Indian Vegetarian Cooking: At Your House Paperback – Mar 1 2003
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
Learn the secrets of authentic Indian cuisine from native-born cook Sunetra Humbad. With the collaboration of Amy Schafer, most of the cooking methods, techniques and ingredients in these recipes are basic and familiar. Each recipe has a separate listing of ingredients needed to make shopping and planning easier. Menu plans help put it all together.
About the Author
Sunetra Humbad was born and raised in southern India. After moving to America, she taught cooking classes and teamed up with one of her students, Amy Schafer Boger, to write this cookbook. They created recipes that were uncomplicated versions of th food of Sunetra's youth that used mostly Westernized techniques and cooking methods.
Inside This Book(Learn More)
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
I have found every recipe to be delicious and easy to cook. Indian food used to be a treat we had only at restaurants, but now it is something we eat regularly at home.
Two of the old reliables from this book I make again and again are mung bean curry, which is especially nice here, since mung beans are available everywhere in Taiwan; and carrot salad, with cilantro and peanuts. I plan to include it in this year's Christmas dinner - it is refreshing, delightful - and *simple*! The various halvas in the dessert section look mouthwatering as well.
The success rate of dishes made from this book is 100% so far, so I will certainly continue to try new ones. We're lucky to have an Indian grocery in Taipei, but the ingredients for most recipes are quite simple and straightforward, once you have a stock of the basic spices. One little thing - you may need to get used to new terms for certain ingredients, e.g. "hing" for asafoetida.
The cover is very pretty and perky, and the page design is clean and comfortable, though I feel the redundant listing of ingredients in the outer margin isn't really necessary.
Another thing that endears me to this book is knowing it is the product of American-Indian cooperation, between two friends. No glamour shots of the authors for the book - they look like colleagues you'd like to have coffee with often! (Or maybe masala tea!)
So, those of you who don't eat meat (or even if you do) and like healthy, easy-to-make exotic food on the light side: get this one. (It's really inexpensive besides! What more could you ask for?)