Made in India: Recipes from an Indian Family Kitchen by Meera Sodha

5 (1)
$35.00

Product Details

Web ID: 14788856

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.

  • Product Features

    • Author - Meera Sodha
    • Publisher - Flatiron Books
    • Publication Date - 09-15-2015
    • Page Count - 320
    • Hardcover
    • Adult
    • Cookbooks
    • Product Dimensions - 7.5 W x 9.8 H x 1.1 D
    • ISBN-13 - 9781250071019
  • Materials & Care

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1 year ago

Just what I was looking for

I'm a second generation Indian who grew up eating tons of homemade Indian food. While I have routinely tried to learn dishes from my mom, it's taken a lot of trial and error due to my inexperience trying to learn from a home cook who measures, times, and adjusts heat level by sight and smell. I've been looking for resources that can mimic my mom's style of cooking, but provide repeatable recipes to achieve similar taste, as well as expand into dishes my mom never made very often. So far I've cooked the Chili Paneer, Chicken Tikka Masala, and the Oven-roasted cauliflower, and all three recipes turned out spot on. The cauliflower (gobi) especially came out the with fantastic flavor, and prepared in a slightly different way than my mom ever did (blanched then roasted) to give it a bit of a crispier texture over cooking in a pan, though I did toss the cauliflower in the spice mix instead of drizzling as I feel like I can never drizzle very evenly in a pan. I've also made chapatis (roti) and basmati rice as well. Lastly I'm mention these recipes are pretty easy to follow and most come together pretty quickly using similar sets of spices and ingredients (and the tip about the paneer spitting when being fried was useful to know I wasn't doing something wrong!) Looking forward to trying out quite a few more recipes in this book. I also really appreciate that there's a bunch of extremely simple stuff in here that should have that signature homecooked Indian flavor, like the chana chips. I like things like that because the simple 3 or 4 ingredient recipes help me understand which spices provide which flavors to a dish much easier, too!

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