660 Curries

Author: Raghavan Iyer
ISBN: 0761148558
Manufacturer: Workman Publishing Company
Customer Rating:

, based on 24 reviews

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Editorial Review:

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.

curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.

Customer Reviews:

What an AWESOME cookbook

If you like Indian food and you like cooking, I highly recommend this book.

I am very new to Indian cooking, I have only started experimenting and attempting cooking this year (only about 7-8 months) and started off with 5 spices, 50 dishes, which was a great introduction into cooking tadka style and using (and finding) Indian spices. But I got through that one very quickly and was left with a craving for more.

I found my "fix" in this book! I have not tried any of red meat recipes, as I tend to keep to chicken and fish only for my meats, but what I have tried so far has been fantastic, delicious, and easy to make!

I have cooked about 15 recipes so far (and OH how many to go still!) and I have not yet been disappointed. Most recipes have taken me about 1.5 hrs to make, but some have taken less than an hour, which I have found surprising considering the spices and mixes and marinating some of the dishes require.

All in all, this has become my kitchen bible and I absolutely love it!!

2008-11-11

Fabulous

Great selection. All the curries that I have made (about 8 so far)came out wonderful.

2008-10-21

Excellent !

I am of Indian origin and have been dabbling in cooking for a few years now. Most cook books that I have tried seem to have ornately complex recipes or belong to the other end of the spectrum. Everything I have tried from this book has been very good and relatively quick to implement. My wife is finally impressed with "my" cooking.

2008-10-19

Best Indian cookbook ever! Buy the hardback...

I love this cookbook! I have made about 2 dozen or more recipes out of it and they have ALL been delicious! I love Indian food, but I never thought I would be able to cook it at home. I have been told that my dishes are better than what you can get out! My only recommendation is buy the hardback copy instead of the paperback. I bought paperback and I have used it so much it is falling apart.

2008-10-03

Over the top

Brilliant, authentic and full of helpful information! 660 Curries is one of the best ever Indian cookbooks. I am new to Indian cooking, having gone gluten free two years ago after the diagnosis of celiac disease, Indian curries are naturally gluten free for the most part (don't use hing). Raghavan Iyer has managed to create a masterpiece in this sensational book. I have all three of his cookbooks and appreciate all of them for very different reasons. In particular I love the detailed descriptions in 660 Curries that proceed each recipe, which provides history, context and helpful tips. I like having the traditional names of each dish translated into English. I also appreciate alternative suggestions for hard to find ingredients. While I have made a number of the dishes a few favorites include the chicken tikka masala, tandoori mignon and salmon with holy basil in a tamarind honey sauce. The chapter on spices and pastes. should not be overlooked, it provides a wealth of practical information essential to successful indian cooking. While it may seem overwhelming to spend time blending your own spice mixes, the result is remarkable. I planned fall spice blending day with a friend. We combined ingredients and resources and made over 10 different blends and pastes and split our jewels at the end of the day. It was fun, economical and only took half a day. My only frustration is the loose description of amounts, a medium onion, large red pepper . . . That being said, Indian food is very forgiving and can tolerate the nuances in my idea of large, small and medium! I highly recommend 600 Curries. I have given over three copies as gifts. It is a real keeper.660 Curries

2008-10-02

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