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

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Notes about this book

Notes about Recipes in this book

  • Hot sweet date-onion chutney

    • mirage on June 26, 2010

      Delicious

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Dal with coconut milk

    • 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...

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Sri Lankan beef curry

    • mirage on June 26, 2010

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

  • 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).

  • 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.

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Reviews about this book

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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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