Within this volume are 350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate cooks in order to make them more comfortable with Indian food.

Renowned chefs Nayak and Khanna meld the complexity, history, and flavor of Indian cooking into fresh, simple dishes for a modern aesthetic for today's fast-paced lifestyles, with accessible ingredients and simple cooking methods.

A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.

Embark on a global curry adventure! Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine. Break out and explore new boundaries. Or rely on this authentic resource for old favorites. Red-hot results are guaranteed every time!

"Gadia brings quintessential Indian dishes like specialty breads and tandoori chicken within easy reach of the home cook."--Publishers Weekly"Healthful Indian recipes aplenty...a welcome addition to any kitchen." --India Currents "Gadia conveys both a love of her cultural heritage and down-to-earth, easily understood guidelines for healthy eating. A sound resource on Indian cooking from a dietary standpoint." --Booklist New Indian Home Cooking features more than 100 quick and easy-to-prepare recipes--from appetizers to desserts--plus: sample meal plans * time-saving tips * vegetarian meals * nutritional analysis for each recipe * a glossary of cooking terms and ingredients * and more... Recipes include * Samosas and Naan * Subji Biriyani (vegetable-rice casserole) * Masoor Dal (lentil soup) * Tandoori Tari (barbecued chicken) * Machhi Kali Mirch (baked fish with black pepper) * Rogan Josh (lamb in yogurt sauce) * Pudina Chutney (mint chutney) * Kheer (rice pudding) * and more

Anglo-Indian Cuisine: A Legacy of Flavours from the Past is a comprehensive and unique collection of easy-to-follow recipes of popular and well-loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from roasts, cutlets, croquettes, pasties, etc., to mouthwatering curries, side dishes, spicy fries, foogaths, biryani and pilafs, pickles, chutneys etc., picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry / Bad Word Curry, Pepper Water, Mulligatawny Soup, Grandmas Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Anglo-Indian Masala Chops, Pepper Steaks, Beef Country Captain, Ding Ding, Stews, Duck Buffat, Almorth, Brinjal Pickle, Salt Fish Pickle, Fish Padda, etc., which were very popular in the olden days, will take one on an exotic nostalgic journey to culinary paradise. Anglo-Indian Cuisine: A Legacy of Flavours from the Past was selected as the Winner from India under the category Best Culinary History Book by Gourmand International Spain, Gourmand World Cook Books Awards 2012.

Discover the diverse (and delicious) cuisines of South India. Indian food is as complex, broad, and varied as the country itself—and it's time to bring that expanse of flavors to your kitchen. Drawing on the rich traditions of South India, The Essential South Indian Cookbook will take your taste buds somewhere they've probably never been before. The Essential South Indian Cookbook lets you explore the rarely-tasted regional cuisines of India's southern states. Travel to Tamil Nadu, Karnataka, Kerala, Telangana, and Andhra as you sample delicious foods and learn how each of these areas contributed to the rich traditions of Indian dining. The Essential South Indian Cookbook includes: 75 South Indian recipes—Discover a mouthwatering variety of unique and flavorful dishes that include idli (savory rice cake), dosa (rice crepes), sambar (vegetable stew), chutneys, and more. Taste the south—You'll enjoy an Indian cookbook that examines the varied histories of South India's states—and their contributions to the legacy of Indian food. True Indian kitchen—Learn how to keep your flavors authentic in this Indian cookbook, filled with advice for selecting essential spices and must-have cookware. Earn a new stamp on your culinary passport with the help of The Essential South Indian Cookbook.

The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

Presents over 150 Indian recipes for soups, dals, vegetables, rice, poultry, meats, fish and shellfish, appetizers and snacks, raitas, flatbreads and crackers, pickles and chutneys, sweets, and drinks, and includes reflections on Indian cooking.

Tantalizing, Exquisite, And Remarkably Original Dishes From A Talented And Imaginative Master Chef Ismail Merchant Draws On His Childhood Memories Of Exquisite Indian Food To Create Quick, Delicious Meals. Included Here Are Hors D'Oeuvres And Drinks (Mustard And Chive Prawn Bites, Beer And Lemon), Soups (Ginger Broccoli Soup In Just Twenty-Five Minutes), Fish, Poultry And Eggs, Meat (Lamb With Onion And Tomatoes In Less Than Forty-Five Minutes), Vegetables, Salads, Rice, Lentils, Sweets (Cinnamon-Brandy Baked Pears, Sweet Saffron Rice), Pickles And Chutneys-Tasty, Fast-Cooking Meals Delivered In Clear, Easy-To-Follow Recipes, Along With Ismail'S Insider Anecdotes About Films And Stars. A Wonderful Book By A Brilliant And Passionate Cook. 'It Is An Exemplary Work And One Of The Most Original Departures From What You Normally Expect A Book On Indian Cooking To Be. It Is Not National. It Does Not Deal With Traditional Concepts. And It Is Not Regional. It Is Simply One Man'S Inspired Notion Of What His Native Land'S Food Should Taste Like. It Is Tailored To His Own Sophisticated And Remarkably Original Palate. And The Recipes Are Easy To Follow.' -Craig Claiborne