Book Description

An invitation to a Punjabi meal 42 years ago started this collection of Northern Indian recipes. Yeshwant Bakshi, a superb Indian cook, started the meal with papadums and chutney and then served chicken curry, a fiery cabbage and carrot curry, along with hot pickled mangoes and a yogurt salad called rhyta and ended the meal with a lovely fruit salad in rose and orange dressing. My husband Jon and I ate with enthusiasm and enjoyed every bite, much to Yeshwant’s surprise. Yeshwant asked me if I had any curry powder and I brightly said “Yes, I had some of my grandmothers”, I thought she would never stop laughing. This was my spice epiphany. There is an enormous difference in flavour if spices are stored whole and not ground before use. For two years Yeshwant taught me her skills and since 1970 I have passed on those skills to thousands. I have reconnected with my Indian “sister” in the last few years and she has generously continued my tuition in Indian cuisine. These recipes have been cooked innumerable times and tested in cooking classes from 1970 to the present.

The recipes show you how to make your own sauces, chutneys and spice mixes so you can eat locally as much as possible. Preserving your Indian ingredients in pickles, chutneys and frozen sauces make it possible to enjoy these foods throughout the year.
I take you through the intricacies of Indian cooking step by step with copious illustrations. Tips and shortcuts learned from cooking these recipes for as many as 500 people at a time are included. Menus, from many years of cooking, illustrate combinations of dishes. You can make your own spice mixes and basic ingredients to cook Indian food with this book and not have to wonder where your ingredients originated.

Yeshwant’s Indian Cooking covers the whole spectrum of Indian food:
spice mixes
basics
breads
beverages
snacks and starters
chutneys and pickles
salads
hot vegetable curries
lentil and bean dishes
pulao (rice) and potato dishes
fish curries
meat dishes
chicken dishes
sweets

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