Synopsis
Indian food is often perceived as too complicated and too time consuming to cook at home. But, for the most part, modern home cooking in India is quite simple. In Indian in 6 award-winning food writer Monisha Bharadwaj shows just how easy it is to create delectable Indian food that is authentic while also virtually effortless. Each of Monisha's exciting Indian dishes uses just 6 ingredients or less, with the only store cupboard ingredients required being vegetable oil, salt and ginger-garlic paste. She uses simple and healthy cooking methods to bring the rich flavours of the sub-continent to your table, in a matter of minutes, and Gus Filgate's sumptuous photographs bring the dishes to vibrant life. Try a Creamy Spinach and Coconut Soup or Chilli Tiger Prawns with Sesame Seeds as a starter. For a main course, you could have Creamy Silver Lamb Curry or Tandoori-style Baked Red Chicken accompanied by a Wild Mango and Mustard Seed Salad. And then perhaps finish off with a Rose Lassi.Whether you want a quick lunch or a dinner menu to impress your friends, here are restaurant-quality dishes, simplified for your kitchen.
Reviews
Mango, nuts, yogurt and sugar: blend and serve. For cooks intimidated by long lists of ingredients, Bharadwaj follows her acclaimed Stylish Indian in Minutes with a second limitation: six or fewer ingredients. Her emphasis on just a few fresh ingredients allows even inexperienced cooks to tackle authentic projects from Sviyan Usli, a savory breakfast of rice noodles, nuts and spices, to fermented lentil dosas. Though she includes a few Northern specialties like Chandi Kalia (Creamy Silver Lamb Curry) and Tandoori Murgh (Tandoori-style baked chicken) that rely on pre-blended garam masala and tandoori spice powder, it is in the Southern Indian recipes that limiting ingredients becomes an asset. A punchy Lasne Chitni, coconut and garlic fireball relish, and Hyderabadi Baingan, tangy chunks of fried eggplant with tamarind, provide flavors that transcend the short list of ingredients. Readers will also appreciate recipes that use easy-to-find ingredients in a new way, like Makkai Tamater, a sweet corn and tomato curry, and Choclat burfie, made of condensed milk and cocoa powder. The index lists types of dishes rather than sorting recipes by ingredients, making finding unfamiliar recipes difficult, and the distinction between relish and raita or salad, or between lentil and bean dishes and bread dishes can be confusing. But leafing through the book to find recipes is a pleasure-sexy photographs appear on almost every other page. Bharadwaj's flavors are complex, her instructions simple and the ingredients accessible.
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