This is an interesting cookbook, created out of the author and he mother's home experience. Priya is American but her mother immigrated from India in 1980. She raised her children with an Indian kitchen but adapting some things along the way to an American palate. This cookbook is filled with relatively easy to prepare dishes, lightly spiced (if you like the hotter end of Indian cuisine, you are going to have to take it up a notch), but with the flavor profile you would get in an Indian restaurant. Another reason to delve into the book is that it is very chatty. If you like to read cookbooks you will not be disappointed in this cookbook. There is a lot of background to work with here. Finally, the author has done at least a dozen videos of how to make the food that is contained in the cookbook. I watched one before making aloo paratha and it came out perfectly well. I did not use a potato ricer and the problem which is noted in the book happened to me. They really help.
So, here is what I have to say. The cookbook has a few recipes that I will definitely make again. The Malaysian ramen is a keeper. Easy, fast, and packed with vegetables, it will transform ramen for you. I boiled the noodles for a few minutes myself, because I do not like the crunch, but this is great. The Basic Kachumber is a nice variation on a tomato cucumber salad. The deconstructed dal paradigm is perfect. I learned about chhonk. There are good things in here despite its non-traditional appearance and tone.
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