[.ca] Classic Indian Cooking (ISBN 1904010687)

Not what I hoped for:
I love Indian food. I love to cook- I come from a family of seriously devoted chefs. I lived in Pakistan a number of years ago and still find myself craving the recipes I tasted there. My husband grew up in a Sikh community and he craves the dishes of his childhood. I got this book hoping it would give me an easily available reference, and the reviews were all so wonderful. I have had the book for over a year now and I have not made a single dish from it that I was excited about after the tasting commenced. Her descriptions sound enticing enough, but I have been very disappointed in the flavour, texture and appearance of the dishes. I have tried not to play with the ingredients in dishes too much (like I usually do)in order to give them the opportunity to be as authentic to her recipes as possible, but I have come to the conclusion that I would rather eat from any stall in any street in Islamabad than any of her recipes. I have made fabulous recipes from recipes found on the internet, but I really wanted a more comprehensive, authentic resource for finding recipes quickly, but her spice combinations are way too uniform, her methods inordinantly time consuming for not a better product, and the curries come out sadly wanting for excitement. I am so sorry to say this, because I wanted to find the best source, but more often than not I abandon her book when I am researching something tasty in the Indian genre. I can do better winging it on my own. Don't bother.

The best of the best:
I have owned this book since it was first published. I have learned to roast spices from it, and I make the best Butter Chicken because of it. I own more Indian cookbooks than I care to admit, including many by Madhur Jaffrey. I don't want to diminish Madhur's contribution to culinary writing. Having said this, Julie Sahni's book deservedly remains top of the list throughout the many years since it was first published. It has no pictures, only sketches, and the presentation is not the glossy stuff, full of colour pictures, we are used to today. But it is pure quality, worth its weight in gold. The recipes are detailed and not one word is wasted. I would rather own two copies of this book rather than be without it.

THE essential Indian cookbook for your kitchen!:
Each cuisine has its essential cookbook author: Julia Child for French cuisine, Marcella Hazan for Italian cuisine, Paula Wolfert for Mediterranean cuisine, Diana Kennedy for Mexican cuisine. Their cookbooks are the ones that you would be a fool not to have in your collection, if you are remotely interested in these cuisines. They are essential building blocks for your kitchen. Such is definitely the case for "Classic Indian Cooking" by Julie Sahni. If I could own only one Indian cookbook, then this would have to be it. All regions are well-represented. Techniques and ingredients are well-explained and presented. Vegetarian recipes are reasonably well-represented (although Sahni has covered vegetarian cooking more thoroughly in other cookbooks). The recipes range from simple fare to elaborate banquet show-stoppers. What is not to like about this book?

If you want THE Indian cookbook, this is it!:
Have been cooking from this book since 1980 and it has really stood the test of time. I have several other Indian cookbooks but this is the only one I use. Every dish I have ever made has been a winner. The Velvet Butter Chicken is out of this world, it does take some effort (make Tandoori chicken first) but is really worth it. Mulligatawny Soup another winner as is the Cauliflower, Green peas, and Potatoes in Spicy Herb Sauce. Have never been disappointed with any recipe from this book. Ms. Sahni writes clearly and gives practical advice. I learned how to cook Indian food from this book and would highly recommend it to anyone who is looking for a great teacher and guide to the world of Indian cooking.

DO NOT BUY THIS BOOK.:
The recipes in this book are really really bad. I know this because I come come from a family of great cooks (Indian.) all the recipes are filled with tons of cardamon and cloves, just given fancy names. Just to make sure I tried some of them and could barely eat it, and im a really good cook. Her supportive material for the text is just as bad as her cooking. They make no sense, unfounded and lack structure of any sort. In my opinion this woman should be banned from writing any more cookbooks. I could go on and say how much I hate this book, the only reason im here is to tell you NOT TO BUY THIS BOOK.