The bad news: it’s probably not already in your pantry. The good news: once you buy it, you’ll use it in everything. Despite this somewhat hefty one-time cost, Suneeta Vaswani’s Easy Indian Cooking: Second Edition offers up some delicious, and (usually) simple recipes for international cuisine aficionados and newbies alike.
It gives home chefs a medley of options, including “Chaat and Street Foods,” “Snacks and Appetizers,” “Rice Cereal and Breads,” “Beans and Lentils,” “Poultry and Meat,” “Fish and Seafood,” “Vegetables,” and “Sweets and Beverages.” This variety of dishes, alongside personal anecdotes and stories from the author with each recipe, helps to give readers a more full experience. With an introduction detailing the history, significance, and current trends in Indian cuisine, this cookbook is modern, fun, and authentic.
Another helpful feature, Vaswani provides a list of common Indian ingredients, spices, spice blends, herbs, and general guidelines that apply to most of the dishes. These are particularly useful when making that initial trip to the grocery store, which, if you are a fan of Indian-style cooking, will certainly be worth it. Further, with the addition of helpful tips and pointers accompanying the slightly more difficult recipes, this cookbook really tailors to the cook who has had little experience with Indian cuisine in the past. The only downside: many of the spices, such as asafetida (hing), carom (ajwain), and mango powder (amchur), can be rather difficult to locate at your local grocery, and may require a separate trip to a specialized supply store. With the possibility of none of the sort near by, this may mean skipping a few recipes, or doing some research to track down your ingredients.
A personal favorite from the book, the “Yellow Lentil Soup with Vegetables,” is a flawless example of the easy, and relatively quick, Indian cooking that the book advertises. All the ingredients are inexpensive (again, apart from the initial purchase of the spices that go into it, including the classics turmeric, cayenne pepper, and cumin seeds) and easy to come by. Loaded with tomatoes, potatoes, carrots, and green beans, and made rich by the paste of blended cooked lentils, a traditional ingredient in Indian cooking called “dal,” this soup is certainly as “soul-satisfying” as Vaswani promises. And, with only six steps, this recipe made my first experience with Indian food a success.
The meat, poultry, and seafood dishes tend to be a little more demanding, yet not undoable by any means. The “Golden Shrimp with Cilantro and Lime,” with only eight ingredients (all of which, excluding the frozen shrimp I had used in other recipes), and four steps, was an exceptionally simple and delicious seafood dish. Vaswani recommends serving it as an appetizer, as part of a buffet, or over greens as an entrée. However, with its bold, fresh, and light flavors, this dish is so versatile that I could also imagine it adorning a bed of rice or warm naan bread.
Apart from these very traditionally Indian recipes, the cookbook also provided some dishes that are somewhat unexpected. For example, the “Indian Scrambled Eggs,” or “akori,” are a unique marriage of Indian cuisine and Americana. They provide familiarity for those more hesitant to jump right into the bold spices of other recipes. With a mix of onion, garlic, tomato, green peppers, turmeric, cayenne pepper, and cumin, these eggs have all the flavors of Indian cooking while remaining understated and unintimidating for nervous palates. Another perfect recipe for this individual: the “Indian Macaroni and Cheese.”
For those hoping to satisfy their love of international cuisine, or simply looking to try something new, Easy Indian Cooking: Second Edition is a great place to start. Although it could include more pictures, and some recipes have a rather lengthy list of ingredients with unfamiliar procedures and spices, this cookbook is nevertheless perfect for taste buds begging for something outside the norm. With only a minimal amount of effort, cooks can watch these beautiful dishes come to life and fill the kitchen with their enticing aromas. So, why not try Indian tonight?
-Paige (EPC)
