Made in India: Recipes from an Indian Family Kitchen

by Meera Sodha

Overview

The best Indian food is cooked (and eaten) at home.

Real Indian food is fresh, simple, and packed with flavor. In Made In India, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.

Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). Made In India will change the way you cook, eat, and think about Indian food forever.

Product Details

ISBN-13:	9781250071019
Publisher:	Flatiron Books
Publication date:	09/15/2015
Pages:	320
Sales rank:	222,212
Product dimensions:	7.50(w) x 9.70(h) x 1.00(d)

About the Author

When not traveling around India, collecting recipes, MEERA SODHA chefs, writes, and lives in London. Made in India is her first cookbook.

Table of Contents

Introduction
A word on Indian cooking
How to use this book
Kitchen equipment
Helpful weights and measures
Eat like an Indian, think like an Indian
01 Starters and Snacks
02 Vegetables
03 Meat
04 Fish
05 Eggs
06 Legumes and grains
07 Sides
08 Breads
09 Chutneys and pickles
10 Desserts
11 Drinks
12 Housekeeping: Make your own and Leftovers
Menu ideas
Wine and Indian food
How to eat with your hands
Help
Indian ingredients
Recommended suppliers
Index
Thank you

Editorial Reviews

10/05/2015
First-time cookbook writer Sodha takes on the cuisine of India in marvelous fashion. Sodha maintains that “the majority of Indian home cooking is fresh, simple, and quick.” This book highlights the natural flavors of India while helping the reader understand how easy it is to replicate those flavors in the home kitchen. Many dishes that sound complicated are actually quite simple and easy to prepare, and they pack a lot of flavor. The explosive taste of pan-fried chicken livers in a cumin butter masala, or the deep, rich tones of dal makhani, will satiate the savory taste buds. For dessert, Sodha suggests pistachio and saffron kulfi or mango, lime, and passion fruit Jell-O. Full-page photos teem with color. Sodha offers helpful sections explaining how each Indian ingredient tastes and the best ways to use it, and how to fix a dish that’s too spicy or salty. The power of this book lies in its simplicity—both in terms of ingredients and technique. (Oct.)

Publishers Weekly

"The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." —Sam Sifton, The New York Times

“This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. There's so much to be inspired by.” —Yotam Ottolenghi

“I want to cook everything in this book.” —Nigella Lawson

"This cookbook is the story of Sodha, her family and their journey over three generations from India to Africa to England. 'An Indian kitchen can be anywhere in the world,' the London-based home cook and 'occasional' chef writes in her introduction. Sodha shows you how to do it with enticing recipes, colorful photographs, travel memories and a healthy dose of humor." —Bill Daley, Chicago Tribune

From the Publisher