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660 Curries
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 award–winning 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 flavors—the 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 appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet 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 biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.
curry, n.—any 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.
Presented by the IACP award–winning 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 flavors—the 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 appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet 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 biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.
curry, n.—any 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.
809 pages, Paperback
First published March 27, 2008
242 people are currently reading
1803 people want to read
About the author
Raghavan Iyer
39 books30 followersBombay-native Raghavan Iyer, a Certified Culinary Professional, and a member of The International Association of Culinary Professionals, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University). Raghavan and his Mother He is a cookbook author, culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Bon Appetit Management Company, Target, and Canola. He helped launch an Indian Meals program for Bon Appétit Management Company and trained all their chefs across the United States in Indian cuisine. He helped design a shelf-stable, Indian, ready-to-eat meals for Target’s Archer Farms brand. Most recently, he was named a 2008 Sustainable Seafood Ambassador for the prestigious Monterey Bay Aquarium.
He most recently finished a commercial project as the consulting Executive Chef for an upscale/casual Indian-themed restaurant called OM that opened September 2009 in downtown Minneapolis to rave reviews.
Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd., an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia.
An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals’ Annual Conferences in Phoenix, Minneapolis/St. Paul, Montreal, Dallas, Seattle, and Chicago. With over 24 years of experience in the hospitality industry, Iyer is also fluent in more than six languages. Annually, he leads food and cultural tours to India.
He has appeared in numerous radio and television shows across the United States and Canada including Martha Stewart Radio, The Splendid Table (national public radio show with Lynne Rossetto Kasper), A Chef’s Table with Jim Coleman (WHYY Philadelphia - NPR affiliate), WGN Morning News (WGN Chicago), Good Day Atlanta (WAGA TV - Fox Affiliate), Good Day Tampa (Fox Affiliate Tampa), The Morning Show (KARE 11 - NBC Affiliate in Minneapolis/St. Paul), and the Vicki Gabereau Show (national Canadian television talk show).
He most recently finished a commercial project as the consulting Executive Chef for an upscale/casual Indian-themed restaurant called OM that opened September 2009 in downtown Minneapolis to rave reviews.
Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd., an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia.
An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals’ Annual Conferences in Phoenix, Minneapolis/St. Paul, Montreal, Dallas, Seattle, and Chicago. With over 24 years of experience in the hospitality industry, Iyer is also fluent in more than six languages. Annually, he leads food and cultural tours to India.
He has appeared in numerous radio and television shows across the United States and Canada including Martha Stewart Radio, The Splendid Table (national public radio show with Lynne Rossetto Kasper), A Chef’s Table with Jim Coleman (WHYY Philadelphia - NPR affiliate), WGN Morning News (WGN Chicago), Good Day Atlanta (WAGA TV - Fox Affiliate), Good Day Tampa (Fox Affiliate Tampa), The Morning Show (KARE 11 - NBC Affiliate in Minneapolis/St. Paul), and the Vicki Gabereau Show (national Canadian television talk show).
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Displaying 1 - 30 of 83 reviews
August 13, 2013
With this book Iyer proves once and for all that "curry" is as inspecific a term as gravy, or even sauce.
It is a little depressing, though, knowing that I will never try all of them, so it's better to think of it as a general example-heavy treatise on the possibilities within the alchemy of subcontinental cuisine. One of the most valuable things about this book are the tips on substitutions and streamlining. However, he would have done well to emphasize more that you might want to do some preparatory not-specifically-for-a-meal cooking, to have stuff on hand, otherwise you run into recipes where some of the "ingredients" are themselves preparations, thus making the listed cooking time A LIE.
Leave this book on the shelf if you don't have a food processor and a coffee/spice grinder. Doing it the old fashioned way with a fast hand, a sharp knife, and a mortar and pestle may give you a feeling of authenticity, but it will also eat up your whole day and give you Carpal Tunnel Syndrome. Btw, if you use your coffee grinder to grind spices, be sure to clean it by grinding some salt or rice in between uses otherwise your java may take on some unexpected accents. Cardamom coffee can be lovely, but cumin coffee is DISGUSTING.
It is a little depressing, though, knowing that I will never try all of them, so it's better to think of it as a general example-heavy treatise on the possibilities within the alchemy of subcontinental cuisine. One of the most valuable things about this book are the tips on substitutions and streamlining. However, he would have done well to emphasize more that you might want to do some preparatory not-specifically-for-a-meal cooking, to have stuff on hand, otherwise you run into recipes where some of the "ingredients" are themselves preparations, thus making the listed cooking time A LIE.
Leave this book on the shelf if you don't have a food processor and a coffee/spice grinder. Doing it the old fashioned way with a fast hand, a sharp knife, and a mortar and pestle may give you a feeling of authenticity, but it will also eat up your whole day and give you Carpal Tunnel Syndrome. Btw, if you use your coffee grinder to grind spices, be sure to clean it by grinding some salt or rice in between uses otherwise your java may take on some unexpected accents. Cardamom coffee can be lovely, but cumin coffee is DISGUSTING.
December 24, 2021
Crazy saying that I "read" a cookbook, however I've been through it enough times that surely it must count.
I bought this book for $4.00 at a local Goodwill store which goes to show that one person's trash is another's treasure. It was kind of someone to donate this book to Goodwill but clearly it was a huge mistake ... unless, of course, the individual was simply wishing to share the wealth with others. I shall not do the same.
This book must have taken years to put together because, as in many Indian dishes, one recipe in itself takes a mighty long time to prepare. We've made many of the recipes listed in this book and every one of them has been delightfully scrummy !!!
I bought this book for $4.00 at a local Goodwill store which goes to show that one person's trash is another's treasure. It was kind of someone to donate this book to Goodwill but clearly it was a huge mistake ... unless, of course, the individual was simply wishing to share the wealth with others. I shall not do the same.
This book must have taken years to put together because, as in many Indian dishes, one recipe in itself takes a mighty long time to prepare. We've made many of the recipes listed in this book and every one of them has been delightfully scrummy !!!
November 23, 2008
If you like Indian food, this is the book for you. We prepare two or three of these recipes every week and they are wonderful! Have a question about an ingredient? Shoot Raghavan and e-mail and he will get back to you.
March 6, 2014
I love Indian food - but cooking it, not so much. After several failed attempts to make a dal as good as Snehal's I decided to try this cookbook. I heard the author on NPR either New Year's Eve or New Year's Day talking about black-eyed peas. As a Texan, that got my attention so I put in a request at the library.
I tried 3 recipes. I took a few short-cuts but all 3 turned out pretty good.
1) Bolly Cauli, p. 482: Delish! As a fan of the movie Bend it Like Beckham this one was a must!
2) Double the Potatoes with cumin and chilies, p. 583: Another great dish! I like breakfast for dinner and this was awesome with fried eggs.
3) Baby Potatoes with carmelized red onion sauce, p. 554: Ouch! I cut the amount of chilie in this recipe in half and it was still too hot! It was good but I'd prefer something milder.
I'd like to try a few more recipes but it's time for this one to go back to the library. Overall I have to say that Indian cooking is a bit more complex than I'm willing to do. Maybe someday I'll catch on to the secret of Snehal's dal....
I tried 3 recipes. I took a few short-cuts but all 3 turned out pretty good.
1) Bolly Cauli, p. 482: Delish! As a fan of the movie Bend it Like Beckham this one was a must!
2) Double the Potatoes with cumin and chilies, p. 583: Another great dish! I like breakfast for dinner and this was awesome with fried eggs.
3) Baby Potatoes with carmelized red onion sauce, p. 554: Ouch! I cut the amount of chilie in this recipe in half and it was still too hot! It was good but I'd prefer something milder.
I'd like to try a few more recipes but it's time for this one to go back to the library. Overall I have to say that Indian cooking is a bit more complex than I'm willing to do. Maybe someday I'll catch on to the secret of Snehal's dal....
July 28, 2008
I've read through this book and tried quite a few of the recipes contained within. I LOVE the book. It doesn't dumb-down the flavor for anyone with a wimpy palette and dishes span the spectrum of regional Indian cookery. What sold me where the number of legume recipes. I'm a HUGE fan of lentils and legumes and this book is no slouch.
August 31, 2016
660 Curries is my go-to cookbook for when I want to make Indian. I've been cooking from this book on a frequent basis for more than a year now and have had consistently delicious results.
The introduction isn't very long, but he covers all the basics of curries and the various components and flavours they could possibly contain - bitter, sour, salty, sweet, umami, astringent, aromatic, and oil, liquids, thickeners, and stabilizers.
If you're looking for the in-depth information about spices there's a glossary of ingredients at the back of the book that includes a cheat sheet for shopping. Some information that seems pertinent to the book is peppered throughout the various chapters in 'hint' boxes. For instance, in the vegetable chapter, he offers information on the more uncommon vegetables (like drumsticks) and offers an alternative if you don't have access.
After the introduction comes Spice Blends and Pastes (pg 11-42): There's a short introduction offering tips for grinding spices along with tips on various pages throughout the chapter. There are many masala blends you'll use throughout the book, along with sauces, ghee, thick yogurt, and khoya. A word on the spice blends - some of them you'll use much more often than others. I've gone through the book and created a document for reference so I know which recipes use the masalas I've made. One of them is only used in one recipe. This is something I wish he'd added to the index.
Next is Appetizer Curries (pg 43-118): I've not made many of the recipes in this section, mostly because I don't cook a lot of appetizers. It's full of various street foods though, which is nice. I have made the Kheema Paav (he says it's the equivalent of the US's sloppy joes - and he's right), and it was delicious. I especially like it layered with the Corn and Tomato Medly (pg 488-89) and topped with mashed potatoes then baked like a shepard's pie. VERY good.
After Appetizers comes Poultry, Game, and Egg curries (pg 119-168): I've not made any of the egg or game curries, but all the chicken ones I've made have been excellent. Lots of flavour. I've discovered I'm not a fan of fennel seeds or black cardamom, but that's due to my taste buds, not the recipe. For most of the chicken recipes he recommends cutting up a whole chicken (and tells you how to do it), which is a great idea because buying a whole bird is far cheaper than buying the pieces separately. Taking apart an entire bird is a bit time-consuming though, and since almost every recipe in the book takes at least half an hour (not including prep), adding in the extra time of taking apart a bird is more than I'm willing to do.
The Yogurt-Marinated Chicken with Black Peppercorn sauce was nice and flavourful. As was the Tart Chicken with Roasted Chilies, Tamarind, and Coconut Milk. There's also the Vibrant Chicken with a Spicy Tomato sauce, or Chicken with Red Chilies and Coconut Milk, or Chicken with Yellow Split Peas, or Cardamom Chicken with Ginger and Garlic... The list goes on and on and each one is equally delicious.
Next up is Beef, Lamb, and Pork Curries (pg 169-234): Plenty of yummy recipes in this section as well. I haven't ventured into the lamb curries yet, but that's a funds issue - lamb is expensive. There are three pork vindaloo recipes, so if vindaloo is your thing, you're sure to find one you like. Stewed Beef with Pickling Spices was definitely unlike anything I've ever tasted due to the mustard oil and I'm not sure I'll make it again (because of the mustard oil), but part of trying new things is finding out what you like and what you don't. The beef vindaloo is fantastic. So is the Spicy Ground Beef with Peas and Chilies, the English-Style Veal curry uses the only 'curry' powder blend in the book (madras). I've made this subbing in regular beef for veal with lovely results - it is an extremely rich curry though, so if lots of whipping cream for sauce isn't your thing, skip it.
I haven't made any of the Fish and Seafood curries (pg 235-284) because my partner hates the smell of cooking fish or seafood. More's the pity, because some of those curries look super delicious.
The Paneer Curries chapter (pg 285-310) is one of my favourites. I love love love paneer. He has two recipes for paneer at the start of the chapter (paneer made with whole milk and paneer made with half-and-half). I've not made paneer using either of his recipes for the sole fact that I prefer to use lemon juice to curdle the milk instead of vinegar. I've made numerous recipes from this chapter. My mom loves the Mutter Paneer (paneer and peas), I adore the Chana Paneer (chickpeas and paneer). And the Paneer Jalfrezie (bell peppers and paneer) is delish. Every recipe I've tried in this chapter has been a huge hit with everyone. Do note that he usually tells you to fry the paneer cubes - I skip this part and don't notice a huge difference overall.
The Legume Curries section (pg 311-458) is invaluable. And it's not just legumes, there's also lentils and dals. For some of the curries you'll need to make a visit to an Indian grocer because some of them aren't ones you could pick up at your local grocery store. Like the other chapters, the recipes are set out alphabetically by main ingredient. This is extremely helpful since it means I'm not flipping through the chapter trying to find all the recipes that contain say, chickpeas. They're all right there, one after the other, following black-eyed peas curries. (The Cinnamon Flavoured Black-Eyed Peas with Cardamom is fantastic.)
After Legumes comes one of my favourite chapters - Vegetable Curries (pg 459-647). It's one of the most extensive chapters in the book (with good reason), and although there are some recipes I haven't tried due to food preferences in my home (broccoli, cauliflower, greens, squashes, mushrooms, etc.), the ones I've tried are... stupendous. Stewed Beets with Beet Greens and Ginger - yum! Sweet Corn with Cumin, Curry Leaves and Chilies. The Corn and Tomato Medly I've already mentioned. ALL the green bean recipes are divine. Same with the bell pepper recipes. This chapter is another one that is invaluable for me.
Next is Contemporary Curries (pg 647-686) which I haven't ventured into. I've not done any of the Biryani Curries (pg 687-704) or any of the Curry Cohorts (pg 705-756) either. That isn't to say I haven't looked at them - I've read through almost every recipe in this book and some of the ones in those chapters sound amazing. I wish I could say I've tried some of the flatbread recipes, especially the naan, but the naan calls for some things I just don't have access to. My go-to naan recipe is on the guardian.com site (https://www.theguardian.com/lifeandst...)
The book also includes conversion charts, mail order sources for spices and legumes, a bibliography, and the index. The index is extensive (pg 775-809), but it's lacking in some things I would find useful and it's also a little incomplete. That said, it is extremely handy to have.
A few notes: Yes, this cookbook contains a fair number of ingredients you won't find at your local supermarket, but sourcing them out is absolutely worth it (there are no words for how much I love curry leaves). Iyer also suggests substitutions for many of the less common ingredients, or will tell you if you should forgo subbing and just leave it out entirely.
There are minimal pictures. The only full-colour ones take up about the first ten pages of the book, so if you're the type of cook that needs visuals this may not be the book for you.
These recipes are time-consuming. If you're coming home after a long day at work, or have kids that need watching or driving, or just want something you can whip up in twenty minutes, you might want to consider a different book. I make three recipes when I cook from this book (a protein, veg, and starch), and it takes me roughly two hours from start to finish. I'll admit I'm not the speediest prepper in the world, but a lot of that time is actually cooking. You must heat up your pan in order to temper your spices, onions must cook until they're at least a light brown (more often golden), meat must brown, veggies must soften, and almost all of the curries simmer for at least twenty minutes after you've done all that. That said, if you love taking your time on the weekend to make something that requires a bit more effort, this book will be fantastic for you. It's immensely satisfying to sit down to delicious curries that didn't cost a fortune from the local Indian restaurant. And, bonus, they're healthier too. Well, most of them. :)
(Also, I suggest adding cayenne pepper and chilies to taste. Like some other reviewers have said, the number of chilies for some of the recipes is quite high. I love spicy food, but if you prefer it milder, leave out some of the chilies.)
The introduction isn't very long, but he covers all the basics of curries and the various components and flavours they could possibly contain - bitter, sour, salty, sweet, umami, astringent, aromatic, and oil, liquids, thickeners, and stabilizers.
If you're looking for the in-depth information about spices there's a glossary of ingredients at the back of the book that includes a cheat sheet for shopping. Some information that seems pertinent to the book is peppered throughout the various chapters in 'hint' boxes. For instance, in the vegetable chapter, he offers information on the more uncommon vegetables (like drumsticks) and offers an alternative if you don't have access.
After the introduction comes Spice Blends and Pastes (pg 11-42): There's a short introduction offering tips for grinding spices along with tips on various pages throughout the chapter. There are many masala blends you'll use throughout the book, along with sauces, ghee, thick yogurt, and khoya. A word on the spice blends - some of them you'll use much more often than others. I've gone through the book and created a document for reference so I know which recipes use the masalas I've made. One of them is only used in one recipe. This is something I wish he'd added to the index.
Next is Appetizer Curries (pg 43-118): I've not made many of the recipes in this section, mostly because I don't cook a lot of appetizers. It's full of various street foods though, which is nice. I have made the Kheema Paav (he says it's the equivalent of the US's sloppy joes - and he's right), and it was delicious. I especially like it layered with the Corn and Tomato Medly (pg 488-89) and topped with mashed potatoes then baked like a shepard's pie. VERY good.
After Appetizers comes Poultry, Game, and Egg curries (pg 119-168): I've not made any of the egg or game curries, but all the chicken ones I've made have been excellent. Lots of flavour. I've discovered I'm not a fan of fennel seeds or black cardamom, but that's due to my taste buds, not the recipe. For most of the chicken recipes he recommends cutting up a whole chicken (and tells you how to do it), which is a great idea because buying a whole bird is far cheaper than buying the pieces separately. Taking apart an entire bird is a bit time-consuming though, and since almost every recipe in the book takes at least half an hour (not including prep), adding in the extra time of taking apart a bird is more than I'm willing to do.
The Yogurt-Marinated Chicken with Black Peppercorn sauce was nice and flavourful. As was the Tart Chicken with Roasted Chilies, Tamarind, and Coconut Milk. There's also the Vibrant Chicken with a Spicy Tomato sauce, or Chicken with Red Chilies and Coconut Milk, or Chicken with Yellow Split Peas, or Cardamom Chicken with Ginger and Garlic... The list goes on and on and each one is equally delicious.
Next up is Beef, Lamb, and Pork Curries (pg 169-234): Plenty of yummy recipes in this section as well. I haven't ventured into the lamb curries yet, but that's a funds issue - lamb is expensive. There are three pork vindaloo recipes, so if vindaloo is your thing, you're sure to find one you like. Stewed Beef with Pickling Spices was definitely unlike anything I've ever tasted due to the mustard oil and I'm not sure I'll make it again (because of the mustard oil), but part of trying new things is finding out what you like and what you don't. The beef vindaloo is fantastic. So is the Spicy Ground Beef with Peas and Chilies, the English-Style Veal curry uses the only 'curry' powder blend in the book (madras). I've made this subbing in regular beef for veal with lovely results - it is an extremely rich curry though, so if lots of whipping cream for sauce isn't your thing, skip it.
I haven't made any of the Fish and Seafood curries (pg 235-284) because my partner hates the smell of cooking fish or seafood. More's the pity, because some of those curries look super delicious.
The Paneer Curries chapter (pg 285-310) is one of my favourites. I love love love paneer. He has two recipes for paneer at the start of the chapter (paneer made with whole milk and paneer made with half-and-half). I've not made paneer using either of his recipes for the sole fact that I prefer to use lemon juice to curdle the milk instead of vinegar. I've made numerous recipes from this chapter. My mom loves the Mutter Paneer (paneer and peas), I adore the Chana Paneer (chickpeas and paneer). And the Paneer Jalfrezie (bell peppers and paneer) is delish. Every recipe I've tried in this chapter has been a huge hit with everyone. Do note that he usually tells you to fry the paneer cubes - I skip this part and don't notice a huge difference overall.
The Legume Curries section (pg 311-458) is invaluable. And it's not just legumes, there's also lentils and dals. For some of the curries you'll need to make a visit to an Indian grocer because some of them aren't ones you could pick up at your local grocery store. Like the other chapters, the recipes are set out alphabetically by main ingredient. This is extremely helpful since it means I'm not flipping through the chapter trying to find all the recipes that contain say, chickpeas. They're all right there, one after the other, following black-eyed peas curries. (The Cinnamon Flavoured Black-Eyed Peas with Cardamom is fantastic.)
After Legumes comes one of my favourite chapters - Vegetable Curries (pg 459-647). It's one of the most extensive chapters in the book (with good reason), and although there are some recipes I haven't tried due to food preferences in my home (broccoli, cauliflower, greens, squashes, mushrooms, etc.), the ones I've tried are... stupendous. Stewed Beets with Beet Greens and Ginger - yum! Sweet Corn with Cumin, Curry Leaves and Chilies. The Corn and Tomato Medly I've already mentioned. ALL the green bean recipes are divine. Same with the bell pepper recipes. This chapter is another one that is invaluable for me.
Next is Contemporary Curries (pg 647-686) which I haven't ventured into. I've not done any of the Biryani Curries (pg 687-704) or any of the Curry Cohorts (pg 705-756) either. That isn't to say I haven't looked at them - I've read through almost every recipe in this book and some of the ones in those chapters sound amazing. I wish I could say I've tried some of the flatbread recipes, especially the naan, but the naan calls for some things I just don't have access to. My go-to naan recipe is on the guardian.com site (https://www.theguardian.com/lifeandst...)
The book also includes conversion charts, mail order sources for spices and legumes, a bibliography, and the index. The index is extensive (pg 775-809), but it's lacking in some things I would find useful and it's also a little incomplete. That said, it is extremely handy to have.
A few notes: Yes, this cookbook contains a fair number of ingredients you won't find at your local supermarket, but sourcing them out is absolutely worth it (there are no words for how much I love curry leaves). Iyer also suggests substitutions for many of the less common ingredients, or will tell you if you should forgo subbing and just leave it out entirely.
There are minimal pictures. The only full-colour ones take up about the first ten pages of the book, so if you're the type of cook that needs visuals this may not be the book for you.
These recipes are time-consuming. If you're coming home after a long day at work, or have kids that need watching or driving, or just want something you can whip up in twenty minutes, you might want to consider a different book. I make three recipes when I cook from this book (a protein, veg, and starch), and it takes me roughly two hours from start to finish. I'll admit I'm not the speediest prepper in the world, but a lot of that time is actually cooking. You must heat up your pan in order to temper your spices, onions must cook until they're at least a light brown (more often golden), meat must brown, veggies must soften, and almost all of the curries simmer for at least twenty minutes after you've done all that. That said, if you love taking your time on the weekend to make something that requires a bit more effort, this book will be fantastic for you. It's immensely satisfying to sit down to delicious curries that didn't cost a fortune from the local Indian restaurant. And, bonus, they're healthier too. Well, most of them. :)
(Also, I suggest adding cayenne pepper and chilies to taste. Like some other reviewers have said, the number of chilies for some of the recipes is quite high. I love spicy food, but if you prefer it milder, leave out some of the chilies.)
October 10, 2023
most of the recipes in here are vegetarian and can easily be adjusted to vegan, me being a vegan, and loving indian food plus the bonus of living in a food desert. the result, ive done most of the vegetarian dishes in here i think close to 400 curries! but its a crash course in simplified (western) techniques that give me a sort of set formula for creating my own curry recipes which i can whip up on the spot. it may not be authentic but is tasty.
November 6, 2008
They don't stock curry leaves at Safeway. In fact, I couldn't even get green beans today. So, until I make a trip to Seattle's International District for some of the many exotic ingredients required for these recipes, my review is only of the book, not how well any dishes turned out.
I think it is the "660" that bothers me. I belong to the Fanny Farmer, Delia, and America's Test Kitchen side of home cooking. I like the idea that a recipe has been thoroughly vetted. Short of outsourcing, how could the author give so many curries the attention they deserve? In the charmingly written introduction, it becomes apparent that outsourcing really is the answer, as he enlists family, friends, distant relatives, and strangers to help compile this massive compendium. I like the descriptions of how he obtained the recipes and the light, casual, and humorous tone of the book makes it a pleasure just to read.
Iyer admits to streamlining dishes calling for many ingredients and to making substitutions from hard-to-obtain regional ingredients to those more likely to be available in American markets. Nevertheless, many recipes call for ingredients that must themselves be prepared and cooked, turning what looks like a simple dish into a marathon of spice grinding, paste-making, and chutney-fying. This was my problem with the Madhur Jaffery books, too. Once again, I realize I don't so much want to learn to make curry as I wish some nice Indian family would move to Port Townsend and open a restaurant.
I think it is the "660" that bothers me. I belong to the Fanny Farmer, Delia, and America's Test Kitchen side of home cooking. I like the idea that a recipe has been thoroughly vetted. Short of outsourcing, how could the author give so many curries the attention they deserve? In the charmingly written introduction, it becomes apparent that outsourcing really is the answer, as he enlists family, friends, distant relatives, and strangers to help compile this massive compendium. I like the descriptions of how he obtained the recipes and the light, casual, and humorous tone of the book makes it a pleasure just to read.
Iyer admits to streamlining dishes calling for many ingredients and to making substitutions from hard-to-obtain regional ingredients to those more likely to be available in American markets. Nevertheless, many recipes call for ingredients that must themselves be prepared and cooked, turning what looks like a simple dish into a marathon of spice grinding, paste-making, and chutney-fying. This was my problem with the Madhur Jaffery books, too. Once again, I realize I don't so much want to learn to make curry as I wish some nice Indian family would move to Port Townsend and open a restaurant.
July 29, 2011
I have been searching for THE Indian cookbook for a very long time, and have returned each and every time to the first Madhur Jaffrey cookbook that I got 2 decades ago, which is very good but very limited, and nothing of hers that I have cooked from since, or any other cookbook has had the kind of overall appeal that I am looking for. This cookbook might be the end of my search--it is lushly written, with a paragraph or two for each of the 660 recipes, so that you can have a sense of what you are getting into and where you are hoping to end up when you cook that recipe. I bought 1000 Indian Recipes with high hopes, but NOTHING I cooked came out the way I hoped it would. THat's not good--I am not an amateur! This is just an order of magnitude better in scope and instruction, and I am very excited.
September 25, 2008
This could be a very extended "currently reading" with 660 recipes to choose from. Got it from the library, good breakdowns to make some recipes that might have a daunting number of ingredients very simple by making some spice blends/pastes in advance to use in multiple recipes. Just starting to dig in.
April 4, 2023
A must-have cookbook if you are interested in Indian cooking. Iyer writes as if he is with you in your kitchen, instructing you in charming detail.
March 11, 2021
This is by far one of the best cookbooks ever! Everything I’ve made in this cookbook is super delicious and the stories and insights the author adds makes it even more personable.
August 31, 2008
There are more dal recipes in this book than in any other Indian cookbook I've ever seen, so if you're a legume fan, definitely check this out. While I think it's possible to make a fair number of these recipes without seeking out an Indian grocery store, all the really interesting ones probably necessitate a visit. I already had some core items in my pantry from past forays into South Asian cooking, but still had to stock up on curry leaves and jaggery (and still lack dried pomegranate seeds, kokum, fresh fenugreek leaves, and white poppy seeds). I'm the sort of freak who enjoys driving all over looking for exotic ingredients and potentially making an ass of myself in the new store. If that's not your thing, or if you live in the middle of nowhere (although I'll bet you can get many of these ingredients offa that there Internet these days), then maybe look elsewhere. I've only made one meal from this book so far (a coconut chicken curry, dal, and avocado relish with homemade roti) and was only so-so on everything but the relish and the roti (very tasty), but since there are 658 other curries for me to try, I can't really complain...
January 1, 2020
One day, I was over to my friend’s place while she cooked Yet Another Amazing Meal out of this book and I noticed how the tome was falling to pieces. The thing was all hamajang, besplotted ‘n’ splatted, and it wouldn’t close, exactly, but sort of squished reluctantly into an awkward fan, a bit like a large number of homophobic men asked to step closer together for a group photo (...yes closer... that’s it... a little more). I resolved to order a replacement so she could put the poor thing out of its misery. I got a copy for myself, too. There are some \com•plex‘\ recipes in here. Some involve ingredients that for many of the planet’s residents might as well grow on the moon. I’ve made or tasted dozens of recipes from it, and almost all were keepers. Highly recommended for those who’d like an excuse to acquire a zillion spices. Also for those who happen to have a chef’s assistant to roast and grind herbs, seeds, and barks for the masala while you prepare and measure out the other 16 ingredients for each dish (mise en place or die, seriously). A green thumb is helpful, too, because you’re going to want to grow a cute curry leaf plant (in a pot you can bring in for the winter).
September 8, 2009
I've been cooking the same few Indian dishes for years and I wanted to expand my repertoire. I looked at several worthy books, but after thinking about it a while, I decided on this one because the focus is on entrees. What I wanted after all was a good curry!
Iyer does a fantastic job of explaining the layering of flavour necessary to a great curry. There is quite a bit of prep work necessary to start with these recipes but he explains how to do a lot of work in advance, such as preparing ginger and garlic. Cooking Indian food in the home is a challenge with many rewards, especially for people like myself who have to watch their fat and salt content. We all know restaurants tend to lean on these ingredients to please the punters and Indian restaurants are no exception.
This book is not for someone who doesn't live near an Asian grocery source.
Iyer does a fantastic job of explaining the layering of flavour necessary to a great curry. There is quite a bit of prep work necessary to start with these recipes but he explains how to do a lot of work in advance, such as preparing ginger and garlic. Cooking Indian food in the home is a challenge with many rewards, especially for people like myself who have to watch their fat and salt content. We all know restaurants tend to lean on these ingredients to please the punters and Indian restaurants are no exception.
This book is not for someone who doesn't live near an Asian grocery source.
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July 29, 2011I cooked a Purim meal out of this last night and it was spectacular. Each time I use this book I am amazed by the wonderful, flavorful, complex taste the food I produce has. One thing we do alot of is using leftover meat and making it into a curry to get a second use out of it, and this book can be equally good "out of the gate" or "around the second bend". Tari Waali Murghi, or Vibrant Chicken was on the menu last night, and it was delicious, warm without being overpowering so kids could enjoy, and the only thing I would improve is to make more rice!
April 28, 2010
My husband got me this book as a birthday present, with the understanding that he would cook lovely meals from it. Buy this if you enjoy Indian food. We haven't had a bad meal from it and most recipes are fairly easy, vegetarian and delicious!
April 4, 2011
Great book! Personal and informative.
June 24, 2019
ok obviously i didn't read the entire thing, but i've been trying out 1-2 recipes a week for 4+ months now, and they've all been excellent. very pleased with it
August 26, 2019
My favorite Indian cookbook. Authentic recipes you can make in the U.S., especially if you have access to a good farmers' market (and some asafoetida!). However, there are plenty of recipes to be made with supermarket-only ingredients, and a good selection for those not used to Indian food and in the market for something simple. An excellent cookbook, whether you are looking for a gentle introduction to Indian cuisine or are an avid fan and want to reproduce your favorite Indian flavors at home.
*To achieve that "authentic" flavor, I use dried Thai or Indian chiles from my local farmers' market in place of the fresh serranos which Mr. Iyer suggests in many of his dishes (which I'm assuming is a concession for American cooks who won't have access to the right peppers). If you can find these, just add them whenever the dried spices go in. (Better yet, substitute fresh Thai chiles when in season.)
*To achieve that "authentic" flavor, I use dried Thai or Indian chiles from my local farmers' market in place of the fresh serranos which Mr. Iyer suggests in many of his dishes (which I'm assuming is a concession for American cooks who won't have access to the right peppers). If you can find these, just add them whenever the dried spices go in. (Better yet, substitute fresh Thai chiles when in season.)
June 24, 2021
Technically I haven't read this entire book since it's a cookbook. In the year I've owned it I've made about 15 recipes from this book that have all been very good.
The recipes can be complex and require some pre-made spice mixes or pastes to make them. Thankfully the book includes any prerequisite recipes in their own section, but be prepared to made 1-2 recipes before you can make the main dish.
Also, this is an ingredient-HEAVY book. You will need access to Indian grocery spices. Many things you will need to substitute or leave out (like fresh curry leaves -- can't find them!).
If you're prepared to get your hands dirty, do some mise-en-place, and love spice in all its forms, this is the book for you. 5/5
The recipes can be complex and require some pre-made spice mixes or pastes to make them. Thankfully the book includes any prerequisite recipes in their own section, but be prepared to made 1-2 recipes before you can make the main dish.
Also, this is an ingredient-HEAVY book. You will need access to Indian grocery spices. Many things you will need to substitute or leave out (like fresh curry leaves -- can't find them!).
If you're prepared to get your hands dirty, do some mise-en-place, and love spice in all its forms, this is the book for you. 5/5
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March 24, 2020I love Indian food - but cooking it, not so much. After several failed attempts to make a dal as good as Snehal's I decided to try this cookbook. I heard the author on NPR either New Year's Eve or New Year's Day talking about black-eyed peas. As a Texan, that got my attention so I put in a request at the library.
December 28, 2018
There are no pictures in this cookbook. Instead, it is a tome of curry recipes. I have cooked 20+ recipes and each one was easy to follow and spectacular. Several have become regular meals in our household. A must have for your cookbook collection.
April 28, 2025
This is a great introduction to Indian cooking, including some discussion of regional variations.
The recipes are well written and clear, but the part I found most helpful was Iyer’s clear explanation of Indian ingredients, and how to source them.
Definitely recommended!
The recipes are well written and clear, but the part I found most helpful was Iyer’s clear explanation of Indian ingredients, and how to source them.
Definitely recommended!
December 5, 2016
That is one big curry cooking book. Surely one can find something to like. It would have been nice to have a ease of making index somewhere.
December 22, 2017
really amazing I might have to purchase this one
April 1, 2018
So many amazing recipes to try. i will be making 3-6 of them for my cookbook club.
June 22, 2018
The best Indian cookbook I have tried and also the most used cookbook in my house!
October 23, 2019
I love this book. It was a great learning tool for me.
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August 17, 2020I read all 660 curries to understand the nature of curry.
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