Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid

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  • Hot sweet date-onion chutney

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Fresh coriander-peanut chutney

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Chutneys, pickles & relishes; Indian
    • Ingredients: coriander leaves; cayenne chiles; roasted unsalted peanuts; ground cumin
    • Accompaniments: Stir-fried rice and dal
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  • Coconut sambol

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Chutneys, pickles & relishes; Indian
    • Ingredients: limes; coconut; dried red chiles; black peppercorns; shallots
    • Accompaniments: Hoppers
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  • Mint sambol

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Chutneys, pickles & relishes; Indian
    • Ingredients: limes; cayenne chiles; red onions; mint
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  • Red onion sambol

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Chutneys, pickles & relishes; Indian
    • Ingredients: limes; cayenne chiles; red onions
    • Accompaniments: Hoppers
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  • Sri Lankan seeni sambol

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Chutneys, pickles & relishes; Indian
    • Ingredients: garlic; limes; red onions; fresh ginger; curry leaves; dried red chiles; bonito flakes; ground cinnamon; ground cardamom; ground cloves; coconut milk
    • Accompaniments: Idlis; Hoppers; Cauliflower dum; Aromatic pumpkin and coconut
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  • Star fruit chutney

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Chutneys, pickles & relishes; Indian
    • Ingredients: nigella seeds; mustard oil; cayenne chiles; star fruit; black mustard seeds; cumin seeds; shallots; limes
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  • Coconut chutney

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Gujarati mango chutney

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Chutneys, pickles & relishes; Indian
    • Ingredients: whole cloves; sugar; green mangoes; peanut oil; black mustard seeds; cumin seeds; asafoetida powder; cinnamon sticks; turmeric; ground cayenne pepper
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  • Tomato chutney

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Chutneys, pickles & relishes; Indian; Vegetarian
    • Ingredients: onions; cayenne chiles; sesame oil; fresh ginger; tomatoes; coconut oil; black mustard seeds; curry leaves; urad dal
    • Accompaniments: Cumin-coriander beef patties
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  • Tamarind sauce

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Tart mango salsa

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Dips, spreads & salsas; Indian
    • Ingredients: jaggery sugar; green mangoes; coriander leaves; mint; cayenne chiles; coriander seeds
    • Accompaniments: Mohan's morning rice
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  • Hot chile oil paste

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Andhra spiced eggplant

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Dips, spreads & salsas; Indian
    • Ingredients: Asian eggplants; sesame oil; onions; ground cayenne pepper; turmeric; cumin seeds; cayenne chiles; shallots; coriander leaves
    • Accompaniments: Chapatis; Idlis
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  • Bangla salad plate

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Salads; Side dish; Indian; Vegetarian
    • Ingredients: coriander leaves; limes; cayenne chiles
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  • Fresh white radish slices with salt

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Herbed radish slices

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Salads; Side dish; Indian; Vegetarian
    • Ingredients: daikon radishes; kosher salt; mint; coriander leaves
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  • Hot and tart radish slices

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Salads; Side dish; Indian; Vegetarian
    • Ingredients: limes; kosher salt; daikon radishes; ground cayenne pepper
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  • Watercress and shallot salad

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Fresh bean sprout salad

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Salads; Side dish; Indian; Vegetarian
    • Ingredients: limes; cayenne chiles; coconut; shallots; mung bean sprouts
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  • Cachoombar

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Andhra chopped salad (kuchoomar)

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Salads; Side dish; Indian
    • Ingredients: cucumbers; limes; tomatoes; herbs of your choice; cayenne chiles
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  • Cucumber salad with hot spiced mustard dressing

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Sri Lankan village salad

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

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  • Village salad with Maldive fish

    from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid

    • Categories: Salads; Side dish; Sri Lankan
    • Ingredients: shallots; coconut milk; cucumbers; rice vinegar; red chiles; Maldive fish; cayenne chiles
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Notes about this book

Notes about Recipes in this book

  • Cashew-coconut meatballs

    • Tommelise on September 20, 2011

      p. 262 -WOW this is a good recipe - it has become a favorite in our household. The meatballs are moist, well flavoured, with a nice taste of coconut, and the sauce is quite good too. Do try this recipe.

  • Spiced pork kebabs

    • Tommelise on October 26, 2013

      Used this recipe for meatballs and it was quite a nice change from ordinary meatballs, even if not autentic indian. I especilly liked the ginger and lime with the pork. I did have to add an egg and some flour as my meatballs were falling apart.

  • Ginger-lamb coconut milk curry

    • tsusan on February 23, 2010

      Great, but made the following changes: Made the marinade in a blender, adding water, to liquefy it. Marinated in plastic bag, room temp 1 hr. Skipped the chiles, didn't have 'em. Used prepared ginger-garlic paste instead of mincing and mashing 'cause I had it. Skipped the limes, didn't have any. Added 1 smashed dried Omani lime. Added about 1/3 cup honey. Awesome w/rice and roasted cauliflower.

  • Sri Lankan beef curry

    • mirage on June 26, 2010

      Good alone, but Very Good w/Date-Onion Chutney

  • Hot sweet date-onion chutney

    • mirage on June 26, 2010

      Delicious

  • Toovar dal with green mango

    • mirage on June 26, 2010

      A little sweet. Great paired with the Shrimp w/Onions

  • Tiger shrimp with onions

    • mirage on June 26, 2010

      Great paired with the Toovar Dal w/Green Mango

  • Andhra scrambled eggs

    • wester on August 11, 2011

      Very colorful, simple and tasty. I thought it tasted even better without tomatoes, and it's still colorful.

  • Cumin-coriander beef patties

    • wester on November 05, 2015

      Very tasty indeed. The yogurt adds moisture and a bit of tang. I used mint, but I think almost any soft green herb would work here. My son loved them too.

    • TrishaCP on April 26, 2014

      These were really tasty and easy to pull together. I used the larger amount of cilantro (1/2 cup) and omitted the (optional) ginger. Be sure to oil the grill thoroughly.

    • meggan on September 01, 2020

      These were mealy and somehow tasteless.

  • Dal with coconut milk

    • IvyManning on April 28, 2013

      Really dull and so watery. Remember not to make this again. The Dal from Seductions of Rice is much better.

    • rIAm on May 14, 2013

      I think it would make more sense to cook this dal right in the coconut milk mixture instead of in the water they have you cook it in first... Would keep the texture of the dal and infuse the flavour more instensely...

  • Bangla-flavored fried zucchini

    • lorloff on August 23, 2016

      Absolutely great zucchini dish. Added T garlic. Perfect amount of heat. The salt at the end brings the dish together. Needed to cook longer in our wok than stated. We cooked it till it came out crisp tender.

  • Village salad with Maldive fish

    • mcvl on June 19, 2013

      Let me confess freely that I did not have any Maldive fish nor any idea how to obtain a reasonable amount (the minimum order from Lexo Cameroon Fish Exporters is 28 tons), so instead I fried some nice Pacific cod crispy in bacon fat and seasoned the salad liberally with fish sauce. It was deeeeeeeelicious.

  • Pork curry in aromatic broth

    • mziech on December 21, 2011

      liked this recipe, addition of lemongrass makes it different from Indian style curries. Needs to be served with something crisp/fresh (salad).

  • Bangla dal with a hit of lime

    • TrishaCP on April 26, 2014

      Watery and dull. Couldn't taste anything besides garlic and heat from the cayenne. Won't make this again.

  • Chickpea pulao

    • michalow on November 16, 2019

      Very nice and fairly straightforward. While this was in the oven, I prepared a chutney (pear) and raita (carrot), and heated up some garlicky braised greens -- all of which came together into a very satisfying meal. Despite the long list of ingredients, I found this fairly subtly spiced, so I may bump up the cumin and cinnamon a bit next time. Despite my inclination to reduce the salt, I think the given amount is just about right.

  • Hasna Begum's mixed vegetable curry

    • michalow on July 25, 2022

      Loved this, especially served alongside a deeply spiced chana masala. The five veggies (I used carrots, potatoes, cauliflower, green beans, and yellow summer squash) were all nicely spiced, but remained fresh tasting and distinct. I subbed a bit of tamarind paste for the lime juice and sugar.

  • Simmered Kashmiri paneer

    • michalow on March 11, 2019

      Delicious. I'm not convinced it needs to simmer as long as recommended in the recipe (a hour and forty-five minutes). I usually use store-bought paneer, but this time I used freshly made: It stuck terribly to the pan while frying, but the end result had a much nicer texture than the packaged stuff.

  • Cauliflower dum

    • michalow on June 13, 2021

      Delicious and fairly simple. I bake in a 2-quart saucepan, but it's worth dirtying a larger pan to fry the cauliflower, otherwise this step takes forever.

  • Pea tendrils with coconut

    • meggan on April 30, 2020

      A strange recipe using no oil. It was pretty good as a topping for our stir-fry but I am not sure I would eat it alone.

  • Mountain dal

    • Bloominanglophile on October 22, 2013

      I used masur dal instead of mung dal and left out the chili so my young daughter could enjoy this dish. A good and healthy recipe.

  • Peach ice cream

    • Zosia on August 29, 2020

      My peaches were very ripe and delicious so this no-churn ice cream/kulfi was too. I froze it in a loaf pan (rather than an ice cube tray) and cubed it to serve it with raspberry coulis.

  • Nepali green bean-sesame salad

    • lkgrover on April 27, 2022

      Loved the sesame & herb paste on green beans. I substituted chile-infused olive oil for the peanut oil & cayenne chiles, and mint for coriander leaves (which was suggested by the author).

  • Hoppers

    • jdub1371 on July 05, 2022

      This is the first hopper recipe I’ve come across with no rice flour (or soaked ground rice) in it. I prefer the ones I’ve made that include some rice flour, which gives them more flavor and texture. But this recipe is really easy and would be a good beginner recipe for someone wanting to try making hoppers for the first time. My yeast bubbled enthusiastically when I proofed it, but then the hopper batter didn’t seem to do anything at all until I put the bowl in the oven with just the oven light on, which provided enough warmth to kick it into action and yielded a light, bubbly batter in about two hours. I don’t have a proper small wok to cook these in, but I do pretty well with a small non-stick skillet – after dropping the batter in the skillet I swirl it around and around to get a thin layer all the way up the sides and let the rest slide back to the middle of the pan. This gets me pretty close to a traditional bowl-shaped hopper.

  • Cucumber salad with hot spiced mustard dressing

    • sosayi on May 23, 2018

      Very easy to prep salad and I loved the sesame-cumin-yogurt paste that you toss with the cucumbers before adding the hot spiced oil to coat. I'd definitely try this again, but cut WAY back on salt. It needed a lot of rice to offset the saltiness of the dish, which is too bad, because the flavors were definitely there.

  • Spicy potato filling

    • Hana.Sundet on January 18, 2022

      I served this on rice with yogurt and lime pickle, the first night, then had plenty of leftovers for stuffing into puff pastry pockets! Flavorful in spite of my sense of smell fading at the time. I might add fennel seed to future batches.

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  • ISBN 10 1579652522
  • ISBN 13 9781579652524
  • Linked ISBNs
  • Published Oct 24 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

Publishers Text

For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

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