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660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More by Raghavan Iyer

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Notes about this book

  • amraub on April 15, 2012

    This is one of my favourite cookbooks. While I've had a couple of misses, the good vastly outweighs the bad. There are many quick meals hidden in here, especially once you have spice blends made.

  • Breadcrumbs on March 22, 2011

    Note: Link to Chowhound post w a list of recommended recipes: http://chowhound.chow.com/topics/773608#6402036

  • Laura on February 26, 2011

    I've really come to appreciate this book. While I haven't made very many of the recipes, those I have made have been very good -- such as the Spinach Soup with Red Lentils that I made for lunch today. I especially like the spice blends -- I've made 3 and each was heavenly. I also really appreciate the appendices such as the 'Shopping Cheat Sheet' which tells you the Hindi name of a wide variety of ingredients in case you need to visit an ethnic grocer to obtain it. Also, love the glossary of ingredients -- so detailed and informative.

  • IvyManning on September 03, 2010

    Good book, but the recipes are long with lots of sub recipes. It's authentic, to be sure, but not always the best book to grab on Tuesday night.

  • sarahcooks on September 02, 2010

    You can tell the author teaches cooking because the recipes are written with very clear and helpful directions. Love it!

  • ebethquinn on August 02, 2010

    Recipes never fail. The way Indians eat at home.

  • andyharris on January 15, 2010

    My go-to Indian food resource

Notes about Recipes in this book

  • Fried onion paste (Pyaaz ka lep)

    • biondanonima on October 11, 2012

      I caramelize onions all the time but never thought to whiz them into a paste. I'll never be without this in my freezer again - it will make such a great addition to so many dishes.

  • Punjabi-style warming spice blend (Punjabi garam masala)

    • Laura on January 23, 2010

      Pg. 25. Very easy to make and creates a very flavorful and fresh spice mixture.

  • Sesame-flavored blend with peanuts and coconut (Maharashtrian garam masala)

    • smtucker on October 03, 2012

      used in Chicken Thighs with a Peanut Sauce (Sengdana Murghi), pg. 159

  • Coriander-scented untoasted blend (Bin bhuna hua garam masala)

    • Allegra on October 19, 2012

      More recipes requiring this masala: Pan Fried Cheese with Green Peas p.294

    • westminstr on January 18, 2013

      This masala was very easy to put together but I would use fewer cloves next time.

  • Marinated chicken with a daikon radish sauce (Haree murghi kebab)

    • Delys77 on February 11, 2014

      The daikon gives the sauce a very interesting flavour that is slightly bitter, but not in an unwelcome way. Overall the cilantro, chillies, tomato, and radish compliment each other nicely, the cream smoothes it all out. I did find that the saucing of the broiled chicken to make for slightly unattractive presentation, but overall this was pretty good.

  • Grilled chicken with a cashew-tomato sauce (Kaaju murghi kebab)

    • amraub on October 03, 2012

      Quick (although it does need to marinade) and easy. The sauce is outstanding.

  • Ground lamb with scallions in a saffron-rose sauce (Gulab seekh kebab)

    • amraub on October 02, 2012

      This curry has an interesting mix of flavours with the saffron and rose. I wish the sauce was a little bit thicker though. The meat also seemed a bit dry for us.

  • Herb-stuffed shrimp (Bharlele kolumbi)

    • amraub on October 31, 2012

      This one just didn't wow us. It had a nice amount of heat and was a nice dish overall, but it's not one of my favourites from the book. I used jumbo blue tiger shrimp and trouble keeping the stuffing in the shrimp during the searing. I prefer the basil pesto shrimp dish to this one as I think the sauce worked better in that dish and the shrimp were less work.

  • Almond chicken with a yogurt-mint sauce (Dahi pudhina murghi)

    • amraub on March 21, 2012

      Excellent dish. Chicken was large so needed to simmer quite a bit longer. Sauce was very tasty with chicken.

    • biondanonima on October 04, 2012

      Delicious but would add more spice next time. Also, perhaps a bit less fennel seed.

  • Roasted cashew chicken with a fenugreek sauce (Kaaju methi murghi)

    • amraub on June 19, 2012

      This recipe is cooked on the stove top, not in the oven as the name seems to imply. The sauce was fantastic. It came out thick and flavourful. The chicken was tender and moist. Made with chicken thighs and drumsticks only. Another successful dish from this book.

  • Apricot chicken with potato straws (Murghi jardaloo)

    • amraub on June 04, 2012

      This was a bit different than many of the other Indian recipes I've tried. I used fresh apricots because they were on sale. The heat from the chiles and sweetness of the apricot balanced very nicely. It was a solid dinner. Not necessarily one of my favourites, but very good. The dish had just a tad too much salt. I used only chicken breasts because that's what we had and served with a radish curry.

  • Razia Syed's chicken with an almond yogurt sauce (Murghi korma)

    • amraub on October 20, 2012

      Very rich, fragrant sauce with a lot of cardamom flavour.

  • Stewed chicken in a mustard greens-spinach sauce (Saag murghi)

    • Jane on October 07, 2012

      So good. I marinated the chicken for more than 24 hours. Because I was just making it for myself I didn't do a whole chicken, just two boneless, skinless breasts cut in half. I had a lot of baby kale to be used up so I used that instead of the spinach/mustard greens mix in the recipe. It was really good, great flavor. Saags are always one of my favorite choices in Indian restaurants and I would say this was one of the best I've had - the vibrancy of flavors was wonderful.

    • Delys77 on December 17, 2012

      I tweaked this recipe a little based on our preferences and what I had on hand. I went with boneless skinless chicken breasts (4) and consequently reduced the cooking time on the simmer and on the browning. I was also tight for time so only marinated for about 1 hour, more would have been better but the chicken was still very tender and tasty. Finally, there were no mustard greens so I went with all spinach. The result was exceedingly tasty with a beautiful creamy spinach sauce and little chunks of tender chicken. I sprinkled fleur de sel at the end, and he is quite right that it does elevate the sauce to just the right level. Don't forget this step.

    • Laura on April 16, 2014

      Pg. 136. I had high hopes for this dish but it turned out rather bland. The marinade was very aromatic with all the spices and I marinated the chicken for at least 10 hours. I cooked the chicken on the bone and it turned out perfectly. I didn't have mustard greens, so used only spinach. The spinach sauce was really bland. I don't think I'd make it again.

  • Vibrant chicken with a spicy tomato sauce (Tari waali murghi)

    • ltm on October 21, 2012

      loved this! used bonesless skinless thighs, which cut down cooking time considerably.

  • Chicken with yellow split peas (Murghi daicha)

    • ntt2 on February 14, 2012

      This is a really excellent curry and easy to make! p.144

  • Moghalai-style chicken with spinach, almonds, and raisins (Kishmish waale murgh)

    • Breadcrumbs on August 22, 2010

      p. 150 - note this recipe calls for boneless, skinless chicken breasts

    • sarahcooks on March 31, 2011

      A new favorite recipe from this book! Not difficult, just don't skimp on the initial browning of the almond, raisins and onions. It had so much depth of flavor and delicious sweetness, great over rice to soak up the juice.

    • amraub on March 21, 2012

      Excellent! Substituted mustard greens from CSA box and omitted raisins. Was a bit too salty without the raisins, but delicious dish overall.

  • Chicken with onion, bell pepper, and mace (Murghi jalfrezie)

    • amraub on May 17, 2012

      This recipe wasn't awful, it just didn't have as much flavour as I've come to expect from the recipes in this book. With so many good other options in 660 Curries, I won't be repeating this one.

    • Delys77 on October 22, 2012

      Pg. 152 I would tend to agree with Amraub. The dish comes together easily and has pretty good flavour but it isn't as nuanced as some of the other dishes in this book. I found the mace didn't come through because there was a little too much heat in the dish. Overall pretty good, but not stellar.

  • Breast of chicken in an onion-turmeric sauce (Pyaaz murghi)

    • Laura on January 23, 2010

      Pg. 153. This is a quick and easy dish to prepare and is quite tasty. I think the cook times are a bit too long, however. I highly recommend making the garam masala from the recipe in the book rather than using purchased -- it is easy to do and creates a very flavorful and fresh spice mixture. Serve over rice or quinoa cooked with a bit of saffron.

    • Delys77 on January 15, 2014

      Pg. 153 Quick and easy for a weeknight and quite good over rice with a simple side salad. Usually I find Ragavan Iyer's recipes salt heavy but I actually added just a touch of salt to this one. I would also go with 1.5 times the recipe to feed 4 adults. Lastly the cilantro is a necessary addition as it brightens the flavour quite a bit. I would go with a good 4 tb instead of the 3tb you would get from going with a 1.5 times recipe.

  • Cashew chicken with a cilantro sauce (Dhania murghi)

    • L.Nightshade on October 28, 2012

      I have to say, it wasn't much to look at, especially in the dim-ish light where we were staying, but it was very flavorful. The cilantro cashew sauce with the chicken tasted familiar to me. I think it triggered a taste-memory of Bademiya's justly famous Bombay chile-and-cilantro chicken from the ENYT Cookbook. I've had a tendency to want to throw more spices in, as some of the amounts seem so small. But I'm getting accustomed to the subtle flavors, and appreciating how they work together instead of overwhelming. I served this with a salad of cucumbers, tomatoes, red onions, cilantro, serrano chiles, limes, cumin seeds, and black peppercorns; a side dish of potatoes and peas sautéd in garlic and ginger; and a little plop of cooling yogurt. The entire meal was easy, fragrant, and very rewarding.

    • Delys77 on May 15, 2014

      Pg. 155 This was exceptionally easy and came together quickly. As L. Nightshade says, the flavours are quite subtle but the large amount of onion sweetens the dish nicely, providing a lovely foil for the richness of the cashews. As is often the case with this book my booking times all took a bit longer, but the results were very tasty. I must admit however that I was missing a few ingredients for the garam masala so I used store bought, still very good though.

  • Chicken thighs with a peanut sauce (Sengdana murghi)

    • ntt2 on February 13, 2012

      This is the best curry sauce ever -- we love this recipe and make the sauce to use with almost anything! This is the cookbook I would take "to the island" if I could only have one!

    • biondanonima on October 04, 2012

      Fantastic - the flavors are so complex. Love the Maharashtrian garam masala in the sauce.

  • Chicken curry with whole spices, cream, and tomatoes (Garam masala murghi)

    • amraub on May 12, 2012

      Not the most flavourful curry in this book, but quick, easy, and a solid recipe.

  • Duck stew with black cardamom and cherries (Kashmiri batak)

    • amraub on October 10, 2012

      Beautiful dish with a delicious rich sauce that isn't too sweet. Will make again for special occasions.

  • Sri-Lankan style hard-cooked eggs with coconut milk (Bittarai kirihodi)

    • amraub on October 13, 2012

      Quick, easy, and rich. A little heavy on the cinnamon and not very spicy. Make sure to serve with some kind of rice. Author suggests you can also make this using peeled new potatoes.

  • Beef with bell peppers, onions, and mushrooms (Dhingri gosht)

    • amraub on October 07, 2012

      This was a little too similar to a pot roast for both of us. The mushrooms were quite nice and we enjoyed finishing off some of the sauce with some bread, but this won't be making it into our regular rotation.

  • Curried beef stew with potatoes, shallots, and malt vinegar (Goan goght curry)

    • TrishaCP on October 14, 2013

      A jazzed up beef stew-very rich thanks to the coconut milk (the light kind is fine in this application). I subbed palm vinegar for malt vinegar since apparently many of the recipes only use malt vinegar because the author couldn't always find palm vinegar- it made a tasty sub. Even with the potatoes, this is way too rich to serve without a starch like rice or a flatbread.

    • Lindalib on May 03, 2014

      Very good, Just the right amount of heat. Looking forward to trying more recipes from this book.

  • Aromatic beef stew with mustard greens, fenugreek, and mint (Gosht hariyali)

    • amraub on October 11, 2012

      I had a bad feeling about dinner (I'm not usually a big fan of stews, but am trying to use up some CSA box stew meat) and then the greens I planned on using were well past their prime. I was pleasantly surprised though with the final dish. The meat came out tender and the flavours were very nice even without the mustard greens. Would definitely like to repeat with the greens though! Served with the suggested rice for a very nice meal.

  • Tart-hot beef with malt vinegar and cayenne (Gosht vindaloo)

    • ntt2 on February 14, 2012

      Vindaloo

  • Minty beef with cracked wheat and lentils (Kaleem)

    • ntt2 on February 14, 2012

      p. 175

  • Fall-apart beef cubes with spinach and coconut (Nariyal palak gosht)

    • merowland on April 16, 2013

      Delicious, simple to prepare and nutritious. Do serve with homemade roti as the author recommends - given how little attention the curry needs, there is plenty of time to make them.

  • Spicy ground beef with peas and chiles (Kheema mutter)

    • pgarcia on May 10, 2011

      This recipe was most like the Soy Masala Curry Tilak brought me (made by his wife, Madhavi). I followed Raghavan's recipe, replacing the beef with Soy Granules and I added Green Cardamom Pods and Curry Leaves after the Soy Granules had browned. This was delicious and will be a regular on my lunch menu!

    • biondanonima on October 11, 2012

      Delicious but add more chiles (dried, or chopped fresh at the end) if you really want it spicy.

    • JKDLady on October 16, 2012

      9/19/12 We found this to just be okay, a little boring even. The next day, I mixed it with the leftover Cayenne-Spiked Cauliflower p. 479, it was really good.

    • JoanN on May 12, 2014

      Used four small bird chiles and it was plenty spicy. Lots of cumin flavor, also. I doubled the peas because I had a lot on hand and would do so again. But next time I'd use half the amount of water. Thought the finished dish a little soupy, but nonetheless terrific.

  • Lamb curry in a sweet onion-tomato-sauce (Pyaaz tamatar gosht)

    • Delys77 on October 15, 2012

      Pg. 190 Great little dish. The marinade is essentially a dry rub, which worried me a bit as I didn't want the lamb to cook up tough, but it turned out nice and tender. If you have the onion paste pre made this is pretty quick. The result is a very flavourful sauce, that is tangy, spicy, and sweet. Lovely dish.

    • smtucker on October 21, 2012

      Ding, ding, We have a winner! Made with trimmed shoulder from 2012 lamb. L's favorite lamb curry to date. Need to prep onion paste (which adds an hour if not in the fridge.) Served with perfumed rice, page 709.

  • Lamb stew with a spinach sauce (Palak gosht)

    • Delys77 on October 22, 2012

      Pg. 196 This dish was excellent. The masala used has lovely notes of orange from the coriander, and just a little heat, combined with all the warming effects of cloves, cumin, and black pepper, that all together make a perfect compliment to the earthiness of the lamb and the spinach. It is also quite healthy with the addition of a pound of spinach. Overall I would definitely repeat this dish. The only concern when it was cooking is that the lamb looks to be steaming at the beginning as it lets off water and the yogurt marinade also adds liquid to the pan, but as the author states the pan dries out by the end of the first stage and you get a nice bit of browning.

    • Jane on October 24, 2012

      The cubed meat was marinated in yogurt for a few hours which apparently makes for a curdle-free sauce. Making fresh masalas really gives a great flavor boost to these curries - it will be interesting to see whether the same is true using the same spice mix after a few weeks. The wilted spinach and browned lamb cook in a blended sauce of browned onions, garlic, ginger, tomato paste and the masala. The prep time was pretty quick and the last 30 mins cooking needed no supervision beyond an occasional stir so a good every-night dinner.

    • westminstr on January 18, 2013

      For me this was good, definitely not great. Next time add the onions first before garlic and ginger so they can brown properly. And fewer cloves in the masala. For an even easier (and possibly tastier) meal, try again with the following changes: beef stew meat for lamb and frozen methi instead of spinach. Can also sub a commercial curry blend for the homemade masala.

  • Tender braised lamb with turnips and mint (Shalgam gosht)

    • amraub on April 15, 2012

      The sauce on this dish is amazing. I was worried that the mint would be overwhelming, but it worked wonderfully and I especially liked the hint of heat from the chiles. I used lamb stewing meat that was on sale and pre-cut. The meat wasn't quite as tender as I would've liked, but the sauce more than made up for it. Make sure you have naan or something else on hand to sop up the sauce.

  • Cashew lamb with a coconut milk sauce (Kaaju nariyal gosht)

    • amraub on June 11, 2012

      Beware this recipe makes an incredibly large amount of sauce for the amount of meat. You definitely want to heed his advice and serve with rice. My sauce also turned out a bit thinner than desired, so I thickened it up some with cornstarch. You may want to consider cutting back on the added water a bit. I expected this dish to be a bit creamier with coconut milk in the title, but there's not much added and the vinegar gives it a bit of a kick. All in all, the dish was very good and I greatly enjoyed the leftovers as well. It was just a little bit different than what I expected.

  • Yogurt-marinated lamb with ginger and garlic (Roghan josh)

    • smtucker on October 13, 2012

      LOVED this dish. I used lamb shoulder, not leg of lamb. Uses Bin bhuana hua garam masala, garlic paste, ginger paste, and thickened yogurt.

    • amraub on October 28, 2012

      Excellent! Spice blend was fantastic. A bit of heat, but not overwhelming. I used lamb stew meat and let it simmer for closer to an hour. Also cooked only 1lb of meat while keeping everything else the same. Served with black cardamom scented rice (as suggested with the rice) from the same book.

  • Creamy lamb meatballs (Goshtaba)

    • smtucker on October 27, 2012

      uses ntoasted and toasted spice blend, kashmiri garam masala, page 27

  • Lamb-almond dumplings in a tomato cream sauce (Shahi kofta curry)

    • amraub on December 08, 2011

      Excellent. Made with rice suggested in book (buttery basmati with spinach and onions).

  • Pork with potatoes, peppers, and apples (Aloo aur simla mirch gosht)

    • ntt2 on February 16, 2012

      Can also use Lamb, Beef, or bone-in Chicken

  • Mangalorean pork curry with onion and coconut milk (Pork gassi)

    • ntt2 on February 16, 2012

      Includes a Vegetarian version. p.225

    • TrishaCP on July 05, 2014

      Really nice curry- it did have quite a gritty texture from the spices so I would consider grinding them prior to making the paste next time. I used about 4 Thai birds eye chiles and that was plenty of heat for me.

  • Pork with onions, vinegar, and coconut milk

    • ntt2 on February 16, 2012

      Vindaloo

  • Nutty-tart pork

    • ntt2 on February 16, 2012

      Vindaloo

  • Chile-smothered pork with vinegar

    • ntt2 on February 16, 2012

      Vindaloo also can be made with beef

  • Boneless pork cooked with toasted coconut in coconut milk

    • ntt2 on February 16, 2012

      Really superb! Can also be made with lamb, beef, chicken or turkey. p.230

  • Pork with spinach and cream

    • Cheri on May 24, 2010

      Good, quick. Used arugula instead of spinich as that is what I had. That was ok. Served over rice. Not beautiful, but different flavors and warm and filling

    • Delys77 on February 15, 2014

      Pretty good flavours, especially the bin bhuna garam masala. That said the pork was tough. I think it could do with some brining.

    • DJM on March 13, 2014

      Very good dish. The spinach cooked to a silky texture; the pork was tender. Sauce was creamy but not overly thick. Instead of making the recommended garam masala, I used a good quality one from a spice shop and added cayenne as the author suggests.

  • Poached catfish in a coconut-coriander sauce

    • ntt2 on February 16, 2012

      For sustainable options: US farmed Catfish, or farmed Rainbow Trout.

  • Simmered catfish in an unripe mango-coconut milk sauce

    • ntt2 on February 16, 2012

      For sustainable choices: US farmed catfish, farmed Rainbow Trout, any firm-fleshed sustainable fish.

  • Poached cod in a coconut-onion sauce

    • ntt2 on February 16, 2012

      Sustainable choices: Atlantic cod, also called scrod or whitefish.

  • Salmon with garlic and turmeric

    • ntt2 on February 16, 2012

      Sustainable choices: Alaska wild (not farmed - including Atlantic!), US or Canada shrimp, farmes bay scallops, wild or farmed striped bass, us farmed catfish, or us farmed tilapia.

  • Red snapper in a smoky-tart coconut milk sauce

    • ntt2 on February 16, 2012

      Grey, Yellow or Pink Salmon is more or less sustainable - NOT Red Snapper!

    • ntt2 on February 16, 2012

      Excellent curry!

  • Steamed fillet of sole

    • ntt2 on February 16, 2012

      for sustainable choices: avoid Atlantic Sole!, Pacific or Dover Sole ok.

  • Tilapia with a yogurt sauce

    • sarahcooks on June 03, 2011

      You must use whole milk yogurt for this. There's no way to keep it from breaking if you use fat free, and it's very very unappealing once it breaks.

    • ntt2 on February 16, 2012

      For sustainable choices: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed.

  • Poached tilapia with tart coconut milk and garlic

    • ntt2 on February 16, 2012

      For sustainable choices: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed.

  • Breaded tilapia with a mustard seed-coconut milk sauce

    • ntt2 on February 16, 2012

      For sustainable choices: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed.

  • Fish fillets with a cilantro-cream sauce

    • sarahcooks on November 22, 2010

      I love this! Will definitely be making it again.

    • ntt2 on February 16, 2012

      Sustainable options: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed, or pacific (not atlantic!) cod, pacific halibut, Canada or US harpoon and handline swordfish, alaska wild pollock, or farmed or wild striped bass.

    • TrishaCP on April 27, 2014

      This tasted light and fresh from the curry leaves, cilantro and chiles. (I used three serrano chiles, de-seeded, and that was plenty hot enough for me.) The technique of adding a bit of half and half to keep the yogurt from curdling really works well.

  • Poached fish in a mustard-chile sauce

    • ntt2 on February 16, 2012

      Sustainable choices: pacific halibut, us or canada harpoon or handline swordfish, farmed or wild striped bass, or alaska wild pollock.

  • Poppy and mustard seed-rubbed fish fillets

    • ntt2 on February 16, 2012

      Sustainable choices: us farmed catfish, canada or us harpoon and handline, pacific halibut, alaska wild pollock, albacore tuna, NOT shark!

  • Shrimp with bishop's weed

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Poached shrimp in a slow-cooked onion sauce

    • JKDLady on October 16, 2012

      9/12 Very, very good. I think you could use any meat/tofu/paneer in this dish.

  • Fragrant ginger shrimp

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Prawns with onions in a peanut-coconut-spiced curry

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Toasted tamarind-rubbed shrimp

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Fennel-flecked shrimp with ground ginger

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Garlic shrimp with a coconut sauce

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

    • Delys77 on October 16, 2012

      Pg. 264 This was very different from anything else I have ever made. Essentially it is shrimp sauteed in a vinegar sauce with chilies, cumin, coconut and garlic. The dominant flavour isn't coconut or garlic really, but vinegar. It was a pretty good dish, if you are ok with the acidity but not my favourite. Perhaps I could replace some of the vinegar with some chicken stock next time and up the garlic and chili a little bit to make for a slightly softer flavour profile. I would also serve with rice as it makes a reasonable amount of loos sauce.

  • Priyanka's shrimp with a sweet onion sauce

    • Delys77 on May 27, 2014

      Pg 265. The guajillo's are relatively tame so this isn't a hot dish at all. Also, I would just use pre ground coriander as the cooking time is very short and coriander can be a bit grainy when freshly ground and only lightly cooked. In terms of balance I would suggest a bit more tamarind and a touch more salt. Overall quite simple and quick to put together with pretty good flavour, but nothing outstanding

  • Peppercorn shrimp with coconut milk

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

    • Delys77 on November 02, 2012

      Pg. 268 At first I wasn't convinced about this dish since it was so different from any Indian dish I had ever tried. Overall it was pretty good, but it should definitely be accompanied by other more complex dishes as it has a simply flavour profile. Go with the recommended amount of salt and maybe add a tiny squirt of lime. Comes together very quickly, overall pretty good.

  • Coconut shrimp with mustard greens

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Shrimp with cashew nuts and vinegar

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Tamarind shrimp with coconut milk

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Shrimp with a peanut-garlic sauce

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

    • amraub on May 17, 2012

      Other than the 30 minutes of letting the shrimp meld with the turmeric powder, this curry comes together very quickly. The sauce is relatively thin, but delicious. The peanut, garlic, hints of chili, and coconut milk come together very nicely and the turmeric powder gives the sauce a nice colour. I used a food processor to mix together the peanuts just to make the dish a bit quicker/easier. Served with turnips with garlic and black cumin from same book which worked together surprisingly well.

    • hughb on October 03, 2013

      Delicious and quick. I used a food processor too. Recipe called for "raw" peanuts; I used dry roasted unsalted.

  • Mustard shrimp with cauliflour

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Beginner almond shrimp with tomatoes

    • Jane on October 04, 2012

      This was so easy and so delicious. It took about 15 minutes which included making the garam masala. Garlic and ground almonds are browned in a pan. tomatoes & spices added and cooked down for a few mins, then shrimp and a little double cream added for 5 more mins. I think I might keep frozen shrimp in my freezer just to be able to make this as a stand-by quick dinner.

    • amraub on October 10, 2012

      Don't forget some rice or naan to finish off the sauce!

  • Fenugreek-scented coconut shrimp

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Pan-grilled sea scallops

    • amraub on October 01, 2012

      Excellent blend of flavors. The peanut-spinach mix on its own would have been good enough to be a stand alone side dish. The scallops came out great.

  • Sri Lankan crabs with spinach and coconut milk

    • amraub on January 17, 2013

      Outstanding. The sauce does have a bit of a kick. My copy doesn't say when to add the paste to the mix, so I added it with the onion.

  • Whole milk cheese

    • Delys77 on February 26, 2014

      The recipe works very well as directed. My only issue was that some of my pieces crumbled a little when cutting. Flavour wise it was very good, it is just that the resulting texture is a little coarser than commercial style. I would opt to deep fry as it will stick to a pan unless it is extremely non stick. Took only a few minutes to deep fry.

  • Cashew cheese with a bell pepper sauce

    • amraub on May 12, 2012

      A sweet curry without much heat, but very good.

  • Fenugreek-scented cheese with cream

    • amraub on October 21, 2012

      Delicious sauce. Very quick and easy. Served with rice, but would recommend serving with naan. Would make again.

  • Pan-fried cheese with green peas

    • Delys77 on February 26, 2014

      Pg. 294 This was just delicious! Very similar to my favourite Indian restaurant. As per usual with Iyer's recipes it took a bit longer to brown the onion mixture than he states, but otherwise the timing was quite accurate. I would double the recipe to serve 6 with some steamed rice. Also, my husband isn't a huge pea fan so I would likely drop the peas by about 1/3 and increase the paneer by 1/3. 1 small serrano was just the right amount of heat for us. In a double batch we could go up to 1 large.

  • Cheese cubes with spinach and mustard seeds

    • tsusan on July 29, 2009

      Good! made it with chard. (Noah hated it) Didn't bother frying the paneer first, it was still good.

  • Crumbled cheese with broccoli and mango powder

    • amraub on October 02, 2012

      Very interesting curry. My broccoli-averse boyfriend didn't mind it. The mango powder gives it an interesting tangy taste and the dish was quite filling. This isn't my favourite paneer dish in this book, but it's something different and I'm looking forward to the leftovers.

  • Crumbled creamy cheese with scallions and tomatoes

    • amraub on October 04, 2012

      Incredibly quick and simple. The scallions add a nice crunchiness to the dish and it's a good mix of flavours. The chiles do give it a bit of a bite, so be careful if you're more heat averse.

  • Coconut-smothered black-eyed peas

    • westminstr on September 18, 2013

      For a weeknight variation, sauteed 1 finely chopped onion in 1 tbsp coconut oil. When the onion was soft, I added a small spoonful of chopped salted chilies, 1 tsp ground cumin, 1/4 tsp turmeric, and salt. Let the spices and onion cook for a couple of minutes, then added frozen black eyed peas and 1 cup water. Stirred in 3 tbsp of organic creamed coconut and let it all simmer together until the peas warmed and the mixture thickened. Stirred in the tarka as set forth in the book. Served over basmati rice. This made a lovely warming curry that the whole family enjoyed. Yes!

  • Gingered chickpeas

    • Aggie92 on May 10, 2013

      I really liked this recipe. The ginger was a bit lost in all the other flavors, but the overall result was a delicious, spicy curry served with basmati rice. I did add 4 boneless chicken thighs, cut into bite-sized chunks, to please my meat loving husband. I also made the following substitutions: a can of diced tomatoes for the fresh whole one, 1 jalapeño for the serrano chile and followed the author's recommendation for replacing the ground Kashmiri chiles with paprika and cayenne.

  • Yogurt curry with cumin and curry leaves

    • amraub on October 26, 2012

      Served with recommended nutty rice. Excellent combination.

  • Toasted split green lentils with spinach

    • westminstr on September 18, 2013

      I subbed amaranth for the spinach, about half the quantity because it doesn't cook down as much. Even though I reduced the quantity of cloves, there were still too many for my taste. It wasn't bad, but I won't be repeating this dish.

  • Gingered red lentils with garlic

    • sarahcooks on October 17, 2012

      I think I finally found the dal I've been looking for! I've been searching for one like I've had at Indian and Nepali restaurants. I have been assuming the flavor I'm looking for was lemon or lime, but I think maybe all along it was ginger! This also turned out the right consistency, something I sometimes struggle with. Anyway, highly recommend this one!

    • JKDLady on December 03, 2012

      I was going to make a different lentil curry until I read sarahcooks review of this recipe. I made it instead and am happy I did so. This is a terrific curry. Personally, I would make it a bit spicier, but I like really spicy food.

  • Slow-roasted bell pepper with red lentils

    • pgarcia on October 23, 2010

      This was good. Healthy and a good way to use up lots of Greenling bell peppers!

  • Red and yellow lentils with garlic and curry leaves

    • pluralcow on March 06, 2013

      This is a good quick dal, ideal for a weeknight. I added chopped kale to the tomato/onion sauce as it simmered for a bit more vegetable content. I found the yellow lentils needed to be cooked a bit longer than the recipe called for, but the ones in my pantry may have been a bit old.

  • Yellow split peas and spinach in a yogurt-peanut sauce

    • amraub on August 23, 2012

      This is a surprisingly rich dish that would be perfect for a cold fall or winter day. The peanuts, chiles, and yogurt add a fantastic depth to a relatively simple dish. Next time, I'll be sure to have naan on hand for scooping it up. It's not the most visually appealing dish, but tastes like comfort food.

  • Yellow split peas with tomato and chiles (Tamatar chana dal)

    • Jane on October 10, 2012

      Garlic, green chiles and coriander seeds are pounded together with a pestle and mortar. I would do the coriander seeds first, tip them out, then do the garlic and chiles, then tip the seeds back in for a final melding as I found the seeds kept jumping out as the chiles really needed a good bashing to get broken down. This mixture is then fried up with some ghee, some chopped tomato added with turmeric and that fried for a bit then this is added to the dal with chopped cilantro. At this point I was a bit confused. I have never made dal before and there was quite a bit of water still in the pan. There was no instruction to drain the peas and he said to add another 1/2 cup of water. I didn't drain them but I didn't add the extra water and I thought it was easily liquid enough. Tasted good, nice variety of flavors from spices and herbs.

  • Stewed beets with beet greens and ginger

  • Cabbage and potatoes with fennel and chiles

    • Delys77 on May 27, 2014

      Pg. 472 This was quite good, but husband wasn't a big fan. Needed a touch more salt and the 4 chilies were fine. A good relatively dry non saucy side for an Indian meal.

  • Simmered cabbage and spinach with peanuts

    • tsusan on March 18, 2010

      want to try without spinach, slightly lighter spicing

    • lorloff on December 01, 2013

      very good dish. We loved loved the spice level. Used 3 green chiles

  • Carrots with wilted spinach in a peanut-coconut sauce

    • amraub on June 11, 2012

      I liked this dish quite a bit more than I was expected, although my boyfriend wasn't as thrilled with it. The carrots didn't seem to have much flavour in the dish, but the peanut and coconut worked wonderfully together. It does generate quite a bit of sauce (I might cut back the water a bit next time), but the sauce is lovely with the coconut and a slight yellow hue from the turmeric. The heat from the chiles was just the right amount and not overly aggressive. Would make this recipe again.

  • Cayenne-spiked cauliflower with an onion-tomato sauce

    • JKDLady on October 16, 2012

      9/19/12 Mixed with Spicy Ground Beef p. 182 really made this dish special. We didn't care for it much on its own.

  • Cauliflower in an onion-chile sauce

    • Delys77 on April 03, 2014

      Not a winner, somehow still bland despite the chilies. Also neither wet nor dry, just watery.

  • Easy cauliflower and peas with a curry leaf sauce (Cauliflower pattani)

    • Jane on October 22, 2012

      This recipe looked quite basic in the book and also in the pan while it was cooking but wow, it was so good when it was finished. I have to assume it was the Roasted Curry Leaf Spice Blend that made all the difference. It had such an wonderful depth of flavor for what is just a dish of cauliflower and peas with some herbs and spices. Highly recommended and I will be making it again (often).

  • Restaurant-style cauliflower and potatoes (Rassedaar aloo aur gobhi ki subzi)

    • Delys77 on July 18, 2013

      Pg. 483 This was a very tasty dish that is reminiscent of the variation you find in Punjabi restaurants. I did cook a little longer, maybe 6 or 7 minutes uncovered at the end to soften the vegetables a bit further and to reduce the sauce. I would add a bit more ginger, onion, and garlic paste as well as a bit more of all the spices except for maybe the cayenne as it was plenty hot. Lovely vegetarian dinner.

  • Eggplant with apples, fennel, and black cumin

    • westminstr on September 18, 2013

      I chose this recipe be ause it was available online, quick, and used seasonal ingredients. To make, cumin, fennel seeds, and dried chilis are sautéed in oil (I used coconut oil), then cubed eggplant and apple are added, seasoned with ground cumin, coriander and turmeric. 1/2 cup water is added, then cover and.cook for 15 minutes until eggplant is tender. Add salt to taste and fresh cilantro. I also added some cayenne as it was very mild. I liked this well enough but probably wouldn't make it again as it was a bit sweet for my taste.

  • Stuffed baby eggplants with crushed peanuts and chiles

    • Tatiana131 on August 20, 2014

      Definitely try and find as mild of chilies as possible to start with. The spice blend smells amazing, and it was a tasty recipe, but pretty damn spicy. Lots of yogurt was consumed on the side.

  • Aromatic green beans with pounded mustard and cardamom

    • amraub on October 07, 2012

      The pounded mixture of cardamom, mustard, lime juice, and others comes through quite a bit and is quite unique.

  • Spicy green beans with saucy red onions

    • amraub on October 20, 2012

      This was okay, but we both preferred the aromatic green beans with pounded mustard and cardamom on p. 508.

  • Brown cremini mushrooms with chives

    • biondanonima on October 04, 2012

      Mushrooms were a little spongy - would probably be better if sauteed first. Also, go easy on the black cardamom - it is STRONG.

  • Pureed mustard greens with clarified butter

    • amraub on October 04, 2012

      A bit of a time investment to cook the greens, but well worth it.

  • Seared okra with potatoes and tomato

    • sarahcooks on September 14, 2012

      I enjoyed this, and it's an easy recipe. Just make sure you have tiny, tender okra. I'm an okra newbie and I let them get too big in my garden and they were inedible. The one tiny one was very good though! Too salty as written, cut it in half and then see if you need more.

  • Spicy banana peppers with a coconut-sesame seed sauce

    • biondanonima on October 04, 2012

      Excellent! I used red bell peppers and would probably add more spicy chiles next time. Also, double the sauce - it's delicious.

  • Nutty-tart bell peppers with peanuts

    • amraub on August 06, 2012

      I was a bit concerned that I had ruined this dish by having the heat too high, but it still ended up tasting great. I was using a different burner than I normally rely on and the peppers blackened extremely quickly. The water also reduced much quicker than I had expected, leaving me with what appeared to be a brown, cakey mess. Surprisingly, the blackened peppers and brown mess tasted quite good! Will make again (hopefully keeping a closer eye on the heat levles). I served with the basil-peanut pesto shrimp in the contemporary curry section.

  • Chile-spiked bell peppers and spinach

    • amraub on October 01, 2012

      We omitted the spinach as I miscalculated and ran out while making the scallop dish from this same book. The sweetness of the bell pepper worked nicely with the chiles. Would like to try with the spinach as well next time!

  • Mrs. Joshi's potatoes with a fresh coconut-lime sauce

    • sarahcooks on November 22, 2010

      I don't think I took the lid off soon enough, the sauce was too soupy. Not sure I'll try it again, but it was pretty quick to make.

  • Baby potatoes with a garlic-red chile sauce

    • pgarcia on May 15, 2011

      Good! I lifted the lid off toward the end so the sauce would thicken up a bit. Very tasty!

  • One-pot potatoes in a red lentil sauce with lime juice

    • Delys77 on October 23, 2013

      Pg. 552 As written I found this recipe a touch salty and a bit too acidic, that said, I think with a bit less salt and a bit less lime it is quite serviceable as a vegetarian main, especially when you add some spinach as he suggests. Overall I would likely repeat with the above noted variations, especially for a simple weeknight meal at home. As per usual with Mr. Iyer however, the cooking times are a bit short. I increased the time I spent sauteeing the onions as well as the simmering of the potatoes.

  • Slow-cooked baby potatoes in a yogurt-fennel sauce

    • ntt2 on February 22, 2012

      This is an excellent curry. I made several changes -- I tempered curry leaves and used panch phoron instead of the garam masala.

    • amraub on March 21, 2012

      Excellent. Flavour penetrated well. Not too spicy to serve to spice-averse guests.

  • Stewed potatoes, carrots, and peas in spiced coconut milk

    • Delys77 on May 14, 2013

      Pg. 565 For me this was only so so. It is very much like a south indian subzi, with coconut milk and lots of peppercorns and the usual suspects of carrots, potato, and peas. I went with only 1 serrano chile as he called to leave the seeds in and I didn't want the heat to overpower the vegetables. I found the 1 chile was ok, but still almost too much with all the seeds left in it. The seasonings and coconut milk did come through somewhat, but the heat overpowered them a bit. I also found the amount of coconut milk to be too little since there was very little sauce to speak of and it ended up being quite a dry curry. All in all there are too many things to fix with this recipe.

  • Potatoes and mustard greens with ginger and garlic

    • amraub on February 12, 2012

      A lot of flavour for a simple side.

  • Imperial potatoes

    • ntt2 on February 22, 2012

      This is excellent -- also terrific as a potato salad and good cold as well!

  • Savory cinnamon potato and bell pepper strips

    • biondanonima on October 11, 2012

      Delicious and simple. Loved the nutty crunch of the lentil based spice mixture. Excellent with kheema mutter.

  • Double the potatoes with cumin and chiles

    • amraub on October 20, 2012

      This was good, but coming so soon after the Potato Mix on p. 584, we preferred the other recipe.

  • A potato mix with a cracked peppercorn sauce

    • amraub on October 10, 2012

      A good way to use sweet potatoes for people not fond of overly sweet sweet potato dishes. The pounded spice mixture smells heavenly.

  • Stewed radishes with tamarind

    • amraub on June 04, 2012

      This was very good and something different to do with radishes. I thought the dish had just a tiny bit too much sauce, but was otherwise excellent. The radishes also made a nice presentation on the plate. I served with the apricot chicken.

  • Mrs. Vakharia's peanutty spinach

    • amraub on October 10, 2012

      This one just didn't do it for us. I made it with kale, so maybe that was part of the problem, but the dish just didn't feel integrated. It was more like we were eating peanuts with kale rather than one side dish. It might've worked better for us if the peanuts had been ground.

  • Bengali squash in coconut milk

    • ntt2 on February 22, 2012

      Lovely curry -- would substitute something else for zucchini next time -- not sure what...

    • pgarcia on July 04, 2013

      This was nice - and easy! I will make again. I used yellow squash rather than the bottle gourd squash and it was just fine.

  • Peanut-coconut squash

    • amraub on October 31, 2012

      Nice blend of sweet and heat. Used cashews in place of peanuts.

  • Squash with mango powder

    • sarahcooks on October 17, 2012

      This recipe calls for bottle gourd but I made it with butternut squash. It was good that way, very sweet and sour.

  • Bottle gourd squash with mustard greens and spinach

    • Laura on March 22, 2010

      3/22/10: Wow, I really did not like this dish at all. Maybe I just don't like mustard greens, but the flavor was really strange. I did substitute zucchini for the bottle gourd squash, but I really don't think that was the issue. Won't be making this one ever again.

  • Sesame-flavored green tomatoes

    • amraub on June 11, 2012

      I had a mixture of green tomatoes and not ripe, but not full on green tomatoes, so I think my dish ended up mushier and waterier than it would've been otherwise. This recipe is a unique way to cook up green tomatoes. I liked the peanut and sesame flavours and the little bit of heat. I served it to two people not entirely found of tomatoes and they had no issues with eating it. I'd like to repeat with all green tomatoes.

  • Tomatoes with mustard sauce

    • HKGFoodie on October 12, 2013

      Could use just 1 tbspn of mustard oil to make it healthier and still works well. Went well with Bismati Rice with Dry-Roasted Spices from Flavors First by Vikas Khanna

  • Nutty-hot tomatoes with garlic

    • ntt2 on February 22, 2012

      Superb with home-grown tomatoes -- use lots more nuts next time!

  • Turnips with garlic and black cumin

    • amraub on May 17, 2012

      This was my first time cooking with black cumin and I quite liked it in this dish. The ingredient list may be on the short side, but the dish has plenty of flavour. Served with peanut-garlic shrimp from same book. Will definitely repeat this recipe next time we have too many CSA box turnips.

  • Seasonal vegetables with yellow split peas

    • Delys77 on October 10, 2012

      Pg 632 Very tasty and healthy combination of dal and subzi. The number of chiles was scary but after I seeded them and cooked and saute gently a little longer than suggested it was delicious. Also, would cut back the ginger a little. Definitely a repeat.

  • Sweet pineapple with coconut milk and coffee

    • amraub on March 21, 2012

      Flavours worked surprisingly well together. Served to guests and they quite enjoyed it.

  • Sweet watermelon with garlic and red chiles

    • amraub on July 19, 2012

      I wasn't sure what to expect from this, but it was quite good. Spicy with a hint of sweetness. Definitely a unique thing to do with watermelon.

  • Mulligatawny

    • Breadcrumbs on August 22, 2010

      p. 650 - Note recipe calls for boneless, skinless chicken breasts

  • Spinach soup with red lentils

    • Laura on February 26, 2011

      Pg. 651. This makes a lovely soup. It's a bit time-consuming, especially if you make the Balti Masala from scratch (which I recommend). I was a little fearful that it would be very, very hot, given the ingredients. However, the spiciness was just right. One recommendation: the recipe calls for you to grind the cumin, coriander and peppers together in a mortar. It's really difficult to crush the seeds when the pepper is present. My suggestion is to grind the cumin and coriander first and then add the peppers -- unless, of course, you enjoy eating whole coriander and cumin seeds :)

  • Wok-seared chicken with mustard greens and spicy soy sauce

    • Delys77 on January 08, 2014

      Pg. 657 The author is correct that this recalls a very Indian style Chinese dish, with its use of mustard greens, tomato paste, and green chillies, all layered over the soy and chinese five spice. Plus the velveting technique on the chicken is very Chinese. The flavours were nice, and the texture of the chicken was great. Overall I would say this is a winner. I will note that I couldn't find any mustard greens so I went with kale which worked very well.

  • Leg of lamb with an onion-coconut sauce

    • ntt2 on February 23, 2012

      Also make with a beef roast.

  • Pork ribs with a sweet-sour glaze

    • amraub on December 07, 2011

      Sauce was a nice mix of sweet and sour with a touch of warmth. Cooked in the slow-cooker to make it a weeknight meal. Served with beets.

  • Grilled pork tenderloin drenched with an onion sauce

    • amraub on May 12, 2012

      My potatoes needed a bit longer to simmer, but this was a nice comforting recipe. I roasted the pork and it came out great, although next time I might sear it prior to roasting.

  • Ziti with arugula and jaggery

    • amraub on August 25, 2012

      With my first bite, I wasn't too sure of this dish. It seemed a bit too sweet, but the more I ate, the more the flavours came together in this one for me. A little bit of heat, a little bitterness from the arugula, the sweetness of the jaggery, but the highlight for me was the fennel. I used pureed tomato instead of chopped for a smoother sauce and orecchiette pasta which is a suggested alternative. I forgot to put the parmesan on top and didn't miss it.

  • Yogurt-marinated lamb with rice, saffron, and mint

    • amraub on August 05, 2012

      This requires a bit of planning ahead. The lamb needs to marinate (I marinated overnight) and the rice soaks for an hour before being briefly cooked and put in the dish. However, despite the long ingredient list and directions, this requires very little active cooking time and the results are well worth it. The lamb came out very moist and tender, the rice was cooked perfectly, and the flavours were excellent and well-melded despite my use of some very assertive mint. Will make again.

  • Grilled chicken layered with saffron rice

    • ntt2 on February 23, 2012

      Try takin chicken out and stripping meat then returning to rice for final re-heating. p.691.

  • Baked spicy rice with coconut and shrimp

    • ntt2 on February 23, 2012

      Also try salmon, cod, or sole. p.693.

  • Nimmy Paul's tomato rice

    • sarahcooks on March 31, 2011

      I liked the flavor of this, but the rice ended up a bit overcooked.

  • Perfumed basmati rice with black cardamom pods

    • smtucker on October 21, 2012

      Delicious rice dish. Served with lamb curry page 190.

  • Rice with yogurt and mustard seeds

    • ntt2 on February 24, 2012

      Excellent rice dish -- especially with chicken!

    • pgarcia on November 09, 2013

      Raghavan made this when I went to a class he taught featuring 660 Curries. I have made this many times since and we always love it.

  • Nutty rice with cashews, almonds, and fresh mint

    • amraub on October 21, 2012

      Very good rice. I chopped the nuts instead of leaving them whole due to personal preference of nutty flavour over lots of nutty texture. The fresh mint and cracked peppercorns added a nice contrast. Will make again.

  • Buttery basmati rice with spinach and onion

    • amraub on December 08, 2011

      Surprisingly flavourful given the simple ingredients. Used chard due to CSA box. Pairs wonderfully with the lamb-almond dumplings in this book.

  • Saffron-laced basmati rice

    • amraub on January 24, 2012

      Subtle flavors on its own. Goes great soaking up the sauce from mild, nutty curries. Book recommends Chicken with Almond Yogurt Sauce. I paired with Kerala Korma from Mighty Spice.

  • Sri Lankan pearl rice with lemongrass

    • amraub on September 28, 2012

      Beautiful yellow rice with lovely aromas.

  • Salt-crusted griddle flatbread with ghee

    • Delys77 on April 15, 2013

      Pg. 729 I have tried to make naan in the past and have failed miserably. The fact that this recipe uses buttermilk instead of yogurt still gives you the lovely tang you need for naan, but makes it a bit less sticky. I used the stand mixer and followed the timing for mixing and kneading and it worked very well. As suggested I cooked on a very hot bbq with a pizza stone and it worked perfectly. The result was crispy naan with a nice chew. The only challenge was the fact that the dough stuck to the wax paper. Next time spray the paper with non stick cooking spray to avoid having to struggle to get the dough off the paper.

    • Emily Hope on August 20, 2013

      A naan recipe that actually tastes like naan! Super easy to pull together, especially if you use a stand mixer. I used our gas grill and the unglazed quarry tiles I usually keep in the oven for bread, and this method worked well. The only tricky part was transferring the shaped breads to the tiles--the dough is quite soft and my first two attempts ended up looking pretty ugly (though still delicious). I brought the other two unshaped rounds out to the grill, shaped them and buttered them there, and put them directly on the tiles--this worked better. The dough is a little light on salt, so the salt on top is key. (And next time I might add another 1/2 teaspoon of kosher salt to the dough.

  • Mango cardamom cheesecake with a pistachio crust

    • amraub on October 10, 2012

      The cheesecake cooked beautifully and we liked the crust quite a bit, but didn't get much mango flavour from the cheesecake filling. Used homemade mango puree instead of canned, so that may have been part of the problem.

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Reviews about this book

  • Serious Eats

    This book is virtually inexhaustible. If you can think of an ingredient, Iyer has a curry recipe for it. I've found it especially helpful in finding creative ways to prepare vegetables...

    Full review
  • Serious Eats

    The 10 Best cookbooks of 2009: This was my maiden voyage into the world of Indian cooking. Iyer's recipes have freshness and a light quality... I have gone back to this one time and time again,

    Full review
  • NPR by T. Susan Chang

    In 10 Best Cookbooks of 2008: I never open this book without being struck by the diversity, comprehensiveness and sheer size, which led me to call it "the best 3-pound paperback of the year"...

    Full review
  • Boston Globe by T. Susan Chang

    How I wish I'd had Iyer's curry book back then! I'd have rampaged through the spice stores every night. So we're all lucky that "660 Curries" is here.

    Full review
  • Tinned Tomatoes

    ...the best way to use this book is to choose the ingredients you want to use and then have a browse through the index. You won't be disappointed.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0761148558
  • ISBN 13 9780761148555
  • Linked ISBNs
  • Published May 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.


Presented by the IACP award - winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors - the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers - Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce - and main courses - Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes - Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes - Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes - Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.


curry, n. - any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.



Other cookbooks by this author

660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More

Member Rating

Average rating of 5 by 18 people