Indian Flavor Every Day: Simple Recipes and Smart Techniques to Inspire: A Cookbook
Product ID: 455067553
Buy anything from 5,000+ international stores. One checkout price. No surprise fees. Join 2M+ shoppers on Desertcart.
Desertcart purchases this item on your behalf and handles shipping, customs, and support to Iceland.
Introduce rich, complex Indian flavors to your everyday cooking with 80 easy recipes and ingenious guidance from Julia Child Best First Book Award winner Maya Kaimal. A NEW YORK TIMES BEST COOKBOOK OF THE YEAR In Indian Flavor Every Day , Indian cooking authority Maya Kaimal proves it’s possible to experience the joy of this cuisine with minimal time and just a handful of essential ingredients like spices, ghee, and dried chilies. She distills foundational flavor-building methods, like creating spice blends and sizzling whole seeds in oil to release their essence, and applies them to accessible, versatile ingredients any home cook has on hand. These adaptable techniques open a world of possibility as you’ll not only whip up traditional dishes but also amp up the flavors of your favorite ingredients or meals whenever a craving strikes. Why not swirl some popped mustard seeds into a butternut squash soup or top ho-hum steamed broccoli with a crispy garlic-chili-cumin tarka? How about serving charred carrots with a gingery yogurt sauce next to your roasted chicken, or adding a pinch of garam masala to your cookie dough? With many vegetarian, gluten-free, and wholesome, hearty offerings, Indian Flavor Every Day includes both simplified classic dishes and new twists. Recipes like Golden Noodles with Tarka Crunch , Roasted Asparagus with Tamarind and Crispy Shallots , and deeply flavorful Chicken Chettinad with Black Pepper Coconut Masala are designed to build your confidence and spark inspiration, so incredible new flavors can become an everyday pleasure. Embrace the simple tips in this book, purchase a few ingredients for your pantry, and Maya Kaimal promises that Indian flavors can be woven into your meals with delicious ease. Review: By far my favorite Indian cook book! - This book is beautifully laid out with stunning photographs that make my mouth water every time I flip through the pages! The recipes are easy to follow and the ingredients are readily available at my local grocery store. I have tried several dishes so far, including the Sweet Potato and Onion Bhaji, Rasam and Rice Soup, Dal Tarka and Spicy Ginger Snaps... each one has been a hit with my family. I appreciate that the cookbook includes a wide variety of dishes, from traditional curries to street food favorites, giving me the opportunity to explore different flavors and techniques. I highly recommend this cookbook to anyone looking to expand their culinary horizons and experience the vibrant and diverse cuisine of India. It has quickly become a staple in my kitchen and I can't wait to try more recipes in the future! Review: So far so good - I don’t like to leave a cookbook book review unless I’ve already made some of the dishes. I’ve lately been in the mood for soup and had some vegetables that I needed to use up. This led me to try the Mulligatawny soup with peppery cashews and garlic naan. I made the soup as suggested other than poaching the chicken pieces in the soup rather than sauteeing them before adding to the soup. For my wife and I the heat level was perfect. The author has you add the fresh green pepper cut in half up to the top and that made it easy to remove before serving. I used a full Indian chili powder rather than the fashionable Kashmiri chili powder which is not as hot. Perfect amount of heat. Next time I will break up the cashews into small bits before adding to the soup so they will be better distributed. I decided to make the garlic naan with outout the garlic the first time to see if I could perfect the cooking of the bread. I used my built in stove top griddle at a a temp of 400 degrees and followed the author’s timing recommendations followed by a nice brush of ghee. Next time I will try 500 degrees to see if I can improve leopard spotting. This is a wonderful recipe that allows you to make restaurant quality nann easily at home. The recipe makes 8 dough balls. I place the unused dough balls in sealed containers and stored them in the refrigerator for a slow additional rise. This way I will be able to have fresh naan for the rest of the week bu just letting some dough balls come to room temp and then rolling them out and cooking them on the griddle. Living in a small city without an Indian restaurant has been disappointing but I now feel that I am well on my way to producing restaurant quality Indian meals at home without too much work.
| Best Sellers Rank | #98,757 in Books ( See Top 100 in Books ) #24 in Indian Cooking, Food & Wine #48 in International Cooking, Food & Wine #132 in Gluten Free Recipes |
| Customer Reviews | 4.7 out of 5 stars 161 Reviews |
K**E
By far my favorite Indian cook book!
This book is beautifully laid out with stunning photographs that make my mouth water every time I flip through the pages! The recipes are easy to follow and the ingredients are readily available at my local grocery store. I have tried several dishes so far, including the Sweet Potato and Onion Bhaji, Rasam and Rice Soup, Dal Tarka and Spicy Ginger Snaps... each one has been a hit with my family. I appreciate that the cookbook includes a wide variety of dishes, from traditional curries to street food favorites, giving me the opportunity to explore different flavors and techniques. I highly recommend this cookbook to anyone looking to expand their culinary horizons and experience the vibrant and diverse cuisine of India. It has quickly become a staple in my kitchen and I can't wait to try more recipes in the future!
P**N
So far so good
I don’t like to leave a cookbook book review unless I’ve already made some of the dishes. I’ve lately been in the mood for soup and had some vegetables that I needed to use up. This led me to try the Mulligatawny soup with peppery cashews and garlic naan. I made the soup as suggested other than poaching the chicken pieces in the soup rather than sauteeing them before adding to the soup. For my wife and I the heat level was perfect. The author has you add the fresh green pepper cut in half up to the top and that made it easy to remove before serving. I used a full Indian chili powder rather than the fashionable Kashmiri chili powder which is not as hot. Perfect amount of heat. Next time I will break up the cashews into small bits before adding to the soup so they will be better distributed. I decided to make the garlic naan with outout the garlic the first time to see if I could perfect the cooking of the bread. I used my built in stove top griddle at a a temp of 400 degrees and followed the author’s timing recommendations followed by a nice brush of ghee. Next time I will try 500 degrees to see if I can improve leopard spotting. This is a wonderful recipe that allows you to make restaurant quality nann easily at home. The recipe makes 8 dough balls. I place the unused dough balls in sealed containers and stored them in the refrigerator for a slow additional rise. This way I will be able to have fresh naan for the rest of the week bu just letting some dough balls come to room temp and then rolling them out and cooking them on the griddle. Living in a small city without an Indian restaurant has been disappointing but I now feel that I am well on my way to producing restaurant quality Indian meals at home without too much work.
S**N
Great book for "new to Indian cooking".
Liked......Most of the recipes have a photo of dish which I find very helpful. Instructions are clear, but sometimes lenghtly (better more than less though). I have tried the Naan, Keema, and Indian salad are all turned out fantastic. I reviewed the book and made notes which dishes I wanted to try. Also near the front of book is a list of recommended spices to have on hand. This is very helpful for me. I highly recommend this cook book to anyone new to Indian cooking.
J**.
GREAT RECIPES !!
Nice layout with great photos. Some recipes are a bit challenging for me but plenty of them are very doable provided your kitchen is stocked with the standard Indian spices For those who aren't completely vegetarian there is a chapter featuring delectable sounding meat recipes ranging from beef curry to shrimp curry. If you appreciate Indian food, you will love this book!
L**1
Great recipes!
My husband and I love this book. The author does a great job of explaining techniques (and recipe substitutions). The flavors are amazing and the dishes seem daunting, but as long as you read the recipes ahead of time and have your measured spices ready, it's a breeze. I hope she can write a vegetarian or pescatarian cookbook!
M**.
Good book
Christmas gift... love it
B**N
Such a lovely book
Delicious, easy to follow recipes. I love a cookbook where I can add the recipes in for a simple Tuesday night dinner for my family without needing to get tons of specialty ingredients or doing an hour of prep. This book does that well. The Pork Vindaloo recipe in particular is one of the tastiest things I've made this year.
M**S
Great purchase
Beautiful photos, great recipes.
R**R
Great recipe book
A recipe book full of flavors! Plenty of illustrations and healthy recipes!
S**S
Every recipe I've tried is *delicious*!
So far, I have tried the Kerala Red Fish Curry, the Red Curry Shrimp, Karela Garam Masala, North Indian Garam Masala, and the Vibrant Cilantro Chutney. All have been delicious! I get rave reviews every time I make anything from this book. Approachable ingredients and techniques. I would recommend a small coffee grinder to grind your own spices, but it's not necessary. You can purchase a lot of it pre-ground from most grocery stores.
Trustpilot
1 month ago
1 month ago