The Cuisines of India: The Art and Tradition of Regional Indian Cooking

by Smita Chandra

An exotic culinary journey through the rich and flavorful regions of India is filled with a wealth of unusual as well as traditional recipes accompanied by descriptons of locales, legends, history, and stunning illustrations. 20,000 first printing.

Genres: Cookbooks, Food, Cooking, India, Nonfiction

281 pages, Hardcover

First published August 1, 2001

Reviews

[Jesse · Rating 5 out of 5]

This book is so enjoyable. Like a cultural history book using food as its unifying theme; this is a fascinating read even without the recipes themselves.

[Liquidlasagna]

one of my fave reviewers on china and india

Not a 'Must-Have', but still worthwhile
3/5
I collect cooking books and have a massive collection, with a fair emphasis on east Indian cuisine. This book rose above the herd because it has a decent discussion of history and tradition etc, and is well organized. The recipes are fairly pedestrian (ie: not that very different than you can find in other Indian cookbooks), but I was not sorry I bought it.
C. J. Thompson

[Isis Isis · Rating 4 out of 5]

Its ok. Some recipes are alright, others are not good and I would recommend other, more traditional Indian cookbooks

[Dray · Rating 4 out of 5]

This book does a fairly good job representing the various cultures and cuisines of India. The task is formidable. I found a little too much emphasis on chicken, not enough on baking. Nonetheless, the recipes are strong and accessible. Recommended.

[Ali · Rating 4 out of 5]

This is a really nice tour through the history of Indian Cuisine, with well-written, easy to follow recipes.