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My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss, by Hari Nayak
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Growing up in a rural town in southwest India near the sea, author and chef Hari Nayak was thoroughly steeped in the aromas and flavors of traditional Indian cooking—the allure of freshly roasted and ground spices, simmering dals with fragrant curry leaves, creamy grated coconut and homemade yoghurt, the sour bite of the tamarind and the burn of hot chili peppers, the sweetness of sugar palm sap, fresh fish and seafood of every description—and hot, fluffy plates of steaming rice, the staple of most meals. In this book Hari shares the secrets of his familyÆs own style of southern Indian cooking as well as favorite dishes from other parts of the huge Indian subcontinent—secrets that he learned from his mother and aunts, neighbors, local street vendors and countless friends. Simple tips like quickly dry-roasting spices in a skillet before grinding them to a powder or a paste to release the oils and awaken the flavors, thereby adding a wonderful, almost alchemical aroma to any dish. This tip, and many more, will help you to unlock the "hidden magic" of Indian cooking. With the recipes in this book, you will finally be able to make consistently delicious Indian food for your friends and family—from a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, Pork Vindaloo, Tandoori Chicken, Cucumber and Yogurt Raita and Sweet Mango Yogurt Lassi. Traditional Indian meals normally involve elaborate preparation, but Hari, having lived in the West for many years now, understands that most of us do not have the time to prepare elaborate meals, particularly during the work week. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. An electric spice grinder (or food processor) replaces the traditional grinding stone and a blender replaces pureeing by hand. What if you donÆt have time to make homemade Indian bread? A crusty French baguette can be served instead. With Hari's guidance and timesaving tips, you'll learn how spices and herbs complement one another and interact with other ingredients to create the unique aroma and flavor in each dish. Armed with this knowledge, you will soon be able to create Indian meals appealing to suit your personal taste and that of your family and friends, creating your very own Indian kitchen.
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Product details
Hardcover: 160 pages
Publisher: Tuttle Publishing; Hardcover with Jacket edition (August 10, 2011)
Language: English
ISBN-10: 080484089X
ISBN-13: 978-0804840897
Product Dimensions:
9 x 0.7 x 11.8 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#819,531 in Books (See Top 100 in Books)
This is a gorgeous cookbook with many beautiful pictures throughout. I'd say about half of the recipes have an accompanying picture. The book measures about 12 inches tall, so it may not fit on all book shelves. The book includes a primer on spices, tips on putting together an Indian meal, sample menus, wine pairing advice, and an introduction to cooking techniques unique to the Indian kitchen, as well as the cookware and tools you will need. The index is organized by both the original name of the dish, as well as the English translation. You can also look up dishes by ingredients, and not just main ingredients like dried legumes, but also by spices and other secondary ingredients.So far, I have tried several dishes and they've ranged from OK to good, but have lacked that wow-factor. I have felt like most of the recipes have needed some sort of adjustments made to them. For example..Mango Lassi - I added less yogurt than called for and still felt that the fruit flavor was not very prominent. I will add significantly less next time.Everyday Dal - As other reviewers have mentioned, be wary of the amount of chilies called for. For example, in this recipe, three different kinds of chilies are called for: 2 dried red chili peppers, 2 fresh green chili peppers, and a teaspoon of Asian chili powder or cayenne pepper. I understand that each of the these is going to lend a slightly different flavor and type of heat to the dish, but unless you have quite the tolerance for heat, you're probably going to want to tinker with these amounts. Just for reference, I added one large jalapeno and a small dash of cayenne, and that was pleasantly spicy for me and my family.Black-Eyed Peas and Rice - I felt like the rice turned out somewhat sticky/mushy. I'm not sure if this is due to the amount of water called for, the cook time, or some other factor.Basmati Rice with Whole Spices - Same issue with the rice here. Also, I felt like 1 teaspoon of cloves was too much and needed to be reduced.Overall, it's a really beautiful book and a great primer on Indian cooking, but I'm still on the lookout for an Indian cookbook with recipes that will work the first time and that I'm inspired to make again.
Love this book ! I got it after it was recommended in one of my trustworthy blogs. The recipes are easy to follow, even for a novice cook, the instructions are step by step, easy to follow and foolproof. Being an Indian, i cook Indian food almost 3 times a day and this book easily fits in my regular routine to whip up something different but still authentic.I followed many a recipes exactly and got amazing results, Kerala Beef fry ( i made it with Lamb) , the Kadai paneer, pepper chicken & Shrimp Briyani to name a few. An Indian book im glad i got.My only complain, is that the Kindle version is not formatted to look that pretty compared to the book. The bright colorful pictures are like thumbnails and one recipe is jammed up, " The chicken tikka masala' with the previous one. Would have preferred to get the book instead.
My husband is British and is very familiar with Indian cuisine. I am American and before meeting him, I had tried it once in my 52 years! But I became a lover of this exotic flavorful cuisine with his introduction to the different favorites he grew up with. So this cook book was my first attempt at cooking anything Indian! My first suggestion....get the spices. Indian food is full of amazing spices we as Americans rarely utilize. Coriander, turmeric, Garam Masala, fresh ginger and LOADS of garlic to name a few. Get a starter kit (these are wonderful, economical and I recommend 'SpiceKits' here on Amazon). This will really help you just to dive right in. Also, be sure to have a food processor. If you have every worked with fresh ginger, then you know it is very fibrous and difficult to 'mince' or...frankly...do anything with. And you will be mincing plenty of garlic...so save some time and have a food processor on hand!I love the book. It has some wonderful recipes and all of my husbands favs are there. I want to stress however, that the author created these recipes based on authentic Indian tastes! If you are not into spicy (and most Brits like their curry mild), then you will need to augment almost every single recipe to omit the red pepper (Asian red pepper).The book has lots of extras such as where to purchase spices, and he gives lots of substitution options: ie: fish instead of chicken. I have now cooked many of the entree's in the book and my husband is over the moon with the results. I have yet to have any of the recipes come out in the time frame listed. I cannot brown an entire cut up raw chicken in 4 minutes for example. So many of these recipes do not give realistic completion times. As with any cooking style, it takes time to make it 'your own' and I am not quite there yet. But I do love this book and the gorgeous images provided of this wonderful cuisine that you will give you a much broader knowledge of the use of exotic spices and a whole new palette of flavors!
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