Best Indian Cookbook For Beginners (2024 Updated)

India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India’s rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India.

They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing.

Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind).

The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle).

India: The Cookbook is the only book on Indian food you’ll ever need.

Finally back in print–the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna’s Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products.

All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author’s anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries.

Hailed by Gourmet as “definitive,” and as “a marvelous source for vegetarians” by Bon Appetit, Devi has created the landmark work on the world’s most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna’s Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.

Traditional Indian cuisine comes to your very modern Instant Pot. Discover how simple and delicious traditional Indian cuisine can be. The Indian Instant Pot Cookbook offers fast and easy takes on classic Indian dishes–all designed to be cooked in your electric pressure cooker.

Whether you’re new to Indian food or looking to experiment at home, The Indian Instant Pot Cookbook keeps things simple with limited-ingredient, quick-fix recipes for everything from Basmati Pulao to Chicken Tikka Masala.

Learn how to properly use your Instant Pot, stock up essential spices, substitute ingredients, and more. The Indian Instant Pot Cookbook includes: 50 authentic recipes–Bring a wide array of Indian flavors to your table with Marathi Kadhi (tangy yogurt soup), Murgh Makhani (butter chicken), Masala Chai (spiced tea), and more.

Indian cuisine made easy–This Instant Pot cookbook shows you how to speed up your cooking with simple recipes that don’t sacrifice flavor, plus lists of must-have ingredients and equipment. Expert guidance–Get tips and tricks designed to help you clean, maintain, and get the most out of your electric pressure cooker with this Instant Pot cookbook.

Who needs restaurants? Let the Indian Instant Pot Cookbook show you how to start making delicious curries and more at home.

Named one of the Best Cookbooks of Spring 2019 by the New York Times, Eater, and Bon App tit”A joy to cook from, and just as much fun to read. ” –Margaux Laskey, the New York TimesA witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking–with accessible and innovative Indian-American recipes Indian food is everyday food This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking–a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor.

Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U. S. while also working as a software programmer–her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js.

The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)–including plenty of simple dinners you can whip up in minutes at the end of a long work day.

Throughout, Priya’s funny and relatable stories–punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)–will bring you up close and personal with the Krishna family and its many quirks.

This seminal book, originally published in 1973, introduced the richly fascinating cuisine of India to America—and changed the face of American cooking. Now, as Indian food enjoys an upsurge of popularity in the United States, a whole new generation of readers and cooks will find all they need to know about Indian cooking in Madhur Jaffrey’s wonderful book.

Jaffrey was prompted to become a cook by her nostalgia for the tastes of her Delhi childhood, but she learned to cook on her own, in a Western kitchen. So she is particularly skillful at conveying the techniques of Indian cooking, at describing the exact taste and texture of a dish.

The many readers who have discovered her inspiring book over the years have found it deeply rewarding, with recipes for appetizers, soups, vegetables, meats, poultry, fish, chutneys, breads, desserts, even leftovers, all carefully worked out in American measurements and ingredients for American kitchens.

This landmark of cookery makes clear just how extraordinarily subtle, varied, and exciting Indian food can be, and how you can produce authentic dishes in your own kitchen. From formal recipes for parties to the leisurely projects of making dals, pickles, and relishes, this “invitation” to Indian cooking has proved completely irresistible.

In 2006, the James Beard Foundation ushered this book into its Cookbook Hall of Fame.

A vibrant and original vegetarian cookbook that brings authentic Indian cooking into your own kitchen—vegetarian food will never taste the same again100 delicious vegetarian Indian recipes from Gordon Ramsay’s “Best Restaurant” runner-up Prashad.

The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay’s “Best Restaurant” TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food.

At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother’s farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavors with her and has been creating and perfecting dishes ever since.

Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world—a launderette was converted first in to a deli and then a restaurant, and Prashad was born.

Now Kaushy shares her cooking secrets—you’ll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it’s cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn, or chaat—the king of street-side India—there’s plenty here for everyone to savor and share.

Named one of the Best Cookbooks of Spring 2019 by the New York Times, Eater, and Bon App tit”A joy to cook from, and just as much fun to read. ” –Margaux Laskey, the New York TimesA witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking–with accessible and innovative Indian-American recipes Indian food is everyday food This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking–a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor.

Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U. S. while also working as a software programmer–her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js.

The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)–including plenty of simple dinners you can whip up in minutes at the end of a long work day.

Throughout, Priya’s funny and relatable stories–punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)–will bring you up close and personal with the Krishna family and its many quirks.

“The Hare Krishna Book of Vegetarian Cooking is more than just a collection of 120 Indian recipes: it is a taste of that special fusion of wisdom and beauty that is Ancient India. You can read about the advantages of vegetarianism and the arts of eating, of serving, and of combing dishes to get the most pleasure and the most nutrition from your meals.

And, for the spiritually curious, there is an introduction to Krishna Consciousness, the world’s oldest philosophy. “–BOOK COVER.

JAMES BEARD AWARD FINALIST * The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.

Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis.

With more than 130 photographs, this is elemental Ottolenghi for everyone.

Covers the different food in India, in its various forms.

2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls.

St. PaulMagazine and others Here is real food–our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef.

In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare–no fry bread or Indian tacos here–and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef.

The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers.

Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.

The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

MADE IN INDIA: the top ten bestselling Indian cookbook that will change the way you cook, eat, and think about Indian food, forever. **Look out for FRESH INDIA, Meera Sodha’s new cookbook, coming summer 2016** Real Indian food is fresh, simple and packed with flavour and in MADE IN INDIA, Meera Sodha introduces Britain to the food she grew up eating here every day.

Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi).

‘This book is full of real charm, personality, love and garlic. The best Indian food is cooked (and eaten) at home’ Yotam Ottolenghi ‘Wonderful, vibrant. deeply personal food, alive and authentic – the best sort – and, frankly, I want to cook everything in this book’ Nigella Lawson.

Following her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. These vegetable-based recipes are feel-good food and full of flavor.

– Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavorful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike.

– Here are surprising recipes for every day made using easy-to-find ingredients: Mushroom and Walnut Samosas, Oven-Baked Onion Bhajis, and Beet and Paneer Kebabs. There are familiar and classic Indian recipes like dals, curries, and pickles, alongside less-familiar ones using fresh, seasonal ingredients.

– Enjoy showstoppers like Meera’s Sticky Mango Paneer Skewers, Roasted Cauliflower Korma, Daily Dosas with Coconut Potatoes, and luscious desserts like Salted Peanut and Jaggery Kulfi and Pistachio Cake – Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you.

– Praise for Made In India:”The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp.

” —Sam Sifton, The New York Times”This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas.