Indian Spice Kitchen

by Monisha Bharadwaj

The Indian Spice Kitchen is an indispensable guide to Indian cuisine. It takes the reader through key ingredients that are now readily available in the West, with over 200 simple but mouth-watering recipes. From the earthy, creamy lentil dishes and yogurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are the famous staples of the South, The Indian Spice Kitchen provides a context (cultivation, appearance, taste, culinary uses and health benefits) for nearly every regional classic.

Genres: Cookbooks, Cooking, India

240 pages, Paperback

First published May 1, 1997

Reviews

[Mik Hamilton]

I have over a hundred Indian cook books, some dating from the Raj and out of print. This book is unique. It's like a little bible. I go to it constantly. I have never seen an Indian cook book devoted to explaining the details of Indian spices, dals, grains, herbs, etc so well, including recipes featuring each item discussed. I put her up there with Julie Sahni and Madhur Jaffrey.

[Terri Fleming]

I keep working at this.

[D.]

This book makes me want to live in India. Yummo. Laid out differently to most other cookbooks, each recipe is based on a single essential ingredient in Indian cuisine.

[Cindy]

great spice/ingredient resource!

[Dre Guerra]

Love the recipes in this book!