Classic Indian Vegetarian and Grain Cooking Hardcover – December 9, 1985

I purchased this book mini years ago and finally I decided after the pages were all over the place falling around in my gluing it together to purchase it again. The author is thorough and the book itself is enjoyable to read. Her recipes are fantastic and the narrative surrounding some of the recipes is fun to share her history in reference to the recipes. If you enjoy Indian Or vegetarian food this book Is worth its weight in gold

Yes a lot of the recipes have dairy (paneer, yogurt, ...) but there are many recipes that are vegan or can be vegan minus the ghee. Lots of great basic vegetarian recipes. Several flatbread/crepe/dosa recipes, and some gluten-free. I am a gluten-free vegan -- cooking lots of Indian recipes -- and looking for more recipes -- this is the book!!!

Great resource -full of basic information on ingredients as well as cooking techniques. It has been thoughtfully adapted to the American marketplace. A huge variety of recipes from all over India.

This book has tons of recipes, minus the coffee-table book photos. Pictures are nice, but the recipes are where push comes to shove. This book is the first Indian cookbook that has not disappointed me. Most Indian cookbooks have only a few recipes that taste like they are straight from a kitchen in India, with the rest doctored up for western tastes. This book has so many fabulous recipes that it is hard to know where to start! I bought this book because of the great reputation that the author has, but expected more of the same old Americanized recipes that we usually get with Indian cookbooks. Don't get me wrong, I love Americanized Indian food but I also want to experience the real deal, as well. This book delivers on the real deal. My husband told me that the cauliflower, eggplant and potato korma was the best Indian food that I have ever made. I would recommend this book to anyone who is interested in cooking great Indian food, especially if you are a vegetarian. You will not be disappointed.

Julie Sahni is an excellent chef and an excellent cookbook author. Her recipes are reliably kitchen tested. We have found that her books are written in a way that teach you to create elegant and complicated dishes even if you have limitted experience with the ingredients.I had previously worked through her first book (also highly recommended: "Classic Indian Cooking") before ordering 2 copies of this book for my vegetarian parents and my omnivor self. Neither the vegetarians nor the meat-eaters were dissapointed, and we thoroughly enjoyed the much more diverse options.Highlights for me include the avocado curry, several of her soups, and the tomato pilaf.She uses a lot of Ghee in many of her recipes, but I recommend reducing make her meals even healthier.Definitely 5 stars, my "favorite food" has been one Julie Sahni recipe after another for the past 2 years now, and this book is a great source.

I must agree with the raves about the various dishes that the other reviewers have mentioned. I own several other Indian vegetarian cookbooks and I have found that this one is the best in its description of the spices and other ingredients that may be new to some people. I have no problem with the excellent quality of the recipes but beginners in Indian cuisine should not mistake this book as easy to master. Most of the recipes in this book are complex and mastering Indian cuisine requires a lot of experimentation with amounts of spices. There are few illustrations and no pictures of prepared food to help newer cooks. So the only downside to this great book is its lack of more complete instructions for beginners

Classic Indian Vegetarian and Grain CookingI have so far cooked 9 recipes out of this book. Eight were superb & the other was quite good. (I feel that I can amend the quite good to make it superb, too.)Here are the names of the superb recipes:Sprouted Beans (how to make Indian-style)Hearty Blue Mountain Cabbage & Tomato StewJain Coriander-Scented Millet & Mung Bean PilafBengali Green Beans & Potatoes Smothered in Mustard OilSpicy Mushrooms with Ginger & ChiliesYellow Mung Beans Laced with HerbsCabbage Salad Laced with Mustard & Coconut -- if you are only going to try one recipe from this book, this coconut cole slaw is the one to try!White Gram Beans (Urad Dal) Laced with Onion Butter

I thought she would have more Indian Dal dishes than what she had in the book. After reading a recent review it implied that she had numerous dal dishes and variations, but I did not find that to be true.