660 Curries

Author - Raghvan Iyer

This comprehensive cookbook explores the vast world of Indian curries, offering 660 authentic recipes from across regions of India. It covers vegetarian and non-vegetarian dishes, easy weeknight curries, as well as elaborate festive meals. Written for home cooks, it balances tradition with accessibility.

Genre - Cooking

Notes: 660 Curries

• • The book is a comprehensive guide to Indian curries, covering a vast range.
• • Raghavan Iyer aims to make Indian cooking accessible to everyone.
• • He emphasizes understanding the fundamental building blocks of Indian cuisine.
• • The book starts by explaining key ingredients and spices.
• • Iyer introduces essential cooking techniques used in Indian kitchens.
• • He breaks down the concept of a "curry" beyond just a sauce.
• • The book is organized by region, showcasing India's diverse culinary landscape.
• • Each regional section begins with an introduction to its unique flavors and ingredients.
• • North Indian curries are often rich and creamy, using dairy products.
• • South Indian curries tend to be lighter, often featuring coconut and tamarind.
• • East Indian curries highlight mustard oil and fish.
• • West Indian curries showcase a mix of influences and often use vegetables.
• • Iyer provides detailed explanations for spice blends like garam masala.
• • He explains the importance of tempering (tadka or chaunk) for flavor.
• • The book includes recipes for vegetarian curries, celebrating plant-based dishes.
• • Many popular lentil dishes (dal) are featured, from simple to complex.
• • Vegetable curries cover a wide variety of produce, from common to seasonal.
• • Meat curries include lamb, chicken, and goat, with different regional preparations.
• • Seafood curries highlight the coastal culinary traditions.
• • Iyer offers guidance on selecting and preparing different types of meat and fish.
• • He provides vegetarian alternatives for many meat-based recipes.
• • The book includes recipes for various types of flatbreads to accompany curries.
• • Rice dishes are also covered, explaining how to cook them perfectly.
• • Iyer encourages experimentation with spices and ingredients.
• • He offers tips for adjusting spice levels to personal preference.
• • The book explains how to store spices for maximum freshness.
• • Iyer discusses the use of aromatic bases like onion, ginger, and garlic.
• • He explains the role of tomatoes in creating depth of flavor.
• • The book features curries that use yogurt, cream, and other dairy for richness.
• • Coconut milk and ground coconut are highlighted for South Indian dishes.
• • Tamarind paste is explained as a key souring agent.
• • The book includes recipes for popular dishes like Butter Chicken and Palak Paneer.
• • Regional specialties like Goan Vindaloo and Bengali Macher Jhol are featured.
• • Iyer provides context on the cultural significance of certain dishes.
• • He emphasizes the importance of fresh ingredients.
• • The book offers advice on building a well-stocked Indian pantry.
• • Iyer demystifies cooking methods like pressure cooking and slow simmering.
• • He provides variations for many core curry recipes.
• • The book includes guidance on serving and presenting Indian meals.
• • Iyer explains how to balance flavors: sweet, sour, salty, bitter, and spicy.
• • He discusses the use of whole spices versus ground spices.
• • The book offers tips for troubleshooting common cooking problems.
• • Iyer encourages readers to trust their senses during the cooking process.
• • He highlights the versatility of basic curry pastes.
• • The book includes recipes for chutneys and relishes that complement curries.
• • Iyer emphasizes that "curry" is a broad term encompassing many styles.
• • He aims to empower home cooks to create authentic Indian flavors.
• • The sheer volume of recipes (660) makes it a definitive resource.
• • The book concludes by reinforcing the joy and satisfaction of cooking Indian food.