Complete Book of Indian Cooking

Loved the recipes in this book by a fellow Sindhi (Indian & Pakistani ethnic group). I have another book by her which has also proved hugely popular in our mixed ethnic family group so was sure we'd like this one but have been even more pleased than expected. I've tried several recipes and they've worked very well. Intend to keep a look-out for anything else by Suneeta Vaswani.[[ASIN:0778801705 Complete Book of Indian Cooking: 350 Recipes from the Regions of India]

Great Indian cookbook. I have tried so many recipes and they are all fabulous. The directions are very clear and easy to understand. This has a good mix of some more familiar recipes such as butter chicken and many unique and delicious recipes to impress your family and friends!

It’s a great source information on ingredients and the regional differences in Indian cuisine. The recipes are easy to follow, and I feel confident that I can produce great results. I really like how this cookbook.

Julia Child is to Mastering The Art of French Cooking, as Suneeta Vaswani is to Complete Book of Indian Cooking: 350 Recipes from the Regions of India. This book really is that good, and the recipes are really that well refined and tested. It's the definitive Indian cookbook, that also separates recipes by region too, which is really awesome.Recipes are clear, concise, and offer tips in the side margins too. Whether you're a beginning chef or an expert, you'll be cooking expert-tasting food in no time. This book is NUTS! Look no further.A word of advice though... While most recipes in this book don't call for ingredients that are too exotic, there are a couple that come up, such as the super-pungent asafetida (hing) powder, or amachur (mango) powder, etc. While the book says optional on some of these, if you can find your nearest indian/asian supermarket, they'll have what you need. The more you don't leave out, the better and more authentic your food will be! After all, using authentic ingredients is the whole point of exploring a new cuisine!And a tip on storing asafetida powder... Asafetida (hing) powder is kind of annoying to store since it is so incredibly pungent and its smell leaks through most all containers, but what I do is double mason jar it, using a small 8oz mason jar inside of a wide-mouth 16oz mason jar, occasionally opening up the 16oz mason to vent the leaked smell out (once every 2 weeks or so). Doing this, I'm able to fully contain the smell. While it's a bit annoying to keep the smell contained when not in use, it's well-worth keeping it around, as it adds a wonderful taste to whatever it goes in, and it's that spice you can't quite put your finger on when you try to clone your favorite Indian restaurant's dish.

Has lots of my favorite recipes -- with directions that are easy to follow, and seem authentic. Lots of hints on how to use unfamiliar ingredients, both cooking wise and how to prepare them. Each recipe has a map showing the area the food comes from and the pages are color coded. I made chicken korma and kheer for a party and both were big hits -- I've had several requests for the chicken korma, especially.