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Product Description
Product Description
Samosas, rotis, tandoori chicken, and biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavouring, they need not be complicated to create in your own kitchen. This book written by two experienced instructors of Indian cuisine simplifies ingredients and traditional techniques. They have developed recipes that are easy for beginners to make, without sacrificing the rich taste that is the signature of great Indian food. Try some chai for an elegant afternoon tea or make some masala chicken served with a biryani, raita, and naan bread for a royal feast! Simply Indian also features a wide variety of meatless dishes for a complete vegetarian meal.
About the Author
Born on the island of Zanzibar and immigrating to Canada in 1972, Tahera Rawji has been sharing the secrets of spicy dishes from Pakistan, India and the Middle East in her popular cooking classes for the past 11 years. She teaches her students not just to follow the recipes, but to really grasp the methods and flavours integral to Indian cooking. And while the methods need not be strictly traditional, she aims to teach students how to create authentic taste in their own kitchens.
Tahera lives in Richmond, British Columbia, and enjoys traveling, hiking, gardening, entertaining and cooking. She is constantly developing, testing and refining recipes for her students, friends and family.
Hamida Suleman was born into a large family in Tanzania. With three brothers and four sisters, she began to share in the preparation of meals at an early age. She was fascinated by the Indian, African and Middle Eastern dishes that her mother specialized in, and aspired to become a skilled cook herself. Hmida migrated to Canada and continues to give cooking demonstrations and classes.
Hamida and her husband Mohamed live in Richmond, British Columbia with their son, daughter-in-law and three grandchildren.
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Most helpful customer reviews
7 of 7 people found the following review helpful
5.0 out of 5 stars
Yay! Now I can make Butter Chicken!,
By "sdalen4" (Richmond, BC Canada) - See all my reviews
This review is from: Simply Indian: Sweet and Spicy Recipes from India, Pakistan and East Africa (Paperback)
What a beautiful book! I'm so glad I have it.The recipes are easy to understand and so much fun. I've wanted a book to teach me Indian cooking for a long time, and this book is all I needed, because it has soooooooo many recipes! (Actually, it has *every* Indian recipe I've ever wanted and more.) =) I wish you could see the inside, because it's so pretty - it looks really authentic and the pictures are so vivid and glossy - I can't believe it's so cheap!!! Oh, and it's got lots of tips and there's a little blurb about each dish that is sometimes quite funny (and always helpful). :)
4 of 4 people found the following review helpful
5.0 out of 5 stars
Indian Cooking Made Easy!,
By Lola (Vancouver, B.C.) - See all my reviews
This review is from: Simply Indian: Sweet and Spicy Recipes from India, Pakistan and East Africa (Paperback)
I took two of Tahera's cooking classes 3 years ago. I am pleased that she's finally published her book. I was quite surprised to see it mentioned in a 2003 Cosmopolitan article about enhancing your sensuality! The chicken bhiryana is the best chicken dish I've put into my mouth. I like it better than butter chicken. The vegetarian samosas don't last long on any table. In general, all the dishes are tasty, and most can be easily prepared for a week-day supper. This is a great collection of recipes for a beginner in Indian cooking.
3 of 3 people found the following review helpful
5.0 out of 5 stars
I LOVE THE GULAB JAMUN AND BUTTER CHICKEN,
By "ally_waters" (Richmond, VA USA) - See all my reviews
This review is from: Simply Indian: Sweet and Spicy Recipes from India, Pakistan and East Africa (Paperback)
Gulab Jamun and Butter chicken...two things I love in Indian meals but very hard to make..and I did it in following Taheras simple steps...I love it...now next try ....three variations of rasmalia....I love this book ..150 plus recipes...one can just go crazy ...and the steps ...so easy to follow....
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