I Love India: Recipes and Stories from City to Coast, Morning to Midnight, and Past to Present by Anjum Anand

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    • Categories: Rice dishes; Main course; Side dish; Indian; Vegan; Vegetarian
    • Ingredients: basmati rice; brown mustard seeds; cumin seeds; split urad dal; chana dal; split channa dal; dried red chillies; curry leaves; fresh ginger; turmeric; lemons; coriander leaves
    • Accompaniments: Fish pappas; Beetroot and ruby chard thoran
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    • Categories: Bread & rolls, savory; Indian; Vegan
    • Ingredients: chapati flour
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    • Categories: Bread & rolls, savory; Indian
    • Ingredients: chapati flour; chickpea flour; green finger chillies; red onions; coriander leaves; cumin seeds; carom seeds; coriander seeds; chilli powder; turmeric; garam masala; yogurt; butter
    • Accompaniments: Punjabi mustard greens
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  • Naan
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    • Categories: Mousses, trifles, custards & creams; Dessert; Indian
    • Ingredients: saffron; ghee; semolina; chickpea flour; ground cardamom; dry-roasted cashew nuts; raisins
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    • Categories: Pies, tarts & pastries; Dessert; Indian
    • Ingredients: dried apricots; filo pastry; double cream; dry-roasted pistachio nuts
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    • Categories: Pies, tarts & pastries; Dessert; Indian
    • Ingredients: butter; eggs; plain flour; green mangoes; sugar; double cream
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    • Categories: Baked & steamed desserts; Dessert; Indian
    • Ingredients: milk powder; plain flour; ghee; yogurt; vegetable oil; granulated sugar; saffron; rose water
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    • Categories: Beverages / drinks (no-alcohol); Indian
    • Ingredients: yoghurt; ground roasted cumin; mint; salt
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    • Categories: Beverages / drinks (no-alcohol); Indian
    • Ingredients: yogurt; ice cream of your choice; black chia seeds; sev noodles; syrup of your choice
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    • Categories: Mousses, trifles, custards & creams; Dessert; Indian
    • Ingredients: tapioca pearls; coconut cream; milk; coconut; mangoes
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    • Categories: Mousses, trifles, custards & creams; Dessert; Indian
    • Ingredients: milk; basmati rice; ground cardamom; saffron; condensed milk; almonds; pistachio nuts
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    • Categories: Pancakes, waffles & crêpes; Quick / easy; Dessert; Indian
    • Ingredients: plain flour; semolina; fennel seeds; black cardamom seeds; ground almonds; ghee; pistachio nuts; ice cream; toasted flaked almonds
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    • Categories: Mousses, trifles, custards & creams; Dessert; Indian
    • Ingredients: basmati rice; milk; ground cardamom; saffron; yogurt; pistachio nuts
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    • Categories: Ice cream & frozen desserts; Dessert; Indian
    • Ingredients: lemons; ground roasted cumin; black salt; mint; pomegranate seeds; crème fraîche
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Notes about this book

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Notes about Recipes in this book

  • Mushroom and bean caldine

    • etcjm on September 10, 2019

      Picked this for my meat free Monday. Interesting flavour, I subbed the beans to butter beans. Don't. It needs to be a small bean. Served with cauliflower pakoras and plain rice and raita. Was substantial and tasty. Dubious instructions though so I winged it (might just be me) I would imagine leftovers would be lovely blended to a soup, very hearty.

  • Kutch chicken biryani

    • etcjm on March 30, 2020

      Never made a biryani before so thought I'd give this a try. Very tasty. My tips would be; make the marinade the night before. Have a helper (or an empty dishwasher) as you will use nearly every pan you possess if you do it in one go. Cook this when you have some curry sides stashed in the freezer to make light work of any extras. Do not expect this to be saucy, it isn't but it is very good indeed. I think the chicken would be spicier if left over night in marinade - your choice. You could use less rice in my opinion. Would be great to take to a party for them to finish in the oven, you'd be proud.

  • Mixed vegetable kadhai

    • etcjm on November 03, 2020

      Nice veg curry. Not outstanding but good flavour. Sure it will be lovely as leftovers. Served with coconut rice. Recipe not correct in that it misses out when to add the ground spices so don't miss them out!

  • Andhra green chilli chicken 65

    • etcjm on April 30, 2021

      This one has been on my list for a while, I think I hung on because I couldn't comprehend how it would work and taste. I wasn't brave enough to use the 5 chillies and halved them. Next time I'll up them. I really enjoyed it. Lots of flavour, not overpowering given the amount of ginger and garlic. Served with plain rice and chana masala from Ripe Figs. Will do again, different and very tasty.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Anjum Anand loves her homeland and you will fall in love as well as you page through I Love India.

    Full review
  • ISBN 10 1849495637
  • ISBN 13 9781849495639
  • Published Mar 09 2017
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

In this, her eighth book, Anjum Anand presents her absolute favourite dishes from all over India. This is her tribute to her homeland, to its extraordinary food culture, drawn from its diverse regions as well as from a host of traders, settlers and immigrants over the years. Anjum offers her personal collection of the most authentic recipes she has gathered over years of travelling throughout the regions of India. As vibrant as a Delhi spice market, the book reveals the vast range of flavours, cooking techniques and occasions that revolve around this popular style of cuisine, and the evocative chapters cover the times of day and celebrations that typify eating in India, such as Indian Summer, On High Days and Holidays, Sunset Bites, and Street-side Tiffin. There are also features on key ingredients to illustrate how versatile, vibrant and accessible Indian food really is. Anjum is the queen of Indian cooking, and her recipes are brilliantly easy to follow, as well as moreishly good.

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