May 18, 2020
I’d seen the series and had tried a recipe from of but have only just got round to getting the book. Full of authentic regional recipes, I’ve enjoyed working through some of the breads, veg and fish recipes and will no doubt try some more.
Some of the dishes are adapted for western home cooking, but are all nonetheless true to the cuisine of the Indian sub-continent. Some of the ingredients lists are long, but you expect that with this sort of spicy cooking.
I like Rick’s no nonsense approach, which is both chatty and enthusiastic.
A book for home cooks who have time to experiment.
Some of the dishes are adapted for western home cooking, but are all nonetheless true to the cuisine of the Indian sub-continent. Some of the ingredients lists are long, but you expect that with this sort of spicy cooking.
I like Rick’s no nonsense approach, which is both chatty and enthusiastic.
A book for home cooks who have time to experiment.
May 25, 2019
I own many many many cookbooks and this is one of the few that I cook from regularly. Well written and developed recipes, beautiful images and a great glossary and list of spice blends and recipes for accompaniments.
January 12, 2021
I can’t say I was a big fan of curries .... but ... I discovered that the curries I tried are totally different from each other, and from any indian takeaway I’ve ever had. The recipes weren’t too difficult.
May 13, 2016
some fab sweets in this one
March 31, 2018
Excellent cookbook
January 26, 2026
Katsottuani Rick Steinin ruoka- ja kulttuurimatkan Intiaan ajattelin kokeilla joitakin hänen reseptejään. Niin teinkin käytyäni Turussa Asian Taste Marketista, josta mukaan tarttui kassillinen ruokatarpeita tamarindista laadukkaaseen riisisäkkiin.
Intialaisia ruokalajeja olen tehnyt vuosikymmeniä, mutta autenttisuuden puute on pitkään vaivannut, ja nyt tuntui, että sain vihdoin muutamien tuttujen reseptien maut kohdilleen, kun kerrankin oli varaa valita kunnon raaka-aineita ja tehdä curryja intialaisittain Steinin ohjeiden mukaan.
Kirja sinällään on varmaan monipuolisin intialainen keittokirja, jota olen käyttänyt. Siinä on lisäksi kulttuurihistoriaa ja kirjallisuuteen kontaktipintaa, mistä erityisesti pidän, ja nyt kiertelevällä kokilla oli repartuaarissaan tietysti Kiplingiä ja muutama muukin, joten sitaatteja riitti moneen jaksoon.
Tosin osa resepteistä ei ollutkaan ihan niitä samoja kuin Yle Areenan sarjassa, ja osassa ei ollut kuvia ollenkaan valmiista annoksista, eli sikäli oltiin osin vanhantavien kokkikirjojen maailmassa. Muutoin kuvatoimitus oli korkealaatuista, ja tilannekuvat toreilta ja niiden leipeiltä viritti kivasti makutunnelmiin...
Intialaisia ruokalajeja olen tehnyt vuosikymmeniä, mutta autenttisuuden puute on pitkään vaivannut, ja nyt tuntui, että sain vihdoin muutamien tuttujen reseptien maut kohdilleen, kun kerrankin oli varaa valita kunnon raaka-aineita ja tehdä curryja intialaisittain Steinin ohjeiden mukaan.
Kirja sinällään on varmaan monipuolisin intialainen keittokirja, jota olen käyttänyt. Siinä on lisäksi kulttuurihistoriaa ja kirjallisuuteen kontaktipintaa, mistä erityisesti pidän, ja nyt kiertelevällä kokilla oli repartuaarissaan tietysti Kiplingiä ja muutama muukin, joten sitaatteja riitti moneen jaksoon.
Tosin osa resepteistä ei ollutkaan ihan niitä samoja kuin Yle Areenan sarjassa, ja osassa ei ollut kuvia ollenkaan valmiista annoksista, eli sikäli oltiin osin vanhantavien kokkikirjojen maailmassa. Muutoin kuvatoimitus oli korkealaatuista, ja tilannekuvat toreilta ja niiden leipeiltä viritti kivasti makutunnelmiin...
April 20, 2019
Awesome cookbook. There are 4-5 amazing curries in this book, particularly the rogon josh, which I make weekly! Usually I find cookbooks are nice to look at but I can’t find much I like to make. This one is an exception. Highly recommended
September 13, 2017
Love a cookbook with a story attached to each recipe. Can't wait to cook nearly all these recipes
October 17, 2017
very easy to follow recipes
Read
October 21, 2019fantastic
January 17, 2020
Great authentic recipes. One of my favourite recipe books!
January 30, 2021
Tucked in the back 'Ricks everyday pilau rice' ..follow it exactly and you can have restaurant pilau rice every time!
July 9, 2021
Great Insights into Indian Kitchens , Seems he is a fan of Kingfisher Beer.
December 22, 2025
I love this book. I often refer to it as it ticks all of the boxes for a good cookbook. First, it's got a ton of recipes. The book is divided in starters, veggies, fish, chicken, goat and dessert. A simple structure that is easy to find the type of dish you want. Most notable are the stunning photos on almost every single page. Completely suits to emphasize the vibrant colors of the cuisine from all of the spices. The recipes themselves were all very authentic which is what I love the most. It did have a emphasis on curries but maybe that's just the default in all of Indian cuisine. The main recipes are all simple enough to do with local ingredients and not rare vegetables that can only be found in certain parts of India. They were also short enough to cook up in a quick bang. Rick covered also little side dishes and the recipes even for certain spice mixes like the classic garam Masala. I really appreciated that which gave the dishes a real authentic taste and the rustic texture I associate with traditional food anywhere. The book had a brief intro and brief descriptions to each dish or chapter. That's perfect nothing else is needed. Which is expected from an English guy and also a presenter that knows precisely how to package a good product. But I didn't know Rick unfortunately prior to this book but I will certainly be buying more of his cookbooks in the future.
November 23, 2013
This is really quite a good book on Indian food, the dishes I've made so far have been tasty, layered and fun to prepare. I'm also told it's unusually authentic (though I'm no authority...). The book includes familiar recipes like aloo gobi's, sag paneers, a vindaloo, a chicken korma, as well as regional dishes like Bengali mustard fish and several Keralan dishes. The book includes recipes for a garam masala, a chat masala, as well as one for naan and even home made chai tea. It features a mini encyclopedia of Indian ingredients, which is full of helpful tidbits, and something I often find myself referring to (the section on tamarind for instance advises using freshly made tamarind liquid). The book also lists some suppliers of ingredients that are especially hard to find (I'm awaiting an order of kashmiri chilli powder, kokum, Indian bay leaves and dagarful from one of them). Recommended.
November 28, 2014
Rick stein is no ordinary chef, he looks at food and recipes from cultural and historical perspective, which is always so enthralling to watch. His programs have certainly inculcated in me a respect for traditional recipes and curiosity to try new. This book and the whole series was a revelation, as I found out how little did I know about Indian food, being an Indian myself. Some very good recipes, take you back to olden days, when you used whole spices instead of ready made paste and curries. The recipes are an instant hit, as this is closest to food I can relate to.
July 1, 2013
I love this book.
So far, I have made a number of the vegetarian recipes which have been delicious although there is a huge range of fish, meat and chicken dishes to try too. I am looking forward to trying sweet recipes as well.
There is a useful section at the back of the book which explains some of the ingredients, where to find them or what to use as a substitute.
So far, I have made a number of the vegetarian recipes which have been delicious although there is a huge range of fish, meat and chicken dishes to try too. I am looking forward to trying sweet recipes as well.
There is a useful section at the back of the book which explains some of the ingredients, where to find them or what to use as a substitute.
August 5, 2013
I don't know how authentic the recipes are but it is a great book. Full of enthusiasm for Indian food, great recipes that are attainable, most ingredients are readily available. I loved just reading about Rick touring around India and discovering the food.
June 10, 2015
I really enjoyed this book, as much for Rick Stein's stories and culinary information as the recipes themselves. It's designed as a companion to his TV series of the same name. A great pressie for those who love to cook & want to learn more about the culture of India.
March 21, 2014
Love this book it has become such a "go to" recipe book fantastic recipes that are easy enough to follow and create a great result.
Great to impress family & friends with great dishes!! If you try one dish from this book that has become our family favourite try the Shepherds Pie!!
Great to impress family & friends with great dishes!! If you try one dish from this book that has become our family favourite try the Shepherds Pie!!
September 2, 2013
Amazing pics of mother land and complex recipes made easy for a complete novice like me!
December 10, 2013
This book was bright and fresh, I loved the colours in It and would try some of the recipes. Maybe not all though haha
Displaying 1 - 30 of 33 reviews