Indian Cooking For Dummies. Monisha Bharadwaj

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Indian Cooking For Dummies - Monisha Bharadwaj


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      If you’ve eaten some amazing Indian food and you now want to re-create it in your own kitchen, this is the book for you! You’ve probably done some research and maybe you don’t know where to begin — everything looks so complicated!

      Indian cooking is complex. After all, the country is not just vast but also very diverse, with numerous languages, religious beliefs, geographical differences, and social and cultural practices. The key to understanding where to begin is to respect this diversity — and to begin slowly and simply.

      You don’t need to create a feast the first time you try to cook an Indian meal. You don’t need to pound your own spices every time you cook — store-bought spices, when stored properly, are fine to use. The availability of common ingredients makes Indian cooking easier than ever before!

      Cooking Indian food is both a science and an art. You use your senses to smell the spices, your ears to hear them pop, and your eyes to see the colors change. You need the confidence to throw in the ginger and garlic at the right time and to get the consistency of curry pastes just right. In this book, I help you build that confidence so that you’ll be up to cooking your Indian dinner, home style, in no time at all.

      Think of this book as my voice in your kitchen as we create the perfect Indian meal together. I show you how to master the basic techniques, use spices for balance and flavor, and stock your pantry with key ingredients that you may never have cooked with before. I take you on a culinary tour of India, which will help you understand why I talk about regional differences throughout this book.

      This book is a reference, which means you don’t have to read it from beginning to end and you don’t have to commit it to memory. Instead, you can dip into these pages over and over again to find the information you need.

      Here are a few suggestions for getting the most out of the recipes in this book:

       Read each recipe from top to bottom before you make your grocery list to ensure you have all the ingredients you need.

       Keep a well-stocked pantry so you don’t need to buy every ingredient every time you cook. You don’t need a long list of spices — my recipes call for some key ones that you’ve probably heard of and just a few that you may not have.

       Prepare all the ingredients in the recipe before you begin cooking. You may find that you need tamarind pulp or chopped herbs and you’ll be more efficient and feel more confident if you have got it all ready before you turn on the heat.

       Don’t be afraid to personalize the recipes and make them your own. Standardization of recipes is not considered essential in India. There is a good measure of andaz (chef’s intuition). This intuition comes with confidence, and the more you cook the recipes, the easier you’ll find it to tweak them to your taste. I eat and write recipes with a medium level of heat, but if you prefer more or less heat, feel free to increase or decrease the amount of chile in a recipe.

       Remember that Indian meals


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