From Bengal to Punjab: The Cuisines of India

Smita Chandra, Author Crossing Press $24.95 (164p) ISBN 978-0-89594-510-5
Over the past several years, Indian cookery has made inroads into the American food scene. And people are beginning to discover there's a lot more to it than curry. For those not well acquainted with Indian cooking, this is a good introduction to a wide-ranging cuisine. As the title suggests, styles vary from region to region, and Canadian journalist Chandra does her best to reflect these differences in her choice of fare. Easy-to-follow recipes cover everything from drinks to side dishes and desserts, and take in both meat and vegetarian foods. Chandra prudently describes different cooking methods and ingredients; recipes for producing such basics as coconut milk, ghee (clarified butter) and cottage cheese are provided. This is also a good source for anyone seeking lighter fare with less emphasis on meat. At least one problem faces cooks, though: some ingredients, chiefly spices and herbs, will not be quickly or simply obtained without access to Asian or Indian markets. An alternative: avail yourself of the mail-order list Chandra offers; substitution or omission is not an option. (Dec.)
Reviewed on: 09/30/1991
Release date: 10/01/1991
Paperback - 172 pages - 978-0-89594-509-9
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