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Art of Indian Cuisine

james hörner

open Art of Indian Cuisine up and you are washed over with bright, colourful pictures which give you a really great idea of what the dishes will look like, and what colour combinations you should use as a table setting (if you've become neurotic about such things due to the likes of Martha Stewart).

Art of Indian Cuisine book cover Each recipe gives the traditional names of the dish, with a short description of what this translates to. After an explanation of Indian spices and ingredients, making masalas at home, and an overview of some cooking styles and basic Indian recipes, we get into the bulk of the book. Here we find sections on chicken, lamb, liver, egg, kidney, fish, vegetables, pulses, rice, desserts, raitas, and chutneys. Mmmm.

Although these recipes are trying to give a 'real' taste of Indian food, the recipes we tried were too bland. I suspect they've spiced them down to make them more palatable to a Western audience. If you can't stomach insanely spicy food, this is good news for you. If you are looking for a full-on blast of flavour sensation you may be instead looking for the nearest traditional Indian restaurant. We certainly didn't make all the recipes in this book, so we may have simply tried a few of the mellowed-out dishes - I honestly don't think this would be that big of a deal to most people.

The point is that if you are looking to expand your culinary experiences, or want to spice up a dinner party, this book will be a great addition to your cookbook collection. Either way, Art of Indian Cuisine will have you drooling the moment you open it up.

published by key porter books
ISBN 1-55263-178-8


james hörner edits canadian content.

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