Unlearned in the art of cooking, unskilled in the manners of spices, I resolved to try an Indian cookbook. This hardcover book stood up to a rigorous trial by fire and is arguably the biggest step forward for Indian food in our kitchen. Anjali shows that bland curry joints may have had their day.
At its most basic level, this is a simple cookbook: an all-people go-to guide. It also happens to be the book that has established Indian food as a force to be reckoned with. There are some stand-out features here. You might increase your spice cupboard, but you won't have to search out exotics, which is kinder for a busy scheduled lifestyle we all share. Then there’s the less noticeable details – a large section devoted to delicious salads, a selection of breads, although it still seems in our house Nann bread is always a favorite, and the option of very clever variations of classic Indian dishes. I didn't make it as far as the desserts, but if you have a sweet tooth, never fear. The author has something for everyone.
The Indian Family Kitchen is our new weekly staple. Easy, delicious, and spicy! This is the key factor in persuading people that classic dishes makes sense – but it seems to make compelling sense. The book is 244 pages, there’s no prep time beyond what you'd spend with any other cooking-method, and ingredient costs are, well, tiny. This book claims a range of over 100 dishes, and even in my unskilled hands, I easily managed 50. That’s unprecedented for an unaccomplished chef like myself and is the reason why The Indian Family Kitchen may well just break through as the new, must have cookbook.
I look forward to trying more recipes, but first, I have to get it back from my sister!
I received this book from Blogging for Books for this review.