Anjum's New Indian by Anjum Anand

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  • Chicken with spinach

    • PennyG on August 28, 2011

      I saw Anjum make this on her show and it looked great. It was good - great flavors. I would make this again. Be sure to serve with rice to help use all the great curry sauce.

  • The Raj's chicken cutlet

    • Bloominanglophile on February 12, 2014

      This breaded, sauteed chicken breast was quite good, but I couldn't really detect Indian flavors. Several things could have contributed to this: I was trying to make this for a weeknight meal, so didn't marinate it long enough (I marinated about 1 1/2 hours), my garam masala was past its prime, and I ran out of cumin and didn't have any to add to the breading. I also had trouble grinding such a small amount of ingredients for the marinade. I am wondering if a mortar and pestle would do a better job? Pounding onions sounds a bit unpleasant, though. I did scrape off the marinade before dipping in the egg and crumbs (doesn't specify whether to keep it on or scrape it off). Regardless, I am willing to make this again at some point and see if it will have stronger flavor.

  • Goan fish curry

  • Kashmiri pilaff

    • etcjm on February 25, 2019

      Regularly made, could probably make it with my eyes closed. Lovely rice and can be adapted. I prefer it with the almonds and raisins, as it adds texture, especially if you're eating it with a smooth curry. I don't add the pistachios or walnuts as I don't find either particularly nice..

  • Bengali squash with chickpeas

    • etcjm on February 25, 2019

      Very good, tasty. Substantial enough for a good lunch. I blended the leftovers with some water for soup, which was just as good.

  • Chicken with pickling spices

    • etcjm on November 18, 2021

      Not for me this one. I don't understand how there can be so many ingredients and it just be quite flat and no heat. I wanted something with a bit of a kick and given the quantities of garlic ginger and chillies, I was left kind of baffled. Leftovers might be a bit better hopefully.

  • My roganjosh

    • etcjm on February 25, 2019

      This is a regular in our house. The longer it's left in the oven the better! There's a few spices as with any curry, so recheck before you pop it in the oven. I once missed the cinnamon and I could taste the difference. If there are any leftovers it gets better.

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  • ISBN 10 0470928123
  • ISBN 13 9780470928127
  • Linked ISBNs
  • Published Oct 29 2010
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

Following the huge success of Anjum's television debut in BBC's Indian Food Made Easy, the same team came together again for a new series and accompanying book, which focused on regional Indian cooking. Based on the same principles - light, modern Indian food for today's busy cooks - Anjum has now created a new collection of delicious dishes that are easy and often quick to put together and full of flavour. All the recipes from the television series are here as well as many more, divided into chapters on Brunches and Light Meals, Seafood, Chicken, Lamb, Vegetables, Beans and Lentils, Bread and Rice, Raitas and Chutneys. In addition, Anjum gives tips for using core Indian ingredients and the book includes features on the cooking of different regions, as well as suggestions for menus and entertaining.

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