Best Regional Indian Cookbooks for Mastering Heirloom Recipes
To learn Indian Cuisine, you need to go beyond the curries and discover the heirloom heritage of cooking found within the houses of different regions. This collection below not only serves as a historical record of thousands of recipes that were passed down orally for generations but also as an example of the cultural identity associated with each region's cuisine. From complex spice blends of the cooking of Chettinad Region to the simple flavours of mustard that characterise the cooking of Bengal, each recipe represents an abundance of knowledge about that region's identity, culture, and history. Each highlighted recipe demonstrates the relationship of food to climate and season, as well as the use of traditional cooking methods, such as clay pots over open fires and grinding spices on stone mortars, to define what an authentic Indian home cooked meal is all about. Ultimately, these books serve as a record of our forebearers and link us to our future by conserving our unique sub-continental culinary heritage. These recipes will replicate the flavour of home that your family has experienced through the use of traditional home cooked methods, not restaurant-prepared methods.
AN INDIAN HOUSEWIFE'S RECIPE BOOK
A INDIAN HOUSEWIFE'S RECIPE BOOK
Laxmi Khurana is an Indian housewife in Britain. The recipes contained within this classic cookbook of curries, were either given to her from family members or given a lot of thought by her friends. The cookbook contains all the recipes needed to create authentic Indian food including starters, raita, chutney, pickle and sweets. However, these authentic Indian meals can easily be prepared at home, with no fuss, If you want a book that is easy to use when cooking Indian food, then this is a must have for you, especially if you typically eat non-vegetarian dishes.
Flavours of India: Heirloom Recipes from India's Kitchens
Flavours of India: Heirloom Recipes from India’s Kitchens
In Flavours of India: Heirloom Recipes from India's Kitchens, these talented, multi-faceted women share a treasure trove of heirloom recipes bursting with flavours and traditions that have been passed down through the generations. From refreshing beverages and tangy pickles and chutneys to wholesome vegetarian meals, indulgent non-vegetarian specialities, and decadent sweets, the book presents fifty exquisite, timeless recipes. From Punjab's comforting Haldi ki Pinni, Gujarat's delicious Dudhi na Muthiya, Andhra Pradesh's popular Pesarattu Upma, West Bengal's cherished Bhapa Doi, to Kerala's zesty Puli Inji, each dish is a testament to India's rich culinary heritage. With easy-to-follow instructions, user-friendly tips, serving suggestions, and stunning photographs, Flavours of India is an invitation into a world of comforting flavours and fresh, vibrant cooking.
Heirloom Iyengar Recipes
Heirloom Iyengar Recipes
Heirloom Iyengar Recipes contains recipes of popular Iyengar community dishes. The recipes are in several sections named as groups. The first group is termed Favourite Dishes, and although the items in this section were adopted by the Iyengar community a few hundred years ago, they were not part of the traditionally original recipes that have been in vogue for more than a thousand years. The second group consists of Jams, Halwas and Murabbas that can be preserved for months. The third group, Vadas, Papads and Sandige, consists of items processed and dried, with several months of shelf life. The fourth group, Pickles and Pudis, are items that can be stored for a long time. Pickles are usually made from sour raw fruits and vegetables consumed even months after their yielding season. Group five consists of varieties of Dosas and Idlis popularly served for breakfast. Just like that, there are many groups that talk about different recipes, making it one of the best cookbooks of all times.
Dakshin: Vegetarian Cuisine from South India
Dakshin: Vegetarian Cuisine from South India
Vegetarian cuisine from South India is very flavorful with an extensive variety of ingredient. These flavours and ingredients are blended in a very light, but also balanced way, which allows the true character of each dish to still shine through the use of correct spice combinations. Chandra Padmanabhan is an Indian woman with a great deal of experience cooking veg food for more than 25 years while being an expert at finding creative and innovative ways to use different styles of cooking. She has created a collection of her most popular and delicious recipes called Dakshin which is still one of the best resources available for discovering authentic South Indian vegetarian cuisine many years after its original release.
Ammi's Kitchen: Heirloom Recipes from Rampur
Ammi’s Kitchen: Heirloom Recipes from Rampur
Ammi's Kitchen: Heirloom Recipes from Rampur is dedicated to all grandmothers who have preserved and passed down valuable traditional family recipes throughout their lives. Matsyari Musshaf-ul-Nissa Begum, grandmother to author Pernia Qureshi and a local from Chandausi in United Provinces, was married young into the princely state of Rampur, which combined her own hometown's influences with openness to Rampur's growing modernity and diversity of foods. Using these experiences, she developed a style of cooking unique only to her. Her recipes have withstood the test of time and will continue to carry the fragrant memories of history, while celebrating the author's enthusiasm for cooking.
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Why Opt For These Books?
To master the complete range of Indian cooking requires going beyond the recipe-based approach to curry and relying on the traditional knowledge of the regions in which the cuisines of India originated. The cookbooks available today document the exact usage of regional spices and ingredients, the seasonal availability of produce, and how to prepare food using traditional cookware such as kalchatti and deg. They also include stories, in addition to instructions on how to prepare traditional Indian dishes, that describe the history of authentic Indian home cooking and the cultures of families who have prepared these dishes. By reading and studying these new cookbooks on Indian home cooking, amateur cooks will be able to learn how to use the correct methods and techniques to create authentic Indian home-cooked food using the intricate methods and processes that are unique to each region of India. If you wish to create dishes with the pungent mustard oil taste of eastern India, or the complex vegetarian heritage of western India, you will want to have these cookbooks available to help you achieve your culinary goals.
List of Best Regional Indian Cookbooks for Mastering Heirloom Recipes
| Best Regional Indian Cookbooks for Mastering Heirloom Recipes | Price in India |
|---|---|
| A INDIAN HOUSEWIFE'S RECIPE BOOK | ₹ 328 |
| Flavours of India: Heirloom Recipes from India’s Kitchens | ₹ 432 |
| Heirloom Iyengar Recipes | ₹ 224 |
| Dakshin: Vegetarian Cuisine from South India | ₹ 533 |
| Ammi’s Kitchen: Heirloom Recipes from Rampur | ₹ 1,286 |
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