(Part 3) Top products from r/IndianFood
We found 22 product mentions on r/IndianFood. We ranked the 170 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
41. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Sentiment score: 1
Number of reviews: 1
Little Brown and Company
42. An Invitation to Indian Cooking
Sentiment score: 0
Number of reviews: 1
Knopf Publishing Group
43. The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker
Sentiment score: 1
Number of reviews: 1
45. The Hakka Cookbook: Chinese Soul Food from around the World
Sentiment score: -1
Number of reviews: 1
University of California Press
46. Essential Andhra Cookbook with Hyderabadi and....
Sentiment score: 1
Number of reviews: 1
47. Classic Indian Cooking
Sentiment score: 1
Number of reviews: 1
Used Book in Good Condition
49. Pakistani & North Indian Cooking: A Complete Guide for Students & Beginners
Sentiment score: 2
Number of reviews: 1
52. Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less
Sentiment score: 0
Number of reviews: 1
Workman Publishing
53. My Two Souths: Blending the Flavors of India into a Southern Kitchen
Sentiment score: 1
Number of reviews: 1
My Two Souths Blending the Flavors of India Into a Southern Kitchen
54. Complete Book of Indian Cooking: 350 Recipes from the Regions of India
Sentiment score: 1
Number of reviews: 1
Robert Rose
55. The Kerala Kitchen (Hippocrene Cookbook Library)
Sentiment score: 0
Number of reviews: 1
56. Six Spices: A Simple Concept of Indian Cooking
Sentiment score: 0
Number of reviews: 1
57. Entice With Spice: Easy Indian Recipes for Busy People [Indian Cookbook, 95 Recipes]
Sentiment score: 1
Number of reviews: 1
58. Madhur Jaffrey's Quick & Easy Indian Cooking
Sentiment score: 1
Number of reviews: 1
Chronicle Books CA
The ability to improvise comes with time, observation and willingness to experiment. Onions can add different texture and flavor to a dish depending on preparation. From crunchy, sulfurous, raw onions to sweet, soft, caramelized onions the spectrum of possibilities is quite broad. Use them raw, gently sautéed in oil, caramelized, fried, dried, pickled; cut lengthwise, crosswise, diced; etc. and build up a mental library of the results. I love reading about food, food history, preparation and food science but nothing beats actually getting hands-on with food.
That said, there are some books about flavor combinations and it might help if the concern is wasting food due to impractical experimentation. I own and enjoy Niki Segnit's The Flavor Thesaurus. It's not a mathematical table of A+B=C, but it gives classic and inventive combinations of various flavors. I can't vouch for these, but maybe read through the reviews and see if they sound interesting to you: one and two. I follow the blog of the latter two authors and it's quite interesting even if it is sometimes beyond the scope of home cookery.
I have used Savoring India by Williams Sonoma. Great pictures, cuisines from the different regions of India. Appetizers, main courses, sides etc. Nicely done.
Best part is you can buy it used for like $2 on Amazon
My friend's mom gave me a Jaffrey cookbook. It's not the one she learned from, but she said she still uses this one regularly. It's been great for me, too -- easy to follow and very tasty results. Highly recommended: https://www.amazon.com/gp/product/0811859010/ref=dbs_a_def_rwt_hsch_vapi_taft_p1_i2
There isn't one Indian cuisine. There's a few dozen, at least.
For a somewhat US focused book:
http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761137874
For a somewhat worse printing, with better recipes: http://www.amazon.com/India-Cookbook-Pushpesh-Pant/dp/0714859028
Reading the reviews will probably help.
I like the "Essential Cookbook" series from Penguin. These are definitely closer to what I would eat at home than the recipes in the more popular cookbooks.
http://www.amazon.com/Essential-Kerala-Cookbook-Vijayan-Kannampilly/dp/0143029509
http://www.amazon.com/Essential-Marathi-Cookbook-Kaumudi-Marathe/dp/0143068024
http://www.amazon.com/Essential-Andhra-Cookbook-Hyderabadi-Bilkees/dp/0140271848
http://www.amazon.com/The-Pondicherry-Kitchen-Lourdes-Tirouvanziam-Louis/dp/9381626995
http://www.amazon.com/Essential-Sindhi-Cookbook-Aroona-Reejhsinghani/dp/0143032011
http://www.amazon.com/Essential-Cookbook-Maria-Teresa-Menezes/dp/0141000872
http://www.amazon.com/The-Essential-North-East-Cookbook/dp/0143030272
http://www.amazon.com/Saraswat-Mahila-Rasachandrika-Second-Paperback/dp/B00RWSJ7M0
SAMAITHU PAR (vol 1-4) is a book aimed at Tamil Iyer vegetarian cooking.
If you want authors more aimed at an occidental cook, I would suggest Madhur Jaffrey, Sanjeev Kapoor, Tarla Dalal, Vikas Khanna and Julie Sawhney
https://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216/
This is the only book you'll ever need on Indian cooking. Every single dish I made from this book was just perfect. It has no pictures, only a few drawings but if you stick to the recipe you'll be rewarded with the most delicious Indian food.
http://www.juliesahni.com/
This book isn't much to look at, but it's amazing. Each recipe is packed with flavor and incredibly easy to follow.
https://www.amazon.com/Pakistani-North-Indian-Cooking-Beginners/dp/1518852580
I have found Curry Easy by Madhur Jaffrey to be excellent and accessible.
Some of my favourites:
Note: The authors are all British-Indians.
All indian curries that I cook have to be cooked on the stove for an additional 30 minutes or so to remove the water and concentrate the flavors. You could try to take out some of the water, but sometimes the water is needed to prepare the ingredients.
For instance, in punjabi chicken curry, you cook the curry, then add water, stir and boil the rest of the water off.
I would get a book that has recipes that are meant to be cooked on the stove top. I use this one: https://www.amazon.com/Anjums-New-Indian-Anjum-Anand/dp/0470928123
If you don't want to get a new book, try taking out some of the water and see how it goes. :)
Complete Book of Indian Cooking: 350 Recipes from the Regions of India by Suneeta Vaswani:
http://www.amazon.com/Complete-Book-Indian-Cooking-Recipes/dp/0778801705/ref=la_B0034OXJZC_1_1?s=books&ie=UTF8&qid=1464899978&sr=1-1
Her book Easy Indian Cooking is also good.
This is the cookbook I've been using, with great success... https://www.amazon.ca/Essential-Indian-Instant-Pot-Cookbook/dp/0399582630/ref=mp_s_a_1_3?crid=3OZXTAEIOK20D&keywords=instant+pot+indian+cookbook&qid=1556772976&s=gateway&sprefix=Instant+Pot+Indian+&sr=8-3
The dahl mahkani is awesome and the chicken korma, well, wars have been fought over lesser things.
I use this book for easy recipes - also it's written with an american audience in mind with suggestions for shortcuts if necessary. I like books more than online recipes, so thought I'd suggest it.
This cookbook is by a woman that grew up in southern Indian and immigrated to Georgia. There are a lot of crossover recipes, but the two that seem the most accessible to me are vindaloo with cardamom cornbread (in place of naan) and kerala-style fried chicken with cardamom waffles and chile-infused syrup. There are a lot of seafood recipes in here too, and I'm eager to try just about all of them. I think it's $20 well spent, myself.
I recently tried her mint masala (from the mint masala roast chicken) on braised pork shoulder. The flavor is good, but I would modify it to include slightly less liquid for braising. (I would also include less lime juice based on personal preference.) Instead of a garlic bulb halved around the equator with a fennel bulb, I just put extra garlic in the mint-serrano paste and threw some fennel seeds in the braising liquid at the last minute before I put it in the oven. *I mention this not because it's a crossover but because it's evidence that the author has gûd shit.
My favourite indian cooking book is "660 Curries" by Raghavan Iyer : http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761148558/ref=cm_cr_pr_product_top
He was a chemist in India, and then learn "Hottellerie" and cattering in the US. He brought with him his chemist mindset to the understanding of taste, and there is a very good introduction about that in his book. Also he travelled troughout India for a long time, inviting himselfs in homes and places where he smelt something unique. He really searched for those unique recipes, and uncommon ones. I have plenty of other indian cooking books, but this is my favourite.
Nooo! Please don't do this. A much better solution to the problem is to buy a small number of basic spices. If you had to get just one, it would be cumin seeds.
Just two? Cumin seeds and mustard seeds.
Here's a book about Indian cooking that gets by with just six spices: https://www.amazon.com/Six-Spices-Simple-Concept-Cooking/dp/0789211750
A lot of simple, homecooked Indian food is just 1 or 2 spices. You won't spend more than $5 buying all this. The rest is onions, garlic, ginger, tomatoes and veggies/meat.
660 Curries by Raghavan Iyer is comprehensive. You can also try Indian Cooking Unfolded by him but it has only 100 recipes.
Similarly, an Invitation to Indian Cooking by the same author is what taught me a lot of what I know. That, and watching vahchef. I've never made a bad recipe from this book. I read once that some think she is a little light on spices, but I have not found that to be the case.
http://www.amazon.com/Invitation-Indian-Cooking-Madhur-Jaffrey/dp/0375712119
Tasting India
A Taste of India