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Made in India : Recipes from an Indian Family Kitchen
by Meera Sodha and David Loftus


Overview -

The best Indian food is cooked (and eaten) at home.

Real Indian food is fresh, simple, and packed with flavor. In Made In India , Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.  Read more...


 
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More About Made in India by Meera Sodha; David Loftus
 
 
 
Overview

The best Indian food is cooked (and eaten) at home.

Real Indian food is fresh, simple, and packed with flavor. In Made In India, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.

Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). Made In India will change the way you cook, eat, and think about Indian food forever.


 
Details
  • ISBN-13: 9781250071019
  • ISBN-10: 1250071011
  • Publisher: Flatiron Books
  • Publish Date: September 2015
  • Page Count: 320
  • Dimensions: 9.7 x 7.7 x 1 inches
  • Shipping Weight: 2.55 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Asian
Books > Cooking > Regional & Ethnic - Indian & South Asian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-10-05
  • Reviewer: Staff

First-time cookbook writer Sodha takes on the cuisine of India in marvelous fashion. Sodha maintains that the majority of Indian home cooking is fresh, simple, and quick. This book highlights the natural flavors of India while helping the reader understand how easy it is to replicate those flavors in the home kitchen. Many dishes that sound complicated are actually quite simple and easy to prepare, and they pack a lot of flavor. The explosive taste of pan-fried chicken livers in a cumin butter masala, or the deep, rich tones of dal makhani, will satiate the savory taste buds. For dessert, Sodha suggests pistachio and saffron kulfi or mango, lime, and passion fruit Jell-O. Full-page photos teem with color. Sodha offers helpful sections explaining how each Indian ingredient tastes and the best ways to use it, and how to fix a dish thats too spicy or salty. The power of this book lies in its simplicityboth in terms of ingredients and technique. (Oct.)

 
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