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Summary
Summary
A mouthwatering collection of recipes reflecting the very best of Indian vegetarian cuisine presents more than 100 classic and contemporary recipes that are easy to prepare. Included is information on spices, vegetables, and kitchen tools, along with useful tips for each recipe.
Reviews (2)
Publisher's Weekly Review
Diners hesitant to attempt Indian dishes will be reassured by the steady, reassuring voice of culinary expert Mittals. In this collection of over 100 classic and contemporary dishes, readers are guided, literally, through step by step instructions for Aloo Gobi, a litany of lentil dishes, and other vegetarian fare, with the inclusion of color photos illustrating key steps. Approachable enough for a beginner (dominated by staples such as pilafs, fritters, and stews), Mittal has an eye for presentation as well, evidenced by the multicolored Sweet Coconut Squares, coconut cakes topped with silver leaves and chopped pistachios; Spicy Chat Bowls that cradle a variety of fillings; and domed Semolina Cakes. Though most recipes come together fairly quickly, those new to Indian cooking will likely need to invest in a pressure cooker and a handful of other items, not to mention spices and key ingredients, in order to complete many of Mittal's dishes. Once properly equipped, home cooks will find this a handy, confidence-building guide to vegetarian fare. (Dec.) Copyright 2010 Reed Business Information.
Library Journal Review
This colorful, accessible cookbook by a noted Indian cooking teacher and food writer demystifies Indian cuisine for American home cooks with clear, simple instructions accompanied by step-by-step photos. Following an illustrated introduction that covers spices, vegetables, legumes, techniques, and equipment, the recipes focus on delicately spiced dishes rather than stereotypical hot flavors. Especially appealing are drinks like Tender Coconut Cooler (or Daab Shikanji), made with coconut water, lemon soda, black salt, honey, coconut flesh, cilantro, and papaya. Although aimed at cooks new to Indian cooking, the text assumes that readers know how to crack a coconut and separate the water from the flesh. And some ingredients (such as black salt) may not be readily available. For those interested in adding a colorful side dish to their repertoire or creating an entire Indian vegetarian meal, this is the perfect guide. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
