From: Meat Free Mowgli

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Exploring The Joy of Curry

October 7 - 13 sees the 26th annual National Curry Week in the UK. Curries are loved the world over. The Japanese have katsu curry, the Kenyans their kuku paka (chicken and coconut curry) and let's not forget the Germans with their famous currywurst. But it is in South and Southeast Asia that curries are most prodigious and widespread. And the British relationship with India is what has resulted in a nation of curry lovers, with chicken tikka masala a national dish. Explore Indian curry, such as the rightly celebrated Goan vindaloo, with these four cookbooks.

The Complete Indian Regional Cookbook

The Complete Indian Regional Cookbook

Mridula Baljekar

The author, Mridula Baljekar, is a recognized authority on Indian food and an ambassador for National Curry Week (2-8 October), with numerous cookbooks to her name. Here, she investigates Indian food by region, providing context on history, religion and festivals, as well detailed information on ingredients and cooking techniques. It’s a pragmatic book and the step-by-step instructions photographs make the recipes, from chutney and rice to sweets, easy to follow.
30 Minute Mowgli

30 Minute Mowgli

Nisha Katona

Nisha Katona’s recipes are consistently among the most popular on ckbk; her latest book is about the food she learned to cook growing up in Lancashire in northern England and on family trips to India. It's the kind of food that the successful restaurateur cooks for her own family, and the 30-minute recipes pack in lots of bold flavor.
Chilli & Mint

Chilli & Mint

Torie True

The debut book from British author, blogger, and cooking teacher Torie True is a brilliantly curated collection of recipes from across the Indian Subcontinent, from Sikkim in the north to Sri Lanka in the south, with a healthy serving from Bengal (the home of her Kolkata-born husband), and a focus on vegetarian dishes. Recipes are carefully explained, and True makes real Indian home-cooking a deliciously achievable prospect.
Prashad

Prashad

J. Inder Singh Kalra

The author, who’s been called ‘the czar of Indian cuisine,’ has spent five decades unravelling the histories of India’s regional cuisines and dishes. In this pan-Indian compendium, chapters (West Coast, Rajasthan, South India) are written by chefs with expert local knowledge. An authoritative masterwork, it has inspired UK chefs such as Vivek Singh of The Cinnamon Club.

Warming Indian Meat Curries

There are certain times (dark, rainy nights included) that call for a warming, aromatic, spice-laced bowlful to cheer the mind as well as nourish the body. This collection of Indian recipes includes classics such as chilli-hot Lamb Madras and mild, creamy Butter Chicken – and a vast variety of flavors in between. The world of Indian curries seriously rewards exploration, so give these a try...

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Recipe of the Day

Recipe of the Day

Chicken Cacciatore

Italian Comfort Food

The Editors of Saveur

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"With roots in northern Italy, this stew, prepared alla cacciatora, or “hunter’s wife style,” has numerous regional variations based on the concept of braising chicken in tomatoes or wine or both, along with aromatics and vegetables. Here, the tomatoes are spiked with olives and capers to create a delicious, piquant sauce." The Editors of Saveur

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Author spotlight

John Ash

John Ash

Californian chef John Ash was an early pioneer of cooking locally and seasonally, opening his first restaurant in 1980. In his award-winning cookbooks and cookery classes he has spread his philosophy of respect for the ingredient, and for food with quality and simplicity. His latest book, The Hog Island Book of Fish & Seafood was published in 2023.

Amy Kaneko

Amy Kaneko

Amy Kaneko is an American food writer and editor. Having spent 2 years living in Japan with her Japanese husband, and learnt to cook Japanese food from her in-laws, she is on a mission to bring authentic Japanese dishes to Westerners. Her book Let's Cook Japanese Food! is the culmination of this work, and combines her love of and knowledge of these dishes.

William Woys Weaver

William Woys Weaver

William Woys Weaver is an American food historian, author, gardener and epicure. He has contributed to countless publications and institutions, researching and chronicling his subject, and has been the subject of many articles, including in The New York Times. His books include Pennsylvania Dutch Country Cooking, and The Christmas Cook.

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