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I bought this as a gift for a friend who wants to master Indian cooking but has no clue which this book is perfect for! Very extensive, lots of pictures and step-by-step instructions. I can't wait to eat what she makes!
Very nice book. By north American cooking standards Indian cooking is very time-consuming and fussy, but the end result is well worth it. The best thing about the book is the attention to detail based, it seems, on the assumption that the cook know nothing. It might've been called Indian cooking for dummies. While I won't say that the recipes are fool-proof, if the instructions and pictures are closely adhered to I get a great result.
I made the rice recipe using the absorption technique twice -- came out mushy and too salty. I made the Cardamom Cheese and Peppers recipe -- actually threw it away it was so inedible. I made the Saag Paneer today, one of my favorite dishes when I eat out -- and it's just terrible. Way too spicy, no complex flavors, the cheese had no addition of salt or flavor in it, so that tastes like toasted sponge. Do I pitch it in the garbage or suffer through? What a choice this author has given me.
There's so many favorable reviews; I feel like I'm missing something. The only thing I've made from the cookbook that I'd make again is the dal. That was yummy. Otherwise, I'm just so disappointed. I've had more luck with random internet recipes than this cookbook.
I can't say how many times I've planned a meal using this Unfolded cookbook. I don't know much about Indian cuisine and the photos and clear directions make everything so very easy. If you are a novice or a pro, this cookbook will be treasured.
What I also love about cooking from this book is how nice the house smells. Spices perfume our kitchen which is usually used for making Japanese food. A big contrast and I've come to find it very warming and soothing. Arigato, Raghavan!
I've made a couple of the recipes so far. They are easy to follow and don't require too many exotic spices. I'm lucky enough to have an Indian grocery near me, so I did opt for the lazy way out and bought Garam Masala and Madras Curry Powder. I can supplement with other spices as needed, but buying all the seeds and grinding them was way too daunting, particularly since I only cook for myself and have to cut the recipes in half or I'm buried in leftovers. My only real criticism is that there are a lot of "Indian-esque" recipes... I wanted more "real" recipes so that I wouldn't have to keep visiting my local Indian buffet to get my (for example) Bindhi fix.
I borrowed this book from the library and found it fascinating. By the time the 2 weeks was up, I knew I had to have a copy and so , of course, ordered it from Amazon.
This is a very comprehensive book for anyone interested in Indian cooking. It covers virtually everything you would have wanted to learn to make you seem like a trained Indian chef. The menus are very well balanced and the techniques are easily mastered.
The way the book is set up is also a treat. "Unfolded" literally means that. You unfold the pages like a Life Pictorial book to uncover a panoramic write-up explaining the recipe and a display of the cooking secrets of the author for that particular menu or recipe.
This book goes way beyond just listing down the ingredients and methodology of making your favorite restaurant choices. It covers information you would have wanted to know about from other Indian cookbooks that simply gave recipes. It's like having your personal instructor right beside you every step of the way when you are making a completely Indian meal