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| Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent | 
 enlarge | Authors: Jeffrey Alford, Naomi Duguid
Publisher: Artisan
Category: Book
List Price: $45.00
Buy New: $25.71
You Save: $19.29 (43%)
Buy New/Used from $19.95
Avg. Customer Rating:  (19 reviews)
Sales Rank: 3660
Languages: English (Original Language), English (Unknown), English (Published)
Media: Hardcover
Number Of Items: 1
Pages: 416
Shipping Weight (lbs): 5.2
Dimensions (in): 11.1 x 10 x 1.3
ISBN: 1579652522
Dewey Decimal Number: 641.595
EAN: 9781579652524
ASIN: 1579652522
Publication Date: November 1, 2005
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors.
Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.
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| Customer Reviews: Read 14 more reviews...
 Excellent, Informative and Engaging Cookbook/Diary January 27, 2008
Plain and simple,..a must-have book. The recipes are well written and clear, the authors stories about their travels through the sub-continent are interesting and lend to their credibility, and they also have fantastic pictures, as well as information as to where to buy some of the more exotic ingredients...this book lacks nothing.
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent September 10, 2007
A beautiful book that can be a coffee table book, cookbook, and an adventurous travel read. It has gorgeous colorful pictures with short vignettes about the recipes and people of India. It will transport you to a different world and the cooks will not be disappointed with the unique recipes.
Finally tried some of the recipes - all turned out great! September 4, 2007
1 out of 1 found this review helpful
I've had this book for about three months, and have flipped through it many times, but this weekend I finally bought the staple ingredients that many of the recipes needed, and tried out three of them. They all turned out delicious! Don't be put off by strange ingredients, they were all very cheap, and easy to cook with.
 Book of travels not recipes January 29, 2007
6 out of 11 found this review helpful
The pictures and stories of the travels through the region are fabulous, but if you are looking for good instrutctions and pictures of the recipes, this is not the cookbook you are looking for.
Excellenet! January 24, 2007
15 out of 16 found this review helpful
I just got this book yesterday and I'm already planning my week's meals based on the recipes! :)
I've made Andhra Style Scrambled Eggs so far and they are DELICIOUS, especially served with plain basmati rice, ghee and pickle.
All the recipes in here sound very interesting. The dal recipes(tok dal and mountain dal) look like they'll turn out great.
Being an Indian, I can certify this book contains authentic recipes that people cook and eat everyday at their homes in India. This is what makes this cookbook different from the other so called Indian cookbooks....the other books just offer a westernized Indian selection while this book focuses on home cooking that is prevalent in India.
The previous reviewer perhaps eats Indian only at restaurants where everything is over spiced and the delicate flavor is lost. I just came back from visiting India and I saw that very less spices and masalas are used in rural Indian homes.
I LOVE this book and will always refer to it when I'm in the mood for some different Indian food...although I cook mostly Indian at home, this book offers a lot of different recipes and variations from various local regions....so much so that I'm sure I'll be proficient in Indian cooking in no time!
UPDATE: These are all the recipes I've tried from their book so far
1) Scrambled Eggs (5 stars)
2) Cachoombar (3 stars)
3) Cauliflower Dum (3 stars)
4) Tamarind Pulao (3 stars)
5) Bangla Dal with a hit of lime (4 stars)
6) Tilapia Green Fish Curry (5 stars)
7) Karnataka Chana (2 stars)
8) Hot Cucumber Salad (2 stars)
9) Fish Bolle Curry (3 stars)
10) Chappatis (3 stars)
11) Prawn White Curry (4 stars)
12) Eggs with curry leaves (4 stars)
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