Classic Cooking of Punjab by Jiggs Kalra & Pushpesh Pant (2011) Hardcover

Even with positive reviews, third party Amazon Marketplace Sellers are inconsistent. I bought my copy in brand new hard cover from Table Top Art and I am happy with my purchase. The book arrived well packaged without any cosmetic damage to the hard cover.This book is mainly aimed at the Indian-English audience hence the vast majority of ingredients are in Romanized Hindi along with the Indian-English equivalent. For example, you'll see something like Elaichi/Green Cardamom or Dalchini/Cinnamon Sticks, etc.The directions and some recipes are complex. This book is not for the complete beginner to Indian cooking.I don't know which version or printing-quality others are getting. My 2021 version copy (Third Reprint) has wonderful quality print with large legible text and color photos on selected recipes. I've looked at almost every single page and I didn't find any printing errors at the moment.I reserve the right to update my review accordingly.This book. Any books from Jiggs Kalra-ji (Om Shanti) is classical recipes and authentic to the Indian taste. I prefer my Indian food as if it was meant for the Indians in India. I don't care for any fusion or modern interpretations or "remixes" of Indian food. Does this make sense?If that is the kind of book you'll seeking, Classic Cooking of Punjab is the book you're looking for.Ronald N. Tan @ "Tan Can Cook"Vacaville, California, USAApril 18, 2023

Loved the recipes, especially sarson da saag, kadhai paneer, kanjee ..

There are quite a lot if interesting recipes in this book but I just barely gave it three stars rather than two. This is one case where the recipes REALLY needed to have been illustrated. There are a couple of picture sections throughout the text but a picture for each recipe might have made this book a lot better. Unfortunately, although the book does appear to have been aimed at non-Indians, the text is full of unfamiliar terms and the style of writing is very dense and not at all easy to follow. I generally get a sense of what a dish should look and tase like when it is finished just from reading the recipe... in this book that was all but impossible. I also have to say that, for a Punjabi book, the few Masala recipes at the end were disappointing. I would have expected a much more extensive selection.

This book could have been so good. But it’s been ruined by poor production, unclear and sometimes overly complicated recipes, sometimes just bizarre departures from the norm (I could just about forgive samosas with mushrooms and corn, even overlook the penchant for cheddar/processed cheese, but Saag without a tadka?!!!) There are good inclusions like vadiyaan, or lobia, widely consumed in Punjab but not perhaps as well known as rajma. The dal recipes shine - and so would many others if one could navigate the overly elaborate format of prepping, cooking, serving - sometimes missing why ingredients were included in the list.The production is very poor for that price. Why try to cram recipes on the same page and then have lots of white space after?A great opportunity to tell some of the stories behind the dishes was lost - for instance, why Raan Hari Singh Nalwa or Ranjitshahi Paneer? Where do some of the fish and prawn dishes come from? What are artichoke and palm hearts doing in a subz punjratni?Overall, potentially such a good book, but ruined in execution.

Good.Please see the pictures attached for the Table of Contents.

This is an amazing collection of recipes from Punjab unlike any I have seen or used. Absolutely delicious dishes with astonishingly simple recipes. You may need some...very few...special ingredients so prepare ahead of time and you will get outstanding dishes.

One of the best books on how food used to be cooked in Punjab. This is the 3rd copy I bought, having gifted the other 2.

A must buy book for authentic taste of punjab ☺