Tandoori Cooking Home

"Master Chef Sanjeev Kapoor shows you how to use a tawa, an oven, an OTG and even a pressure cooker, to turn out ... kababs, tikkas, kulchas, naans, rotis and paranthas"--Page 4 of cover

In the last decade, Indian food has grown ever more popular throughout North America. Now, in this one-of-a-kind cookbook, Smita Chandra introduces the ancient art of tandoori cooking, modified for a kitchen or backyard grill. Since most home chefs in America don't have access to a tandoor -- a large clay oven sunk into the ground and layered with glowing charcoal -- Chandra spent years perfecting traditional tandoori recipes for the home grill. In Indian Grill, she presents a complete range of over 100 dishes, from vegetables and chicken to seafood and lamb, with accompanying raitas, chutneys, and dips. Other chapters are devoted to appetizers and drinks, basic sauces, soups and salads, and rice. Recipe headnotes offer the reader a culinary history, evoking the beguiling tastes, smells, and sights of India. Among the mouth-watering recipes are Machali Masala (grilled breaded salmon steaks marinated in olive oil, lemon juice, herbs, and spices); Achari Kabobs (lamb marinated in pickling spices, onions, and vinegar); and Thayir Pachadi (cucumber with grilled potatoes, onions, and tomatoes in yogurt); as well as many others. Vegetarians, who often have little choice at barbecues, will find a sumptuous selection of vegetable dishes, such as Baingan Kashmiri (baby eggplant coated in a sweet-and-sour tamarind fennel sauce served with grilled apples). Ideal for both the summer backyard barbecue and the indoor kitchen grill, Indian Grill is a fresh, flavorful, and healthy take on Indian cooking, tandoori style.

Tandoori Home Cooking is an approachable, vibrant and flavourful celebration of Indian tandoori cooking. Cooking in a tandoor (clay oven) is a technique that dates back to the Bronze Age, and traditionally has always been about bringing the flavour from the clay oven to the vegetables, meats and fresh breads cooked in it. Communal kitchens have centred around the tandoor for generations across the northern frontier of India, making their way through the Indian subcontinent, and always providing warmth, good food and flavour. In Tandoori Home Cooking, Maunika Gowardhan, bestselling author of Thali, takes you on a tour to share an explosion of tandoori flavours, spices, recipes and culinary heritage found across the streets and restaurants of India, with dishes that can be made in conventional ovens and grills in your home all year round. From Aslam Butter Chicken and Zafrani Paneer Tikka, along with Apple, Beetroot and Mooli Salad and Garlic and Ghee Naan, to Mango and Pistachio Kulfi and Jal Jeera, there is a dynamic selection of classic recipes, all of which can easily be created at home. With meal planners to guide you on what dishes can be paired together, Tandoori Home Cooking arms home cooks with everything you need to bring tandoori cooking into your own home.

Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right. The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

Parveen is passionate about her culture as well as her cuisine, as a wife and mum of three, she is a keen advocate of Indian home cooking as well as a TV Chef. After leaving the corporate world a decade ago, Parveen began demonstrating and teaching cooking around the UK, as well as Europe. She is a firm believer that with the right method and the right spices, anyone can create the most delicious authentic food. With this modern kitchen cookbook, Parveen demystifies the art of Indian cooking with simple step by step instructions, top tips on how to get the best from her recipes and beautiful clear images. Every recipe has a light hearted and personal anecdote, giving an insight into Parveen's family life and Asian culture... But, the real beauty of her recipes is that they really work. If you love Indian food and have always wanted to learn how to cook it then this is the perfect book for you!

NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Originally published by Penquin Books India, this is the indispensable, definitive work on the subject of tandoori cooking. This exciting new edition has been fully edited for easy use by Western cooks who want to bring the subtle grilled flavours of Indian barbecue to their own tables. With 70 delicious recipes, each prefaced by a background on its history and provenance, as well as some generous samplings from various ancient cooking sutras, this book includes virtually every classic meat dish, vegetarian options, bread and accompaniments and 250 colour photos.

'I would pretty much cook anything @cookinacurry told me to.' - Mindy Kaling Selected for Jamie Oliver's Cookbook Club In Thali Indian cook and social media star Maunika Gowardhan serves up over 80 easy and accessible recipes that show you just how simple it is to create a Thali at home. The word 'Thali' refers to the way meals are eaten in India; where a mixed selection of delicious dishes are served together on one platter. They offer a wonderful way to experiment with Indian flavours and dishes and to discover the rich and diverse range of this cuisine. From familiar and classic Indian dishes like Tadka Dal and Matar Paneer alongside less familiar ones such as Pomegranate Spiced Chicken and Konkani Jackfruit Stir-Fry, these recipes will encourage you to explore the varied and vibrant range of food, flavours and textures across the Indian subcontinent, and give you the confidence and skill to create your own perfect thali. Featuring a thali inspiration section at the end which showcases four stunning regional thalis to recreate at home, as well as menu ideas to help you mix and match recipes as you like, Thali is a joyful and creative approach to Indian home-cooking that will excite and inspire.