Indian Home Cooking by Suvir Saran
A Fresh Introduction to Indian Food, with More Than 150 Recipes

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Synopsis

With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.

Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including:

*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties
*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves
*Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao
*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt
*Easy, colorful chutneys and pickles to fill your pantry

Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.
 

About Suvir Saran

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SUVIR SARAN has received accolades from the New York Times and The New Yorker for his regional Indian cooking. His new restaurant, Devi, opens in September. He is a contributing editor to Food Arts magazine and teaches Indian cooking classes that have been featured in the New York Times. He lives in New York. Please visit www.suvir.com.STEPHANIE LYNESS is a regional food critic for the New York Times who has collaborated on several cookbooks, including Second Helpings from Union Square Cafe. She lives in Connecticut.
 
Published August 31, 2004 by Clarkson Potter. 272 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Indian Home Cooking

Publishers Weekly

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Such expertise is welcome in a book that cherry-picks freely from Moghul meat dishes, Gujerati dals, Hyderabadi greens and Punjabi tandoor dishes.

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Suite 101

Some people say there are only three cooking styles on earth -- French, Chinese and Indian.

Feb 04 2011 | Read Full Review of Indian Home Cooking: A Fresh ...

India Today

In one of those plush Manhattan lofts, chef Suvir Saran throws three dried red chillies into the pan.

Dec 27 2004 | Read Full Review of Indian Home Cooking: A Fresh ...

Creative Loafing

Instead of draining curdled milk for hours to make paneer cheese, Saran suggests baking ricotta cheese until it's the texture of paneer (his recipe for saag paneer, the spinach and cheese dish ubiquitous to Indian eateries, is fresh and lovely in its simplicity).

| Read Full Review of Indian Home Cooking: A Fresh ...

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