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Made in India: Recipes from an Indian Family Kitchen, by Meera Sodha
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The best Indian food is cooked (and eaten) at home.
Real Indian food is fresh, simple, and packed with flavor. In Made In India, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.
Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). Made In India will change the way you cook, eat, and think about Indian food forever.
- Sales Rank: #10227 in Books
- Published on: 2015-09-15
- Released on: 2015-09-15
- Original language: English
- Number of items: 1
- Dimensions: 10.12" h x 1.11" w x 7.71" l,
- Binding: Hardcover
- 320 pages
Review
"The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." ―Sam Sifton, The New York Times
“This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. There's so much to be inspired by.” ―Yotam Ottolenghi
“I want to cook everything in this book.” ―Nigella Lawson
"This cookbook is the story of Sodha, her family and their journey over three generations from India to Africa to England. 'An Indian kitchen can be anywhere in the world,' the London-based home cook and 'occasional' chef writes in her introduction. Sodha shows you how to do it with enticing recipes, colorful photographs, travel memories and a healthy dose of humor. Particularly useful are the detailed glossary of ingredients and spices, proposed menus and ideas for leftovers." ―Bill Daley, Chicago Tribune
About the Author
When not traveling around India, collecting recipes, MEERA SODHA chefs, writes, and lives in London. Made in India is her first cookbook.
Most helpful customer reviews
19 of 19 people found the following review helpful.
Excellent choice for weeknight Indian cooking
By Queechy
Overall: Well-organized, excellent table of contents/index/ingredients sources/illustrations. Recipes: easy to follow. We love the ones we've tried and have several others on our make-soon list.
Why I bought this book: My husband read the NY Times Food article about this book and the author. He told me that the chicken curry (from the author's mother) featured in the article was very similar to a chicken curry recipe given to him decades ago by a fellow VISTA volunteer and that we make regularly. This similarity piqued my interest. A lot of Ms. Sodha's recipes are simple enough to make on a weeknight but flavorful enough to be interesting. And she writes with wit and charm.
Bona fides: we regularly use recipes from cookbooks by Ismail Merchant and Madhur Jaffrey.
16 of 16 people found the following review helpful.
There are so many good reviews here
By Joanne K. Bouknight
There are so many good reviews here, so I won't repeat the kudos except to say that I bought the book for us at Christmas and lent it to my 90-year-old Italian mother-in-law and she won't give it back. She makes something from it almost every week. I've made the eggplant-cherrytomato curry and followed it to the letter (except for the tsp of sugar!) and it is fantastic--you don't have to precook the eggplant as you do with so many recipes, but be sure to cut it thin, as Meera says. And the curried cauliflower is incredibly delicious, you could eat a panful. Again, do blanch the cauliflower ahead of time. I used the lesser amount of salt and found that to be plenty of salt, btw. I roast cauliflower all the time, but this is the best. Sometimes I cheat and use ground spices instead of grinding the whole ones, but that only means the next time I cook cauliflower I'll do the grinding and it will taste even better. Also make her mama's curried chicken--delicious. Once I get the cookbook back, I'll make more recipes. Actually, I think I'll buy another copy and let her keep it.
17 of 17 people found the following review helpful.
The recipes are not only easy and, on the whole
By SRP
This is exactly what I was hoping for in an Indian cookbook. The recipes are not only easy and, on the whole, healthy, but they all sound wonderful as well. I've made a few already and they're spot on. It's nice to have recipes for things besides chicken tikka masala, korma, etc.
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