Indian Chefs

Discussion in 'Food & Cooking' started by kornika ganguly, May 18, 2012.

  1. kornika ganguly

    kornika ganguly

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    Food Writer
    Indian Chefs and Indian Food is now big in the US. Recently read an article on the Indians held in esteem due to there culinary skills. I was suitably impressed. What do u think? Is Indian food all spice or have the chefs managed to add something else?
  2. chicagoterry


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    Home Cook
    I just bought Sanjeev Kapoor's How to Cook Indian and I like it a lot--and I have a lot of Indian cookbooks. In addition to traditional dishes he includes a lot of his own new creations. I like that because I think every cuisine evolves--just look at how American cooking has changed in the last 25 years. He makes the recipes very accessible. I've read the book cover to cover and it is stuffed with little post-it bookmarks on pages with recipes I want to try.

    I adore Madhur Jaffrey. I have several of her older cookbooks and she also gives you traditional recipes as well as her own hybrid dishes, many of which are very unintimidating for an American home cook but with a surprising Indian twist. She's written a couple of very good pan-Asian cookbooks which I've used a lot over the last 20 years. They've aged well. Despite being written at a time when the ingredients seemed impossibly exotic, she didn't dumb the recipes down, re-write them to substitute more commonly available ingredients,  or make concessions to timid palates. She's also a very lovely and likeable writer. I recently re-read and culled my cookbook collection and got rid of 5 boxes of books. All of hers stayed. 

    I'm very lucky. I live in an area where obtaining Asian and South Asian ingredients is a snap and my cooking (and eating!) has been very influenced by that fact.

    I don't know the other chefs in that blog post but I'd love to eat any of their food!