Indian for Everyone: The Home Cook's Guide to Traditional Favorites

This is a review for both The Indian Slow Cooker and Indian for everyone. We bought Indian for Everyone first and then quickly acquired the Indian Slow Cooker. We use both books regularly and they often compliment each other. India takes cuisine to an entirely different level than other countries and cusines. Many dishes are complex and timing is everything. These books help break it down to it’s raw parts making Indian cooking understandable for an American. I also love that these cookbooks seem to provide dishes that are eaten regularly in common Indian households. It’s way more than just the heavy favorites found in Indian restaurants. I love how she often includes little side notes about the recipies, the include the dish’s background, both in India as a whole and in her own family. She also includes suggestions for possible tweaks or add on’s that some people may like. I would say these cool books are for the intermediate cook or a determined beginner. These books are not for people who don’t know cooking basics. If you don’t have some basic skills I could see these books being overwhealming. However, I do think these books will make you a better cook overall, because she not only teaches you how to cook Indian cuisine, but she also teaches smart cooking techniques and tips. You will have a better understanding of spices and making things from scratch. I would say these two books would be perfect for anyone who is vegan, or vegitrarian looking to expand their repitoire of dishes. There are many awesome recipies that fall into these diet catagories and she includes substitute options for making recipies vegan or vegetarian. I think she does have a cookbook specific to vegan cooking that I don’t own. I think it’s called Vegan Indian Cooking. This book might be a better fit for you if you are vegan or vegitarian. She also seems to be geared towards health concious, sustainable and organic foods. You don’t have to be on this train to love these books, but if you are on this train, these books are invaluable. We have loved most of the things we have tried. And what we haven’t liked, I think it’s been more of a reflection on our execution of the recipie rather than the recipie itself.

This is an absolutely wonderful book!! First it is very clearly written. It uses, as all real Indian cooking does, ingredients with which we may not be familiar. That's just a fact. What is wonderful is how Anupy deals with this fact: she has detailed discussions of the ingredients, how they are used, and strategies for obtaining them.Anupy treats the reader just like family!! There is an abundance of wonderful stories about how she grew up, which relative taught her what, the role the recipes play in her family and so forth. The book is filled with friendly and informative chatter that allows you to get to know her as a person. She describes how she learned all this complicated information, and that helped me as a student.Finally, the book is absolutely beautiful. It is filled with beautiful photographs of food and other things! One more minor detail to illustrate how wonderful this book is: she sells some of the spice mixes on her website (www.indianasapplepie.com), but she also gives you detailed directions so that you can duplicate her exact formula if you want. I was thrilled to buy the spices premixed and save the time, but the choice is entirely yours.If you have any interest in Indian food, go buy this book -- you will be happy you did! Just look at the other reviews! One note for completeness: Anupy is very open and clear that she loves her food HOT! She openly advises on the possibility of using less red chile or cayenne pepper. My wife and I like spicy food, but in the dishes we have made so far, we have cut back considerably on the cayenne pepper and have been glad that we did.Final fact: the dishes we have made have been absolutely delicious -- and I have never cooked Indian before! If you have the time and interest to try Indian food, this is a simply wonderful and delightful book.

Even in our rather culinarily unsophisticated region, people are learning about Indian food and finding they like it. Butter Chicken is the most popular along with Tandoori, Biryani and Tikka Masala. But this book has more of the authentic recipes but still accessible to most Americans. However, you'll have trouble with some ingredients unless you have an Indian market or mail-order. Still, you can replicate some popular dishes from restaurants such as Dosas (savory pancakes) and even the infamous "Butter Chicken" which here is "Chicken Makhani" (using the Punjabi word for butter.)The beginning of the book has recipes for useful spice mixes such as chai masala (spiced tea mix) and my two favorites Pav Masala (for a famous potato curry on a bun snack from Mumbai) and chaat masala (a hot and sour spice mix tossed on salad ingredients like fruit, boiled potato and a mix of puffed rice and fried chickpea noodles which is utterly addictive and very satisfying. If you like Mexican Tajin lime-chili on fruit, you should try Chaat.) You can buy these mixes online from big spice outfits but they tend not to be as fresh or as interesting as ones you can make on your own, in particular chai masala out of a packet is never quite right for me.A number of the classics are here: lamb biryani (a festive dish of basmati rice baked with lamb and spiced vegetables) aloo gobi (potato and cauliflower curry) aloo baigan (potato and eggplant) and even "idli" which are small fermented steamed lentil and rice cakes from South India that are typically served soaked in a wet vegetable curry called "sambhar". A few crossovers as well-- a dosa pancake made from quinoa, which is not an Indian ingredient.If you have a favorite Indian restaurant in the US you might be interested to try your hand at home and since the spice mixtures are particular to these popular foods, this book is quite useful.

This book is A+ amazing! I purchased this book in 2015 and have cooked through it ever since. I’ve gotta say, I’ve never been let down once by any of the recipes. It’s my go-to when cooking Indian food at home and is a treasure if you love cooking Indian food! It’s got a great range of dishes to choose from. Anupy is also a small business owner and I’m so happy to support her and her awesome recipes!

I received the book last week, had all my favorite recipes so I gave it a tried last night, simply delicious, I've never cooked Indian food before so was a very nice and fun experience, perfectly explained, can't wait to do more recipes! Bravo!

Absolutely brilliant book. I now have all three of Anupy's books and they are great. I have cooked Indian food for over 50 years and I have a big selection of books on the subject. My other books are written by cooks with a Indian/English background such as, Madhur Jaffrey and the Indian/American approach is very interesting.

lots of interest recipes, not complicated reading.

I really like this cook book. Great read, and recipes. The only thing I would change is more pictures of the finished dish. There are beautiful pictures of the finished dish, but just not for every recipe, which I like. But I do recommend, as it's full of great information about Indian cooking.