1,000 Indian Recipes (1,000 Recipes)
by Neelam Batra
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Book Summary Information
Author: Neelam BatraEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2002-09-24
ISBN: 0764519727
Number of pages: 704
Publisher: Wiley
Book Reviews of 1,000 Indian Recipes (1,000 Recipes)
Book Review: THE BEST SO FAR! I am learning so much from this work and Vegitarians and Vegans take note of this review.
Summary: 5 Stars
What a wonderful and helpful work this was! We live in a rather isolated area and the closest Indian restraint is over 40 miles from our home and our favorite one just closed. With that in mind I felt it was time to go on a mission and learn to cook some of the dishes of what is my favorite of all ethnic foods. Now I have read several of the negative reviews of this book and I think I should address some of the complaints stated in them from my little view of the cooking world:
The first complaint is that the book is not "authentic." To be quite frank, if this is true, I really could care less! Over the years my wife and I have eaten in probably over 200 different Indian eating establishments and at the home of a number of Indian friend's homes. To be honest we have yet to find a single dish, prepared by different people in different locations to taste the same. Having never lived or traveled in India, I have not a clue as to what is truly "authentic" and what is not and I suspect that if you had a dozen people in a room directly from that country, there would be twelve different answers to that question. If you think about it, ask yourself what answers you would get if you asked 100 people in this country to give you a recipe for a truly "authentic" American cheeseburger! I will bet you that you would get 100 different answers. India, like America is an extremely diverse country; a true melting pot. Give the authentic thing a break.
Secondly, I do agree that the author has pandered somewhat to American taste. Well duh! This book is being marketed in America, sold in American and used my Americans. I see nothing wrong in this. If the end result is a dish that is pleasing to my palate, then I could care less who the author is pandering to. To serve friends a dish and hoot and holler that it is "truly authentic" is merely an ego thing and most people could care less as long as the food tastes good! If it is unpleasing and the taste is terrible you can call it authentic all you want, but is is still yuk!
Not everyone will agree with the above statements, and rightfully so; I just felt it was necessary to state how I approached this book. Many will want to approach it differently an being "authentic" is important to them, if indeed they know what authentic truly is.
There are indeed 1000 Indian recipes in this work and if you include the many spice combinations, there are probably many more. I was immediately taken with this work right from the start when the author presented 41 spice blends, many of which were curry. She has also given us a very nice overview of the different spices uses, their properties and interactions with other spices. This is extremely valuable information and I have seldom seen this so well addressed.
The entire work includes 41 spice blends, 238 starters, snacks, soups and salads, 282 curries and entrees, 272 chutneys and sides and numerous flat breads and cooking tips. There is something here for everyone. I was especially impressed as to the value this book is to vegetarians and the author has gone so far as to mark with a special symbol those dishes that are fit for those who are strictly Vegan.
The cooking directions are quite precise yet the author has given plenty of room for the user of the book to be creative, and in fact has encouraged this. I found this one of the strongest aspects of her arsenal of recipes. The one thing that may throw some readers is the authors stressing that in many cases a pressure cooker can and should be used to prepare some of these dishes. Many people are a bit intimidated when it comes to pressure cooking but this should not be a big fear to overcome. Just give it a try. The new cookers are not all that complicated.
Most of the recipes found in this book are quite simply and extremely easy to prepare at home. But the reader should be warned that there are many extremely complex dishes presented here that require multiple steps and clued recipes within recipes. Cooking many of these dishes takes some planning, organization and research. The author has provided directions in each case, but it will take some digging on the reader's part. This again is a good thing as far as I am concerned as it forces the budding Indian Cook to actually learn new things.
Okay, as to the various spices and other ingredients. Yes indeed, it is extremely helpful if you live near an Indian specialty store. Many of the spices and ingredients called for here are simply not on the shelves of our supermarkets. We are unfortunate in that we are far, far away from any such store. The good news though is that I have yet to be unable to fine one spice that I needed after a quick search on-line. Even here on Amazon, most of these things can be found and quite often at a very reasonable price. Do not me put off by lack of ingredients locally. If you are computer literate enough to be reading this review, then you are literate enough to find and purchase what you need. We have also found that when we do get to go to the "big city," if we buy in bulk it saves a lot of shipping charges and is cheaper. The one area we do have problems with in our area is lamb! This meat is extremely hard to find and extremely expensive when you do find it. We have to special order it from the butcher we use and order way ahead of time. It costs dearly. We love lamb, but you have to work with what you have. Chicken and veggies and a bit of beef are more often found when we cook these dishes than anything else.
As I said at the beginning, I am on a mission here and digging through Indian Cook Books like a crazed gopher. This work is one we are most certainly adding to your list of ones to actually buy and include in our collection. I found almost nothing to complain about, learned a lot, and found that the dozen recipes we have tried actually worked and were delicious. I can fully and highly recommend this wonderful cook book.
Don Blankenship
The Ozarks
Summary of 1,000 Indian Recipes (1,000 Recipes)
1,000 INDIAN RecipesIt's Like Getting 5 Cookbooks for the Price of 1
- Spice Blends
- Starters, Snacks, Soups, and Salads
- Curries and Entrées
- Chutneys and Sides
- And Much More!
DELVE INTO THE FASCINATING FLAVORS and variety of Indian cuisine with this unrivaled recipe collection. You'll discover delicious choices for dishes that make Indian food unforgettable: crispy fritters; tangy pickles; chaat snacks and salads; refreshing yogurt raitas; richly flavored curries; comforting legume (dal) dishes; creative vegetable and meat main courses and side dishes; decadent desserts; and exotic drinks.
To guide your cooking, Neelam Batra provides time-and labor-saving methods, ingredient substitutions, and menu suggestions, and addresses modern health concerns without sacrificing flavor. This is a book Indian food lovers-and health-conscious eaters and vegetarians, too-can turn to for everyday meals and special occasions for years to come!
Praise for 1,000 Indian Recipes
"Neelam's passions and knowledge of her homeland's cuisine and history shine through on every page. Both experts and novices alike will find this encyclopedic compendium of Indian dishes refreshing and insightful."
?NANCY SILVERTON, PASTRY CHEF AND CO-OWNER OF CAMPANILE RESAURANT AND BAKER AND OWNER OF A BREA BAKERY (LOS ANGELES)
"I can't wait to sample her recipes for paneer, her salads and flatbreads, and of course, the chutneys and curries. Make room for Neelam Batra's book on your kitchen bookshelf!"
?DEBORAH MADISON, AUTHOR OF LOCAL FLAVORS, COOKING AND EATING FROM AMERICA'S FARMERS' MARKETS AND VEGETARIAN COOKING FOR EVERYONE
"To Savor a proper curry is to feel your palate awakened to an explosion of flavor. Neelam's recipes simmer with the fire of life."
?MICHAEL JACKSON, AWARD-WINNING ENTERTAINER AND INDIAN FOOD LOVER
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