Annie Wright, October 12, 2009 (view all comments by Annie Wright)
I am relatively new to Indian cooking and past attempts to make it myself have resulted in food that tastes vaguely Indian but doesn't look or taste like the stuff you get at a restaurant. My boyfriend and I gave this book a shot one night for our anniversary dinner, and all we can say is, wow! The dal and saag dishes we made were absolutely incredible, and the few other dishes we've picked from the book look and taste like the real thing.
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Adeline, June 11, 2009 (view all comments by Adeline)
If you are going to have only one cookbook, this is not the book for you. On the other hand, if you are going to own two or more cookbooks, this certainly should be in your collection. A virtual treasure trove of information, using easy to follow methods and ingredients that are easy to find with just a little imagination. This book will pay for itself with one recipe alone. Homemade coconut milk, a snap to whip up. Now I know what all the unsweetened coconut at my local Indian store is used for. I absolutely love this book.
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Josh Hyrkas, June 30, 2008 (view all comments by Josh Hyrkas)
Raghavan has done it again! This book is a must have for any serious home cook. If you like Indian food, this is a great companion book to The Turmeric Trail!
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"Publishers Weekly Review"
by Publishers Weekly,
"Iyer (The Turmeric Trail) makes the enormous spectrum of Indian curry dishes enticing and accessible in this hefty tome, bound to be a must-have for lovers of Indian cuisine. Cooks already familiar with this food will be inspired as they cook through its pages. The term 'curry' encompasses a vast range of dishes, and Iyer has uncovered the best from the subcontinent's many regions and cultures, working his way from Goa (chicken in coconut milk sauce) to Kashmir (hearty braised lamb shanks in broth), Calcutta (tilapia in yogurt sauce), Kerala (spinach in pigeon pea-coconut sauce), and everywhere between. The largest chapter features an extraordinary selection of curries using India's rainbow of legumes, but Iyer includes meat, cheese, fish and vegetable curries, plus appetizers and snacks, biryanis and elegant rice variations and breads. Access to a well-stocked Indian grocery is vital, but past that hurdle Iyer makes the recipes quite approachable thanks to his chatty introductions, many thoughtful preparation tips and helpful ingredient glossary." Publishers Weekly (Copyright Reed Business Information, Inc.)
Curry is the gateway to Indian cooking. It is the backbone of Indian cooking, it's the glory of Indian cooking. Curry has nothing to do with powder in a can and everything to do with amazing flavors. Curry is the dazzling layering of spices and ingredients, the familiar made new and the exotic made accessible. Not to mention all that tasty sauce to mop up with rice or bread.
660 Curries is Salmon with Garlic and Turmeric, Grilled Chicken with Cashew-Tomato Sauce, Lamb Shanks Braised in a Fennel and Cumin-Kissed Broth, Toasted Tamarind-Rubbed Shrimp, Pork Ribs with a Sweet-Sour Glaze. 660 Curries is traditional, contemporary, extraordinary, and it's jam-packed with easy one-dish dinners that dance on the palate, in recipes created for the home kitchen.
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