Best Ever Indian Cookbook by Mridula Baljekar and Rafi Fernandez and Shehzad Husain and Manisha Kanani

  • Tomato and coriander soup (page 34)

    from Best Ever Indian Cookbook: 325 Step-by-Step Recipes for the Greatest Spicy and Aromatic Dishes Best Ever Indian Cookbook by Mridula Baljekar and Rafi Fernandez and Shezhad Husain and Manisha Kanani

    • Categories: Soups; Indian; Vegan; Vegetarian
    • Ingredients: tomatoes; bay leaves; spring onions; garlic; black peppercorns; coriander sprigs
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Notes about this book

  • Thredbende on October 15, 2012

    The recipe for black eyed peas and potato curry is a great, subtly seasoned and vegetarian dish.

Notes about Recipes in this book

  • Beef kofta

    • jenmmcd on April 30, 2021

      Yummy kofta recipe. Really liked the addition of shredded potatoes. Served with tzatziki, grilled onions, flatbread and a cilantro sauce.

  • Bengal gram and bottle gourd curry

    • tekobo on December 29, 2017

      Made 8 x the recipe as I had a massive marrow to use up. Used whole bengal gram (small brown chick peas). I ended up pressure cooking the chick peas - it was taking too long otherwise. Very tasty and very hot (I substituted cayenne for chilli powder and used the same amount!).

    • tekobo on July 26, 2018

      Even better when baked in the oven for a couple of hours once you have completed the recipe as per the instructions.

  • Beef biryani

    • tekobo on March 19, 2017

      This is now my go-to biryani recipe. Really tasty. Made with Dexter braising beef and brown basmati rice. Next time will extend the rice parboil from 5 to 10 minutes.

  • Karahi chicken with fresh fenugreek

    • tekobo on January 31, 2022

      Super easy to make. I skipped the boiling phase and used all chicken thighs. Delicious and new flavour, using fresh fenugreek.

  • Lamb dhansak

    • tekobo on June 06, 2020

      Very tasty. Substituted with vegetables that I had - broad beans and celery in place of aubergine and carrots - and halved the amount of lamb because that was all I had and it worked out very well. Do again.

  • Minced lamb with curry leaves and chilli

    • tekobo on March 11, 2017

      Super fast and super yummy. Dial the chilli up or down as you wish - up is great.

  • Peppery bean salad

    • tekobo on April 02, 2024

      Simple, delicious. Might leave out or reduce the raw garlic in future.

  • Courgettes with split lentils

    • kitchen_chick on August 16, 2023

      We used mung beans. This was very tasty. Rather than adding all the ingredients in Step 2 all at once to the pan, I modified the cooking instructions for the zucchini to follow a more usual order of cooking that I've seen in other Indian cookbooks (e.g. mustard seeds and cumin first, then curry leaves, etc.).

  • Stuffed baby vegetables

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  • ISBN 10 1844775755
  • ISBN 13 9781844775750
  • Published Jan 01 2004
  • Format Hardcover
  • Page Count 511
  • Language English
  • Edition 1st Printing
  • Countries United Kingdom
  • Publisher Hermes House

Publishers Text

This book is a ultimate guide to successful Indian cooking, with a superb rang of classic, modern and regional dishes for every occasion. A accessible introduction helps the beginner to learn principles such as mixing curry pastes and preparing perfect basmati rice, and it offers guidance on equipping a kitchen to cope with a variety of Indian cooking methods.

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