Indian Essence: The Fresh Tastes of India's New Cuisine by Atul Kochhar

  • Seasoned puff rice (Jhal muri) (page 12)

    from Indian Essence: The Fresh Tastes of India's New Cuisine Indian Essence by Atul Kochhar

    • Categories: Dressings & marinades; Rice dishes; Appetizers / starters; Snacks; Indian; Vegan; Vegetarian
    • Ingredients: puffed rice; sev; red onions; tomatoes; cucumbers; green chillies; coriander leaves; mustard oil; red chilli powder; cumin seeds; mango powder; boiled potatoes; peanuts; limes; mixed sprouting beans
    • Accompaniments: Sweet tamarind chutney (Tetuler mishti chotni)
    show

  • Show all Recipes...

Notes about this book

  • Foodycat on March 19, 2015

    Some really good recipes - the lamb biryani is wonderful (if involved) and the lamb and potato curry is really simple and very delicious.

Notes about Recipes in this book

  • Prawn and green mango curry (Chemeen manga charu)

    • shane.metzke on July 12, 2022

      Used 800gm of prawns and about 500ml of coconut nut milk… leaving everything thing else the same made a pretty kid friendly version. Added a little sugar. Didn’t have any green mango, we just used peas for colour and they were great. An extremely enjoyable southern style curry.

  • Goan chicken curry (Caril de galinha)

    • shane.metzke on February 28, 2023

      Cut down on the chilli and used thigh fillets, excellent. It’s a slightly heavier coconut curry but probably one of my favourites. Added a teaspoon of freshly ground pepper and maybe a few curry leaves would have been good too !

    • shane.metzke on October 28, 2025

      A squeeze of lime was perfect if you don’t have any tamarind.

  • Chettinad chicken curry (Kozhi vartha kozhambu)

    • shane.metzke on May 20, 2024

      Very tasty. Good coconut flavours. Added a few cardamom pods to the spice blend. Simple but tasty.

  • Tandoori spice roasted chicken (Tandoori murg)

    • shane.metzke on January 29, 2023

      So much nicer than the paste from a jar, and more authentic to a restaurant version. I used thigh fillets.

  • Ground lamb with peas and cumin (Kheema mattar)

    • stepharama1 on July 13, 2022

      The recipe called Ground Lamb with Peas and Cumin appeared to be missing cumin in the list of ingredients so I added 1 tsp. whole cumin with the other whole spices. The recipe was rather vague with temperatures so I cross referenced with Madhur Jaffrey's recipe. I increased the cilantro to 6 tablespoons as in her recipe. This turned out to be super delish!

    • shane.metzke on March 07, 2024

      Used beef, just as yummy. Added a teaspoon of cumin as suggested and a teaspoon of turmeric. Some fresh coriander at the end would be excellent. Will cook again. I wonder if you could add a little coconut milk to moisten toward the end?

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 184400077X
  • ISBN 13 9781844000777
  • Linked ISBNs
  • Published May 21 2004
  • Format Hardcover
  • Page Count 160
  • Language English
  • Edition illustrated edition
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

This is a modern collection of recipes based in the rich culinary tradition of the sub-continent. Tastes and styles of cooking are drawn from all parts of India - from the rich, meat-based Moghul food of the North to the vegetarian curries of Goa and Kerala and the aromatic fish dishes of Calcutta. The author provides a hands-on guide to cooking superb, authentic Indian food at home. His recipes contain imaginative flavour combinations, with an emphasis on the use of fresh ingredients, carefully balanced spices and simple culinary techniques.

Other cookbooks by this author