Rick Stein’s India is the new excellent text on curries, written as only Rick can.
Subtitled – In Search of the perfect curry – Recipes from my Indian Odyssey.
Rick Stein sums up all that is special and sumptuous about curries and the Indian recipes he has encountered on his Indian curry Odyssey in this new and beautifully produced curry guide and cookbook. A journey through this exciting and colourful country, it is a sensual and stimulating experience.
We all love a good Curry – some just with onion and chicken, others with creamy sauce and crispy duck…. The variety of possibilities are almost endless but Rick has – in his unique style – made sense of the complex world that is the Indian Curry.
So what is a good curry? Is it the aroma, the look, or the combination of all these with an expectation of a satisfying meal, that helps us forget about our problems and lifts us to a higher level.
To quote Rick :
‘Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chilli’s, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven and slightly scorched naan shining with ghee and garlic. A bowl of dark dal, a green chutney of coriander and mint and a plate with a few sliced tomatoes, cucumbers and sliced onions. When Indians talk of food, they talk about their life. To understand this country you need to understand curry.’
In this adventure Rick discovers 120 recipes by visiting home cooks, street vendors and having had what must have been the experience of a lifetime.
Readers of this book if based in the UK or Ireland will have a concept of curry based on visits to various take away food houses. Perhaps Indian, Thai or Chinese. The first thing Rick helps us with is to see curry from the perspective of the Indian people.
It is not the same as we understand it, a curry is something that can refer to almost any food from the Indian subcontinent.
So where do we start? Rick sets out a number of food types in the book:
By visiting various cities Rick samples curries of all types.
- Punjab – Lamb curry
- Mumbai – Pau bhaji
- Amritsar – Butter chicken
- Pondicherry – Prawn currry
- Kolkata – Eggs in coconut masala
- Jaipur – Tandoori dish
Follow the TV series on BBC player and see India in all its colourful glory.
And yes Rick does discover his favourite curry recipe.
Recipes: please visit the BBC Food website –
- Dry curry of cabbage, carrot and coconut (Thoran)
- Chettinad crab curry
- Madras fish curry of snapper, tomato and tamarind
- Chicken and rosewater biryani
- Lamb cutlets spiced with fennel (shahi chaap amber)
- Kidney bean curry (rajma)
- Shami kebabs
- Sweet milk pudding with vermicelli (payasam)
See cookbook reviews and cost information at Rick Stein’s India.
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