Six Hundred and Sixty Curries

Front Cover
Workman Publishing, Jan 1, 2008 - Cooking - 809 pages
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

Presented by the IACP awardÐwinning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavorsÑthe interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizersÑSpinach Fritters, Lentil Dumplings in a Buttermilk Coconut SauceÑand main coursesÑChicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishesÑPan-Fried Cheese with Cauliflower and Cilantro; bean dishesÑLentil Stew with Cumin and Cayenne. And hundreds of vegetable dishesÑSweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.

curry, n.Ñany dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
 

Contents

the curry quest
1
spice blends and pastes
11
appetizer curries
43
poultry game egg curries
119
beef lamb pork curries
169
fish seafood curries
235
paneer curries
285
legume curries
311
contemporary curnes
647
biryani curries
687
curry cohorts
705
Metric Conversion Charts
757
glossary of ingredients
758
the element of a curry
772
mailorder sources for spices and legumes
773
index
775

vegetable curries
459

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About the author (2008)

Raghavan Iyer, an IACP Award-winning Teacher of the Year, is the author of Indian Cooking Unfolded, 660 Curries, Betty Crocker's Indian Home Cooking, and the James Beard Award Finalist for The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is a spokesperson and recipe consultant to General Mills, Target, and Canola, among others. Mr. Iyer is also host of the Emmy-winning documentary Asian Flavors. Articles by him have appeared in print and online in Eating Well, Cooking Light, Fine Cooking, Saveur, and Gastronomica. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.

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