Rick Stein's India: In Search of the Perfect Curry: Recipes from My Indian Odyssey Kindle Edition

Have both the DVD and the book! Love both. I did not think that Rick Stein being a 'Fish' person would do justice to the meat and vegetarian curries of India, but it is a tribute to this wonderful cuisine that he says "he could go vegetarian with dishes such as these". I am going through the book at present and trying all these absolutely wonderful dishes out. The one vegetable curry I am coming back to again and again is 'Thoran', "Dry curry of cabbage, carrot and coconut" (Pg 72). It is very easy to make and is done in a flash, but the blending of tastes that you get with the fresh coconut is so moreish, that you find yourself eating it greedily, just so you can savour the taste over and over again. It goes with all the meat and fish curries I have made so far.As to Kashmiri Chilli powder, I happened to be in Queenstown for two weeks and came across it at the Mediterrean Food Market there. Bought some and because the hole to hang the bag up with was punched very close to the contents in the bag, some of the chilli powder had spilled out onto our kitchen counter top. I picked some of the powder up and was expecting a very hot taste in my mouth, but was surprised at the slight tingling. But most of all I really liked the smokey, savoury taste of this chilli powder that compliments all these curries so wonderfully well. I love the bright rich red of the colour of this chilli powder.I made the 'Lamb Curry with Sweet Potato in Onion Marsala" (Pg 239), but did not use 250g of butter, maybe only about 20g just for the flavour. I love our Kumera, so chopped this up and roasted it in the oven. I used about 1/2 tsp of white pepper instead of the 1 tsp and added the roasted kumera at the end of the cooking time just to heat through and of course I had Thoran with it and Deliah Smiths Pilau. The Shepherds pie (Pg 250) sings. Who wants ordinary shepherds pie when you have the Madras Clubs version. The "Cochin first class Railway Curry" (Pg 254) is fabulous (also with Thoran) and when you cook it, it goes very thick. I just watered it down to the consistency I was happy with as I don't like very watery sauces anyway. I put in only 1 1/2 tsp kashmiri chilli powder and it was perfect."British Beef Raj Curry" (Pg 268) was great because it harks back to colonial England, Queen Victoria and the British Raj. I also liked it because it has the very colonial desiccated coconut and sultanas in it. Most early curries in New Zealand were like this. I added the Kachumber salad (Pg 305), sliced banana tossed in desiccated coconut and bought Mango Chutney. "Yesterdays Fish Curry" (Pg 176) is wonderful. Rick is a master at getting all the tastes just right. I used Monkfish instead of Salmon and this worked extremely well. I have a small jar of tamarind paste, so water this down to get the 100ml tamarind liquid required in the recipe. Just for my taste I find that the 500ml of water extra would make the sauce to thin, as there are tomatoes in this dish, so used only around 100ml.Next on the list I think will be the two egg curries (Pg 116 and 104). I would like to try the other vegetable curries, but I can't go past "Thoran". I have bought 2 coconuts and have drained them and smashed them open and prised the white coconut meat out of it. My sliced fingers can attest to this, but I have now got 2 glad wrap bags of grated fresh coconut in the freezer waiting for my favourite vegetable curry. There is also "Amma's Pork Curry" (Pg 224), "Mr Singhs slow cooked curry" (Pg 251), "Lamb Korma" (Pg 246), "Chicken and rosewater biriyani" (Pg 214), "Butter Chicken" (Pg 210), "Rocky's Chicken Korma" (Pg 190) and so on. Then there is "Nimish" (Pg 281), when I think I can handle all that cream.This must be the best cookbook on Indian food around at present. Every curry tastes different. They are authentic and absolutely top notch. Ricks book along with Madhur Jeffreys books are all you need to make really great curries. I love the photography and colour in the book and is very reminiscent of the colour I believe you would see in India and the photos of all the curries makes you want a curry more often than you would have wanted in the past. I just love this book.

...I wanted an Indian cookbook, tried a pile, this is the one I'd been in search of. Good selection of recipes. Beautifully presented. Clear instructions. Very happy. Will use oftern. For me it was moor about cooking than travel, but feel a map would have been a nice (to show the regions/what orginates from where) addition but over the moon even without!Great job. Good book.

If you own and rate Rick Stein's Eastern Odyssey, you will absolutely love his India book. The format and lay out is kept the same, as well as stunning photographs of food and people and activities from India. Rick Stein manages to depict the essence of Indian cooking in his usual eloquent style and every recipe contains a short story about how the author has come across it, and interesting facts about it.Like with Eastern Odyssey, the recipes in India are divided in several sections, namely:- snacks/ starters- vegetable dishes- fish and shellfish dishes- chicken and duck dishes- dark meat curries, kormas, pulaos and biryanis- indian dessertsThe majority of the recipes are built around core number of ingredients, which once in your cupboard will enable you to cook most recipes with minimal effort. The core ingredients include: turmeric, cumin (ground and seeds), coriander (ground, seeds, fresh), cinnamon sticks, black mustard seeds (available from Asian shops), Kashmiri chillies (available from Asian shops), whole nutmeg, cardamom. It is increasingly evident that big supermarkets chains are catching up on their customers' interest in Asian cuisine. Generally I have found that most supermarkets stock up on more niche Indian ingredients, such as: caraway seeds, mace, ghee, chapatti and gram flour etc, usually located in their World sections. This makes cooking Asian food from scratch an enjoyable hobby that requires a lot less effort than it used to.At the back of the book the author includes a few pages of basic sauces and marinades that are used in the majority of recipes. Those could be made in advance and stored in the fridge, often for up to 1 month.As someone hugely interested in Asian food, what I find most remarkable about this book (as well as other Stein's cookery books), is his amazing ability to write a recipe in a way that makes it easy to replicate at home and most importantly, delivers the 'real' flavours of the region. I have often struggled to find authentic curry recipes in the past. Not anymore, the dishes I have tried from this book have been out of this world tasty.

Recettes Tellement bien faites qu'elles sont inrattableLe livre est très beau avec de belles images

good book

The book is well laid out, the recipes are clear and concise, and most importantly are delicious! It also has beautiful photography of many of the dishes however it is not overdone. The emphasis is on the recipes, not the appearance of the book. Highly recommended. The only thing that may be an issue for some people is that the recipes frequently use measurements in grams so you need a scale. Unless you are able to "eyeball" grams!

Fue un encargo

Love the recipes