Cooking with the Spices of India: 50 Easy to Follow Recipes to Transform Ordinary Foods Into Extraordinary Meals

I didnt even particualry like indian cuisine when this was given as a gift to me given my exposure to non-descript marsalas and confused blends of spices from the south. this book was originally part of a gift pack with all the spices named in it--amchoor, fenugreek, yellow mustard seeds, cardamom pods, black sesame seeds, panchforan, etc. They are easy enough to obtain now if you live near an indian grocery. They make a good case for grinding your own spices and, if you have a few extra hands ot help, you will never go back. The recipies are mostly northern indian, more grilled meats, lively vegatable casseroles, and a variety of starches that are exceptionally good. the only restaurant i have seen similar recipes in is the top rated Zaika in london. Recipes for Trout, lamb, chicken, cauliflower, green breans, are all fabulous.

Having travelled to India on four occasions and frequenting a large variety of Indian restauraunts here in the States, I feel on fairly solid ground when I say that the recipes and techniques described in these pages will yield authentic Indian cuisine. This book is certainly worth owning if you want to produce your own Indian food.

Several years ago I saw this advertized in a PBS catalogue. I received this as a gift and have always been grateful. In just 128 pages, one can learn a great deal about India, it's foods and its aromatic spices. My life has not been the same. I love cardamon, drinK lassi's and just wander through the pages frequently for inspiration. I made Chai (spiced milk tea) before it was the rage.In fact, I just came back from India, and this is the first thing I picked up to read. My book came with a kit of spices. I understand that the company went out of business. Sad, for the kit was a real treat and one I would give for gifts if it were still around. If you like to cook and like spices, then this is one for you.