Flavors of India: Vegetarian Indian Cuisine
by Shanta Nimbark Sacharoff
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Book Summary Information
Author: Shanta Nimbark SacharoffEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1996-01
ISBN: 1570670234
Number of pages: 189
Publisher: Book Publishing Company (TN)
Book Reviews of Flavors of India: Vegetarian Indian Cuisine
Book Review: Easy and Tasty Recipes, very Comprehensive
Summary: 5 Stars
This cookbook is very easy to follow. After a chapter on vegetarian nutrition, we take a tour of the Indian pantry. The chief ingredients, spices, and cooking tools are described, with their background, history, description and uses. By reading up on spices and ingredients, along with their Indian names, one is able to go to an Indian grocery store and make the right choices. In addition, the author shows you how to roast and grind spices, and includes recipes for garam masala, chai masala, tamarind pastes, sauces, how to make your own ghee, paneer, yogurt.
She then covers a variety of chutneys, pickles, snacks and appetizers. There is so much variety in this book, covering salads, vegetable dishes, beans, dals, rice, breads, sweets and even beverages. And it's not just how to cook them, but also she gives you cultural background, traditions, and how and where the item is served, and what significance it has in reference to the holidays. Even if you never cooked a single dish, you can learn a lot about Indian cuisine, culture, holidays and festivals from reading this book.
The chapter on dals has more than enough variety for you to experiment, as it covers all sorts, chana, mung, urad, toor, masoor, and even pancha dal (combining all 5 dals). I have enjoyed several of these, and the only comment I have is that she does not tell you how much cayenne pepper to put in, so you can suit your tastes. The other thing I noticed is that if you use all of the water the recipe specifies, your dal will be too watery. For example, 5 cups of water for 1 cup of masoor dal is too much, turning it into a soup. She does a great job explaning the vaghar, which is a hot oil mixture that is added to the dal in the last minute to flavor it with spices.
Summary of Flavors of India: Vegetarian Indian Cuisine
Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking. Includes nutritional information on the healthful benefits of Indian vegetarian cuisine.Indian Books
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