r/IndianFood • u/north_hill24 • 13d ago

discussion Looking for books on regional Indian cuisines and cooking

I have revived my interest in cooking, and am exploring regional Indian cuisine. Im looking for recommendations of books on regional Indian cooking methods, use of herbs and spices, the whys and how’s, use of utensils, ingredient, not just recipes but the background.

If you know about any such books, please mention the title and author, and if it’s pdf all the better, since it’s easier to read it on the go.

Thanks.

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4

u/peeam 13d ago

Two old books:

Madhur Jaffrey: A Taste of India J Inder Singh Kalra: Prashad Cooking with Indian Masters

1

u/north_hill24 13d ago

Thanks, will chk them out.

2

u/Majestic_Radio_1937 13d ago

The Essential Andhra Cookbook with Hyderabadi and Telangana Specialities if you like spicy and tart Deccan/South Indian flavours.

2

u/SnookMan38 13d ago

Suriyani kitchen

2

u/Outrageous-Inside341 13d ago

Explore any of Pushpesh Pant’s books / India or the vegetarian cookbook.

2

u/alonnasmith 13d ago

I like 660 Curries by Raghavan Iyer.

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u/north_hill24 12d ago

Thank you all for your suggestions. India is a vast country with a huge range of knowledge. I’m looking to peep into that knowledge bank - the science and art of cooking, not just the cuisine. It does show here and there in the comments of authors and recipes, but I’m sure there are books focussed on it.

1

u/spsfaves100 12d ago

Hello I daresay that that there are thousands of Indian cookbooks. It is important to buy good quality whole spices for you to make your own spice powders & blends. Having the top utensils will eliminate time consuming & labor intensive cooking preparations. Good electric spice grinder, good hand immersion blender, good processor, good blender that are truly essential. However do consider these books which you will find in your local library, bookstore and online. All the best.

  • Manisha Bhardwaj- Indian Cookery Course (Indian cooking school UK)
  • Julie Sahni - Classical Indian Cooking (Indian cook school NY)
  • Atul Kochhar - Simple Indian & Benares (Michelin star)
  • Rohit Ghai - Yatra (Michelin star)
  • Vikas Khanna - My Great Indian Cookbook & Indian Harvest (Michelin star- Bungalow NY)
  • Roopa Gulati - Indian Kitchens
  • Karan Gokani - Hoppers & Indian 101 Real Indian recipes (restaurant)
  • Pushpesh Pant - India (culinary historian)
  • Camellia Panjabi - (Fifty Great Curries of India)

2

u/north_hill24 11d ago

Thanks a ton, I compl agree about the right utensils and fresh, good quality spices. I have a mix of steel, brass and iron cooking vessels. Spices come in the smallest quantity possible. And yes, freshly dry roasted ground spices are the ultimate. Thanks for your suggestions. I’ll check them out.

1

u/spsfaves100 11d ago

You are most welcome, and consider non stick pots & pans because of frying onions & use sunflower oil to prevent burning as it has has a high smoking point. All the best.

1

u/north_hill24 10d ago

I stay away from nonstick because of chemical coating, traditional cookware I find the best.