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Reply to "Book: Classic Indian Cooking, by Julie Sahni, will help you master a seemingly complex cuisine"

The Indian Cookery Course by Monisha Bharadwaj – more than just a cookbook

Sahni, who runs an Indian cooking school in New York, and worked previously as an executive chef, knows the importance of preparation, and to that end, it’s close to 100 pages before she starts giving recipes in the cookbook, which was first published in 1980. The previous pages are devoted to explaining spices, herbs, special ingredients, equipment, cooking techniques and how to plan and serve Indian meals. The book doesn’t have photos, which will disappoint those who want to know what the finished dish should look like.

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