Made in India: Recipes from an Indian Family Kitchen Kindle Edition

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!

I don't write many reviews and never write one in haste. This is an amazing cook book.Where to start, first the presentation big full color photos and fun little stories that give each recipe a very personal feel.Organization, the book is divided into sections, starters, vegetables, meats, ect ( there are considerably more I just don't want to list all 12 sections) there is also an "alternative contents" to easily search for good week night meals or tiffin's (packed lunches).Depth, if you're like me you want to know how to make the spice blend they have in the recipe not just how much to put in of the dried powder from the store. And you can definitely taste the difference! It's your option and I appreciate that control.Easy, for a majority of the recipes it's just a couple of spices and nothing that you can find at a typical grocery store. I was honestly amazed with the flavor profile from the first recipe I tried and it was just some fresh garlic and ginger and a few spices.Last but certainly not least the contents, I've had almost every recipe in this book after the 6+ months between buying and this review I love it I love all of them! my fiancee loves all of them! When we cook them for other people they love them! The cilantro chutney chicken try it it's mind blowing!! If you would prefer something with more veggies try the masoor dal it's easy and delicious!Sorry for getting carried away but this cook book is worth it and gets an unbelievable amount of use in my kitchen.

These dishes are divine. I haven't yet read the personal story in full but it adds a great tone to the book. I recently chose to become vegetarian for spiritual reasons and I realized I have no idea what to eat apart from salads which are not enough for full time nutrition. This book is a salvation! It has enough variety of vegetarian meals (vegan with adjustments though butter is a big one innthis book)It's correct the best Indian food is cooked at home. I have always loved the taste of Indian but all restaurant-cooked Indian is usually too spicy for me. I do like a little kick but with this I can regulate the spices. I don't add less of any other spice in the recipe except the chilli peppers.I do double or tripple the amount of oil/butter as I find it's generally not enough in these recipes and for vegetarian eating you need something to fill you up.Account for hours spent in the kitchen at a time for these recipes - there are quicker recipes but for the mostpart you gotta love to cook if you are buying this book. The author sure loves to!Some measurements don't add up for US ingredients. For example two medium eggplants to total 1lbs. First, nothing is medium here unless you buy green market stuff that is intentionally produces to look ugly... it's a thing it seems. I don't get it. I gre up visiting my grandparents who had their own produce 100% organic save for the grapes produced for spirits and no veggie or fruit looked ugly. They were all picture perfect and so tasty. But I do go to the green market now weekly. One eggplant alone is 1.5lbs so some adjustments are needed to the recipes.If one has some experience in cooking it's ok. I have been cooking since I was 15, so 20 years now and sometimes the simplest recipe has complicated techniques or you just have to have experience to know when onions are cooked, when to add a bit of liquid to a stew, etc. I feel this book is not for beginners. But beyond that it is simply brilliant and frankly evdrything I have noted is not a flaw for me. It is the perfect book to make me a happy, healthy person! I can cook one meal and eat it days on end.

I felt compelled to write a review of this incredible cookbook after hosting a dinner party of 10 last night making dishes from this book. I made raita, chutneys, pistachio and yogurt curry with chicken tikka and a veg dish (pav bhaji) and even made the naan. The dishes were such a hit that even I was blown away by the flavours! Everyone loved them and they asked where I got the recipes.I’m one of those home cooks that reads cookbooks from cover to cover. You just get a better sense of the author and their cooking tips, experience better rather than picking recipes at random. This little gem is full of useful tips (e.g. how to properly make basmati rice (it is incredible and easier than what I was doing), making and preserving chutneys (the cilantro chutney is amazing!!!!) and even ways of Indian cuisine that adds insight into this delicious area of the world. Plus, you get dessert recipes that pale in comparison to the ones you get in the restaurants. The author’s love for the authenticity as well as making it more convenient and accessible is evident throughout. It is truly an a amazing cookbook that I will be using A LOT! Curries are not complicated if you follow her advice and you can easily make a quick curry dish packed with flavour on a busy weeknight.If you love Indian food, you must buy this book. Every accolade and award it has received is definitely well earned!

Recetas muy elaboradas, la tapa es muy bonita, lo recomiendo !

The best Indian cookbook I have ssen. Great and simple explanations with amny delciious looking meat dishes. With some of them, certain meat dishes can have meat swaps e.g. chicken to beef.

All the recipes I cooked so far are delicious and very simple to prepare

Cuisine authentique. Très beau livre