I know none of the cooking I do is "authentic", but India cooking is one
area I have not tried. I know that India is a country of almost a billion
people from a large number of cultures , but I would like a suggestion for a
book or recipes which would introduce me to Indian cooking. I guess I could
go to the library and pick out a cookbook, but I would like other peoples
opinion.

Thanks

Tom

mary wrote:

> I know none of the cooking I do is "authentic", but India cooking is one
> area I have not tried. I know that India is a country of almost a billion
> people from a large number of cultures , but I would like a suggestion for a
> book or recipes which would introduce me to Indian cooking. I guess I could
> go to the library and pick out a cookbook, but I would like other peoples
> opinion.
> Thanks
> Tom

Madhur Jaffrey's name is always spoken of somewhat
reverently when it comes to Indian cooking books.
Go scan Barnes and Nobel online www.bn.com for a good
selection. Report back to us here about what you make
Goomba

mary wrote:

> I know none of the cooking I do is "authentic", but India cooking is one
> area I have not tried. I know that India is a country of almost a billion
> people from a large number of cultures , but I would like a suggestion for a
> book or recipes which would introduce me to Indian cooking. I guess I could
> go to the library and pick out a cookbook, but I would like other peoples
> opinion.
> Thanks
> Tom

Madhur Jaffrey's name is always spoken of somewhat
reverently when it comes to Indian cooking books.
Go scan Barnes and Nobel online www.bn.com for a good
selection. Report back to us here about what you make
Goomba

"Goomba38" > wrote in message
...
> mary wrote:
>
> > I know none of the cooking I do is "authentic", but India cooking is one
> > area I have not tried. I know that India is a country of almost a
billion
> > people from a large number of cultures , but I would like a suggestion
for a
> > book or recipes which would introduce me to Indian cooking. I guess I
could
> > go to the library and pick out a cookbook, but I would like other
peoples
> > opinion.
> > Thanks
> > Tom
>
> Madhur Jaffrey's name is always spoken of somewhat
> reverently when it comes to Indian cooking books.
> Go scan Barnes and Nobel online www.bn.com for a good
> selection. Report back to us here about what you make
>

Second that. Of all the cuisines I have attempted to learn, I think Indian
is probably the hardest. Not only does it take a lot of technique but
often, for me, the ingredients are hard to come by unless I want to make it
a day's mission. Jaffrey gives alternatives to traditional techniques that
work pretty well. Her naan bread recipes turn out quite good without the
tandoori oven.

Paul

"Goomba38" > wrote in message
...
> mary wrote:
>
> > I know none of the cooking I do is "authentic", but India cooking is one
> > area I have not tried. I know that India is a country of almost a
billion
> > people from a large number of cultures , but I would like a suggestion
for a
> > book or recipes which would introduce me to Indian cooking. I guess I
could
> > go to the library and pick out a cookbook, but I would like other
peoples
> > opinion.
> > Thanks
> > Tom
>
> Madhur Jaffrey's name is always spoken of somewhat
> reverently when it comes to Indian cooking books.
> Go scan Barnes and Nobel online www.bn.com for a good
> selection. Report back to us here about what you make
>

Second that. Of all the cuisines I have attempted to learn, I think Indian
is probably the hardest. Not only does it take a lot of technique but
often, for me, the ingredients are hard to come by unless I want to make it
a day's mission. Jaffrey gives alternatives to traditional techniques that
work pretty well. Her naan bread recipes turn out quite good without the
tandoori oven.

Paul

mary wrote:

> I know none of the cooking I do is "authentic", but India cooking is one area
> I have not tried. I know that India is a country of almost a billion people
> from a large number of cultures , but I would like a suggestion for a book or
> recipes which would introduce me to Indian cooking. I guess I could go to the
> library and pick out a cookbook, but I would like other peoples opinion.

I haven' tried much Indian cooking, but I love almost every Indian dish I have
tried in restaurants. The dishes I didn't like were hot curries, just too hot
for me. One Indian dish I have done many times is Tandoori chicken. I served
it to my parents once. Neither was a fan of spicy dish, and neither were big
meat eaters. It was the first time I ever saw my father help himself to seconds
of meat.

Tandoori chicken is very easy to make. Get some Tandoori powder (available at
asian markets) and mix it with yogurt, vegetable oil and lemon juice. Skin
chicken pieces and pierce them to the bone with a sharp knife. Sprinkle the
chicken pieces with salt and lemon juice and then pour the marinade over them
(in a bowl or large plastic bag, and marinate at least 6 hours or overnight.
Remove excess marinade and cook in a hot oven or in a very hot BBQ. The juices
dripping onto hot coals add to the flavour.

Delicious!!!!

mary wrote:

> I know none of the cooking I do is "authentic", but India cooking is one area
> I have not tried. I know that India is a country of almost a billion people
> from a large number of cultures , but I would like a suggestion for a book or
> recipes which would introduce me to Indian cooking. I guess I could go to the
> library and pick out a cookbook, but I would like other peoples opinion.

I haven' tried much Indian cooking, but I love almost every Indian dish I have
tried in restaurants. The dishes I didn't like were hot curries, just too hot
for me. One Indian dish I have done many times is Tandoori chicken. I served
it to my parents once. Neither was a fan of spicy dish, and neither were big
meat eaters. It was the first time I ever saw my father help himself to seconds
of meat.

Tandoori chicken is very easy to make. Get some Tandoori powder (available at
asian markets) and mix it with yogurt, vegetable oil and lemon juice. Skin
chicken pieces and pierce them to the bone with a sharp knife. Sprinkle the
chicken pieces with salt and lemon juice and then pour the marinade over them
(in a bowl or large plastic bag, and marinate at least 6 hours or overnight.
Remove excess marinade and cook in a hot oven or in a very hot BBQ. The juices
dripping onto hot coals add to the flavour.

Delicious!!!!

It's a huge subject area but here are some thoughts.

The easiest curries to make are the ones thickened with
tomato paste. An important step is to sear the spices
in a little hot oil at the beginning. I try to make
a curry far lower fat than is traditional.

Here is one recipe I have developed.

Steve

*********

Courgette Curry

2 Tbsp oil (e.g. canola oil)
1 Tbsp fenugreek (powdered)
1 Tbsp allspice (ground)
1/4 tbsp asotifaeda
5 cloves garlic, chopped
4 medium sized button mushrooms, chopped
2 medium size fresh ripe juicy tomatoes, diced (peeled if you like)
small dash salt
1 Tbsp white vinegar
1/2 t honey
2 cinnamon sticks
4 or 5 courgettes (zuchinni), diced
1 small can tomato paste (only part will be needed)

Heat the oil in your saucepan, and when hot add the fenugreek,
allspice, asotifaeda and then the garlic. Heat gently for a few
minutes, stirring, adding the mushrooms, and then the tomatoes
and cinnamon sticks.

Add a very small dash of salt, cover and simmer this for awhile
(20 minutes is okay), remove the cinnamon, and add the vinegar
and honey and stir. Then, stir in just enough tomato paste so
that the sauce reaches the desired thickness. Add the
courgettes. Cover and simmer at least until tender; flavors will
improve with longer simmering (one hour total is good).

Serve over brown basmati rice



Steve

It's a huge subject area but here are some thoughts.

The easiest curries to make are the ones thickened with
tomato paste. An important step is to sear the spices
in a little hot oil at the beginning. I try to make
a curry far lower fat than is traditional.

Here is one recipe I have developed.

Steve

*********

Courgette Curry

2 Tbsp oil (e.g. canola oil)
1 Tbsp fenugreek (powdered)
1 Tbsp allspice (ground)
1/4 tbsp asotifaeda
5 cloves garlic, chopped
4 medium sized button mushrooms, chopped
2 medium size fresh ripe juicy tomatoes, diced (peeled if you like)
small dash salt
1 Tbsp white vinegar
1/2 t honey
2 cinnamon sticks
4 or 5 courgettes (zuchinni), diced
1 small can tomato paste (only part will be needed)

Heat the oil in your saucepan, and when hot add the fenugreek,
allspice, asotifaeda and then the garlic. Heat gently for a few
minutes, stirring, adding the mushrooms, and then the tomatoes
and cinnamon sticks.

Add a very small dash of salt, cover and simmer this for awhile
(20 minutes is okay), remove the cinnamon, and add the vinegar
and honey and stir. Then, stir in just enough tomato paste so
that the sauce reaches the desired thickness. Add the
courgettes. Cover and simmer at least until tender; flavors will
improve with longer simmering (one hour total is good).

Serve over brown basmati rice



Steve

It's a huge subject area but here are some thoughts.

The easiest curries to make are the ones thickened with
tomato paste. An important step is to sear the spices
in a little hot oil at the beginning. I try to make
a curry far lower fat than is traditional.

Here is one recipe I have developed.

Steve

*********

Courgette Curry

2 Tbsp oil (e.g. canola oil)
1 Tbsp fenugreek (powdered)
1 Tbsp allspice (ground)
1/4 tbsp asotifaeda
5 cloves garlic, chopped
4 medium sized button mushrooms, chopped
2 medium size fresh ripe juicy tomatoes, diced (peeled if you like)
small dash salt
1 Tbsp white vinegar
1/2 t honey
2 cinnamon sticks
4 or 5 courgettes (zuchinni), diced
1 small can tomato paste (only part will be needed)

Heat the oil in your saucepan, and when hot add the fenugreek,
allspice, asotifaeda and then the garlic. Heat gently for a few
minutes, stirring, adding the mushrooms, and then the tomatoes
and cinnamon sticks.

Add a very small dash of salt, cover and simmer this for awhile
(20 minutes is okay), remove the cinnamon, and add the vinegar
and honey and stir. Then, stir in just enough tomato paste so
that the sauce reaches the desired thickness. Add the
courgettes. Cover and simmer at least until tender; flavors will
improve with longer simmering (one hour total is good).

Serve over brown basmati rice



Steve

mary wrote:
>
> I know none of the cooking I do is "authentic", but India cooking is one
> area I have not tried. I know that India is a country of almost a billion
> people from a large number of cultures , but I would like a suggestion for a
> book or recipes which would introduce me to Indian cooking. I guess I could
> go to the library and pick out a cookbook, but I would like other peoples
> opinion.
>
> Thanks
>
> Tom

These days there are a lot of prepared curry pastes and sauces which
make Indian cooking easier.

From 'Regional Indian Recipes' A nice book but out of print.

Meat curry

1 kilo (about 2 lbs) meat [of any sort]
1/4 kilo (about 1/2 lb) sliced onion
1 1/2 to 2 tsp salt
5 to 5 1/2 cups water
4 to 5 tbs oil (or ghee)

Spices to be ground
6--8 large cloves garlic
1 tsp pepper
1 tsp Kashmir chilli (sic) powder for colour [use a relatively mild
pure chile for this]

Cut meat into medium size pieces. Grind the spices.
Heat oil or ghee well and fry onions golden brown. Add spice paste and
fry until it gives out a pleasant aroma. Add meat, salt and mix well.
Cover and let it simmer on a slow fire until all the moisture drys up.
Keep stirring in between.
Pour (in the) water, mix well and cook until the meat is tender and the
gravy thick.



Grinding spices and frying them is basic to many Indian recipes.

In article >,
"mary" > wrote:

> I would like a suggestion for a
> book or recipes which would introduce me to Indian cooking. I guess I could
> go to the library and pick out a cookbook, but I would like other peoples
> opinion.

Another author worth checking out, IMHO, is Raghavan Iyer. He's based
here in the Twin Cities. I've actually taken a few courses from him.
He tends to concentrate on "home cooking" rather than "cuisine." He's
also good with substitutions (I am lucky enough to have multiple
sources for banana blossoms, but where does one find tindla on a
regular basis <g>?).

Raghavan has written two books. The first is (watch this) "Betty
Crocker's Indian Home Cooking." Despite the name, it is not "curry
from a can." It is approachable Indian cooking, aimed at people
interested in cooking Indian food without a huge investment in
ingredients or time.

His other book is "The Turmeric Trail: Recipes and Memories from an
Indian Childhood." This is more of a biography with recipes, though I
say that only after having thumbed through it at the store; I haven't
read the book.

This year he won an International Association of Culinary
Professionals award, as did Marcella Hazan and Charlie Trotter. Pretty
lofty company for a guy who didn't cook till he was an adult!

sd

In article >,
"mary" > wrote:

> I would like a suggestion for a
> book or recipes which would introduce me to Indian cooking. I guess I could
> go to the library and pick out a cookbook, but I would like other peoples
> opinion.

Another author worth checking out, IMHO, is Raghavan Iyer. He's based
here in the Twin Cities. I've actually taken a few courses from him.
He tends to concentrate on "home cooking" rather than "cuisine." He's
also good with substitutions (I am lucky enough to have multiple
sources for banana blossoms, but where does one find tindla on a
regular basis <g>?).

Raghavan has written two books. The first is (watch this) "Betty
Crocker's Indian Home Cooking." Despite the name, it is not "curry
from a can." It is approachable Indian cooking, aimed at people
interested in cooking Indian food without a huge investment in
ingredients or time.

His other book is "The Turmeric Trail: Recipes and Memories from an
Indian Childhood." This is more of a biography with recipes, though I
say that only after having thumbed through it at the store; I haven't
read the book.

This year he won an International Association of Culinary
Professionals award, as did Marcella Hazan and Charlie Trotter. Pretty
lofty company for a guy who didn't cook till he was an adult!

sd

sd > wrote in
:

> In article >,
> "mary" > wrote:
>
>> I would like a suggestion for a
>> book or recipes which would introduce me to Indian
>> cooking. I guess I could go to the library and pick out a
>> cookbook, but I would like other peoples opinion.
>
> Another author worth checking out, IMHO, is Raghavan Iyer.
> He's based here in the Twin Cities. I've actually taken a
> few courses from him. He tends to concentrate on "home
> cooking" rather than "cuisine." He's also good with
> substitutions (I am lucky enough to have multiple sources
> for banana blossoms, but where does one find tindla on a
> regular basis <g>?).
>
> Raghavan has written two books. The first is (watch this)
> "Betty Crocker's Indian Home Cooking." Despite the name, it
> is not "curry from a can." It is approachable Indian
> cooking, aimed at people interested in cooking Indian food
> without a huge investment in ingredients or time.
>
> His other book is "The Turmeric Trail: Recipes and Memories
> from an Indian Childhood." This is more of a biography with
> recipes, though I say that only after having thumbed
> through it at the store; I haven't read the book.
>
> This year he won an International Association of Culinary
> Professionals award, as did Marcella Hazan and Charlie
> Trotter. Pretty lofty company for a guy who didn't cook
> till he was an adult!
>
> sd
>

In the land of the Anglo-Indian currry, Madhur Jaffrey is queen
(and, btw, a remarkable woman).

See:
http://www.indianfoodsco.com/ShopCoo...affreyCookbook
s.htm

and:
http://www.museum.tv/archives/etv/J/...adh/jaffreymad
h.htm

Andy.

sd > wrote in
:

> In article >,
> "mary" > wrote:
>
>> I would like a suggestion for a
>> book or recipes which would introduce me to Indian
>> cooking. I guess I could go to the library and pick out a
>> cookbook, but I would like other peoples opinion.
>
> Another author worth checking out, IMHO, is Raghavan Iyer.
> He's based here in the Twin Cities. I've actually taken a
> few courses from him. He tends to concentrate on "home
> cooking" rather than "cuisine." He's also good with
> substitutions (I am lucky enough to have multiple sources
> for banana blossoms, but where does one find tindla on a
> regular basis <g>?).
>
> Raghavan has written two books. The first is (watch this)
> "Betty Crocker's Indian Home Cooking." Despite the name, it
> is not "curry from a can." It is approachable Indian
> cooking, aimed at people interested in cooking Indian food
> without a huge investment in ingredients or time.
>
> His other book is "The Turmeric Trail: Recipes and Memories
> from an Indian Childhood." This is more of a biography with
> recipes, though I say that only after having thumbed
> through it at the store; I haven't read the book.
>
> This year he won an International Association of Culinary
> Professionals award, as did Marcella Hazan and Charlie
> Trotter. Pretty lofty company for a guy who didn't cook
> till he was an adult!
>
> sd
>

In the land of the Anglo-Indian currry, Madhur Jaffrey is queen
(and, btw, a remarkable woman).

See:
http://www.indianfoodsco.com/ShopCoo...affreyCookbook
s.htm

and:
http://www.museum.tv/archives/etv/J/...adh/jaffreymad
h.htm

Andy.

sd > wrote in
:

> In article >,
> "mary" > wrote:
>
>> I would like a suggestion for a
>> book or recipes which would introduce me to Indian
>> cooking. I guess I could go to the library and pick out a
>> cookbook, but I would like other peoples opinion.
>
> Another author worth checking out, IMHO, is Raghavan Iyer.
> He's based here in the Twin Cities. I've actually taken a
> few courses from him. He tends to concentrate on "home
> cooking" rather than "cuisine." He's also good with
> substitutions (I am lucky enough to have multiple sources
> for banana blossoms, but where does one find tindla on a
> regular basis <g>?).
>
> Raghavan has written two books. The first is (watch this)
> "Betty Crocker's Indian Home Cooking." Despite the name, it
> is not "curry from a can." It is approachable Indian
> cooking, aimed at people interested in cooking Indian food
> without a huge investment in ingredients or time.
>
> His other book is "The Turmeric Trail: Recipes and Memories
> from an Indian Childhood." This is more of a biography with
> recipes, though I say that only after having thumbed
> through it at the store; I haven't read the book.
>
> This year he won an International Association of Culinary
> Professionals award, as did Marcella Hazan and Charlie
> Trotter. Pretty lofty company for a guy who didn't cook
> till he was an adult!
>
> sd
>

In the land of the Anglo-Indian currry, Madhur Jaffrey is queen
(and, btw, a remarkable woman).

See:
http://www.indianfoodsco.com/ShopCoo...affreyCookbook
s.htm

and:
http://www.museum.tv/archives/etv/J/...adh/jaffreymad
h.htm

Andy.

"mary" > wrote in
:

> I know none of the cooking I do is "authentic", but India
> cooking is one area I have not tried. I know that India is
> a country of almost a billion people from a large number of
> cultures , but I would like a suggestion for a book or
> recipes which would introduce me to Indian cooking. I guess
> I could go to the library and pick out a cookbook, but I
> would like other peoples opinion.
>
> Thanks
>
> Tom


In the land of the Anglo-Indian curry, Madhur Jaffrey is queen
(and, btw, a remarkable woman).

See:
http://www.indianfoodsco.com/ShopCoo...affreyCookbook
s.htm

and:
http://www.museum.tv/archives/etv/J/...adh/jaffreymad
h.htm

Andy.

"mary" > wrote in
:

> I know none of the cooking I do is "authentic", but India
> cooking is one area I have not tried. I know that India is
> a country of almost a billion people from a large number of
> cultures , but I would like a suggestion for a book or
> recipes which would introduce me to Indian cooking. I guess
> I could go to the library and pick out a cookbook, but I
> would like other peoples opinion.
>
> Thanks
>
> Tom


In the land of the Anglo-Indian curry, Madhur Jaffrey is queen
(and, btw, a remarkable woman).

See:
http://www.indianfoodsco.com/ShopCoo...affreyCookbook
s.htm

and:
http://www.museum.tv/archives/etv/J/...adh/jaffreymad
h.htm

Andy.

In article >,
A Brit in Canada > wrote:

> In the land of the Anglo-Indian curry, Madhur Jaffrey is queen
> (and, btw, a remarkable woman).

I wholeheartedly agree that Madhur Jaffrey is without peer when it
comes to learning about Indian cuisine. But it certainly doesn't hurt
to learn from more than one teacher.

sd

In article >,
A Brit in Canada > wrote:

> In the land of the Anglo-Indian curry, Madhur Jaffrey is queen
> (and, btw, a remarkable woman).

I wholeheartedly agree that Madhur Jaffrey is without peer when it
comes to learning about Indian cuisine. But it certainly doesn't hurt
to learn from more than one teacher.

sd

sd wrote:

> In article >,
> A Brit in Canada > wrote:
>
>
>>In the land of the Anglo-Indian curry, Madhur Jaffrey is queen
>>(and, btw, a remarkable woman).
>
>
> I wholeheartedly agree that Madhur Jaffrey is without peer when it
> comes to learning about Indian cuisine. But it certainly doesn't hurt
> to learn from more than one teacher.
>
> sd

Try Sanjeev Kapoor's Simply Indian. Very good adaptations for many
classical indian dishes. Madhur is great, and I have a couple of her
books. But Sanjeev is more practical and innovative.

I think he's got a website albeit somewhat slow. www.sanjeevkapoor.com

HTH,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

A Brit in Canada > wrote in message >...
> sd > wrote in
> :
>
> > In article >,
> > "mary" > wrote:
> >
> >> I would like a suggestion for a
> >> book or recipes which would introduce me to Indian
> >> cooking. I guess I could go to the library and pick out a
> >> cookbook, but I would like other peoples opinion.
> >
> > Another author worth checking out, IMHO, is Raghavan Iyer.
> > He's based here in the Twin Cities. I've actually taken a
> > few courses from him. He tends to concentrate on "home
> > cooking" rather than "cuisine." He's also good with
> > substitutions (I am lucky enough to have multiple sources
> > for banana blossoms, but where does one find tindla on a
> > regular basis <g>?).
> >
> > Raghavan has written two books. The first is (watch this)
> > "Betty Crocker's Indian Home Cooking." Despite the name, it
> > is not "curry from a can." It is approachable Indian
> > cooking, aimed at people interested in cooking Indian food
> > without a huge investment in ingredients or time.
> >
> > His other book is "The Turmeric Trail: Recipes and Memories
> > from an Indian Childhood." This is more of a biography with
> > recipes, though I say that only after having thumbed
> > through it at the store; I haven't read the book.
> >
> > This year he won an International Association of Culinary
> > Professionals award, as did Marcella Hazan and Charlie
> > Trotter. Pretty lofty company for a guy who didn't cook
> > till he was an adult!
> >
> > sd
> >
>
> In the land of the Anglo-Indian currry, Madhur Jaffrey is queen
> (and, btw, a remarkable woman).
>
> See:
> http://www.indianfoodsco.com/ShopCoo...affreyCookbook
> s.htm
>
> and:
> http://www.museum.tv/archives/etv/J/...adh/jaffreymad
> h.htm
>
> Andy.

Ms Jaffrey is certainly an excellent currry (three rs?)and Indian food
writer and broadcaster, however I must pick you up on the Anglo-Indian
bit Andy.

There are 13 million reasons for getting it right. That is the number
of people of mixed European, mostly English - and Indian parentage who
were the result of the hundreds of years of Britain's presence in
India.

The Anglos have their own cuisine and a wide range of exciting dishes,
many with the same names as Indian dishes, Vindaloo is one that must
be tasted to be believed, very different from the super hot dish
beloved of the saturday night tipsy brit. Kedgeree is one dish
invented by the Anglo-Indians.

I do remember Madhur Jaffrey mentioning Anglo Indian food in one of
her programmes, however I have no knowledge of her ever publishing a
recipe, correct me if I am wrong. I have seen her acting in a TV
production in the UK.

Anglo Indians do get a bit touchy if you use the term wrong and
understandably so.

Davio

A Brit in Canada > wrote in message >...
> sd > wrote in
> :
>
> > In article >,
> > "mary" > wrote:
> >
> >> I would like a suggestion for a
> >> book or recipes which would introduce me to Indian
> >> cooking. I guess I could go to the library and pick out a
> >> cookbook, but I would like other peoples opinion.
> >
> > Another author worth checking out, IMHO, is Raghavan Iyer.
> > He's based here in the Twin Cities. I've actually taken a
> > few courses from him. He tends to concentrate on "home
> > cooking" rather than "cuisine." He's also good with
> > substitutions (I am lucky enough to have multiple sources
> > for banana blossoms, but where does one find tindla on a
> > regular basis <g>?).
> >
> > Raghavan has written two books. The first is (watch this)
> > "Betty Crocker's Indian Home Cooking." Despite the name, it
> > is not "curry from a can." It is approachable Indian
> > cooking, aimed at people interested in cooking Indian food
> > without a huge investment in ingredients or time.
> >
> > His other book is "The Turmeric Trail: Recipes and Memories
> > from an Indian Childhood." This is more of a biography with
> > recipes, though I say that only after having thumbed
> > through it at the store; I haven't read the book.
> >
> > This year he won an International Association of Culinary
> > Professionals award, as did Marcella Hazan and Charlie
> > Trotter. Pretty lofty company for a guy who didn't cook
> > till he was an adult!
> >
> > sd
> >
>
> In the land of the Anglo-Indian currry, Madhur Jaffrey is queen
> (and, btw, a remarkable woman).
>
> See:
> http://www.indianfoodsco.com/ShopCoo...affreyCookbook
> s.htm
>
> and:
> http://www.museum.tv/archives/etv/J/...adh/jaffreymad
> h.htm
>
> Andy.

Ms Jaffrey is certainly an excellent currry (three rs?)and Indian food
writer and broadcaster, however I must pick you up on the Anglo-Indian
bit Andy.

There are 13 million reasons for getting it right. That is the number
of people of mixed European, mostly English - and Indian parentage who
were the result of the hundreds of years of Britain's presence in
India.

The Anglos have their own cuisine and a wide range of exciting dishes,
many with the same names as Indian dishes, Vindaloo is one that must
be tasted to be believed, very different from the super hot dish
beloved of the saturday night tipsy brit. Kedgeree is one dish
invented by the Anglo-Indians.

I do remember Madhur Jaffrey mentioning Anglo Indian food in one of
her programmes, however I have no knowledge of her ever publishing a
recipe, correct me if I am wrong. I have seen her acting in a TV
production in the UK.

Anglo Indians do get a bit touchy if you use the term wrong and
understandably so.

Davio

(Davio McDavitt) wrote in
:

> A Brit in Canada > wrote in
> message >...


[----]


>> In the land of the Anglo-Indian currry, Madhur Jaffrey is
>> queen (and, btw, a remarkable woman).

[-----]

>> Andy.


> Ms Jaffrey is certainly an excellent currry (three rs?)and
> Indian food writer and broadcaster, however I must pick you
> up on the Anglo-Indian bit Andy.
>
> There are 13 million reasons for getting it right. That is
> the number
> of people of mixed European, mostly English - and Indian
> parentage who were the result of the hundreds of years of
> Britain's presence in India.
>
> The Anglos have their own cuisine and a wide range of
> exciting dishes, many with the same names as Indian dishes,
> Vindaloo is one that must be tasted to be believed, very
> different from the super hot dish beloved of the saturday
> night tipsy brit. Kedgeree is one dish invented by the
> Anglo-Indians.
>
> I do remember Madhur Jaffrey mentioning Anglo Indian food
> in one of her programmes, however I have no knowledge of
> her ever publishing a recipe, correct me if I am wrong. I
> have seen her acting in a TV production in the UK.
>
> Anglo Indians do get a bit touchy if you use the term wrong
> and understandably so.
>
> Davio


My humble apologies: I meant of course "Anglo-Indian" in the
same way as one would say "Anglo-American, Anglo-Dutch" etc.
-as I think your gentle admonishment tacitly acknowledges.

My understanding is that the historical usage of the
term as a noun/adjective applied to Anglo-Saxons either
integrated into Indian society or born in India (not necessarily
of mixed-race parents). The arrival of the Raj and Victorian
notions of race, colour, creed and social stratification, and
that theirs were superior to all others, changed all that.

A quick google brings up many websites dedicated to modern-day
Anglo-Indians, but they do not appear to delve too much into
the history of pre- and post-Raj Anglo-Indian society. Can you
help?

Btw, how does one render the statement: "My Anglo-Indian
relations suffered under Anglo-Indian relations (that
existed.....)" :-)

Forgive my ignorance, but does the Anglo-Indian community feel
uncomfortable at any usage of the term outside of a context that
applies to them?

I note that you use the word "Anglos." In the US, for example,
this can have a different meaning to that implied in your post
and illustrates the problems that can occur when a group adopts
a term in common usage for their own.

Andy.

(Davio McDavitt) wrote in
:

> A Brit in Canada > wrote in
> message >...


[----]


>> In the land of the Anglo-Indian currry, Madhur Jaffrey is
>> queen (and, btw, a remarkable woman).

[-----]

>> Andy.


> Ms Jaffrey is certainly an excellent currry (three rs?)and
> Indian food writer and broadcaster, however I must pick you
> up on the Anglo-Indian bit Andy.
>
> There are 13 million reasons for getting it right. That is
> the number
> of people of mixed European, mostly English - and Indian
> parentage who were the result of the hundreds of years of
> Britain's presence in India.
>
> The Anglos have their own cuisine and a wide range of
> exciting dishes, many with the same names as Indian dishes,
> Vindaloo is one that must be tasted to be believed, very
> different from the super hot dish beloved of the saturday
> night tipsy brit. Kedgeree is one dish invented by the
> Anglo-Indians.
>
> I do remember Madhur Jaffrey mentioning Anglo Indian food
> in one of her programmes, however I have no knowledge of
> her ever publishing a recipe, correct me if I am wrong. I
> have seen her acting in a TV production in the UK.
>
> Anglo Indians do get a bit touchy if you use the term wrong
> and understandably so.
>
> Davio


My humble apologies: I meant of course "Anglo-Indian" in the
same way as one would say "Anglo-American, Anglo-Dutch" etc.
-as I think your gentle admonishment tacitly acknowledges.

My understanding is that the historical usage of the
term as a noun/adjective applied to Anglo-Saxons either
integrated into Indian society or born in India (not necessarily
of mixed-race parents). The arrival of the Raj and Victorian
notions of race, colour, creed and social stratification, and
that theirs were superior to all others, changed all that.

A quick google brings up many websites dedicated to modern-day
Anglo-Indians, but they do not appear to delve too much into
the history of pre- and post-Raj Anglo-Indian society. Can you
help?

Btw, how does one render the statement: "My Anglo-Indian
relations suffered under Anglo-Indian relations (that
existed.....)" :-)

Forgive my ignorance, but does the Anglo-Indian community feel
uncomfortable at any usage of the term outside of a context that
applies to them?

I note that you use the word "Anglos." In the US, for example,
this can have a different meaning to that implied in your post
and illustrates the problems that can occur when a group adopts
a term in common usage for their own.

Andy.

mary wrote:
>
> I know none of the cooking I do is "authentic", but India cooking is one
> area I have not tried. I know that India is a country of almost a billion
> people from a large number of cultures , but I would like a suggestion for a
> book or recipes which would introduce me to Indian cooking. I guess I could
> go to the library and pick out a cookbook, but I would like other peoples
> opinion.

After years of eating, cooking and reading about Indian food, I say
start with anything by Julie Sahni or Madhur Jaffrey. Sahni has "classic
indian cooking" and a second volume of vegetarian only, but Jaffrey has
very careful instructions, and her commentary is sweeter.
blacksalt

> > A Brit in Canada > wrote in
> > message >...
>
>
> [----]
>
>
> >> In the land of the Anglo-Indian currry, Madhur Jaffrey is
> >> queen (and, btw, a remarkable woman).
>
> [-----]
>
> >> Andy.
>
>
> > Ms Jaffrey is certainly an excellent currry (three rs?)and
> > Indian food writer and broadcaster, however I must pick you
> > up on the Anglo-Indian bit Andy.
> >
> > There are 13 million reasons for getting it right. That is
> > the number of people of mixed European, mostly English - and Indian
> > parentage
> >
> > [-----]
> > The Anglos have their own cuisine and a wide range of
> > exciting dishes, many with the same names as Indian dishes,
> >
> > [-----]
> >
> > Davio
>
>
> My humble apologies: I meant of course "Anglo-Indian" in the
> same way as one would say "Anglo-American, Anglo-Dutch" etc.
> -as I think your gentle admonishment tacitly acknowledges.

Forgiven

> My understanding is that the historical usage of the
> term as a noun/adjective applied to Anglo-Saxons either
> integrated into Indian society or born in India (not necessarily
> of mixed-race parents). The arrival of the Raj and Victorian
> notions of race, colour, creed and social stratification, and
> that theirs were superior to all others, changed all that.

The Brits in India seem to have used the noun to describe the people
and (carefully) as an adjective to describe other common aspects. The
term seems to have been used loosely in the very early part of the
20th century

> A quick google brings up many websites dedicated to modern-day
> Anglo-Indians, but they do not appear to delve too much into
> the history of pre- and post-Raj Anglo-Indian society. Can you
> help?

Try "White Moghuls" on Amazon

> Btw, how does one render the statement: "My Anglo-Indian
> relations suffered under Anglo-Indian relations (that
> existed.....)" :-)

My migraine just kicked in <g>

> Forgive my ignorance, but does the Anglo-Indian community feel
> uncomfortable at any usage of the term outside of a context that
> applies to them?

Very easy going people Anglos (Brit/Indian usage)

> I note that you use the word "Anglos." In the US, for example,
> this can have a different meaning to that implied in your post
> and illustrates the problems that can occur when a group adopts
> a term in common usage for their own.
>
> Andy.

See previous

For a recipe book on genuine Anglo-Indian cuisine try Doreen Jonas's
book. http://members.optusnet.com.au/~doreenjonas/cook.htm

For a recipe of perhaps the best known Anglo dish - Mulligatawney soup
try; http://www.recipelink.com/mf/23/463

WHO IS AN ANGLO-INDIAN? -- A couple of 'approved definitions'

"An Anglo-Indian means a person whose Father or any of whose other
male progenitors in the male line is or was of European descent, but
who is domiciled within the territory of India and is or was born
within such territory of parents habitually resident therein and not
established there for temporary purposes only."
Article 366(2) of the Indian Constitution.
~~~~~

WIKIPEDIA -- Anglo-Indians are persons who have descended from a mix
of British and Indian parentage.
Anglo Indians come under the minority community in India. However
Anglo Indian numbers have dwindled significantly as most have
emigrated to UK, U.S.A, Australia and New Zealand.

Anglo Indians or Anglos as they are called, have small numbers in the
following cities. Bombay, Kanpur, Calcutta, Lucknow, Poona, Madras,
Jhansi, Nagpur, Mysore, Madras, Bangalore and Delhi. Most Anglo
Indians during pre-independence worked for the Indian Railways.

The Anglo Indian community is the only one that has its own
representative appointed in the Indian Parliament - The Lok Sabha
(lower house). This is done since the community has no native state to
call 'home'.

Anglo Indians are usually recognised by their light skin, fair hair
and British surnames.

~~~~~

Regards

Davio

> > A Brit in Canada > wrote in
> > message >...
>
>
> [----]
>
>
> >> In the land of the Anglo-Indian currry, Madhur Jaffrey is
> >> queen (and, btw, a remarkable woman).
>
> [-----]
>
> >> Andy.
>
>
> > Ms Jaffrey is certainly an excellent currry (three rs?)and
> > Indian food writer and broadcaster, however I must pick you
> > up on the Anglo-Indian bit Andy.
> >
> > There are 13 million reasons for getting it right. That is
> > the number of people of mixed European, mostly English - and Indian
> > parentage
> >
> > [-----]
> > The Anglos have their own cuisine and a wide range of
> > exciting dishes, many with the same names as Indian dishes,
> >
> > [-----]
> >
> > Davio
>
>
> My humble apologies: I meant of course "Anglo-Indian" in the
> same way as one would say "Anglo-American, Anglo-Dutch" etc.
> -as I think your gentle admonishment tacitly acknowledges.

Forgiven

> My understanding is that the historical usage of the
> term as a noun/adjective applied to Anglo-Saxons either
> integrated into Indian society or born in India (not necessarily
> of mixed-race parents). The arrival of the Raj and Victorian
> notions of race, colour, creed and social stratification, and
> that theirs were superior to all others, changed all that.

The Brits in India seem to have used the noun to describe the people
and (carefully) as an adjective to describe other common aspects. The
term seems to have been used loosely in the very early part of the
20th century

> A quick google brings up many websites dedicated to modern-day
> Anglo-Indians, but they do not appear to delve too much into
> the history of pre- and post-Raj Anglo-Indian society. Can you
> help?

Try "White Moghuls" on Amazon

> Btw, how does one render the statement: "My Anglo-Indian
> relations suffered under Anglo-Indian relations (that
> existed.....)" :-)

My migraine just kicked in <g>

> Forgive my ignorance, but does the Anglo-Indian community feel
> uncomfortable at any usage of the term outside of a context that
> applies to them?

Very easy going people Anglos (Brit/Indian usage)

> I note that you use the word "Anglos." In the US, for example,
> this can have a different meaning to that implied in your post
> and illustrates the problems that can occur when a group adopts
> a term in common usage for their own.
>
> Andy.

See previous

For a recipe book on genuine Anglo-Indian cuisine try Doreen Jonas's
book. http://members.optusnet.com.au/~doreenjonas/cook.htm

For a recipe of perhaps the best known Anglo dish - Mulligatawney soup
try; http://www.recipelink.com/mf/23/463

WHO IS AN ANGLO-INDIAN? -- A couple of 'approved definitions'

"An Anglo-Indian means a person whose Father or any of whose other
male progenitors in the male line is or was of European descent, but
who is domiciled within the territory of India and is or was born
within such territory of parents habitually resident therein and not
established there for temporary purposes only."
Article 366(2) of the Indian Constitution.
~~~~~

WIKIPEDIA -- Anglo-Indians are persons who have descended from a mix
of British and Indian parentage.
Anglo Indians come under the minority community in India. However
Anglo Indian numbers have dwindled significantly as most have
emigrated to UK, U.S.A, Australia and New Zealand.

Anglo Indians or Anglos as they are called, have small numbers in the
following cities. Bombay, Kanpur, Calcutta, Lucknow, Poona, Madras,
Jhansi, Nagpur, Mysore, Madras, Bangalore and Delhi. Most Anglo
Indians during pre-independence worked for the Indian Railways.

The Anglo Indian community is the only one that has its own
representative appointed in the Indian Parliament - The Lok Sabha
(lower house). This is done since the community has no native state to
call 'home'.

Anglo Indians are usually recognised by their light skin, fair hair
and British surnames.

~~~~~

Regards

Davio

(Davio McDavitt) wrote in
m:

>> > A Brit in Canada > wrote in
>> > message >...
>>
>>
>> [----]
>>
>>
>> >> In the land of the Anglo-Indian currry, Madhur Jaffrey
>> >> is queen (and, btw, a remarkable woman).
>>
>> [-----]
>>
>> >> Andy.
>>
>>
>> > Ms Jaffrey is certainly an excellent currry (three
>> > rs?)and Indian food writer and broadcaster, however I
>> > must pick you up on the Anglo-Indian bit Andy.
>> >
>> > There are 13 million reasons for getting it right. That
>> > is the number of people of mixed European, mostly
>> > English - and Indian
>> > parentage
>> >
>> > [-----]
>> > The Anglos have their own cuisine and a wide range of
>> > exciting dishes, many with the same names as Indian
>> > dishes,
>> >
>> > [-----]
>> >
>> > Davio
>>
>>
>> My humble apologies: I meant of course "Anglo-Indian" in
>> the same way as one would say "Anglo-American,
>> Anglo-Dutch" etc. -as I think your gentle admonishment
>> tacitly acknowledges.
>
> Forgiven
>
>> My understanding is that the historical usage of the
>> term as a noun/adjective applied to Anglo-Saxons either
>> integrated into Indian society or born in India (not
>> necessarily of mixed-race parents). The arrival of the Raj
>> and Victorian notions of race, colour, creed and social
>> stratification, and that theirs were superior to all
>> others, changed all that.
>
> The Brits in India seem to have used the noun to describe
> the people and (carefully) as an adjective to describe
> other common aspects. The term seems to have been used
> loosely in the very early part of the 20th century
>
>> A quick google brings up many websites dedicated to
>> modern-day Anglo-Indians, but they do not appear to delve
>> too much into the history of pre- and post-Raj
>> Anglo-Indian society. Can you help?
>
> Try "White Moghuls" on Amazon
>
>> Btw, how does one render the statement: "My Anglo-Indian
>> relations suffered under Anglo-Indian relations (that
>> existed.....)" :-)
>
> My migraine just kicked in <g>
>
>> Forgive my ignorance, but does the Anglo-Indian community
>> feel uncomfortable at any usage of the term outside of a
>> context that applies to them?
>
> Very easy going people Anglos (Brit/Indian usage)
>
>> I note that you use the word "Anglos." In the US, for
>> example, this can have a different meaning to that implied
>> in your post and illustrates the problems that can occur
>> when a group adopts a term in common usage for their own.
>>
>> Andy.
>
> See previous
>
> For a recipe book on genuine Anglo-Indian cuisine try
> Doreen Jonas's book.
> http://members.optusnet.com.au/~doreenjonas/cook.htm
>
> For a recipe of perhaps the best known Anglo dish -
> Mulligatawney soup try; http://www.recipelink.com/mf/23/463

This is actually my favourite soup. I was brought up on the
Heinz canned variety sold in the UK- my dad is also a fan -until
I was old enough to experience for myself, Indian cuisine in all
its glorious UK manifestations!

Surprisingly, I did not come across a restaurant version (even
when I could afford upscale eateries) that was a significant
improvement over the Heinz recipe, and that remained the case
after I moved to Canada.

Pubs in Canada typically offer a wide range of dishes, which are
normally excellent value, and are quite often imaginative.
My current local of two years has a Sri Lankan chef
(affectionately known as Kumar, the Kurry King) who can make
a mean full-English breakfast and amongst other things: Greek
(the owners are Greek), Italian and Indian dishes as well the
usual N. American type fodder: wings, burgers etc.

After a bit of experimentation and feedback, Kumar now features
a mulligatawney soup once a week on his *specials* menu, which I
believe to be best I have ever tasted, and which has certainly
stopped my hankering after the canned Heinz variety!

[If you are ever in the environs of Oakville, Ontario, (nr.
Toronto) I would highly recommend the King's Arms for good
quality low cost food. I have no financial interest in the
place- honest!]


> WHO IS AN ANGLO-INDIAN? -- A couple of 'approved
> definitions'
>
> "An Anglo-Indian means a person whose Father or any of
> whose other male progenitors in the male line is or was of
> European descent, but who is domiciled within the territory
> of India and is or was born within such territory of
> parents habitually resident therein and not established
> there for temporary purposes only." Article 366(2) of the
> Indian Constitution. ~~~~~
>
> WIKIPEDIA -- Anglo-Indians are persons who have descended
> from a mix of British and Indian parentage.
> Anglo Indians come under the minority community in India.
> However Anglo Indian numbers have dwindled significantly as
> most have emigrated to UK, U.S.A, Australia and New
> Zealand.
>
> Anglo Indians or Anglos as they are called, have small
> numbers in the following cities. Bombay, Kanpur, Calcutta,
> Lucknow, Poona, Madras, Jhansi, Nagpur, Mysore, Madras,
> Bangalore and Delhi. Most Anglo Indians during
> pre-independence worked for the Indian Railways.
>
> The Anglo Indian community is the only one that has its own
> representative appointed in the Indian Parliament - The Lok
> Sabha (lower house). This is done since the community has
> no native state to call 'home'.
>
> Anglo Indians are usually recognised by their light skin,
> fair hair and British surnames.
>
> ~~~~~
>
> Regards
>
> Davio
>

Fascinating. I have read quite a bit about pre-Raj Indian
history, but after that it's schoolboy stuff: Nehru, Gandhi,
Independence etc. Still, I'm not a little taken aback
that the emergence of an Anglo-Indian community in Indian
society- to the point where their rights are enshrined in the
constitution- has managed to elude me completely until now.

You live and learn - and sometimes from the most unexpected of
places: eg this subject in this newsgroup!

Many thanks for your insight,

Andy.

(Davio McDavitt) wrote in
m:

>> > A Brit in Canada > wrote in
>> > message >...
>>
>>
>> [----]
>>
>>
>> >> In the land of the Anglo-Indian currry, Madhur Jaffrey
>> >> is queen (and, btw, a remarkable woman).
>>
>> [-----]
>>
>> >> Andy.
>>
>>
>> > Ms Jaffrey is certainly an excellent currry (three
>> > rs?)and Indian food writer and broadcaster, however I
>> > must pick you up on the Anglo-Indian bit Andy.
>> >
>> > There are 13 million reasons for getting it right. That
>> > is the number of people of mixed European, mostly
>> > English - and Indian
>> > parentage
>> >
>> > [-----]
>> > The Anglos have their own cuisine and a wide range of
>> > exciting dishes, many with the same names as Indian
>> > dishes,
>> >
>> > [-----]
>> >
>> > Davio
>>
>>
>> My humble apologies: I meant of course "Anglo-Indian" in
>> the same way as one would say "Anglo-American,
>> Anglo-Dutch" etc. -as I think your gentle admonishment
>> tacitly acknowledges.
>
> Forgiven
>
>> My understanding is that the historical usage of the
>> term as a noun/adjective applied to Anglo-Saxons either
>> integrated into Indian society or born in India (not
>> necessarily of mixed-race parents). The arrival of the Raj
>> and Victorian notions of race, colour, creed and social
>> stratification, and that theirs were superior to all
>> others, changed all that.
>
> The Brits in India seem to have used the noun to describe
> the people and (carefully) as an adjective to describe
> other common aspects. The term seems to have been used
> loosely in the very early part of the 20th century
>
>> A quick google brings up many websites dedicated to
>> modern-day Anglo-Indians, but they do not appear to delve
>> too much into the history of pre- and post-Raj
>> Anglo-Indian society. Can you help?
>
> Try "White Moghuls" on Amazon
>
>> Btw, how does one render the statement: "My Anglo-Indian
>> relations suffered under Anglo-Indian relations (that
>> existed.....)" :-)
>
> My migraine just kicked in <g>
>
>> Forgive my ignorance, but does the Anglo-Indian community
>> feel uncomfortable at any usage of the term outside of a
>> context that applies to them?
>
> Very easy going people Anglos (Brit/Indian usage)
>
>> I note that you use the word "Anglos." In the US, for
>> example, this can have a different meaning to that implied
>> in your post and illustrates the problems that can occur
>> when a group adopts a term in common usage for their own.
>>
>> Andy.
>
> See previous
>
> For a recipe book on genuine Anglo-Indian cuisine try
> Doreen Jonas's book.
> http://members.optusnet.com.au/~doreenjonas/cook.htm
>
> For a recipe of perhaps the best known Anglo dish -
> Mulligatawney soup try; http://www.recipelink.com/mf/23/463

This is actually my favourite soup. I was brought up on the
Heinz canned variety sold in the UK- my dad is also a fan -until
I was old enough to experience for myself, Indian cuisine in all
its glorious UK manifestations!

Surprisingly, I did not come across a restaurant version (even
when I could afford upscale eateries) that was a significant
improvement over the Heinz recipe, and that remained the case
after I moved to Canada.

Pubs in Canada typically offer a wide range of dishes, which are
normally excellent value, and are quite often imaginative.
My current local of two years has a Sri Lankan chef
(affectionately known as Kumar, the Kurry King) who can make
a mean full-English breakfast and amongst other things: Greek
(the owners are Greek), Italian and Indian dishes as well the
usual N. American type fodder: wings, burgers etc.

After a bit of experimentation and feedback, Kumar now features
a mulligatawney soup once a week on his *specials* menu, which I
believe to be best I have ever tasted, and which has certainly
stopped my hankering after the canned Heinz variety!

[If you are ever in the environs of Oakville, Ontario, (nr.
Toronto) I would highly recommend the King's Arms for good
quality low cost food. I have no financial interest in the
place- honest!]


> WHO IS AN ANGLO-INDIAN? -- A couple of 'approved
> definitions'
>
> "An Anglo-Indian means a person whose Father or any of
> whose other male progenitors in the male line is or was of
> European descent, but who is domiciled within the territory
> of India and is or was born within such territory of
> parents habitually resident therein and not established
> there for temporary purposes only." Article 366(2) of the
> Indian Constitution. ~~~~~
>
> WIKIPEDIA -- Anglo-Indians are persons who have descended
> from a mix of British and Indian parentage.
> Anglo Indians come under the minority community in India.
> However Anglo Indian numbers have dwindled significantly as
> most have emigrated to UK, U.S.A, Australia and New
> Zealand.
>
> Anglo Indians or Anglos as they are called, have small
> numbers in the following cities. Bombay, Kanpur, Calcutta,
> Lucknow, Poona, Madras, Jhansi, Nagpur, Mysore, Madras,
> Bangalore and Delhi. Most Anglo Indians during
> pre-independence worked for the Indian Railways.
>
> The Anglo Indian community is the only one that has its own
> representative appointed in the Indian Parliament - The Lok
> Sabha (lower house). This is done since the community has
> no native state to call 'home'.
>
> Anglo Indians are usually recognised by their light skin,
> fair hair and British surnames.
>
> ~~~~~
>
> Regards
>
> Davio
>

Fascinating. I have read quite a bit about pre-Raj Indian
history, but after that it's schoolboy stuff: Nehru, Gandhi,
Independence etc. Still, I'm not a little taken aback
that the emergence of an Anglo-Indian community in Indian
society- to the point where their rights are enshrined in the
constitution- has managed to elude me completely until now.

You live and learn - and sometimes from the most unexpected of
places: eg this subject in this newsgroup!

Many thanks for your insight,

Andy.

mary > wrote:
: I know none of the cooking I do is "authentic", but India cooking is one
: area I have not tried. I know that India is a country of almost a billion
: people from a large number of cultures , but I would like a suggestion for a
: book or recipes which would introduce me to Indian cooking. I guess I could
: go to the library and pick out a cookbook, but I would like other peoples
: opinion.

: Thanks

: Tom

In addition to those mentioned, I quite like _Prashad -
Cooking with Indian Masters_ by J. Indersingh Kalra.

Tammy in Sacramento

mary > wrote:
: I know none of the cooking I do is "authentic", but India cooking is one
: area I have not tried. I know that India is a country of almost a billion
: people from a large number of cultures , but I would like a suggestion for a
: book or recipes which would introduce me to Indian cooking. I guess I could
: go to the library and pick out a cookbook, but I would like other peoples
: opinion.

: Thanks

: Tom

In addition to those mentioned, I quite like _Prashad -
Cooking with Indian Masters_ by J. Indersingh Kalra.

Tammy in Sacramento