Tasting India by Christine Manfield

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Notes about Recipes in this book

  • Andhra curry-leaf chicken

    • debkellie on July 02, 2013

      Really easy, really tasty, really quick!

  • Pumpkin curry

    • debkellie on June 16, 2015

      This was excellent: I subbed in packaged moist flaked coconut in place of fresh coconut flesh..certainly didn't detract from the dish.

  • Masala eggs (Mutta kakkathil)

    • Melanie on May 31, 2014

      Flavours were nice but I wasn't a big enough fan of this to repeat.

  • Black pepper chicken fry

    • Melanie on May 31, 2014

      Great heat and flavour.

  • Gujarati spicy dal

    • Melanie on May 31, 2014

      Really good flavours and fairly simple to make.

  • Sweet & sour tomatoes

    • kmattingly on November 21, 2012

      Extremely easy and one of the tastiest dishes in this book.

  • Egg curry with potatoes

    • Debkelliemember on February 18, 2014

      Having a glut of eggs, decided to try this one (despite bad memories of school meals and egg curry). A flavoursome sauce, with a nice texture from just softer than hard-boiled organic eggs from our free range girls. I dropped chillies back to 2 and it was still pretty fiery (personal learning curve with chillies). But way better than school meals recollections of "egg curry", but not sure it's a repeat recipe.

  • Marina's onion bhajias

    • Ganga108 on January 10, 2021

      This should be "Marina's Onion Bhajias". Very delicious!

  • Pumpkin flowers with cheese

    • Ganga108 on January 10, 2021

      Christine notes that zucchini flowers and nasturtium flowers can be used. Fresh mozzarella, feta, cottage cheese or ricotta can be used to stuff, and I imagine that freshly made paneer could also be used.

  • Fresh cheese with greens (Chaaman meeth)

    • Ganga108 on January 26, 2021

      Paneer can be bought at any Indian grocery and many modern supermarkets. No need to make your own unless you want to (and it is a very rewarding process). If you purchase paneer, it is a very quick recipe, taking about 30 minutes max prep and cooking time. Fresh fenugreek leaves (methi) can have a strong flavour - if you prefer a different green use mustard greens, spinach or indeed any green leafy vegetable. Or use a mixture of methi with other greens. Frozen methi can be purchased at Indian groceries.

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Reviews about this book

  • Delicious Days

    Interview with Christine Manfield about writing the book.

    Full review
  • ISBN 10 1920989927
  • ISBN 13 9781920989927
  • Linked ISBNs
  • Published Oct 03 2011
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

'This is my story of India, a story gathered across many visits, connecting with people in various walks of life. The recipes I've collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels.'

Journey through India with Christine Manfield, tracing the food, spices and culture of this amazing country. Cook your way through more than 250 recipes for traditional and contemporary Indian dishes and plan your travels using the extensive directory of recommended places to stay, eat and shop.



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