20 Delicious Indian Cookbooks for the Chef In You

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You can prepare all the pasta in the world or variations of ramen and Maggi, but the comfort and flavour of homecooked, authentic Indian food will never be matched by them. There are a lot of cooking videos that are available on Youtube, but again, the charm of cookbooks is unique. Imagine the days when your grandma would be holding a piece of old paper with a recipe scrawled on it, or your mom cutting up recipes from magazines and creating her personalised cookbook in a diary. Good days, no? Bring back those days for a while with this exhaustive list of books on the various parts of Indian cuisine. From Kashmir to Kanyakumari, you can master the cuisines and flaunt your talent with your friends and family.

Click on the book covers for more details.

Do you have a special recipe from your family cookbook? Share in the comments, maybe we’ll come out with a new cookbook, enchanted with nostalgia!

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Eating With History

Title: Eating With History

Author: Tanya Abraham

Publisher: Niyogi Books

Price: 650

Pages: 204

Blurb:

Eating With History: Ancient Trade-Influenced Cuisines of Kerala is an invaluable compendium of a culinary tradition and variety of food recipes that evolved out of Kerala’s kitchens. The food trail is extensive and as varied as it can get. The proximity to the sea and the natural beauty and resources of the state–especially the fragrant spices which grew in abundance–attracted inhabitants of foreign soils and inspired them to initiate overseas trade along what was later known as the Spice Route. In a state with fish, other sea food and vegetables dominating people’s food habits, the various kinds of meats, foreign cooking techniques and exotic flavours were curried to life from foreign trade influences and became significant foods. There are numerous recipes in each foreign-influenced community in Kerala, well represented in this book, in meticulous detail. These recipes were cherished by the families and handed down generations via cross-cultural interactions within Jews of the Paradesi and Malabari sects, Syrian Christians, Muslims, Anglo-Indians, Latin Catholics and others who mingled with and evolved from the local populace. The book provides a well-researched and rich cultural history of foreign food culture, tracing how the new elements adapted to local food traditions and evolved as a parallel line of foods, creating new textures, flavours and tastes.

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The Calcutta Cook Book

Title: The Calcutta Cook Book

Author: Minakshie Dasgupta, Bunny Gupta, Jaya Chaliha

Publisher: Penguin India

Price: 399

Pages: 403

Blurb:

The Calcutta Cookbook is much more than a cookery book—it is a culinary chronicle of travelers and traders who built the city that Job Charnock founded. Calcutta’s chronicle began on a hot, wet August afternoon in 1690 when a hungry Charnock climbed off his ship on to the steps of a muddy ghat. The river was Hooghly and the place Sutanati… The story of Calcutta is told by three food lovers—the late gourmet chef and author of Bangla Ranna, Minakshi Das Gupta, and feature writers Bunny Gupta and Jaya Chaliah—who have collected recipes from all over the world. Many of these are family secrets of Calcuttans who have recreated Armenian, Jewish, Arabian, European, Chinese and Tibetan dishes with distinct Calcutta flavor. Through over two hundred tried and tested recipes ranging from the delicious Bengali Chingri Maacher Malai Curry to the biryani and kebabs of Kabul, and the Temperado, Vindaloo and Sorpotel of Goa, Calcutta unfolds as a gourmet’s paradise.

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Bong Mom's Cookbook

Title: Bong Mom's Cookbook

Author: Sandeepa Mukherjee Datta

Publisher: HarperCollins

Price: 550

Pages: 288

Blurb:

Given the sheer pace of life today, it has become harder and harder to follow in our mother’s footsteps, to recreate moments of bonding in the kitchen, to maintain family traditions, especially when it comes to food. Sandeepa Mukherjee Datta blogger, foodie and mother of two, strives to make this possible in her own life, and yours. This delicious book travels from Sandeepa’s grandmother’s kitchen in north Calcutta to her home in a New York suburb through heartwarming anecdotes and quick and easy recipes. Find out how to cook the classic kosha mangsho, throw in a few mushrooms to improvise on the traditional posto and make your own paanchphoron. The elaborate Sunday morning breakfasts, the seasonal delicacies, the preserves that made available non-seasonal flavours this is the stuff of childhood memories. Tragically, given the sheer pace of life today, it has become harder and harder to follow in our mothers footsteps, to recreate moments of bonding in the kitchen, to maintain family traditions, especially when it comes to food. Sandeepa Mukherjee Datta blogger, foodie and mother of two strives to make this possible in her own life, and yours. This delicious book travels from Sandeepa s grandmother s kitchen in north Calcutta to her home in a New York suburb through heart-warming anecdotes and quick-easy recipes. Find out how to cook the classic kosha mangsho, throw in a few mushrooms to improvise on the traditional posto, make your own paanch-phoron. The new woman s spin on old traditions, Bong Mom’s Cookbook is a must-have kitchen supplement for Bongs and non-Bongs alike.

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An Indian Sense of Salad

Title: An Indian Sense of Salad

Author: Tara Deshpande Tennebaum

Publisher: Penguin eBury Press

Price: 599

Pages: 232

Blurb:

In An Indian Sense of Salad: Eat Raw, Eat More, Tara Deshpande Tennebaum shows how to use fresh, local, easily available Indian vegetables, fruits, nuts and seeds, natural sweeteners and cold-pressed oils to prepare a range of raw and partially cooked salads from around the world. Tara deconstructs classic Indian dishes to their raw form, creating salads that make healthy and satisfying meals.

The innovative recipes in the food book employ several lesser known ingredients from diverse Indian cuisines. Tara successfully marries culinary traditions from Japan, France, Italy and the United States with India’s own repertoire to create a vast array of salads that can be eaten as sides, condiments, or complete meals. In addition, the book takes a look at the development of salads across the world, provides tips on preparing salads in a hot, tropical climate, and makes a strong case for the complex flavours and sensory satisfaction raw, organic and minimally processed foods can bring to one’s diet.

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A Cookbook for Special Days, Special People

Title: A Cookbook for Special Days, Special People

Author: Shivesh Bhatia

Publisher: Harper Children's

Price: 799

Pages: 240

Blurb:

Say it with flowers, say it with gifts, say it with words or say it with 42 special dishes on 21 special days! Join the creator of masterful desserts and dishes, Shivesh Bhatia, to celebrate all the wonderful relationships in your life and all the special days!

Whether it is a Cinnamon Roll in a Mug to make your mother feel special on Mother’s Day or a Date Pudding to make your Dad feel good on Father’s Day – there’s so much here to celebrate! And there’s more for the special days too …

Mango Biscuit Pudding to celebrate Mango Day, Cherry Mint Sorbet for Vegan Day, Snowman Vanilla Milkshake for Christmas and much else! Lots to bake, cook, eat, drink and enjoy. So every time you want to tell the special people how special they are, or celebrate a special day in a special way, reach out for this delicious book of recipes and cook or bake something and make sure to stir in some love too!

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Pumpkin Flower Fritters

Title: Pumpkin Flower Fritters

Author: Renuka Devi Choudhurani

Publisher: Permanent Black

Price: 395

Pages: 252

Blurb:

Some of recipes in this book have fed and delighted Jawaharlal Nehru and Sarojini Naidu. All of them have provided nourishment and comfort to generations of Bengali families. Now for the first time, these time-tested recipes are available in English. Renuka Devi Choudhurani (1910–1985) was married off at the age of ten into a zamindari family. That was when her culinary education began, mainly from her father-in-law, but also from itinerant bawarchis and specialist cooks. As her interest in good food developed, she took to collecting and recording recipes. Ultimately, she published a two-volume Bengali work containing about 400 vegetarian and 300 fish- and meat-based recipes. From the simplest dal to the most elaborate biryani, her recipes are easy to follow and produce delicious results. This book contains a wide-ranging selection from the original Bengali work. It covers all the courses that might normally be served in a Bengali meal: starters, fritters, vegetables, lentils, rice, fish, meat, chutneys, dessert. Renuka Devi’s eloquent autobiographical introduction is also included here.

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Flavours of Avadh

Title: Flavours of Avadh

Author: Salma Husain

Publisher: Niyogi Books

Price: 795

Pages: 192

Blurb:

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The Varied Kitchens of India

Title: The Varied Kitchens of India

Author: Copeland Marks

Publisher: M. Evans& Co Inc

Price: 1436

Pages: 288

Blurb:

Well-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines home cooks can take great pleasure in cooking for themselves. Here is an Indian cookbook that helps us discover delightfully accessible food in unfamiliar kitchens. More than two hundred dishes gloriously represent the range of flavors and cuisines of India’s regional groups including: – Anglo-Indians of Calcutta: Hearty, spicy and deeply satisfying foods. – Bengalis: Delicious seafood and vegetarian dishes, and exquisite desserts. – Jews of Calcutta: Imaginative combinations of Middle Eastern and Indian elements that follow the traditional dietary laws. – Kashmiris: Food that combines Hindu and Muslim traditions with creative use of vegetables, fruits and nuts. – Parsis: Piquant and innovative dishes from the descendents of the Persians. -Tibetans of Darjeeling: Food that displays the shared influence of China and India in Tibetan culture; stuffed breads are a particular favorite. Here is an extraordinary experience for the practical, health-conscious cook and the culinary folklorist alike.

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Paachakam: Heritage Cuisine of Kerala

Title: Paachakam: Heritage Cuisine of Kerala

Author: Sabita Radhakrishna

Publisher: Pramod Kapoor

Price: 1495

Pages: 200

Blurb:

Sabita Radhakrishna, author of the best-selling and award-winning Annapurni: Heritage Cuisine from Tamil Nadu (2015), now turns her expertize towards Kerala, the green jewel of South India. Step into God’s own country with Paachakam, a beautifully-illustrated cookbook that offers authentic insights into Kerala’s most popular recipes by drawing attention to the communities that cherish them – Syrian Christians, Namboodris, Cochin Jews, Nairs, and Maplas, to name but a few. In exploring their diverse foods and customs, interviewing community elders, and researching preferred spices and flavors, Radakrishna uncovers special commonalities between them that serve to define Kerala cuisine as a whole. With easy-to-follow recipes, Paachakam invites you to enjoy the many tastes of Kerala from the comfort of your own kitchen. The next time you’re in the mood for a rich Thalassery Biryani, or a refreshing glass of Pacha Maanga, you know where to look!

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Cooking on the Run

Title: Cooking on the Run

Author: Boria Majumdar

Publisher: Collins

Price: 250

Pages: 192

Blurb:

Need a compass to find your way around the kitchen? Need your mum to help you fry an egg? Then Cooking on the Run is for you. It has all the crucial cooking tips you need to survive – easy shortcuts to a scrumptious meal, in minimal time, without too much effort. Learn how to whip up a basic vegetable stew. Master the complexities of the chicken biriyani. Even serve up traditional Indian desserts like kheer kamla or semaiyar payesh. There are recipes both traditional, like the mouth-watering aloo posto, and innovative, such as the pumpkin prawn and ‘jumble’ rice. Sports historian, journalist and writer Boria Majumdar writes about his hilarious adventures while navigating the treacherous culinary route, and discovering the joy and empowerment that comes with cooking. This is the ultimate clueless-Indian-man-evolves story. And who better than Boria to dole out useful tips on how to juggle a hectic lifestyle and long work hours in a foreign country, and still manage to eat healthy ghar ka khana? A must-have manual for every Indian man who’s living his life on the run.

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The Bengali Five Spice Chronicles

Title: The Bengali Five Spice Chronicles

Author: Rinku Bhattacharya

Publisher: Hippocrene Books Inc.,U.S.

Price: 2222

Pages: 350

Blurb:

Now expanded with over 60 new recipes and a new photo section, this perennial favorite of Bengali cuisine is more comprehensive than ever! Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. This book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts.

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Chai, Chaat & Chutney

Title: Chai, Chaat & Chutney

Author: Chetna Makan

Publisher: Mitchell Beazley

Price: 999

Pages: 240

Blurb:

Chetna Makan has travelled to the four corners of India – Mumbai, Kolkata, Delhi and Chennai – sampling the extreme varieties of street food on offer. Each area has subtle differences in ingredients and techniques, making the cuisine completely unique and full of character.

In Chai, Chaat & Chutney, Chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. The resulting food book is a completely fresh take on Indian cuisine – try Tamarind Stuffed Chillis, Chana Dal Vada with Coconut Chutney and Sticky Bombay Chicken from the South or let your senses venture to the North for Chole, one of the ultimate curries, sweet Carrot Halwa, Pani Puri and Cardamom & Pistachio Kulfi.

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The Lucknow Cookbook

Title: The Lucknow Cookbook

Author: Chand Sur, Sunita Kohli

Publisher: Aleph Book Company

Price: 499

Pages: 252

Blurb:

Lucknow’s famous Ganga-Jamuni Tehzeeb—a melding together of influences—is seen in its art, architecture, dance and music. But nowhere is this Tehzeeb better represented than in its food, redolent with the tastes of Turkey, Persia and Afghanistan and infused with the flavours of Sindhi, Parsi, Punjabi, Nawabi, Mughlai and British food.

When Sunita Kohli’s parents, Chand and Inder Prakash Sur, first settled in Lucknow after having to leave Lahore following partition, they brought with them only the memories of home. In the Lucknow cookbook Sunita Kohli and Chand sur bring together the taste and smells of home in these 150 well-loved dishes from their kitchens and from the kitchens of family and friends.

These delectable kebabs and soups, biryanis, pulao’s and raitas, mutton, chicken and fish dishes, paranthas and rotis, vegetables, sweets and puddings, cocktail snacks, chutneys and pickles are a taste of the fabled Lucknowi tradition of hospitality. A celebration of the Tehzeeb of Lucknow as well as its nazaakat (elegance) the book is also a portrait of the city and its storied history.

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Kashmiri Cooking

Title: Kashmiri Cooking

Author: Krishna Prasad Dar

Publisher: Penguin India

Price: 299

Pages: 208

Blurb:

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The Best Of Samaithu Paar

Title: The Best Of Samaithu Paar

Author: S. Meenakshi Ammal

Publisher: Penguin

Price: 399

Pages: 176

Blurb:

The first volume of Samaithu Paar was published in 1951. More than just a cookbook, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up homes and manage kitchens all over the world.

The Best of Samaithu Paar brings together a hundred most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones.

Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialities like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles.
A must-have for all those who enjoy traditional Indian cuisine.

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The Essential Andhra Cookbook

Title: The Essential Andhra Cookbook

Author: Bilkees I. Latif

Publisher: Penguin India

Price: 399

Pages: 336

Blurb:

While Hyderabadi cuisine with its distinctive Mughlai flavor is famous around the world, food from the other parts of Andhra, one of India’s largest and culturally most diverse states, remains relatively unknown. In this addition to the Penguin series on Indian food and customs, the author brings together for the first time the different tastes of Andhra cooking from the humble idli-sambar to spicy seafood delicacies. Along with the recipes she recounts the traditions and rituals associated with food, such as the right order in which to serve the dishes, a typical menu for an occasion such as Ugadi, and the sweets indigent on certain auspicious days. From the dishes traditionally prescribed for pregnant women, to the festivities surrounding birth and marriage,
Bilkees I. Latif describes with knowledge and flair the cuisine and customs of her state. The more than 200 recipes, lucidly written and easy to follow cookbook, include: Amrit Phal, Badam ki Jaali, Gil-e-Behisht, Luqmi MeeD Godavari, Avakkai, Bagharey Baingan, Gosht ka Achar, Kachi Biryani, Zarda-e-Aamba.

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Ambrosia from the Assamese Kitchen

Title: Ambrosia from the Assamese Kitchen

Author: Jyoti Das

Publisher: Rupa

Price: 295

Pages: 240

Blurb:

Ambrosia… From the Assamese Kitchen presents an array of delectable dishes that reflects the variegated hues of the culture of Assam. Like the simple Assamese people, the food of Assam is rather bland and simple, with little or no spice at all; yet it is delicious. Regional aromatic herbs add varied flavours to the cuisine, making it simple, yet savoury and wholesome. This book contains more than a hundred recipes from the land of simple folk and rich cultural legacy, and is a must-have for those ready to try out mouth-watering delicacies which are easy to make, healthy and simply delectable.

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The Essential North-East Cookbook

Title: The Essential North-East Cookbook

Author: Hoihnu Hauzel

Publisher: Penguin

Price: 299

Pages: 224

Blurb:

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My Indian Cookbook

Title: My Indian Cookbook

Author: Amandip Uppal

Publisher: Weldon Owen

Price: 3999

Pages: 256

Blurb:

All the rich flavors and exquisite dishes of India are now accessible to homecooks everywhere. My Indian Cookbook is a relaxed, present-day spice journey that has a confident and fresh approach towards cooking with ease. It allows your taste buds to be taken on a journey where the myths are exposed and the message simplified, so that you can be a master of your own spice kitchen.

My Indian Cookbook is a primer, refresher and introduction to Indian cuisine with a sensibility for hectic schedules. It brings Indian cookery up-to-date and will provide you with the basics and inspiration to forge your own path and try something new. You don’t need to re-create huge opulent feasts. You can make one dish to add to the rest of the meal or dip in and out of the book as the mood suits you.

Pantry stapes, a must-have spice list, alternative ingredients, step-by-step illustrations for tricky techniques, and a menu planner accompany an exquisite yet easy-to-follow cookbook.

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Tiffin: Memories And Recipes Of Indian Vegetarian Food

Title: Tiffin: Memories And Recipes Of Indian Vegetarian Food

Author: Rukmini Srinivas

Publisher: Rupa Publications India

Price: 500

Pages: 352

Blurb:

‘Tiffin’, derived from ‘tiffing’, a historical British term for small meals or snacks to accompany a drink, is a staple meal in most Indian households. A popular television chef on the local Arlington cable network, Rukmini Srinivas, or ‘Rukka’, regularly whips up mouth-watering delicious tiffin for her viewers with an ease and prowess befitting a seasoned epicure.

In this delightful memoir-cum-cookbook, Rukka shares the memories and recipes of delectable food that she has cooked and eaten over many decades. Having travelled extensively—from Poona, Madras and Delhi to Berkeley, Stanford and Boston—she realized, at a very young age, the indispensability of authentic home-cooked food. She records here her emotional and deeply personal bond with food—from Chitappa’s masala vadai and Appa’s vegetable cutlet to bondas on Marina Beach, Narayana’s bajji and Amma’s Mysore pak. Alongside, she shares stories from her childhood in British Poona, of making vegetable cutlets with a Victorian meat grinder, college days in the Madras of a newly independent India, cooking for author R.K. Narayan and her travels around the world with her husband, the renowned social anthropologist, M.N. Srinivas.
Like the traditional metal tiffin box, which has found its way into modern food, Rukka’s pure-vegetarian recipes are an interesting amalgamation of old-school cooking techniques, with innovative twists. Including charming anecdotes and over a hundred easy-to-follow delicious recipes accompanied by evocative photographs, Tiffin is a richly satisfying feast packed in a cookbook for all those who believe in food, family and friendship.

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Amritesh Mukherjee

Amritesh doesn't know what to do with his life, so he writes. He also doesn't know what to write, so he reads. Gift him a book if you chance upon him and he'll love you forever.

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