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My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss, by Hari Nayak
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"A delectable straightforward guide to regional Indian cooking." —Padma Lakshmi, host of Top Chef USA
In My Indian Kitchen, chef Hari Nayak shares the secrets of his family's style of Indian cooking that he learned from his mother and aunts, neighbors, local street vendors and countless friends.
With the recipes in this Indian cookbook, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved.
Authentic Indian recipes include:
- Cucumber and Yogurt Raita
- Spicy Paneer Cheese Kebabs
- Red Kidney Bean Curry
- Street-Style Grilled Corn on the Cob
- Fish Tikka
- Chicken Tikka Masala
- Spicy and Fragrant Lamb Curry
- Baked Garlic Naan
- Creamy Rice Pudding
- And many more…
Having lived in the West for many years, Chef Hari understands the time for meal preparation is limited. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and time saving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.
- Sales Rank: #331706 in Books
- Published on: 2011-08-10
- Released on: 2011-08-10
- Original language: English
- Number of items: 1
- Dimensions: 11.75" h x .70" w x 9.00" l, 2.66 pounds
- Binding: Hardcover
- 160 pages
Review
"A tasty straight forward guide to regional Indian cooking"Padma Lakshmi
Writer, Actor, Model, Television Host
"If, however, you cheat on the recipe the first time you make it, you're basically saying that you know better, which you don't. How do you know what the recipe's supposed to taste like if you donAEt follow it to the letter?" —Multiculturiosity blog
"A tasty straight-forward guide to regional Indian cooking." —Padma Lakshmi, author, actress, model and TV host
"I adore spices. In Asia, I love visiting spice markets and it's no surprise that I am a great fan of Indian cooking. its intricate blending of spices is absolutely fascinating and delightful. thanks to Chef Nayak, my understanding of Indian flavors and cooking techniques have broadened, and with that, my appreciation for the cuisine. My Indian Kitchen is now in my kitchen, as it should be in yours." —Martin Yan, TV show host and cookbook author of Yan Can Cook
"This book feels close to home and heart. It oozes the awesome flavors of India in a real sense—true to its cuisine and honest in its approach." —Atun Kochar, Indian chef, author and TV presenter
"My Indian Kitchen is the best way for an ambitious home cook to express his true love for Indian cooking. This book is filled with dishes and delicasies that are a feast for both the eyes and the palate. make foom for My Indian Kitchen on your book shelf!" —Sanjeev kapoor, chef author and TV host
"Verdict Overall, this is an ideal Indian cookbook for beginners; those with experience cooking Indian dishes should look elsewhere to expand their repertoire." —Claire Moitra, Providence
"A delectable straightforward guide to regional Indian cooking." —Padma Lakshmi, author actress, model and host of Top Chef USA
"'My Indian Kitchen' feels like an abbreviated "bible" of Indian food. It doesn't have the thickness of some of your more comprehensive tomes, but what it has is packed with goodness! I'm not talking a few yummy recipes and some pretty pictures. Techniques, ingredients, tools, spice mixes and so much more combine with delicious recipes and gorgeous photography to produce a gem for your kitchen. Tuttle has hit a home run once again with this cookbook!!" —Sandra's Kitchen Nook
About the Author
Hari Nayak is part of the creative new generation of chefs from Asia and is known for his simple approach to food and staying true to the core Indian values of the dishes he creates. Hari graduated from the Culinary Institute of America and has worked in the food industry for the past 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. He now runs his own consultancy business called Gourmet Gurus. His first cookbook, Modern Indian Cooking was named "best of the season" for 2007 by the LA Times. Hari lives in New Jersey. HariNayak.com.
Jack Turkel has been a professional photographer for more than thirty-five years. His creative eye has expertly captured an impressive list of subjects and settings. He is now focusing his experience on the art of food photography and styling. JackJayDigital.com
Most helpful customer reviews
11 of 11 people found the following review helpful.
So-so
By LettuceIsLovely
This is a gorgeous cookbook with many beautiful pictures throughout. I'd say about half of the recipes have an accompanying picture. The book measures about 12 inches tall, so it may not fit on all book shelves. The book includes a primer on spices, tips on putting together an Indian meal, sample menus, wine pairing advice, and an introduction to cooking techniques unique to the Indian kitchen, as well as the cookware and tools you will need. The index is organized by both the original name of the dish, as well as the English translation. You can also look up dishes by ingredients, and not just main ingredients like dried legumes, but also by spices and other secondary ingredients.
So far, I have tried several dishes and they've ranged from OK to good, but have lacked that wow-factor. I have felt like most of the recipes have needed some sort of adjustments made to them. For example..
Mango Lassi - I added less yogurt than called for and still felt that the fruit flavor was not very prominent. I will add significantly less next time.
Everyday Dal - As other reviewers have mentioned, be wary of the amount of chilies called for. For example, in this recipe, three different kinds of chilies are called for: 2 dried red chili peppers, 2 fresh green chili peppers, and a teaspoon of Asian chili powder or cayenne pepper. I understand that each of the these is going to lend a slightly different flavor and type of heat to the dish, but unless you have quite the tolerance for heat, you're probably going to want to tinker with these amounts. Just for reference, I added one large jalapeno and a small dash of cayenne, and that was pleasantly spicy for me and my family.
Black-Eyed Peas and Rice - I felt like the rice turned out somewhat sticky/mushy. I'm not sure if this is due to the amount of water called for, the cook time, or some other factor.
Basmati Rice with Whole Spices - Same issue with the rice here. Also, I felt like 1 teaspoon of cloves was too much and needed to be reduced.
Overall, it's a really beautiful book and a great primer on Indian cooking, but I'm still on the lookout for an Indian cookbook with recipes that will work the first time and that I'm inspired to make again.
4 of 4 people found the following review helpful.
Beautiful cookbook with gorgeous illustrations!
By Deb
My husband is British and is very familiar with Indian cuisine. I am American and before meeting him, I had tried it once in my 52 years! But I became a lover of this exotic flavorful cuisine with his introduction to the different favorites he grew up with. So this cook book was my first attempt at cooking anything Indian! My first suggestion....get the spices. Indian food is full of amazing spices we as Americans rarely utilize. Coriander, turmeric, Garam Masala, fresh ginger and LOADS of garlic to name a few. Get a starter kit (these are wonderful, economical and I recommend 'SpiceKits' here on Amazon). This will really help you just to dive right in. Also, be sure to have a food processor. If you have every worked with fresh ginger, then you know it is very fibrous and difficult to 'mince' or...frankly...do anything with. And you will be mincing plenty of garlic...so save some time and have a food processor on hand!
I love the book. It has some wonderful recipes and all of my husbands favs are there. I want to stress however, that the author created these recipes based on authentic Indian tastes! If you are not into spicy (and most Brits like their curry mild), then you will need to augment almost every single recipe to omit the red pepper (Asian red pepper).
The book has lots of extras such as where to purchase spices, and he gives lots of substitution options: ie: fish instead of chicken. I have now cooked many of the entree's in the book and my husband is over the moon with the results. I have yet to have any of the recipes come out in the time frame listed. I cannot brown an entire cut up raw chicken in 4 minutes for example. So many of these recipes do not give realistic completion times. As with any cooking style, it takes time to make it 'your own' and I am not quite there yet. But I do love this book and the gorgeous images provided of this wonderful cuisine that you will give you a much broader knowledge of the use of exotic spices and a whole new palette of flavors!
4 of 4 people found the following review helpful.
Best book on Indian food - a fellow Indian
By Priya Mani
Love this book ! I got it after it was recommended in one of my trustworthy blogs. The recipes are easy to follow, even for a novice cook, the instructions are step by step, easy to follow and foolproof. Being an Indian, i cook Indian food almost 3 times a day and this book easily fits in my regular routine to whip up something different but still authentic.
I followed many a recipes exactly and got amazing results, Kerala Beef fry ( i made it with Lamb) , the Kadai paneer, pepper chicken & Shrimp Briyani to name a few. An Indian book im glad i got.
My only complain, is that the Kindle version is not formatted to look that pretty compared to the book. The bright colorful pictures are like thumbnails and one recipe is jammed up, " The chicken tikka masala' with the previous one. Would have preferred to get the book instead.
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