What's Cooking Indian

by Shehzad Husain

Provides recipes for entrees with meat and fish, vegetables, side dishes, breads, snacks, and desserts

Genres: Cookbooks, Nonfiction, Reference, Cooking

254 pages, Hardcover

First published January 1, 1998

Reviews

[Sandra · Rating 5 out of 5]

This has recipes that are not as complicated to make, for those of us who didn't have Indian mother's to teach us how to make Indian food. The ingredients are not as complex and multiple as the book I own. I particularly like Spicy Roast Chicken, page 72, and on page 102 the Spinach and Cheese Curry. She neglects to tell you that the Panir can be purchased in any Indian Grocery, and you do not have to make it. It can be cubed, sauteed, and frozen in a freezer bag for several months. I may have to buy this book