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Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent
A roadmap, for cooks and armchair travellers alike, to one of the world’s richest and most diverse culinary regions, by the authors of Seductions of Rice and Hot Sour Salty Sweet .
From Sri Lanka to Pakistan, from the Himalayan foothills of Nepal and northern India to the lushness of Bangladesh and southern India, the Subcontinent has always been a source of wonder, and for people who love food and cooking, it has forever been a part of the world unlike any other.
Naomi Duguid and Jeffrey Alford have been making trips to the Subcontinent, separately and together, for over thirty years. As the couple says, “A trip to the Subcontinent has become a great gift; we come home feeling more alive, more connected.” On their frequent visits, they are continually reminded how good everyday food is, both street food and home cooking. Whether it’s a simple dish of rice and lentils, a masala dosa, or a tender grilled fish served with hot tandoor bread and fresh coriander chutney, food doesn’t have to be elaborate to be good, or to be special.
Jeffrey and Naomi explore the Subcontinent and its cuisines, seeking out authenticity as they go. Their stories, along with their breathtakingly diverse photographs of places, people and food, allow us to experience with them one of the most visually stunning places on earth. Their recipes are tailored for the North American home cook, and for every occasion. Mountain Dal with Bhutanese Red Rice makes a perfect last-minute weeknight supper, while Cashew-Coconut Meatballs, Goan Fish with Green Chutney, Banana Pachadi, and Bean Sprout Salad make a dazzling yet easy-to-prepare feast for a dinner party.
Mangoes and Curry Leaves is a very accessible and practical resource, and an intriguing introduction to one of the most extraordinary culinary regions of the world, served up with a little slice of life on the side.
From Sri Lanka to Pakistan, from the Himalayan foothills of Nepal and northern India to the lushness of Bangladesh and southern India, the Subcontinent has always been a source of wonder, and for people who love food and cooking, it has forever been a part of the world unlike any other.
Naomi Duguid and Jeffrey Alford have been making trips to the Subcontinent, separately and together, for over thirty years. As the couple says, “A trip to the Subcontinent has become a great gift; we come home feeling more alive, more connected.” On their frequent visits, they are continually reminded how good everyday food is, both street food and home cooking. Whether it’s a simple dish of rice and lentils, a masala dosa, or a tender grilled fish served with hot tandoor bread and fresh coriander chutney, food doesn’t have to be elaborate to be good, or to be special.
Jeffrey and Naomi explore the Subcontinent and its cuisines, seeking out authenticity as they go. Their stories, along with their breathtakingly diverse photographs of places, people and food, allow us to experience with them one of the most visually stunning places on earth. Their recipes are tailored for the North American home cook, and for every occasion. Mountain Dal with Bhutanese Red Rice makes a perfect last-minute weeknight supper, while Cashew-Coconut Meatballs, Goan Fish with Green Chutney, Banana Pachadi, and Bean Sprout Salad make a dazzling yet easy-to-prepare feast for a dinner party.
Mangoes and Curry Leaves is a very accessible and practical resource, and an intriguing introduction to one of the most extraordinary culinary regions of the world, served up with a little slice of life on the side.
384 pages, Hardcover
First published November 1, 2005
44 people are currently reading
811 people want to read
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Displaying 1 - 27 of 27 reviews
March 14, 2018
Reading this book has done wonderful things for our table!!
Filled with beautiful descriptions of the towns visited (the sounds and smells and dust and light are palpable in the descriptions) along with excellent recipes that have suggestions for substitutions for difficult-to-find ingredients, it's worth having such a large and heavy book. Each section opens with a large stunningly beautiful sepia-toned photograph. There are smaller colour photographs throughout but mostly, the pages contain descriptions and recipes that are clearly laid out. The reference section at the back is invaluable.
Out of the several bookmarked recipes, our favourite thing to make is the most fantastic 'hot chili oil paste' to go with hard boiled eggs. It is now one of the standard condiments in our house.
We also love the potato curry. And the cumin-coriander beef patties (we think they should be called mint kebabs - the mint is a fabulous addition). And the dahl. And the aloo paratha. And the dosa. And even though we didn't adore them, it was fun to try dhokla.
The only thing I object to is the paper. It seems decidedly unwise to use glossy paper for a cookbook.
It's a small objection.
If you love the Indian subcontinent and its food, this book is for you.
Filled with beautiful descriptions of the towns visited (the sounds and smells and dust and light are palpable in the descriptions) along with excellent recipes that have suggestions for substitutions for difficult-to-find ingredients, it's worth having such a large and heavy book. Each section opens with a large stunningly beautiful sepia-toned photograph. There are smaller colour photographs throughout but mostly, the pages contain descriptions and recipes that are clearly laid out. The reference section at the back is invaluable.
Out of the several bookmarked recipes, our favourite thing to make is the most fantastic 'hot chili oil paste' to go with hard boiled eggs. It is now one of the standard condiments in our house.
We also love the potato curry. And the cumin-coriander beef patties (we think they should be called mint kebabs - the mint is a fabulous addition). And the dahl. And the aloo paratha. And the dosa. And even though we didn't adore them, it was fun to try dhokla.
The only thing I object to is the paper. It seems decidedly unwise to use glossy paper for a cookbook.
It's a small objection.
If you love the Indian subcontinent and its food, this book is for you.
January 7, 2009
This cookbook is awesome! Have already made several recipes from it. Love that it has so many recipes for dhaal. The book itself is grand and beautiful and motivates you to cook, and most of the recipes are pretty simple. At my crib, we use it for everyday homestyle cooking, and the recipes represent what folks eat everyday in South Asia - which I love!
HIghly, highly recommended.
My mom bought me a copy of this book after seeing my review on Goodreads so I now own a copy and I love it! Thanks Mom!
HIghly, highly recommended.
My mom bought me a copy of this book after seeing my review on Goodreads so I now own a copy and I love it! Thanks Mom!
July 14, 2007
Great simple recipes. For the last 27 years, I have continually fucked up when cooking Asian grain rice. This book has set me straight! It's all about the ghee, bro.
June 26, 2012
The seven countries that make up the modern-day subcontinent - Pakistan, India, Nepal, Bhutan, Bangladesh, Sri Lanka and The Maldives - are brought together for a sensitive, collaborative culinary journey between what can be relatively similar yet dissimilar styles and dishes at the same time.
This is a book that coffee tables were designed for. A heavyweight tome full of wonderful full-page images, inspirational and aspirational text and a lot of very interesting recipes to boot. The only problem is you might break your kitchen's book-holder should you try and prop this book up whilst "in action".
First off, it was interesting to note that the author took the initiative to suggest some typical dishes that could be suitable for various meal situations, from snacks to the more formal. Sometimes, when presented with a mass of different recipes that all look interesting yet unfamiliar, it can be difficult to know what to try first. At least with this help there is a bit of an avenue to gingerly tread along...
Recipes are split by type (rather than country) so you are able to browse by at least something possibly familiar. At the end of the book there is a great glossary, bibliography and index. There is even a little bit, a tiffin one may say, about photographing in the subcontinent. Each recipe is surrounded by lots of scene-setting and background information. At many times the recipes almost appear as an afterthought - with no criticism intended - such is the quality and breadth of the supporting information.
This is a book that the reader can find themselves falling into and at the next moment you realise just how much time has elapsed and note that no food has even been prepared. In many ways this would be an excellent book for the beginner due to its range of recipes but on the other hand the sheer awe-dropping scale of this book means that it might be a little too off-putting at the start. This is no negative thing. In many ways it would be a good solution for the beginner to use this book, at first, as a sort of educational resource and pick up a cheap regional cookery book for its step-by-step beginner-friendly recipes. Combine the two and you will have something that you can refer to in the lounge and take the "ABC"-style book to the kitchen and cover with sweat, ingredients and see it bent beyond recognition with stress. Once you are a calmer, more experienced cook then you can take this special tome closer to your kitchen's heart.
A few years have elapsed since this book was first published. It is still available as a new book from outlets such as Amazon and it holds its second-hand value as well. That, if nothing else, should say something in this ultra-competitive world of cookery and recipe books. If you have anything more than a passing interest in food from this region, this book should be given strong consideration. You might need stronger bookshelves though first.
Mangoes and Curry Leaves: Culinary Travels Through The Great Subcontinent, written by Jeffrey Alford & Naomi Duguid and published by Artisan/Workman Publishing. ISBN 9781579652524, 416 pages. Typical price: GBP30. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
This is a book that coffee tables were designed for. A heavyweight tome full of wonderful full-page images, inspirational and aspirational text and a lot of very interesting recipes to boot. The only problem is you might break your kitchen's book-holder should you try and prop this book up whilst "in action".
First off, it was interesting to note that the author took the initiative to suggest some typical dishes that could be suitable for various meal situations, from snacks to the more formal. Sometimes, when presented with a mass of different recipes that all look interesting yet unfamiliar, it can be difficult to know what to try first. At least with this help there is a bit of an avenue to gingerly tread along...
Recipes are split by type (rather than country) so you are able to browse by at least something possibly familiar. At the end of the book there is a great glossary, bibliography and index. There is even a little bit, a tiffin one may say, about photographing in the subcontinent. Each recipe is surrounded by lots of scene-setting and background information. At many times the recipes almost appear as an afterthought - with no criticism intended - such is the quality and breadth of the supporting information.
This is a book that the reader can find themselves falling into and at the next moment you realise just how much time has elapsed and note that no food has even been prepared. In many ways this would be an excellent book for the beginner due to its range of recipes but on the other hand the sheer awe-dropping scale of this book means that it might be a little too off-putting at the start. This is no negative thing. In many ways it would be a good solution for the beginner to use this book, at first, as a sort of educational resource and pick up a cheap regional cookery book for its step-by-step beginner-friendly recipes. Combine the two and you will have something that you can refer to in the lounge and take the "ABC"-style book to the kitchen and cover with sweat, ingredients and see it bent beyond recognition with stress. Once you are a calmer, more experienced cook then you can take this special tome closer to your kitchen's heart.
A few years have elapsed since this book was first published. It is still available as a new book from outlets such as Amazon and it holds its second-hand value as well. That, if nothing else, should say something in this ultra-competitive world of cookery and recipe books. If you have anything more than a passing interest in food from this region, this book should be given strong consideration. You might need stronger bookshelves though first.
Mangoes and Curry Leaves: Culinary Travels Through The Great Subcontinent, written by Jeffrey Alford & Naomi Duguid and published by Artisan/Workman Publishing. ISBN 9781579652524, 416 pages. Typical price: GBP30. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
January 1, 2009
I haven't finished reading this book but I think this is the kind of book you could read/reread for a long time.
Part travel commentary, part coffee-table luscious photography, part cookbook, this is a wonderful addition to my Indian cookbooks. Covering the cuisine of all states in India, Sri Lanka, Nepal, Pakistan, Bhutan and Bangladesh, this book focuses on the food of tiny local eateries and villagers.
The authors have travelled for decades with their 2 children through Asia. What a life!
I can't wait to look at their other cookbooks. TCPL only has this and Seductions of Rice; I'll be looking for more on interlibrary loan soon.
Part travel commentary, part coffee-table luscious photography, part cookbook, this is a wonderful addition to my Indian cookbooks. Covering the cuisine of all states in India, Sri Lanka, Nepal, Pakistan, Bhutan and Bangladesh, this book focuses on the food of tiny local eateries and villagers.
The authors have travelled for decades with their 2 children through Asia. What a life!
I can't wait to look at their other cookbooks. TCPL only has this and Seductions of Rice; I'll be looking for more on interlibrary loan soon.
September 27, 2015
Mango and Curry Leaves offers not only a visual and culinary feast, but also with its well researched information about the subcontinent and its people and the couple's evocatively written memories of their travels in India a literary one as well. The photography, especially of the people, is superb, at times poignant. The dishes I have had so far from the book are sumptuous. The book is a favorite source of recipes for when my friends and I get together for an Indian meal.
August 14, 2007
This is a beautiful book, the pictures are amazing, and inspiring. Nice little stories about the food and region. The recipes seem managable enough, not to many hard to find ingrediants. Lots of vegetarian recipes.
February 25, 2009
Although I've not personally made anything yet from this book, the photographs and writings contained within should appeal to those with an interest in travel and a curiosity about food. Wonderfully appealing!
May 22, 2010
Cooked a good many things from this, with almost uniformly great results. Alford & Duguid's cookbooks are always a treat: beautiful photography, solid writing recounting their travels, more than recipes ... they are travelogues, imparting a sense of place.
August 23, 2010
This book is huge! It is more of a coffee table book than a cook book. I can't imagine trying to hoist this up onto the kitchen counter and work around it. However, the photographs are beautiful (especially the one of the tree near the beginning) and the anecdotes are interstesting to read.
August 4, 2014
This isn't a very accessible book for the home cook. Many of the recipes feature ingredients I wouldn't be able to find, in addition to the fact that they are pretty time intensive. It's definitely more of a coffee table book in my eyes.
November 13, 2007
in every imaginable way this is such a delicious book.
November 10, 2008
The photography is good enough to eat!
December 6, 2008
A mixture of National Geographic and ethnic cooking. Just sorry we can't get half the ingredients used in these recipes in this part of middle America.
December 9, 2008
This is my all-time favourite cookbook -- it has it all: great recipes, nice pictures, and some great anecdotes
February 10, 2009
This is a fabulous cookbook with easily reproducible recipes from the subcontinent. It is full of great photographs, good stories, a fair amount of commentary and history. Great okra recipes.
February 25, 2009
Beautiful book, these people have very interesting lives, and the recipes are not as daunting as you would think.
May 9, 2009
I keep taking this one out of the library, at $70Cdn I can't justify buying it. The recipes are great and the commentary adds so much to it.
October 20, 2012
I'm going back through this one. A rich resource. Nice bread chapter.
October 28, 2009
Beautiful pictures, but not practical recipes
May 28, 2010
This is a beautiful coffee table book with recipes, photography and travel commentary. Gorgeous.
July 29, 2011
Excellent writing, great photos and the recipes are good--not up to hot sour salty sweet
April 13, 2012
BEAUTIFUL BOOK!!
December 13, 2016
The recipes are hit or miss. A few have become standbys - others were underwhelming. But four stars because the book is so beautiful and I love the stories.
March 15, 2019
Great recipes! Interesting reading as well as recipes. Everyone who has any interest in Indian food should get this book
Read
March 14, 2021one of my fave reviewers on chinese and indian food
Serious 'foodies' will probably be disappointed
My review title is also the last line in my review of Beyond the Great Wall: Recipes and Travels in the Other China by the same authors and my comments about that book hold true here. While visually entertaining to browse through (nice pictures of Indian places and people), there is very little of substance for serious cooks. I'll stick to Madhur Jaffrey any day when it comes to Indian food.
C. J. Thompson
Serious 'foodies' will probably be disappointed
My review title is also the last line in my review of Beyond the Great Wall: Recipes and Travels in the Other China by the same authors and my comments about that book hold true here. While visually entertaining to browse through (nice pictures of Indian places and people), there is very little of substance for serious cooks. I'll stick to Madhur Jaffrey any day when it comes to Indian food.
C. J. Thompson
September 15, 2021
This beautiful anthology of the subcontinent where I called home,is a beautiful compilation of stories and recipes packed in between the pages. Jeffrey and Naomi are one of my favorite food writers ! I bow,have so much gratitude for what they did,and do with these kinda antho-cookbooks.
Displaying 1 - 27 of 27 reviews