His roots are in northern India but Sanjeev Kapoor grew up all around the country, so the 500 recipes are as varied as India itself, from tomato rasam (a soup from southern India) to Delhi-style aloo chaat (a crisp potato snack). “In this book, I put to rest the myth that Indian food has to be elaborately prepared,” he writes. The recipes are straightforward enough for novice cooks but not oversimplified, delivering a proper taste of Indian home cooking.
from the publisher
Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
As a cooking instructor specializing in East Indian cuisine, I get asked for my cookbook recommendations all the time. While a lot of my recipes come straight from my family, or through oral traditions, there are a few cookbooks I refer to when I need to look up something or to get a basic recipe for a dish from a different region of India. This is the bible of Indian cookery, and Sanjeev Kapoor is the high priest. Along with Tarla Dalal, Kapoor redefined the concept of the celebrity chef in India. He was one of the first people to cook on television, and his show Khana Khazana has been the number one cookery program in India for forever. We all grew up watching him, and it's no wonder — with over a hundred and fifty books — he is probably one of the least known, but bestselling, cookbook authors in the world (to be fair, there are over a billion or so Indians out there buying his books...). This is one of his ultimate cookbooks, and it is specifically designed and written for North American audiences. With over 500 recipes, you can be sure that you'll find a recipe for every season and for every event. There are no photographs in this book, which is disappointing, but if you really want to improve and learn more about Indian cooking, this is one book that you can't be without.
Writer and Photographer
A comprehensive overview of Indian food written by a chef who is said to be the most recognized face in India
Food Columnist, The New York Times
Mentor & Culinary Director, Massive Restaurants Pvt. Ltd.