Book: Indian home Cooking

Here’s a book on Indian cooking which has been one of the top sellers in Amazon. The book is called ‘Indian Home cooking’ written by Suvir Saran and Stephanie Lyness. The author Suvir Saran is a cooking class teacher and many of the recipes in the book comes from his expertise and also directly from the retaurant which he runs in Newyork called “Amma”. The recipes in the book include:Samosas, Potato Patties, Chicken Tikka masala
Coconut chicken with cashews etc,

Some customer reviews of the book :

“I have about 250 cookbooks. I had two Indian cookbooks in my collection, which just collected dust. Not so with Suvir Saran’s “Indian Home Cooking”! I’m a member of a cookbook club. Five of us wanted to explore ethnic cooking and this book was our first selection. We have enjoyed four dinner parties to which we each brought two dishes from this book. We were impressed with each of the forty dishes we tried, eventhough we’re all new to Indian cooking. The beautiful illustrations and clearly written recipes led to success in tackling a new cuisine. The chapter introductions provide insights to important ingredients and techniques. Each recipe has an introduction which might give family anecdote, insight into regional differences, or serving suggestions and variations. I highly recommend this book to anyone who thinks Indian cooking is intimidating. You will discover a rich culinary tradition.” - Colleen farnham

This beautiful book makes the fabulous flavors of India accessible even to those who do not want to spend all day cooking. While I have collected many Indian cookbooks over many years, this is the one I cook from.Suvir is a generous teacher who answers all the questions you might have, and you don’t even have to ask! I particularly like it that he tells you how almost almost every dish might fit into a complete Indian meal. He has many suggestions for quick and easy small repasts as well as true “company” presentations. I am a reader of cookbooks even more than a cook, and the warm tone and interesting personal anecdotes that accompany most recipes add to both my reading and cooking enjoyment.

Because the design and the photos make this a truly lovely book, it would make a perfect gift for anyone with an interest in Indian food. And if you enjoy — or think you might enjoy — Indian cooking but are reluctant to try it at home, I strongly encourage you to buy this book. I know you will be happily surprised at the delicious foods you can prepare with very little effort and absolutely no stress!” - Norma Hayes

suvir saran is the julia child of indian cooking- he has made indian recipes accessible by combining ease and passion into the very household foods we indians love to eat at home again and again; sophisticated flavors prepared pragmatically. my american nanny makes these recipes with ease having never tasted indian food before-and my 10 month old baby loves everything(minus the chiles she has made - like the simple lentil dal, cauliflower, peas, stir fried carrots, indian cheese in an herbed green sauce. The variety and freshness of the recipes is impressive;your book is already dog eared/stained! The equisite photographs and suvirs notes on each recipe add a depth that I have never seen in any other indian cookbook-and I grew up surrounded by indian food/recipes in my home.The book is very well organized as each chapter page lists all the recipes for easy access,and the index is written in both english and the hindi transliteration making cross referencing refreshingly straightforward. If you crave delicious indian food at home then this is the indian cookbook to get-this is the very best!” - Ritu Thamman

“Indian restaurant food in Australia and the UK are typically heavy sauce affairs. Each dish has a similar texture and base taste. Nilgiri’s Restaurant in Sydney is different. The head chef serves authentic home cooking he describes as true ethnic Indian food, dishes that are actually prepared in many Indian homes. Some of these excellent recipes are now published to prepare yourself.The dishes use many spices added individually such as turmeric, cinnamon, cardamom pods and cumin seeds (forget the tasteless curry powder). The aromas created are intoxicating. Copious amounts of fresh garlic and ginger make the dishes taste fabulously fresh and chicken, lamb, seafood, pulses or vegetables are combined masterfully with the ancient spices. This is an excellent cook book and the dishes were surprisingly easy to prepare.” - Ajay Joshi
Buy this book  from Amazon.com