The Indian
Cookbook Collection
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| Indian Music from Amazon |
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Visit my page with notes and photos from a 1994 trip to India. |
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Essence of Rhythm
Zakir Hussain |
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A great collection
of Bollywood tunes |
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Listen to On-line Punjabi RadioStation
This is a fun one!
SMASHITS has a huge selection of free audio clips & free video for on- line viewing Definately check this out Music India |
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| Indian Grocery Store - On-line |
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| Indian Newspapers On-line The Hindu Communications Point (Tamil Nadu)Deccan Herald BangaloreAssam Tribune Mumbai Mirror The Sentinel (Assam) |
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| Indian Cookbooks |
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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking - by Vamuna Devi, et al - A tome of a book,1000's of fantastic recipes, and a very extensive glossary. I cook frequently from Lord Krishna's Cuisine and have never been disappointed. One of the nice things about it is that there are so many variations for each main ingredient in each cooking method. So if you have eggplant and want to do something new with it, you will have many choices. The cooking is not what you would find in the usual Mogul influenced Indian Restaurant - there are good cookbooks for that type of food. This cookbook, though the author said she adapted the recipes for American kitchens, will give you authentic, tasting Vedic vegetarian home cooking from all over India. Clear instructions, no photos. | ||||||
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Dakshin: Vegetarian Cuisine from South India - by Chandra Padmanabhan - I have cooked many of the recipes in Dakshin, and every time I do, the cooking scents transport me back to Tamil Nadu. Many authentic recipes for sambar, rasam, poriyal, kootu, vadai, idli, dosai and desserts, side-dish musts - chutneys and pickle, as well as several recipes for sambar & rasam powders. She provides sample menus and a glossary. Includes many photos of the dishes. Can't go wrong here. | ||||||
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Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent - by Jeffrey Alford and Naomi Duguid - The authors of "Hot Sour Salty Sweet" surpassed themselves in Mangoes & Curry Leaves. It is simply a beautiful book with stunning photos, excellent and authentic recipes acquired throughout the greater subcontinent, thoughtful and perceptive travelog, knowledgeable and informative writing, and an extensive glossary. | ||||||
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The Dance of Spices: Classic Indian Cooking for Today's Home Kitchen - by Laxmi Hiremath - The author and culinary teacher was born in South India. Her recipes are authentic and very clearly written. She prefaces each recipe with helpful hints and information about the dish. So much information on spices, spice mixes, cooking methods, and the foods of India. You can learn much from The Dance of Spices, even if you are fairly experienced in cooking Indian food. Over 230 excellent recipes, no photos. | ||||||
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1000 Indian Recipes - by Neelam Batra - The author was born in India and is a culinary teacher. 1000 Indian Recipes does for all the food of India what "Lord Krishna's Cuisine" (above) does for Vedic cooking. There is just about everything in here - so many ways to prepare things that you can't tire of this book. She includes pages of sample menus, helpful hints and a good glossary. No photos, this is a compendium of recipes. | ||||||
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From Curries to Kebabs: Recipes from the Indian Spice Trail - by Madhur Jaffrey - This is a really interesting way to do a cookbook. It is fascinating to watch Indian curries and kebabs morph as she follows them around the globe. The greater number of recipes are Indian or Pakistani, but there are many from Africa, Afganistan, USA, Southeast Asia, Japan and UK. One of her own creations is "The Best Eggplants Ever" which combines Afgan boorani and street-snack Delhi. (Yes, it is a great way to cook eggplant.) As a bonus, this book is very nice looking, with a few photos of the dishes and much information about each dish. | ||||||
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An Invitation to Indian Cooking - by Madhur Jaffrey - Written for the American cook in mind, the recipes still taste quite authentic. Jaffrey provides recipes from all over India, both vegetarian and non. Some favorites are; Murgh Mussallam, Cabbage with Onions, and Dry Potatoes. An Invitation to Indian Cooking is filled with valuable information on the dishes themselves as well as a good glossary of Indian ingredients. She even includes a recipe for the obligatory after dinner paan. | ||||||
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The Indian Spice Kitchen: Essential Ingredients and over 200 Authentic Recipes - by Monisha Bharadwaj - The Indian Spice Kitchen is a comprehensive encyclopedia of Indian food stuffs conveniently arranged by type: spice mixtures, dried herbs, nuts, dals, pulses, cereals and flours to name a few. For each item is a description of how it grows, its appearance and taste, history botanic classification, medicinal/culinary uses and a sample Indian recipe. | ||||||
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A Historical Dictionary of Indian Food - by K. T. Achaya - A scholarly work for the true Indophile. A Historical Dictionary of Indian Food is not so much an identification guide but a compendium of information about Indian agriculture, history, customs, plant uses, and virtually anything having to do with food from alms to sacrifice - arranged in dictionary fashion. | ||||||
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©2005 Cookbooks of Asia and the Pacific, P.O. Box 1255, Pahoa, HI 96778
contact@thebamboochef.com |
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