CLASSIC INDIAN COOKING

by Julie Sahni ‧ RELEASE DATE: Oct. 17, 1980

Stiff competition for Madhur Jaffrey's charming An Invitation to Indian Cooking, until now the American aristocrat in the field. Both books contain a moderate number of recipes covering a fascinating range. What sets the Sahni work apart is a section of background taking up nearly a quarter of the book and providing a splendid introduction to the geography, techniques, ingredients, and raison d'être of the Indian cuisines. The sense of context is also very strong in the recipes, which cover a larger geographical range than Jaffrey's and are often introduced with further notes on their origins. Though the mouth-cauterizing preparations beloved of some are not much in evidence, Sahni does provide a Goan pork vindaloo fired with mustard and mustard oil. There are various dals (stewed legumes), raitas (yogurt-based ""salads"" something like unpickled relishes). pilafs, and wonderful breads (including several of the lovely stuffed parathas). This is not to mention the soups, relishes, appetizers, custard-based desserts, anti a selection of beverages. Impressive and exciting.

Pub Date: Oct. 17, 1980

ISBN: 0688037216

Page Count: -

Publisher: Morrow

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 1, 1980

Categories: NONFICTION