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Cookbook of the day – The Great Curries of India

Great curries of India

Great Curries of India

by Camellia Panjabi

Publisher  Simon & Schuster
 ISBN 10: 0684803836

ISBN 13: 978-0684803838

This book reminds us that Indian cooking is as regional as our own American cuisine is. Sometimes we forget that India is a subcontinent, as large as Western Europe with twice the number of people.  There is no common language and while the climate of India is considered tropical, it also has deserts and mountainous regions. The varied climate and topography of India influences the various regional variations of Indian cuisine and this book takes pains to underscore that point.

Ms. Panjabi spends a lot of time on the various ingredients that you need to create authentic Indian flavors and this lavishly illustrated volume picks 50 well-chosen dishes, some obvious and some not-so-obvious.

You’ll learn a bit about the culture and history of India as you learn to build the flavor profiles important to Indian cooking. She starts you off with the simplest curry and then branches off into more exotic and complex dishes. That’s a good approach – I wish that more cookbooks employed this tactic.

I highly recommend this book.


Lamb cooked in milk.