Buy new:
-40% $17.49
FREE delivery Monday, May 20 on orders shipped by Amazon over $35
Ships from: Amazon.com
Sold by: Amazon.com
$17.49 with 40 percent savings
List Price: $28.99

The List Price is the suggested retail price of a new product as provided by a manufacturer, supplier, or seller. Except for books, Amazon will display a List Price if the product was purchased by customers on Amazon or offered by other retailers at or above the List Price in at least the past 90 days. List prices may not necessarily reflect the product's prevailing market price.
Learn more
Get Fast, Free Shipping with Amazon Prime FREE Returns
FREE delivery Monday, May 20 on orders shipped by Amazon over $35
Or fastest delivery Saturday, May 18. Order within 11 hrs 31 mins
Only 17 left in stock (more on the way).
$$17.49 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
$$17.49
Subtotal
Initial payment breakdown
Shipping cost, delivery date, and order total (including tax) shown at checkout.
Ships from
Amazon.com
Ships from
Amazon.com
Sold by
Amazon.com
Sold by
Amazon.com
Returns
30-day easy returns
30-day easy returns
This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.
Read full return policy
Returns
30-day easy returns
This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.
Read full return policy
Payment
Secure transaction
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Payment
Secure transaction
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
$10.70
Get Fast, Free Shipping with Amazon Prime FREE Returns
Standard good used condition. Good reading copy. May have wear to dust jacket if applicable. Standard good used condition. Good reading copy. May have wear to dust jacket if applicable. See less
FREE delivery Wednesday, May 22 on orders shipped by Amazon over $35
Only 1 left in stock - order soon.
$$17.49 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
$$17.49
Subtotal
Initial payment breakdown
Shipping cost, delivery date, and order total (including tax) shown at checkout.
Access codes and supplements are not guaranteed with used items.
Kindle app logo image

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

QR code to download the Kindle App

Follow the author

Julie Sahni
+ Follow
More books from this author
Something went wrong. Please try your request again later.

Classic Indian Cooking Hardcover – October 1, 1980

by Julie Sahni (Author)
4.6 4.6 out of 5 stars 307 ratings
See all formats and editions
{"desktop_buybox_group_1":[{"displayPrice":"$17.49","priceAmount":17.49,"currencySymbol":"$","integerValue":"17","decimalSeparator":".","fractionalValue":"49","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"EO%2FPzh9fS4WGDpzanp36aPNvgmLnexBxdJBd1WJphcQ7S5cMRcLBcWf38oMuJlZvgrV20Wgs4GB3GFHJQY3hc9gqS4tc4HkcpKfpxHUBXDNW0F6Ox4riBfYkGOz9xBT92zfIghhUBqo%3D","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}, {"displayPrice":"$10.70","priceAmount":10.70,"currencySymbol":"$","integerValue":"10","decimalSeparator":".","fractionalValue":"70","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"EO%2FPzh9fS4WGDpzanp36aPNvgmLnexBxuAw4ADph%2F3hjciEJ7BJMrBYfmzHeyVFaVnPLiOk7KEXb1eRseIM7oMYHPpgR4CHsJMZ9AJq2tXRVgda7unzGcB3sraEK2PaPsGUtSI61YhfEpUu2kaelnFV6%2Btul0BIX2Q4VO%2B0HlrpIAD9lwcAL%2FHtvB%2FuRbbe5","locale":"en-US","buyingOptionType":"USED","aapiBuyingOptionIndex":1}]}

Purchase options and add-ons

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

Read more Read less
Previous page
  1. Print length
    560 pages
  2. Language
    English
  3. Publisher
    William Morrow Cookbooks
  4. Publication date
    October 1, 1980
  5. Dimensions
    6.5 x 1.81 x 9.25 inches
  6. ISBN-10
    0688037216
  7. ISBN-13
    978-0688037215
  8. See all details
Next page
Books with Buzz
Books with Buzz
Discover the latest buzz-worthy books, from mysteries and romance to humor and nonfiction. Explore more

Frequently bought together

Classic Indian Cooking
$17.49
Get it as soon as Monday, May 20
Only 17 left in stock (more on the way).
Ships from and sold by Amazon.com.
+
Classic Indian Vegetarian and Grain Cooking
$27.26
Get it as soon as Tuesday, May 21
Only 11 left in stock - order soon.
Ships from and sold by Amazon.com.
+
Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking
$25.98
Get it as soon as Tuesday, May 21
Only 1 left in stock - order soon.
Sold by Kind.Seller and ships from Amazon Fulfillment.
Total price:
To see our price, add these items to your cart.
Details
Added to Cart
Some of these items ship sooner than the others.
Show details Hide details
Choose items to buy together.

Editorial Reviews

About the Author

Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.

Product details

  • Publisher ‏ : ‎ William Morrow Cookbooks; First Edition (October 1, 1980)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 560 pages
  • ISBN-10 ‏ : ‎ 0688037216
  • ISBN-13 ‏ : ‎ 978-0688037215
  • Item Weight ‏ : ‎ 1.72 pounds
  • Dimensions ‏ : ‎ 6.5 x 1.81 x 9.25 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 307 ratings

About the author

Follow authors to get new release updates, plus improved recommendations.
Julie Sahni

Julie Sahni

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Discover more of the author’s books, see similar authors, read author blogs and more

Customer reviews

4.6 out of 5 stars
4.6 out of 5
307 global ratings

Top reviews from the United States

Jeffie
5.0 out of 5 stars Easy to read and follow instructions.
Reviewed in the United States on March 1, 2024
Verified Purchase
Love the recipes and very well written and easy to apply.
Helpful
 Report
Howdy's Kitchen
5.0 out of 5 stars Authentic recipes you'll return to
Reviewed in the United States on February 17, 2024
Verified Purchase
I purchased this cookbook years ago. Over the pandemic I lent it to a neighbor and never got it back so I ordered another, hoping that she is using it over and over.
Tonight I'm making Murgh masala along with dal and saffron, vegetable rice. It's perfect for a cold night in LA.
Helpful
 Report
Amazon Customer
5.0 out of 5 stars Get This Book!! You will NOT Regret it!!
Reviewed in the United States on February 5, 2017
Verified Purchase
Highly recommend this cookbook for anyone that is interested in making their own Indian food. Very easy to understand, written very well. Lots more than just a cookbook. I encourage everyone to start at the beginning and read it like you would any book... then try the recipes. Fully describes why certain methods are used and you get a real history of how the dishes came about. Lots of terrific recipes with recommendations for pairing of dishes plus examples of what to eat with rice or just naan. First time try exactly as written to get the full experience! Very easy to follow recipes but some can be time consuming. Very well written recipes but I recommend to read the whole recipe before starting it.

The book recommends to roast your own spices. DO IT!!! You will not regret the extra few minutes it takes. Quick flash in a dry skillet and grind. I purchased a cheap coffee grinder just for the spices. I have been roasting my own spices for years now and will NEVER buy the spices in the jar again. It's that much of a difference in flavor. No matter what food I'm making, (Indian, Mexican, American, Italian etc,) I roast my own spices prior to using. Even cinnamon. I buy the cinnamon sticks in bulk and do a quick roast (sometimes just pop in microwave for a few seconds until it starts to uncurl) and then grind and sift. So much fresher than the jars. Incredible information in this book. You don't have to be a gourmet cook to follow it. Even a beginner cook can follow these recipes.

I cannot recommend this book enough! I have bought 2 for friends because I didn't want to loan mine out even though I may not be using it at the time they asked to borrow.
41 people found this helpful
Helpful
 Report
Tom_E
4.0 out of 5 stars Great collection of information
Reviewed in the United States on December 9, 2017
Verified Purchase
Super great book. Lots of information about ingredients and technique. Great buy if you want to learn about India cuisine.
Helpful
 Report
N. Miracle
5.0 out of 5 stars BEST . INDIAN . COOKBOOK . EVER
Reviewed in the United States on March 11, 2013
Verified Purchase
I love Indian food and have a bunch of different Indian cookbooks, but this is my long-term favorite. I've been using it for at least four years and have had (almost) nothing but compliments on it.

The writing is simple and straightforward, the recipe quantities and timing are accurate and the results are dependably excellent. The descriptions of how to prepare and roast the spices are extremely helpful -- and when I described this to one of my Indian friends, her comment was "but of course, roasting the spices well is essential!" Yet, mysteriously, this process was described in none of my other cookbooks!

The description of ingredients is extremely helpful when shopping at the local Indian grocery where they may know the same ingredient under a different term. And, conversely, if you buy something at the grocery and want to know what it is, the cookbook is very likely to tell you.

The recipes hav been adjusted for American tastes so they are spicy and flavorful but not full-bore-on-hot, so if you like a really REALLY spicy vindaloo, you'll need to adjust the seasonings substantially.

The "go with" menu suggestions are very helpful and the line drawings (at least for me) work better than photographs to illustrate the author's points.

Highly recommend: pilaf benares style (makes bismati rice that tastes just the way it smells before cooking); the banana and yoghurt salad seasoned with cardomom, the bhaghan bartha (smoked eggplant with herbs) and the truly amazing murgh masala (chicken with tomato and brown onion gravy).
20 people found this helpful
Helpful
 Report
A Traveler
5.0 out of 5 stars Great book for novices!
Reviewed in the United States on September 4, 2000
Verified Purchase
Though I've eaten a lot of Indian food in restaurants, I'd never cooked Indian food before I bought this book. Nor am I an especially enthusiastic cook. I found Ms. Sahni's book informative (but not overwhelming) and very easy to follow. I've now tried five or six of the recipes and also made usli ghee and paneer--all came out perfectly. The most amazing thing to me was that when Ms. Sahni says, "Let this cook for 15 minutes, then it will start to spatter a little...", that's exactly what happens, practically to the second.
From one novice to many others who may be reading this, be sure you get all your spices and other ingredients measured and ready to go before you start cooking, because often things go in quick sequence. In the ingredient lists, I've also drawn brackets around the spices and other ingredients that go in at the same time so I can measure the group into one bowl and also have a quick reference for the stages of cooking without having to reread the narrative in the steps.
The only thing that has tripped me--and this is slight--is that when hot water is required during cooking, it's stated in the steps but not in the ingredient list. I'm now in the habit of writing it in the ingredient list so I'll know I'll need it ahead of time.
I have a couple of other Indian cookbooks that are also very good, but I keep going back to this one. Great book!!
89 people found this helpful
Helpful
 Report
Linda
5.0 out of 5 stars Both fundamental and complete
Reviewed in the United States on October 25, 2013
Verified Purchase
I adore this book. It is both fundamental and complete.

The first ~ 100 pages is a description of the techniques and ingredients needed for the Indian cuisine. The next 400 pages are well selected recipes, with little overlap. They are all unique and special in their own way, not just variations of each other.

This is probably not a book for those looking for simple recipes (a fine thing also, but not what I wanted) without needing to know any background. Sahni seems to be challenging us to take it to the next level - for example, I even starting making my own coconut milk and grinding my own spice blends. But his is what I wanted, the complete and classic methods.

When I started cooking Indian a few months ago, I took about a dozen books out of the local library. Some of them I copied a few recipes. But this one, and Madhur Jaffrey's "Indian Cooking" were purchased. I couldn't copy whole books!
9 people found this helpful
Helpful
 Report

Top reviews from other countries

Translate all reviews to English
Disappointing
5.0 out of 5 stars Classic Indian Cooking
Reviewed in Canada on May 2, 2024
Verified Purchase
Well written. Complete.
Report
Roberto C.
5.0 out of 5 stars Ottimo
Reviewed in Italy on March 17, 2019
Verified Purchase
Un libro vecchio stile, senza foto dei piatti. In compenso, le istruzioni sono dettagliate e rendono tutto più semplice. Adoro il fatto che ci siano suggerimenti sugli abbinamenti alla fine di ogni ricetta, con la cucina speziata talvolta è difficile capire quale piatto possa accostarsi a quale contorno.
Report
Inge-Monika Hofmann
5.0 out of 5 stars Gute Druckqualität!
Reviewed in Germany on August 24, 2018
Verified Purchase
Druck und Buchqualität sind hervorragend, vielleicht hat sich das seit den kritischen Rezensionen einfach verbessert.
One person found this helpful
 Report
Supz
5.0 out of 5 stars Good recipes!
Reviewed in India on February 21, 2018
Verified Purchase
Very detailed recipes, good book to have as part of your recipe collection.
Report
M
5.0 out of 5 stars Found what I was looking for.
Reviewed in the United Kingdom on October 17, 2010
Verified Purchase
I haven't read Jaffrey's books yet, but to date, this is by far the best one I've read on Indian cookery. The instructions are incredibly clear. For example, some books would tell you to 'brown the cumin seeds for some time', whereas Julie Sahni tells you to 'brown the seeds for about ten seconds', which is very useful information. Each recipe is accompanied by a description of its origins, and at the end of each recipe she advises on how to store the food and whether it freezes well, which is a point that a lot of books don't cover. Every Sunday I prepare two dishes from this book which I then eat each day at work. It costs me around £5. My favourite recipe so far is the cauliflower, peas and potatoes in spiced herb sauce. It's an absolute doddle to make, all in one pot, cheap, quick, not much chopping, and the flavour is divine.

One small qualm: some of the recipes specify an unfathomable amount of usli ghee (Indian style fat that smells like sick), but with common sense one can adjust accordingly. These are authentic recipes, and most Indians are more needy of fatty, salty food than us westerners.

In summary, I highly recommend this book.
6 people found this helpful
 Report