Indian Cuisine: Authentic Flavors from the World of Spice for the Modern Cook by Vivek Singh

  • Clarified butter (Ghee) (page 26)

    from Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia Curry Cuisine by Corinne Trang and Vivek Singh and Das Sreedharan and Mahmood Akbar and Sri Owen and David Thompson

    • Categories: Vegetarian
    • Ingredients: butter
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Notes about Recipes in this book

  • Five lentils mix (Panchmael daal)

  • Okra and eggplant spicy masala (Vendakka vazhuthananga masala)

    • okcook on November 11, 2019

      An excellent side. This is going in the regular rotation.

  • Spinach and lamb curry (Palak gosht)

    • southerncooker on June 29, 2019

      This was very good. We had it over brown rice with store bought Naan bread and pickled onions.

  • Special chicken curry (Desi murgh curry)

    • JoD on May 04, 2014

      Delicious curry - quite easy to make though I wasn't so sure I did the browned onion paste correctly.

  • Beef rendang (Rendang daging)

    • wester on April 20, 2017

      This was delicious but I have issues with the recipe. To start with, you have to make a spice paste, but the recipe does not tell you when and how to add it. I added it to all the other ingredients in the beginning, without frying it, as the head notes said you get to a point where the meat is no longer boiling but frying. But I never got to that point. I already started out with less coconut milk than the recipe asked for as it seemed a bit much. After boiling for about an hour more than the recipe says, and at a higher flame, the sauce was thick and good to eat, but to get to the point where the meat is frying would take another half hour, and the point where most of the sauce is absorbed still another half hour. There is also this ingredient called kerisik, that the book describes but does not tell you how to make it. I left it out. And the recipe feeds 6 rather than 8-10. I used only one chile for half a recipe as I was cooking for children, and I used canned coconut milk.

  • Javanese lamb curry (Gulé kambing)

    • alinutzamica on January 20, 2026

      8/10 I used tofu, Leek and mangetout instead of lamb. Flavour is similar to a Thai curry. I finished with some fish sauce as it wasn't salty and a bit of lemon. Served with noodles, coriander and fried shallots

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  • ISBN 10 1465499415
  • ISBN 13 9781465499417
  • Published Oct 06 2020
  • Format Hardcover
  • Page Count 192
  • Language English
  • Edition Reissue
  • Publisher DK

Publishers Text

Top Indian cooks from India, Pakistan, and Sri Lanka share their traditional recipes.

This book has more than 120 authentic recipes adapted for the modern cook and served up alongside evocative photography.

Discover the key spices and flavors that define dishes from the different spice-loving regions of India, Pakistan, and Sri Lanka and explore the exotic ingredients that give Indian cuisine its unique culinary character.

Ordered by ingredient, each classic recipe is introduced with its own short backstory or context, whether that's warming curries for the cold Kashmiri winters in the North or tamarind-flavored fish curries that use the abundant local ingredients in coastal Southern India.

Make the puffiest naan, discover the secret to perfect jasmine rice, explore the fragrant flavors of tamarind and lemongrass, become an expert chile handler--whether dried, fresh, ground, flaked, bird's eye, bonnet, or beyond--and enjoy conjuring up delicious dishes, sides, and accompaniments from all over the curry world. Far more fun and far more delicious than just ordering takeout!

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