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50 Great Curries of India, Tenth Anniversary Edition | 
 enlarge | Author: Camellia Panjabi
Publisher: Kyle Books
Category: Book
List Price: $14.95
Buy New: $10.17
You Save: $4.78 (32%)
New (21) Used (8) from $8.65
Rating:  12 reviews
Sales Rank: 14489
Media: Paperback
Pages: 224
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 7.7 x 6 x 1.1
ISBN: 1904920357
Dewey Decimal Number: 641
EAN: 9781904920359
ASIN: 1904920357
Publication Date: February 25, 2006
Availability: Usually ships in 24 hours
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Product Description
This is the ultimate celebration of the authentic Indian curry, encompassing both the classic and the unusual dishes from across India. With insightful information on spices, herbs, and chilies, and what exactly a curry is, as well as 100 mouth-watering recipes, Camellia shares the secrets she has learnt from curry lovers and cooks-from top chefs to housewives-to inspire and excite your tastebuds.
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| Customer Reviews: Read 7 more reviews...
Excellent selection of curries from many regions October 14, 2007
Esther Schindler (Scottsdale, AZ USA)
21 out of 21 found this review helpful
I own at least ten Indian cookbooks, so you wouldn't expect that I needed to add another to the collection. But I'm extremely glad that I bought 50 Curries of India. It has many recipes that I haven't previously encountered... and which, so far, are really wonderful.
As the title promises, the book has 50 curry recipes... as well as several accompaniments (such as bread, rice, and raita) and a 60 page introductory section on ingredients. There's quite a selection here, in main ingredient (lamb, fish, chicken, vegetables), region, spiciness, etc. Twenty of the recipes call for lamb, 11 for chicken, 9 fish and shellfish, 12 vegetarian (from potato curry to, of all things, watermelon and mango curries).
Nothing calls for beef or pork, but I think most of the lamb dishes could be prepared with them. We dislike lamb, so at our house the lamb and apricot curry is more likely to use inauthentic pork, and bori curry (with nuts, sesame seeds, tamarind and potatoes) will probably be made with beef.
Every dish has an attractive photo, so you have some idea what you'll end up with. While many recipes have a long list of ingredients, none is particularly hard -- assuming that you can get your hands on the spices. If you have a spice shop or Internet store from which you can buy black mustard seeds, curry leaves, and tamarind you'll be set. But there's plenty to cook if you're stuck with the selection in your local grocery store. Most are strongly spiced, but not all are exceptionally "hot." These aren't fast recipes, but *darn* they're good -- and most curries reheat very well; they're stews, after all.
The curries in this book are from the British Indian community rather than an American idea of Indian food. I've found that most U.S. Indian restaurants are surprisingly limited in the list of dishes offered, rather distressingly so. I suspect that our cultural relationship to Indian food is like the Italian-American restaurant experience of the 1950s (meatballs and spaghetti, pizza, and not much else). But India is a huge country with distinct regional differences, and this book really shows both breadth and depth. Several recipes incorporate coconut, for example, or mustard seeds or curry leaves. You'll find the "expected" chicken tikka masala, or something very like it, but among the things I appreciate about this book is that it has plenty of recipes that aren't in the rest of my Indian cookbook collection.
So far, I've made a curry of chicken and cashew nuts in black spices (with ginger, coriander seeds, cumin, cloves, and cinnamon), and a marvelous lemon rice. I'll probably make green chicken korma (wih coriander leaves, mint, and green chili) this week... or maybe it'll be prawns in sweet and hot curry (with tamarind, garlic, cumin, curry leaves and jaggery). I can't decide.
Recommended for anyone interested in creating original Indian-style creations April 9, 2006
Midwest Book Review (Oregon, WI USA)
8 out of 8 found this review helpful
50 Great Curries of India presents 50 different, authentic Indian curries, each with a full-color photograph revealing its texture and appearance in detail, along with an accompanying recipe designed to harness the curry's flavor. From Chicken and Cashew Nuts in Black Spices to Chickpea Curry and Cauliflower with Shredded Ginger, the recipes perfectly capture Indian cuisine's marvelous ability to harness spices for an unforgettable taste experience. An extensive introductory section teaches aspiring chefs all about different types of spices, seasonings, thickening agents, souring agents, and the elements of a traditional Indian meal, in this "must- have" cookbook especially recommended for anyone interested in creating original Indian-style creations as well as preparing tasty tidbits according to recipe.
Camellia Panjabi knows her stuff July 6, 2006
Janet Shenoy (Spokane, WA ,USA)
8 out of 8 found this review helpful
This is an exceptional authentic Indian cookbook for those who are willing to invest the time for the proper outcome and want to expand their repertoire. In addition to the recipes, Camellia Panjabi has done an excellent job explaining the reasons for what and how the ingredients interact and enhance the collage of flavours in the dishes. The illustrations are first-rate. This book is not for those who want to quickly throw something together.
Outstanding Cookbook January 9, 2007
Bart Popowski (Hermosa, SD)
6 out of 6 found this review helpful
This is a wonderful cookbook. In addition to the detailed, but not overly complicated recipes, it has a good amount of basic information about ingredients. This is important, because many of the ingredients are new to non-Indian cooks.
I've been very happy with the recipes. Good photos of each dish, and a nice write up on each recipe, explaining the region where the it came from, and the cook or restaurant that created that it.
 Good but annoying when first starting June 12, 2008
D B Crisp (Aus)
4 out of 4 found this review helpful
i almost gave up on making curries mainly in part to this book. i only kept it for the rice and accompaniments section at the back of the book. my major gripes were
1. this book says to whisk yogurt, it never works just whisked, pretty much all indian chefs add flour or for a more authentic taste powdered dhal to thicken so that it does not split when cooking
2. when the book says to add water at the end of the cooking of onions and spices, the amounts made for a very watery weak flavoured gravy as liquid was also being added from the meat, so halving or even thirding this makes it work much better
if you address these 2 areas you can end up with a very nice book, the madras style curry and the meat cooked with cardamon being standouts.
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