The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva Rajah

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Notes about this book

  • Ladyredspecs on September 17, 2014

    This is a fantastic book with foolproof recipes. My go to gift for young cooks!

Notes about Recipes in this book

  • Pork tikka

    • Delys77 on April 13, 2012

      The flavour on this is very nice but it is a tiny bit dry. It doesn't get as dark as the picture but you should use non stick as the browning results in a lot of sticking.

  • Patra ni macchi

    • emma_clare on April 27, 2019

      Very simple and delicious. Green mango gives a lovely citrussy flavour. I baked the parcels for 15 minutes in the oven instead of frying, and they turned out really well.

  • Molee

    • Delys77 on April 13, 2012

      This makes a great sauce to go with rice. The onion and garlic cook more quickly than the book says. You can go with a whole jalapeƱo and a bit for two people as it is quite mild.

  • Creamy prawn curry

    • Delys77 on April 13, 2012

      Very good, go a little lighter on the Indian Chili powder than suggested

  • Butter chicken

    • Delys77 on April 13, 2012

      Not the traditional butter chicken but very good nonetheless

  • Parsi chicken with apricots

    • Delys77 on April 13, 2012

      Good balance between sweet and tangy but a tiny bit spicy. The overall flavour was good and very interesting, but you used chicken breasts which ended up a little chewy. Chicken parts might make for a slight juicier stew with better texture.

  • Lamb kebab

    • Delys77 on April 13, 2012

      Best Kebab I've had, but make sure to chill a little longer than it says and consider just grilling without the skewer as they tend to fall off

  • Kofta in tomato and yoghurt sauce

    • Delys77 on April 13, 2012

      Delicious as is

  • Aloo gobi

    • Delys77 on April 13, 2012

      Pretty good flavour and quite low points while still being very filling. Could add a bit more heat, and I definitely added more water. Also put a little less cauliflower than suggested

  • Urad dal

    • okcook on November 30, 2012

      Have not cooked with whole urid dahl before. I soaked the dahl for a couple of hours and cooked them in my pressure cooker for 20 minutes. This made them nice and tender. I then added them to the masala. This is a nice tasting dahl, kind of nutty. The ginger in the dish is quite pronounced. This is a make again dish.

  • Dal saag

    • Delys77 on April 13, 2012

      Not sure if I bought the wrong dal since mine was not whole, but overall the flavour was totally flat and the texture was not nice. Had to add quite a bit of water but still stayed somewhat glutinous.

  • Parippu

    • taufiq_erinn on July 12, 2015

      Such a tasty dahl I almost exclusively make this (or variations thereof) when I make red lentil dahl these days. As with all of these types of dishes, it freezes well, and I always find after I thaw and reheat that it seems like the flavour (especially the sweetness from the caramelised onions in the tarka, and the very mild chili spice) has heightened.

  • Andhra-style chicken pulao

    • Delys77 on April 13, 2012

      Very different from what one would expect from Indian but definitely a nice rich Pilaf with good flavour and very filling. Used milk and vinegar instead of buttermilk as well as no ghee and light coconut milk. Eventhough I cut the fat quite a bit it was still quite rich. Spencer also liked.

  • Chapatis

    • Delys77 on April 13, 2012

      Much easier than the naan still need a bit of practice. The flavour was good but you have to work on getting them to puff up.

  • Naan

    • Delys77 on April 13, 2012

      Very difficult process. The dough was so sticky that I had to add too much flour, resulting in the wrong consistancy

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  • ISBN 10 1740450434
  • ISBN 13 9781740450430
  • Linked ISBNs
  • Published May 01 2002
  • Format Hardcover
  • Page Count 296
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

A showcase of the best food in India today with authentic recipes. Special sections fold out to reveal photographs of spices, seafood, sweets, street food, breads and tea.

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