Items15The creator’s order
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India cookbook (2010)Published Jan 1, 2010The anchor of the shelf. Pushpesh Pant's book holds about 1,000 recipes and opens with a survey of the ten major culinary regions of India, so it works as a map before you commit to a single-region book.
Use it to look up a dish you met elsewhere, or to compare how one idea, a dal or a pulao,…0 - 2
Vegetarian India : a Journey Through the Best of Indian Home Cooking (2015)Published Jan 1, 2015Madhur Jaffrey traveled from north to south, and from the Arabian Sea to the Bay of Bengal, for this one, gathering more than 200 vegetarian recipes in the homes and businesses of shopkeepers, farmers, doctors, weavers and more. The recipes keep their regional character, so a western-coast supper…0 - 3
Thali (2021)Published Jan 1, 2021The practical bridge between cooking single dishes and cooking a region. Maunika Gowardhan sets out four regional thali menu plans, Gujarati, Punjabi and Andhra among them, plus alternative selections, so you learn how a whole plate is balanced rather than how to make one curry with rice.
Buy it…0 - 4
On the Himalayan Trail (2022)Published Jan 1, 2022If your idea of northern Indian food is Punjabi, this is the corrective. Romy Gill's book covers Kashmir and Ladakh in more than 80 recipes: gustaba, lamb meatballs cooked in a yogurt gravy; wagen pakora, eggplant fried in gram flour; and kanguch yakhni, morels in a spiced gravy.
Travel…0 - 5
Dastarkhwan-e-Awadh (1997)Published Jan 1, 1997The Lucknow end of northern cooking, where the point is patience rather than heat. Sangeeta Bhatnagar and R.K. Saxena, then head of Lucknow's Institute of Hotel Management, collected the recipes of Awadh's stately kitchens, with the anecdotes kept by descendants of the nawabs, talukdars and their…0 - 6
Prashad Cookbook (2012)Published Jan 1, 2012Gujarati vegetarian cooking from the Patel family, whose small restaurant was the surprise runner-up on Ramsay's Best Restaurant in 2010. Kaushy Patel learned to cook as a child on her grandmother's farm, and the 100-plus recipes run from simple snacks to full family dinners.
It is the clearest…0 - 7
My Bombay Kitchen (2007)Published Jan 1, 2007Parsi food, the cooking of the Zoroastrian community whose ancestors left Persia for India, is a cuisine of its own, and this is the book that covers it in depth. It was the first book on Parsi food published in the United States by a Parsi, and it won the James Beard Award for Asian…0 - 8
Kamalabai Ogale's ruchira (1997)Published Jan 1, 1997The Marathi cookbook that has sat in Maharashtrian kitchens since 1970 and has sold around 450,000 copies. Kamalabai Ogale began it as notes for her own family, and the English edition gathers vegetarian recipes from across Maharashtra.
The original measured in household bowls and spoons rather…0 - 9
The essential Goa cookbook (2000)Published Jan 1, 2000Goa cooks unlike anywhere else on the western coast, and Maria Teresa Menezes gives it a full volume: prawn balchão, sorpotel, mutton xacuti, oyster patties, tiger prawns, stuffed crab and bebinca, with particular attention to fish, prawns, pork and chicken.
This is the book for the pork and…0 - 10
Grains, Greens, and Grated Coconuts (2007)Published Jan 1, 2007Most Kerala cookbooks lean on seafood; Ammini Ramachandran's goes the other way, recording the vegetarian cooking of her Hindu family alongside the holidays and rituals of her childhood. Grated coconut is everywhere, as it should be.
Look for the pacha sambar, made with fresh green spices instead…0