Tasting India: Heirloom Family Recipes by Christine Manfield

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  • Bengali garam masala (page 38)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: whole cloves; green cardamom pods; bay leaves; ground cinnamon
    show

  • Panch phoran (page 38)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cumin seeds; brown mustard seeds; fennel seeds; fenugreek seeds; nigella seeds
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  • Glenburn's tea-leaf fritters (page 38)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Indian; Vegan; Vegetarian
    • Ingredients: vegetable oil; chickpea flour; garam masala; chilli powder; turmeric; garlic; fresh ginger; tea leaves
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  • Dal-stuffed pastries (Kachoris) (page 38)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Fried doughs; Pies, tarts & pastries; Snacks; Indian; Vegetarian
    • Ingredients: wholemeal flour; ghee; curry leaves; nigella seeds; vegetable oil; urad dal; cumin seeds; turmeric; asafoetida powder; fresh ginger; peas; black peppercorns; green chillies
    • Accompaniments: Mint chutney
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  • Marina's onion bhajias (page 39)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: red onions; coriander seeds; chickpea flour; vegetable oil; green chillies
    show

  • Rice & dal soup (Khichuri) (page 39)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Soups; Indian; Vegetarian
    • Ingredients: rice; moong dal; turmeric; ground cumin; chilli powder; ground coriander; fresh ginger; cauliflower; peas; potatoes; pearl onions; ghee; dried red chillies; bay leaves; red onions; whole cloves; green cardamom pods; ground cinnamon; green chillies
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  • Star anise chicken kebabs (Kebab Sonargaon) (page 39)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Dressings & marinades; Grills & BBQ; Main course; Indian
    • Ingredients: chicken thighs; fresh ginger; garlic; chickpea flour; tomato ketchup; ground cumin; ground star anise; kasoori methi; ground ginger; cream; mustard oil; dry-roasted cashew nuts; eggs
    • Accompaniments: Dal Sonargaon; Mint chutney
    show

  • Pumpkin flowers with cheese (page 40)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Fried doughs; Small plates - tapas, meze; Indian; Vegetarian
    • Ingredients: pumpkin flowers; vegetable oil; goat feta cheese; chives; black peppercorns; fresh ginger; garlic; chickpea flour; egg yolks; soda water; green chillies
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  • Charred eggplant (Baigan bharta) (page 40)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Grills & BBQ; Small plates - tapas, meze; Side dish; Indian; Vegan; Vegetarian
    • Ingredients: eggplants; tomatoes; limes; coriander leaves; green chillies
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  • Pumpkin vine tips tarkari (page 40)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Stir-fries; Indian; Vegan; Vegetarian
    • Ingredients: Sichuan peppercorns; brown mustard seeds; dried red chillies; fresh ginger; garlic; ground cumin; curry powder; mushrooms; red capsicums; black peppercorns; tomatoes; pumpkin vine tips
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  • Vegetables & bori (Shukto) (page 40)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Stir-fries; Appetizers / starters; Lunch; Indian; Vegetarian
    • Ingredients: drumstick vegetables; eggplants; potatoes; plantains; bitter gourds; white sweet potatoes; ghee; bay leaves; cumin seeds; ground coriander; fresh ginger; green chillies; mustard oil; bori
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  • Marrow & prawns (Lao chingra) (page 42)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Main course; Indian
    • Ingredients: turmeric; prawns; bay leaves; fenugreek seeds; vegetable marrow; green chillies; coriander leaves
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  • Fish-head dal (page 43)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Main course; Indian
    • Ingredients: mustard oil; bay leaves; cumin seeds; onions; moong dal; fresh ginger; garlic; ghee; turmeric; chilli powder; garam masala; green chillies; yoghurt; white fish heads
    show

  • Stir-fried squash & spinach (page 44)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Stir-fries; Main course; Side dish; Indian; Vegan; Vegetarian
    • Ingredients: garlic; chilli powder; turmeric; spinach; white squash
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  • Burmese chicken noodles (Kawswe) (page 44)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Pasta, doughs & sauces; Curry; Soups; Main course; Burmese; Indian
    • Ingredients: turmeric; whole chicken; onions; garlic; fresh ginger; dried red chillies; vegetable oil; chickpea flour; whole coconuts; soy sauce; fish sauce; chilli oil; egg noodles; limes; green onions; chilli powder; hard-boiled eggs
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  • Fish fry (Bhekti rongpuri) (page 44)

    from Tasting India Tasting India by Christine Manfield

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  • Fried tamarind fish (Tatul ilish bhaja)

    Fried tamarind fish (Tatul ilish bhaja) (page 45)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Main course; Indian
    • Ingredients: turmeric; chilli powder; mullet; dried red chillies; tamarind
    • Accompaniments: Paratha
    show

  • Whole fish in coconut mustard sauce (Bhekti) (page 46)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Sauces, general; Dressings & marinades; Main course; Indian
    • Ingredients: kingfish; green chillies; mustard oil; brown mustard seeds; whole coconuts; turmeric; chilli powder; limes
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  • Chicken dumplings (Momos)

    Chicken dumplings (Momos) (page 47)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Chutneys, pickles & relishes; Canapés / hors d'oeuvre; Small plates - tapas, meze; Snacks; Indian; Tibetan
    • Ingredients: plain flour; minced chicken; fresh ginger; tomatoes; garlic; chilli powder; green onions; coriander leaves
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  • Chilli relish (page 47)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Chutneys, pickles & relishes; Indian; Vegetarian; Vegan
    • Ingredients: tomatoes; garlic; chilli powder; green onion tops; coriander seeds
    show
  • Braised lamb (Pathar jhol)

    Braised lamb (Pathar jhol) (page 48)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Spice / herb blends & rubs; Stews & one-pot meals; Main course; Indian
    • Ingredients: kidney beans; lamb shoulder; onions; fresh ginger; garlic; chilli powder; turmeric; ground cumin; ground coriander; bay leaves; potatoes; curd; mustard oil; whole coconuts; ghee; cassia bark; whole cloves; green cardamom pods; dried red chillies
    show

  • Dal Sonargaon (page 49)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Stews & one-pot meals; Main course; Indian; Vegetarian
    • Ingredients: butter; fresh ginger; garlic; chilli powder; cream; urad black lentils; tomato purée
    • Accompaniments: Star anise chicken kebabs (Kebab Sonargaon)
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  • Spicy roast chicken (Murgh mussallam) (page 49)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Main course; Indian
    • Ingredients: cream; dry-roasted cashew nuts; blanched almonds; pistachio nuts; sultanas; whole chicken; ghee; fresh ginger; garlic; onions; ground cumin; ground coriander; chilli powder; ground cardamom; turmeric; saffron threads; hard-boiled eggs; screwpine essence
    show

  • Rakhi's panch phoran prawns (page 49)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Spice / herb blends & rubs; Main course; Indian
    • Ingredients: cumin seeds; brown mustard seeds; fennel seeds; fenugreek seeds; nigella seeds; dried red chillies; mustard oil; prawns; limes
    show

  • Kewpie's tomato chutney (page 51)

    from Tasting India Tasting India by Christine Manfield

    • Categories: Chutneys, pickles & relishes; Spice / herb blends & rubs; Indian; Vegan; Vegetarian
    • Ingredients: mustard oil; cumin seeds; brown mustard seeds; fennel seeds; fenugreek seeds; nigella seeds; tomatoes; fresh ginger; chilli powder; sultanas
    • Accompaniments: Masala dal fritters (Madhurwada)
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Andhra curry-leaf chicken

    • debkellie on July 02, 2013

      Really easy, really tasty, really quick!

  • Pumpkin curry

    • debkellie on June 16, 2015

      This was excellent: I subbed in packaged moist flaked coconut in place of fresh coconut flesh..certainly didn't detract from the dish.

  • Black pepper chicken fry

    • Melanie on May 31, 2014

      Great heat and flavour.

  • Masala eggs (Mutta kakkathil)

    • Melanie on May 31, 2014

      Flavours were nice but I wasn't a big enough fan of this to repeat.

  • Gujarati spicy dal

    • Melanie on May 31, 2014

      Really good flavours and fairly simple to make.

  • Sweet & sour tomatoes

    • kmattingly on November 21, 2012

      Extremely easy and one of the tastiest dishes in this book.

  • Egg curry with potatoes

    • Debkelliemember on February 18, 2014

      Having a glut of eggs, decided to try this one (despite bad memories of school meals and egg curry). A flavoursome sauce, with a nice texture from just softer than hard-boiled organic eggs from our free range girls. I dropped chillies back to 2 and it was still pretty fiery (personal learning curve with chillies). But way better than school meals recollections of "egg curry", but not sure it's a repeat recipe.

  • Marina's onion bhajias

    • Ganga108 on January 10, 2021

      This should be "Marina's Onion Bhajias". Very delicious!

  • Pumpkin flowers with cheese

    • Ganga108 on January 10, 2021

      Christine notes that zucchini flowers and nasturtium flowers can be used. Fresh mozzarella, feta, cottage cheese or ricotta can be used to stuff, and I imagine that freshly made paneer could also be used.

  • Fresh cheese with greens (Chaaman meeth)

    • Ganga108 on January 26, 2021

      Paneer can be bought at any Indian grocery and many modern supermarkets. No need to make your own unless you want to (and it is a very rewarding process). If you purchase paneer, it is a very quick recipe, taking about 30 minutes max prep and cooking time. Fresh fenugreek leaves (methi) can have a strong flavour - if you prefer a different green use mustard greens, spinach or indeed any green leafy vegetable. Or use a mixture of methi with other greens. Frozen methi can be purchased at Indian groceries.

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Reviews about this book

  • Delicious Days

    Interview with Christine Manfield about writing the book.

    Full review
  • ISBN 10 1925791319
  • ISBN 13 9781925791310
  • Published Nov 01 2018
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries Australia
  • Publisher Simon & Schuster Australia

Publishers Text

*Winner—International Cookbook of the Year, International Association of Culinary Professionals, New York
*Best Culinary Travel Book—IACP Awards, New York
*Best Illustrated Book—Australian Book Industry Awards

Journey through modern India with celebrated chef Christine Manfield and discover the food, spices, and culture of this diverse country with this beautifully illustrated cookbook.

“This is my story of India, a story gathered across many visits, connecting with people in various walks of life. The recipes I’ve collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels.”

Tasting India is a gastronomic odyssey through home kitchens, crowded alleyways, fine restaurants, and street carts to explore the masterful, complex, and vibrant tapestry of Indian cuisine. Along the way, this captivating country comes alive as Christine Manfield describes its food, landscape, culture, and traditions with her trademark passion, curiosity and expertise. This award-winning cookbook has been fully revised and includes three new chapters on Punjab, Gujarat and Hyderabad—plus Christine’s insider tips on where to sleep, eat, and shop throughout India.

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