Julie Sanhi's Introduction to Indian Cooking

I love this book! Julie Sahni's "Introduction to Indian Cooking" has become a staple in my cookbook library. With just a few easily attainable spices and Julie's simple instructions, I have been able to turn the most mundane rice and vegetable dishes into exotic delights that never fail to intrigue my guests. The meat and shrimp recipes, especially the Malabar Coconut Shrimp, are not only delicious, but fast and easy. I have become addicted to the Mango Lassi - a refreshing drink at any time of the day. Whether you're making just one dish, or a complete Indian meal, this book covers it all.

This book was, truly, my introduction to Indian cooking. I am american but LOVE Indian food, as does my daughter. She's a vegetarian and hard to please, but she is more fanatical about Indian food than I am! Since the nearest Indian restaurant is 80 miles away, I bought this book so I could learn to cook Indian food at home. To my surprise, ALL my restaurant favorites were in here! My first meal from this book consisted of Lamb with Spinach (Saag Gosht), Green Pea Pilaf (Matar Pulao), Pappad w/chutney,Mango Lassi drinks (Aam Lassi), and Indian Rice Pudding (Kheer) for dessert. It was fantastic, so easy to make, and my family loved it! There's an Indian market in Albuquerque (Ganesh Grocery) that stocks all the spices and ingredients I needed but couldn't find locally.I was so inspired by my success with this cookbook that I bought her other book, "Classic Indian Cooking" and have since purchased two of Madhur Jaffrey's cookbooks as well. But if you only purchase one Indian cookbook, let this be the one! You won't reget it!

It is not an understatement for me to say that Julie Sahni and her cookbooks are the reason my friends think I'm actually a chef extraordinaire, when all I really am is a person who can find and follow recipes, perhaps somewhat too slavishly. I wish I had had Julie's "Introduction to Indian Cooking" earlier in my culinary progression. I might have avoided some of the burnt offerings I provided willing friends (okay, guinea pigs, but they weren't complaining as they're usually hungry).I really came to this cookbook because I decided that I needed to expand my repertoire, so that I could satisfy the gamut of tastes and predilections of the "fish" vegetarians, the omnivores, the strict vegans and the hosts of others that I hang out with and have over to my house on various occasions. I have done that and more through such things as making my own mixing, toasting and grinding my own curry powder from scratch. (Compare the aroma of that with some of that store bought ground stuff that's probably gone stale and I suspect you'll never go back.) The consensus favorite among the fish vegetarians and omnivores so far is Julie's recipe for Malabar Coconut Shrimp, also known as Konjupa. As I'm fond of saying, "it's out of this world." For more standard dinners with your family, you could try the chicken curry, or murgh masala masala recipe. Let me know if it doesn't easily surpass any such entree you may find at your local Indian restaurant. My home on cooking weekends is now known as "Hindu haven." The small god that I pray to-- that things will work out as I'm scrambling before a party--is this book.Bon appetit as you travel East on your culinary adventures.

I own many Indian cookbooks (including Julie Sahni's "Classic Indian Cooking" which is a must- have reference book) but I find that I return often to "Introduction to Indian Cooking" for its easy preparations and fabulous results. This cookbook dispells the myth that Indian cooking is complicated, requires many hard to find ingredients, and is too spicy. The best dinner that I can image is Chicken Curry(pg. 130) with Saffron Pilaf (pg. 84). If you think that gourmet cooking has to be complicated, read (and cook) from this wonderful little cookbook; you don't have to tell your friends that dinner didn't take hours.

My first revelation came about two bites into the tender and fragrant Murgh Masala that I made from a recipe in Julie Sahni's "Introduction to Indian Cooking". Did I really just cook a chicken curry this astonishingly delicious the first time out? Revelation two followed close behind as I took a taste of Molahadu-a green chile-corn bread; an earthy,spicy,buttery-with-homemade-ghee delight. Did I really just make an Indian bread better than the one I had last night at that trendy Indian restaurant? The third revelation was that Julie Sahni's magical book meant that I would not have to eat in an Indian restaurant to experience authentic flavors, spices, textures and tastes. I could create the dishes myself! Julie Sahni has written the perfect cookbook. The tone is warm and encouraging. The recipes are presented uncluttered on the page; the left-hand side reserved for the list of ingredients while the right, facing page, gives clear and concise instructions for preparation. It is a tribute to the author that the humblest recipe manages to honor the elegance and mystery of this wonderful food. Ms. Sahni invites you to learn about Indian culture through her country's multifaceted, complex cuisine. Her knowledge of spices, the heart and soul of the Indian kitchen, is encyclopedic. The carefully wrought glossary is a smart wealth of must-have information and the recipes for curry powder, garam masala and panch pharon alone are worth the price of the book. "Introduction to Indian Cooking" is a hands-down winner--an essential ingredient to any cook's library.