The Indian Kitchen by Monisha Bharadwaj

  • Dilled spinach and lentils (Saibhaji)

    from The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes The Indian Spice Kitchen by Monisha Bharadwaj

    • Categories: Main course; Indian; Vegan; Vegetarian
    • Ingredients: cumin seeds; dill seeds; fresh ginger; channa dal; spinach; coriander leaves; dill; tomatoes; potatoes; aubergines; carrots; ground cayenne pepper; turmeric
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Notes about this book

  • angie_lqs333 on December 13, 2025

    My version of this book is called "The Indian Kitchen", with a different front cover. It seems to contain the same recipes though.

  • Breadcrumbs on September 02, 2014

    Per jammy on CH: You HAVE to make the tandoori spiced paneer. The flavours are just unbelievably good, especially if you make the paneer yourself.

Notes about Recipes in this book

  • Carrot-flavored rice (Gajar ka pulao)

    • Ladyredspecs on March 08, 2021

      I've made this repeatedly, my go-to rice dish for family curry night. Always delicious

  • Cumin seed cooler (Jaljeera)

    • Ganga108 on February 01, 2025

      We are back to extreme heat again, so I am making jugs of coolers. Jal jeera is a favourite but i have played around with the flavours a little - coconut water as a base. Lots of ice. Tamarind, mint, coriander leaves, cumin, kala namak (Indian rock salt), ginger, frozen lemon and lime slices.

  • Yellow lentils Pune-style (Puneri dal)

    • Ganga108 on July 29, 2024

      Easy to make in the pressure cooker/instant pot. And very delicious. Served with chickpea and spinach curry and pea rice. Pickles. Coriander leaves.

  • Hot basil tea (Tulsi kadha)

    • Ganga108 on June 30, 2025

      Warming and relaxing a beautiful herbal tea.

  • Licorice tea (Mulethiwali chai)

    • Ganga108 on July 02, 2025

      Liquorice root is so sweet - it can sometimes deceive with its sweetness. I'll often add some to dishes where I want a touch of sweetness without using sugar. This is a lovely warming drink, with or without the tea. I love a lot of ginger in it. Note: always check any warnings before using liquorice root - there are some contraindications for some people.

  • Spicy black chickpeas (Vatana usal)

    • wkhull on November 10, 2025

      After this dish I've decided I really (really) like black chickpeas. I'm not a huge curry fan, but this was pretty decent.

  • Yogurt cooler (Lassi)

    • mjes on April 07, 2017

      This is the simple lassi that I've made most of my life. It is a drink that most children take to if one adjusted the sugar level.

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  • ISBN 10 1856266591
  • ISBN 13 9781856266598
  • Published Feb 02 2006
  • Format Paperback
  • Page Count 240
  • Language English
  • Edition Revised edition
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Indian cuisine is popular the world over, and nowadays every self-respecting cook treasures their rows of delicate herbs and exotic spices that contain the secret to their aromatic masala pastes. Curry led the way but now that tamarind and jaggery are also practically household names, the whole of India's vast and diverse culinary culture is ready to be explored. "The Indian Kitchen" is your indispensable guide, for it takes you through all the key ingredients that are readily available in the West, but that are still maybe slightly unfamiliar, and shows you how to cook traditional dishes the authentic way with over 200 simple but mouth-watering recipes. Every ingredient is a vivid insight into India's great and colourful traditions. From the earthy, creamy lentil dishes and yogurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are the famous staples of the South, Monisha Bharadwaj provides a context (cultivation, appearance, taste, culinary uses and health benefits) for every regional classic. Including tips on how to balance hot, sweet and sour flavours, how to cook spices so that they achieve their full-bodied, almost nutty-tasting flavour and explanations for why it is so essential to brown onions to a deep russet colour, "The Indian Kitchen" will bring rich and heady flavours into the heart of every home.

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