Indian Flavor Every Day: Simple Recipes and Smart Techniques to Inspire: A Cookbook

This book is beautifully laid out with stunning photographs that make my mouth water every time I flip through the pages! The recipes are easy to follow and the ingredients are readily available at my local grocery store. I have tried several dishes so far, including the Sweet Potato and Onion Bhaji, Rasam and Rice Soup, Dal Tarka and Spicy Ginger Snaps... each one has been a hit with my family. I appreciate that the cookbook includes a wide variety of dishes, from traditional curries to street food favorites, giving me the opportunity to explore different flavors and techniques. I highly recommend this cookbook to anyone looking to expand their culinary horizons and experience the vibrant and diverse cuisine of India. It has quickly become a staple in my kitchen and I can't wait to try more recipes in the future!

I don’t like to leave a cookbook book review unless I’ve already made some of the dishes. I’ve lately been in the mood for soup and had some vegetables that I needed to use up. This led me to try the Mulligatawny soup with peppery cashews and garlic naan. I made the soup as suggested other than poaching the chicken pieces in the soup rather than sauteeing them before adding to the soup. For my wife and I the heat level was perfect. The author has you add the fresh green pepper cut in half up to the top and that made it easy to remove before serving. I used a full Indian chili powder rather than the fashionable Kashmiri chili powder which is not as hot. Perfect amount of heat. Next time I will break up the cashews into small bits before adding to the soup so they will be better distributed. I decided to make the garlic naan with outout the garlic the first time to see if I could perfect the cooking of the bread. I used my built in stove top griddle at a a temp of 400 degrees and followed the author’s timing recommendations followed by a nice brush of ghee. Next time I will try 500 degrees to see if I can improve leopard spotting. This is a wonderful recipe that allows you to make restaurant quality nann easily at home. The recipe makes 8 dough balls. I place the unused dough balls in sealed containers and stored them in the refrigerator for a slow additional rise. This way I will be able to have fresh naan for the rest of the week bu just letting some dough balls come to room temp and then rolling them out and cooking them on the griddle. Living in a small city without an Indian restaurant has been disappointing but I now feel that I am well on my way to producing restaurant quality Indian meals at home without too much work.

Liked......Most of the recipes have a photo of dish which I find very helpful. Instructions are clear, but sometimes lenghtly (better more than less though). I have tried the Naan, Keema, and Indian salad are all turned out fantastic. I reviewed the book and made notes which dishes I wanted to try. Also near the front of book is a list of recommended spices to have on hand. This is very helpful for me. I highly recommend this cook book to anyone new to Indian cooking.

Nice layout with great photos. Some recipes are a bit challenging for me but plenty of them are very doable provided your kitchen is stocked with the standard Indian spices For those who aren't completely vegetarian there is a chapter featuring delectable sounding meat recipes ranging from beef curry to shrimp curry. If you appreciate Indian food, you will love this book!

Similar to Salt, Fat, Acid... you learn as you explore new ways of cooking. While it is packed with recipes Indian cooking ingredients and methods can be overwhelming and discouraging without guidance. Thats where this book excels. So well organized and descriptive and beautifully bound. I bought a 2nd copy for my beach house where I only have room for a handful of cookbooks. The flavors are bold and wonderful, but you will need to stock your pantry with additional spices and condiments to do many of the recipes. It will take some effort but it's incredible. I thought I knew everything there was about cooking rice - but apparently, I did not. The cauliflower is amazing.

I’m very pleased with this cookbook. I have a couple of Indian cookbooks but this stands out with its detailed descriptions and vibrant pictures - I think the recipes seem accessible And well written.

Delicious, easy to follow recipes. I love a cookbook where I can add the recipes in for a simple Tuesday night dinner for my family without needing to get tons of specialty ingredients or doing an hour of prep. This book does that well. The Pork Vindaloo recipe in particular is one of the tastiest things I've made this year.

Beautiful photos, great recipes.

A recipe book full of flavors! Plenty of illustrations and healthy recipes!

So far, I have tried the Kerala Red Fish Curry, the Red Curry Shrimp, Karela Garam Masala, North Indian Garam Masala, and the Vibrant Cilantro Chutney. All have been delicious! I get rave reviews every time I make anything from this book. Approachable ingredients and techniques. I would recommend a small coffee grinder to grind your own spices, but it's not necessary. You can purchase a lot of it pre-ground from most grocery stores.