India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India: The Cookbook is the only book on Indian food you'll ever need.
"India Cookbook, above all, is an inspiration and a testament to the glory of Indian cooking in all its incarnations. It's a call to the kitchen."--Saveur 'Indian food will be in vogue in the coming weeks ... India Cookbook [...] is definitely one worth pre-ordering ... [a] labour of love that includes more than 1,000 recipes.' Marie-Claire Digby, Irish Times, 28 August 2010 'You'll never need a takeaway again.' Lisa Markwell, The Independent on Sunday, 3 October 2010 'We've had the low-fat and the low-carb English varieties of Indian cuisine - now listen to the man who knows [ - ] Pushpesh Pant. - This is not just a collection of standard dopiazas and rogans - in his book India: The Cookbook, Pant explores the different regions of his country in great detail, bringing us a definitive guide to this incredible groumet destination.' Matchbox, October 2010 'As a nation, we are obsessed with Indian food - its bold colour and sultry spices - so this comprehensive tome that has taken over 20 years to compile is a must for British kitchens. As well as recipes [ - ] it delves into the history and culture of a cuisine that never fails to intrigue us.' Country & Town House, November 2010
Pushpesh Pant was born in Nainital, northen India, and is now a professor at the Jawaharlal Nehru University in New Delhi. A regular recipe columnist and author of many cookbooks in India, he has spent two decades collecting authentic family recipes from all over the subcontinent, which have been carefully edited, tested and collated to produce a remarkable collection documenting the rich diversity of Indian cuisine.