PDF Ebook Made in India: Cooked In Britain Recipes From And Indian Family Kitchen, by Meera Sodha
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Made in India: Cooked In Britain Recipes From And Indian Family Kitchen, by Meera Sodha
PDF Ebook Made in India: Cooked In Britain Recipes From And Indian Family Kitchen, by Meera Sodha
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MADE IN INDIA: the top ten bestselling Indian cookbook that will change the way you cook, eat, and think about Indian food, forever. **Look out for FRESH INDIA, Meera Sodha's new cookbook, coming summer 2016** Real Indian food is fresh, simple and packed with flavour and in MADE IN INDIA, Meera Sodha introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi). 'This book is full of real charm, personality, love and garlic. The best Indian food is cooked (and eaten) at home' Yotam Ottolenghi 'Wonderful, vibrant...deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book' Nigella Lawson
- Sales Rank: #1075030 in Books
- Brand: imusti
- Published on: 2014-08-26
- Released on: 2014-08-26
- Format: International Edition
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.00" w x 7.75" l,
- Binding: Hardcover
- 320 pages
- PENGUIN GROUP
Review
This book is full of real charm, personality, love and garlic. Bring on the 100 clove curry! Not to mention fire-smoked aubergines, chicken livers in cumin butter masala and beetroot and feta samosas. There's so much to be inspired by -- Yotam Ottolenghi Wonderful, vibrant...deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book -- Nigella Lawson Terrific ... dead-simple family food absolutely packed with flavor. New York Times Magazine [A] beautifully personal book...delicious and achievable BBC Good Food Magazine it's Meera Sodha's Made in India that we'll be reaching for whenever we crave a delicately spiced curry. Stylist Magazine, 'Book Wars' Dozens of recipes I can't wait to try...It's a great book. Buy it. Mail Online Sodha dances along the line, evoking the exotic but delivering extremely achievable recipes. A charming book. Financial Times (Books of the Year) There are no frighteningly long ingredient lists or recherche spices - just simple recipes that really work. It's become my go-to Indian cookery book. The Times (Books of the Year) This unintimidating cookbook brings home the diversity of Indian food Daily Express Meera Sodha's Made in India not only looks stunning, but with a host of doable curry recipes, it has the potential to make takeaway menus a thing of the past The Bookseller I love her blog -- Sami Tamimi, Head Chef and Partner, Ottolenghi Meera makes exactly what we all we all desperately want. Simple delicious Indian food to make everyday at home -- Stevie Parle
About the Author
Meera Sodha is the author of Made In India, which was a top ten bestseller and was shortlisted for the 2014 André Simon Awards and the 2015 Guild of Food Writers Jeremy Round Award for Best First Cookbook. When not travelling round India, collecting recipes, Meera Sodha chefs, writes and lives in London.
Most helpful customer reviews
44 of 45 people found the following review helpful.
There are so many good reviews here
By Joanne K. Bouknight
There are so many good reviews here, so I won't repeat the kudos except to say that I bought the book for us at Christmas and lent it to my 90-year-old Italian mother-in-law and she won't give it back. She makes something from it almost every week. I've made the eggplant-cherrytomato curry and followed it to the letter (except for the tsp of sugar!) and it is fantastic--you don't have to precook the eggplant as you do with so many recipes, but be sure to cut it thin, as Meera says. And the curried cauliflower is incredibly delicious, you could eat a panful. Again, do blanch the cauliflower ahead of time. I used the lesser amount of salt and found that to be plenty of salt, btw. I roast cauliflower all the time, but this is the best. Sometimes I cheat and use ground spices instead of grinding the whole ones, but that only means the next time I cook cauliflower I'll do the grinding and it will taste even better. Also make her mama's curried chicken--delicious. Once I get the cookbook back, I'll make more recipes. Actually, I think I'll buy another copy and let her keep it.
22 of 22 people found the following review helpful.
The recipes are not only easy and, on the whole
By SRP
This is exactly what I was hoping for in an Indian cookbook. The recipes are not only easy and, on the whole, healthy, but they all sound wonderful as well. I've made a few already and they're spot on. It's nice to have recipes for things besides chicken tikka masala, korma, etc.
13 of 14 people found the following review helpful.
Terrific: good recipes and pleasant to read
By transponder
Really like this book: the writing is very engaging, the recipes are well explained and we've liked the few we've tried so far. Part of the charm is that the author lives in my native England, and I like those English references. There shouldn't be difficulties for American readers, but you may want to bear in mind that when Ms Sodha refers to 'chili powder', the Mexican chili powder in your cupboard is probably not what she's referring to, as it contains more than powdered chilis. Also, Americans may be puzzled as to why the index contains the entry 'eggplants' under 'A': the reason is clearly that in England these are called 'aubergines', so 'A' was the right place for this until the American editor changed the word without moving the entry! The only other comment I'd add is that canola oil is the go-to oil in this recipe book (as it is in other excellent Indian cookbooks), but I actually don't favour canola oil, since it's highly processed (look up how it's made) and is not the health oil the authors seem to imagine. To the contrary, a better oil is avocado: very healthy and natural, with neutral flavour and a high smoking point. Olive oil has also worked just fine for me as a substitute when avocado oil wasn't available.
Update: Have just tried a potato recipe ('Ferrari') which calls for a lidded pan and then doesn't tell you what to do with the lid (if anything). The baffling point, though, was the 'ounce' of cilantro to be added at the end to the cooked seasoned potatoes. An ounce is an awful lot of cilantro, even for those that really like its pungent flavour: it fills my 2-cup pyrex storage bowl. I don't imagine that the author wants you to sprinkle all THAT on less than 1 pound of potatoes. But British cookbook authors often use grams (and metric generally) rather than American measures. Perhaps it was not '1 ounce' in the original English edition. Similarly, the peanuts asked for, while not a lot, are certainly a good deal more than anyone would want for a batch of this size. So sometimes the specific quantities might need to be taken with 'a pinch of salt'.
Overall, I love the recipes and the ingredients discussions, as well as all the lovely pictures. This book is a great addition to anyone's cookbook library!
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