The Indian Vegetarian: Flavors for the American Kitchen

By Shelly Rothschild-Sherwin and Neelam Batra

Book Overview

Combining authentic Indian spices with readily-available Western produce, this book creates dishes ranging from classic interpretations to New World inspirations. Following an introductory chapter on the essentials of Indian flavourings, this book features more than 250 savoury recipes for everything from starters like pakoras and samosas, to exotic chutneys, spicy sauces, soothing yoghurts, vegetable entrees and hearty rice dishes.

• Format: Hardcover
• Language: English
• ISBN: 0025076752
• ISBN13: 9780025076754
• Release Date: January 1994
• Publisher: John Wiley & Sons
• Length: 389 Pages
• Weight: 2.15 lbs.
• Dimensions: 1.3" x 8.1" x 9.6"

Customer Reviews

Indian food for Americans

Marrying Indian with American cuisine in recipes which can be served in an American menu as well as Indian, Batra offers barbecued eggplant in yogurt, okra stuffed with spices, curried baby potatoes, soybeans in curry sauce, cucumber and mint chutney snadwiches, lots of chutneys, homemade yogurt cheeses and more. None of the recipes are very hot although they can easily be hotted up. Although the dishes are naturally healthy - depending as they do on yogurt and vegetables and spices - Batra does not intend this as a diet book and nutritional information is not included.

A Must Have!

If you like to cook Indian food, whether you're a vegetarian or not, this book is an absolute must have. Everything I have cooked from this book has turned out wonderful and my Indian friends are astounded by my authentic cooking. I owe it all to this book. The recipes are easy to follow and I have had no problem finding any of the ingredients at my local Indian grocer and supermarket. This book is simply marvelous!

delicious!

Delicious and interesting recipes! There's even a whole chapter on chutneys. Recipe names are in both english and indian which I like. There are some really tasty cauliflower dishes - but I shouldn't single anything out. I've been so pleased with this book. The recipes are pretty srtaightforward, not overly complex(pretty much all one-pagers) and the author gives good tips in each recipe on the benefits of the different foods, how to select the best vegetables for the dish, etc. Its really a greaty resource. Glad I bought it!

Good books for enthusiastic cooks.

This book is one of my favorites in my cookbook collection, though it might be a little intimidating for beginners. From a beginners prespective, I would say that the book could use some changes. For example, people who are just starting out would be expected to cook everything in smaller quantities till they perfect a particular dish. With this in mind, the author could have given measurements in all recipes to serve 2-4 people instead of 8; as a beginner, I found it easier to multiply quantities rather than halving or quartering them. As I got used to cooking however, I found this book invaluable. The time-tested recipes are excellent and every one of them has been a success with me. The use of vegetables like avacados, generally not found in Indian cuisine, is a welcome change, from using the same vegetables everyday. Also, the mentioning of non-vegetarian equivalents, has been an advantage for me since I am a vegetarian and this gives me a chance to cook delicious vegetarian dishes, without the meat. Overall, a good book especially for people who entertain frequently.