{"id":3849,"date":"2008-05-05T13:29:49","date_gmt":"2008-05-05T12:29:49","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3849"},"modified":"2018-02-20T14:59:13","modified_gmt":"2018-02-20T14:59:13","slug":"the-indian-bible","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/the-indian-bible\/","title":{"rendered":"The Indian Bible – cookbook review"},"content":{"rendered":"

We in the UK have a very particular view on Indian food. For most of us it\u2019s visits to restaurants that introduce us to those vibrant spices that give such a distinct flavour to Sub-continental dishes \u2013 those which have fiery heat and those which are aromatic and mellow.<\/span><\/p>\n

\"asian The Indian Bible offers the reader a well-chosen selection of recipes, many of which will be familiar to those of us who haunt our local Indian restaurant. There are also many that will be new even to the most dedicated \u201ccurry\u201d addict.<\/p>\n

Most Indians are full- or part-time vegetarians and lots of people eat lentils every day. They are comforting in both flavour and texture, simple to make and can be served with either bread or rice. The Indian Bible suggests a mixed yellow dal. There are few spices needed but the combination of mustard seeds, cumin and garlic along with green chillies give heat and richness that is tempered by a bunch of fresh coriander used as an essential ingredient rather than a garnish.<\/p>\n

Kerala is a coastal region in southern India. Their cuisine takes advantage of seafood and the ubiquitous coconut and curry leaves, which add a unique flavour. Kerala Prawn Curry is \u201cKerala on a plate\u201d or at least that\u2019s how the late Keith Floyd would probably have described it. This isn\u2019t a searingly spicy dish so it\u2019s an ideal introduction to Indian food for the timid.<\/p>\n

A smooth and moreish dip<\/h4>\n

Baigan Bharta is a much celebrated smoky eggplant (aubergine) dish. The vegetables are slowly roasted. No chillies here \u2013 it\u2019s a smooth and moreish dip that is a delight served with naan bread. This would make a delicious addition to a starter platter with onion bhajis, samosas and lamb seekh kebabs, also in this book.<\/p>\n

Desserts in India are not as common as they are in the West but they are memorable. Kheer \u2013 Indian rice pudding \u2013 is traditional and full of nuts, dried fruits, saffron, and cardamom. The recipe includes just one pod but I would be tempted to add a few more.<\/p>\n

Kulfi \u2013 Indian ice cream \u2013 is often found on restaurant menus although it\u2019s mostly bought-in rather than made in-house. It\u2019s easy to make at home even without an ice-cream maker. There are two versions here: coconut and pistachio. My favourite is coconut which contains condensed milk as a key ingredient. Don\u2019t be tempted to substitute regular milk for the condensed milk: it\u2019s what gives the distinctive taste and texture.<\/p>\n

The Indian Bible is a small-format and practical book with more than 130 recipes. The spices will likely be ones you already have in your larder, and the few exotic extras can be bought either online or in your local Asian supermarket. It\u2019s amazing value for money at only \u00a35.99.<\/p>\n

Cookbook review: The Indian Bible
\nPublished by: Dorling Kindersley
\nPrice: \u00a35.99
\nISBN 978-1-4053-6325-9<\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n

Read reviews of more Indian cookbooks here<\/strong><\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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