Savoring India: Recipes and Reflections on Indian Cooking by Julie Sahni

  • Savory pastries with vegetable stuffing (Aloo samosa)

    from Savoring India: Recipes and Reflections on Indian Cooking Savoring India by Julie Sahni

    • Categories: Pies, tarts & pastries; Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: baking potatoes; ground coriander; ground cayenne pepper; dried pomegranate seeds; turmeric; peas; dried mint; store-cupboard ingredients
    • Accompaniments: Tamarind chutney (Imli chatni); Mint chutney (podina chatni)
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Notes about this book

  • rhb on March 20, 2023

    Gorgeous photos and great recipes.

  • hpadvantag on March 31, 2010

    Delicious easy to prepare authentic Indian recipes. Included history and gorgeous photos of the area

Notes about Recipes in this book

  • Chilled spiced cucumbers (Masala kheera)

    • PinchOfSalt on August 05, 2013

      Used a pre-packaged chaat blend. The flavor of the black salt in the blend dominated. If I try this again, I will make my own blend that I will make sure is to my taste.

  • Chickpeas in spicy sauce (Chana masala)

    • tahnee359753 on February 03, 2026

      Delicious! I added two boiled russet potatoes chopped into chunks to the recipe as my favorite Indian restaurant serves it this way.

  • Fragrant cauliflower stew

    • rhb on March 20, 2023

      Page 127. We've made this numerous times and love it. Have substituted chicken stock for the coconut milk at times. Prefer to cut the potato smaller (1/2 inch pieces) (otherwise need to cook larger potato pieces for 5 minutes before adding the cauliflower).

  • Cauliflower and potatoes with spices (Aloo gobhi)

    • rhb on March 20, 2023

      Page 154. We always double this recipe because it is so good!

  • Cauliflower with spices (Sak)

    • rhb on March 20, 2023

      Page 159. Another recipe that we always double because it is so good! Add more tomatoes (for double recipe, we use 28 ounces of canned tomatoes). Cut cauliflower large instead of small florets.

  • Tossed cabbage with mustard and coconut (Muttakos kari)

    • rhb on March 20, 2023

      Very nice; best to double the recipe because the cabbage cooks down so much. We use black poppyseed (1 t for double recipe) instead of kari leaves.

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  • ISBN 10 0737020504
  • ISBN 13 9780737020502
  • Published Aug 22 2001
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Time Life Books
  • Imprint Time Life Medical

Publishers Text

It's one of the world's oldest and most delectable cuisines, found in one of the world's most mysterious and enchanting countries. "Savoring India" takes readers on a remarkable culinary adventure, from the foothills of the Himalayas to the dusty plains of Rajasthan, to the sultry forests and palm-lined coasts of Goa and Kerala. Included are 140 scrumptious, authentic recipes for some of India's most-loved dishes, as well as fascinating sidebars on local festivals, ingredients, customs, and religions.

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