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• Monisha Bharadwaj has perhaps the most successful Indian cooking school in London. She has written numerous popular cookbooks and is recognised as an authority on Indian food.
  

  'Healthy Indian in Minutes'  Now Released!
  

  Visit Cooking with Monisha for more information or you can email Monisha at monishabharadwaj@hotmail.com.
  

• Kay Cooks
  And the particular Kay in question is none other than Kay Plunkett Hogge. She has the most marvellous and amusing site at http://www.kayplunketthogge.com/ that will tempt you to take one of her celebrated Thai cooking classes at your place or hers. (The Financial Times Weekend featured her Thai cookery classes as a Top Pick for foodie Christmas presents.)
  
  Kay was born and raised in Thailand and offers food tours of that lovely country. She speaks the language and also has an idea of what tourists want from a foodie holiday. You could not be in safer hands. Here is a short item from Kay to whet your culinary and voyaging appetite:
  

  Neon Lights and Northern Bites…

  When I have been away from Thailand for a while, I forget how incredibly beautiful she is: the ruby Andaman skies, the startling greens that bruise your eyes, the darkening grey-to-black of approaching rain, the thrumming hum and the cracking clouds of the monsoon that almost obliterate whole mountain ranges.
  
  Even neon signs through the Bangkok smog have a beauty of sorts, as they are usually portents of FOOD AHOY!
  
  I have to say, I believe there is a direct correlation between neon lights and great food. Yes, I do. You’ll find some of the very best dishes served up at little hole in the wall joints with bright fluorescent light, a couple of woks, maybe a grill and table after table of happy diners. Some of them don’t even have names. So: a tip — head for the brightest light and the biggest lounge of small lizards surrounding it. Oh, and customers too. Good food, guaranteed by Kay Cooks.
  
  But it was in the North of Thailand that I found myself recently, ostensibly to visit my elephant. Well. OK. He’s not MINE exactly. I was part of a movie crew shooting in these parts oooh… about 15 years ago now. We rescued him, a 5 year old orphan whom we named Bo That after the elephant in the film (that particular Pachyderm hailing from Hollywood itself, but there’s another story, for another day).
  
  We sent him to the Elephant Conservation Centre in Lampang, where he has become a strapping, if somewhat stroppy bull elephant. In fact, on this last trip I discovered he’d been prescribed some ‘time out’ on his own in the forest. So picture, if you will, a 60cc bike with Tam (Bo That’s mahout) myself AND Fred on the back, trundling over potholes, splashing mud and Lord knows what else all over ourselves. Just to go and see my boy and give him a big bushel of bamboo and his favorite treat — sugar cane. Oh, joy!
  
  There was plenty of time to eat too. If someone made me choose which region of Thailand I prefer in terms of food… well, I would have to either take the 5th or jump off a cliff. I could not choose. They are all unique and have their own definitive flavours. Here in the Northern provinces the food is spicy and piquant, sometimes with a Burmese and Laotian influence. Lots of yums (salads), green papaya, green mango, and fried river fish. Bamboo shoots all spiked through with palm sugar, lime juice, fish sauce, toasted ground rice, chillies and nuts, and finished with a little mint and coriander. Yum indeed.
  
  There’s sticky rice too, to be rolled in balls between your fingertips and dipped into a multitude of sauces and nam priks. Sausages flavoured with lemon grass and galangal, grilled to a shiny brown. Raw herbs and vegetables — morning glory, mint, holy basil, sweet basil, yard beans, wing beans, white cabbage, tiny baby aubergines, cucumbers, acacia leaves — and tons of good old pork scratchings. Gaeng Hang Lay — pork and curry and pickled garlic and ginger.  Grilled chicken for days.
  
  And there’s Kow Soi, a noodle dish — some would say the noodle dish — of the region: a soupy, curried sauce that arrived here via Burma and Laos with more than a hint of the Indian merchants who plied their trade on the spice route — curry powder and turmeric jostling with the coconut milk, lime juice and fish sauce — served atop a bowl of noodles and crowned with shallots, pickled cabbage, crispy deep fried noodles, chilli paste and another big squeeze of lime. Bliss. I once ate four bowls at a sitting and had to be carried back to my lodgings. Not a good look, but  oh, so worth it!
  
  I could go on. And on and on. But there’s only so much room on a page… You’ll have to tune in to kaycooks.com for more…
  

• Bangladesh Caterers’ Association
  AWARDS 2010 LAUNCHED DURING MILESTONE YEAR FOR CURRY INDUSTRY
  
  Exciting roadmap of year-long celebrations and activities to mark 50 years of BCA and 200 years since the UK curry industry was launched in UK
  
  Nominations opened to find UK’s best Asian restaurant and restaurateur
  
  On Thursday 1st July, UK’s only pressure group for the nation’s burgeoning curry industry, Bangladesh Caterers’ Association (BCA), announced a series of year-long celebratory events to mark 50 glorious years since BCA’s inception and the 200th year since the first ever curry restaurant opened its doors to the UK public.
  
  The 50th anniversary events will provide the perfect opportunity for the industry organisation to celebrate its heritage, highlighting over five decades of unfettered commitment, extensive government lobbying and phenomenal achievement in creating and protecting what has gone on to become the nation’s favourite dish. At the same time, the anniversary celebration at this year’s award ceremony will serve to highlight the challenges the curry industry and its dependent communities currently face, as they collectively look forward to the next 50 years of business in UK and servicing the majority of UK diners.
  
  Events include a nationwide roadshow highlighting the stronghold of the UK curry industry as well as the annual BCA Awards 2010, a prestigious event which aims to uncover the most outstanding Asian restaurants at this year’s awards ceremony. Taking place in October 2010, nominations for the BCA Awards formally opened at an exclusive luncheon hosted by Bengal Clipper, London SE1.
  
  Lord Bilimoria: “2010 is a very special year for three reasons: the 200th anniversary of curry in this country; the 20th anniversary of Cobra Beer in this country; and of course the 50th anniversary of BCA. If you can just imagine what this industry has achieved, going into every town, village and city as pioneer entrepreneurs, and has also put back. This immigration community has enriched the country.”
  
  The BCA represents 12,000 British-Bangladeshi restaurants across the UK and was established in 1960 to represent the Catering Industry run by the ethnic Bangladeshis. At present, the industry employs more than 100,000 people, mostly Bangladeshi in origin, with an estimated yearly turnover of £4 billion.
  
   
  
  
• Join award-winning cookbook author Corinne Trang, a celebrated expert on Asian cuisine, as she guides you through New York City's Chinatown demystifying the world of Asian ingredients. You'll discover markets specializing in dried seafood, bird's nests, and more, and meet an herbalist. You'll visit a typical Asian supermarket and vegetable stand where condiments and produce will be identified and tips on proper storage and use will be revealed. You'll taste all sorts of dumplings, northern style pulled noodles, Southeast Asian beef jerky, and Asian-style ice cream including black sesame and lychee. The tour will also include a Taiwanese tea service. Bring an open mind and an appetite!
  
  Tours are scheduled every Wednesday starting the first week of July, from 10 AM to 2 PM (unless otherwise noted) for a minimum of 8 and maximum of 10 people. (Please note: autographed copies of Essentials of Asian Cuisine, The Asian Grill (2006), and Noodles Every Day (2009) are extra and available at a discounted price.) For more information including cost or to arrange a private group tour, please email ct@corinnetrang.com. Also feel free to browse through the website at http://www.corinnetrang.com/
  

Complete Indian Cooking

No complaints from this cookbook reviewer. This is just the kind of book that I seek out and enjoy. Practical, that’s the word. Colourful and informative and presenting easy-to-follow recipes. Southwater (an imprint of Anness Publishing) offers the style of books that will be used and enjoyed and that should surely be the very reason for buying the volume in the first place.

Mridula Baljekar has long been respected by the UK-based Asian food industry. She has penned numerous cookbooks, received awards and plaudits and continues as a successful author, and has added her own range of pickles to her span of achievements. Mridula is joined by three others: Rafi Fernandez is a prolific author of Indian cookbooks. Shehzad Husain is the Marks and Spencer consultant for Indian foods. She has several Indian cookbooks to her credit as well as contributions to food-related magazines. Manisha Kamani is a freelance home economist and has written regularly for Family Circle, and worked as a food demonstrator.

Complete Indian Cooking is a chunky stunner. It presents 325 recipes and over 1800 pictures, the majority of which are step-by-step guides. I am an experienced home cook but even I still find this format to be comforting. A novice to kitchen pursuits will find those photographs a great help. Yes, the recipes are for the most part simple, but a picture paints a thousand words.

Mughlai-style Chicken is a rich royal dish laced with cream, almonds and saffron, ingredients often found in Nizani Mogul cuisine. Another star chicken dish finds the bird in an orange and black pepper sauce which is thick and creamy. The pepper gives aromatic heat.

Okra is an under-rated vegetable. It’s used extensively in India but it’s a relative newcomer to the European greengrocers’ shelves. Okra in Yogurt is mild and can be used as a side dish or as a main meal for vegetarians. Serve with a dhal and either rice or Indian bread.

South Indian food is gaining popularity in London. Many of us have travelled to Goa for long-haul breaks and there are more restaurants specialising in the dishes of Kerala. This book includes Goan Fish Cakes, which can be made from haddock but also the cheaper coley or whiting. These make an attractive and flavourful starter served with lemon wedges and your favourite chilli sauce.

Complete Indian Cooking is a book for those who want to learn and to cook. It’s a lovely book to look at, but it would be a shame if it remained decorating your bookshelves. Buy it and use it. Amazing value for money.

Cookbook review: Complete Indian Cooking
Authors: Mridula Baljekar, Rafi Fernandez, Shehzad Husain, Manisha Kamani
Published by: Southwater
Price: £12.99
ISBN-13: 978-1-84476-894-3

Goldfish – Chinese fine dining in the City

Tandav Indian Restaurant

Street is just a rather dull thoroughfare. It’s the order of neighbourhood whose allure is lost on all but those born and brought up here. It seemed a mighty long way from West London, although it does have good transport links from Kingston, Tooting and Croydon.

Tandav is a newly refurbished Indian restaurant which now offers a melange of both North and South Indian food. Its decor is interesting with purple patterned wallpaper and orange accents in the guise of tablecloths and serviettes. Perhaps purple table linen might have worked a little better but the overall impression is striking.

We perused the bill of fare and sought out some interesting South Indian specialities. Do try these as they offer a glimpse of a truly different cuisine from that more often found in run-of-the-mill Indian restaurants.

Iddly are small steamed cakes made of rice and black gram lentils. They are typically South Indian and are often served at breakfast along with sambar and coconut chutney. A great starter for those who love the spongy texture. They are bland alone but the sambar spiked things up.

Chicken 65 is a spicy deep-fried chicken dish popular all over India these days. It’s listed here as either a starter or main and is a speciality. I have seen recipes for Chicken 65 (the origin of the name is lost in the mists of time and everyone I have ever spoken to has a theory), but this was the first time I had encountered it on a menu. The vibrant flavour comes from ginger, cayenne pepper and mustard powder. You’ll need a healthy appetite if you want to enjoy both this and a main course. It’s substantial and moreish.

Erachi Ulathiyathu is a signature dish here. It was devised by Vaishak Nair who has recently taken charge of the group from his father, the aforementioned Mr Haridas. It is described as “lamb cooked in a way you have never seen before”. Well, the method is indeed quite unique and is a two-part process of meat-cooking and coconut-roasting. The end result was a striking dish of tender lamb with an almost barbecued flavour and a bite of pepper. Well worth ordering. It’s evident that Vaishak has an eye for both tradition and innovation.

Fish Molie is a celebrated South Indian dish. In this version king fish is cooked in coconut milk with spices, tomatoes, curry leaves and pepper sauce. It’s a rich and sunny preparation without the overtly fishy taste which can be off-putting to those who know that fish is a health food but who are still not charmed by unfamiliar flavours.

Tandav is bound to be a success if it can educate the locals to expect something a little different from the standard and rather banal curries of the more common Indian restaurants. South Indian cooking is liberally laced with the sunshine of that coastal region, with the fruit of the evocative palm and the bounty from the sea. Dive in and enjoy some fascinating dishes.

Tandav
260 High Street, Sutton, SM1 1PG
Phone: 020 8642 1833
Visit Tandav here

Opening Hours
Sunday - Thursday: 12.00pm - 3.00pm for lunch; 6.00pm - 11.00pm for dinner
Friday – Saturday: 12.00pm - 3.00pm for lunch; 6.00pm - 12.00pm for dinner

Busaba – Eathai – Panton Street

Busaba – Eathai. Yes it’s a chain of restaurants but it’s a small one. It carries none of the trappings of typical mid-range chain restaurants but rather each of its establishments has the air of a well-loved, well-designed, one-off traditional Thai restaurant.

I found the newest addition to the portfolio on Panton Street in London’s West End. It’s a stone’s throw from both Piccadilly Circus and Leicester Square, with their cinemas and theatres, but it’s hidden on a quiet side road. Its location is prime, if one only knew it was there. It’s only been open a few months and it’s already becoming the regular haunt of those who want great Thai food sans mortgage.

It’s stunning. A large restaurant with teak as its over-riding theme. The walls are covered. The pillars are covered. The tables are large, square 10-seaters in solid teak, paired with benches. There are deep-set windows punctuating the restaurant’s outside walls and these offer nooks for parties of two or three. The solid wood stools add to the subtle but evocative ambiance.

Busaba on Panton Street is unmistakably Thai but it isn’t over themed. There are no extraneous decorations. No pictures of Thai elephants adorn these walls. It’s the acceptable face of minimalist, but the materials, or in this case material, namely teak, speaks for itself. It’s warm chic-rustic and charming.

But a reviewer cannot live by wall treatments alone. Would the food realise what the décor had promised? Well, in a nutshell, yes it did. I was expecting a rather fast-foodie approach which is the result of my not always justified attitude to chain restaurants. A look at this particular restaurant had persuaded me that Busaba could offer a surprise or two. In fact it offered more than that. Chef Krit Sangsida, known as Jude, is the creator of the menu here.

It offers a good number of celebrated Thai dishes along with some innovations. We ordered the ubiquitous Pad Thai - rice noodle with prawn, dried shrimp, tofu, egg, peanut, beansprout and lime with a garnish of crushed peanuts. A good solid example of its genre.

Green chicken curry is another standard but this one packed a punch. The chilli-induced heat was appropriately evident but the aromatics still shone, giving a flavourful light sauce strewn with chunks of meat and the miniature Thai green pea aubergines which resemble capers.

Duck in tamarind sauce with Chinese broccoli was memorable and a must-try on those days when you don’t mind choosing one of the high-end dishes. The duck was cooked to pink and juicy perfection and the char-grilled flavour was unmistakable. The tamarind sauce could more reasonably be described as a delicate dressing, and complemented the meat.

Pandan chicken with garlic and coriander root wrapped in pandan leaf has a spectacular presentation. Pyramids of green and glossy leaf bundles stuffed with some of the best chicken I have tasted. Visually appealing and gastronomically moreish. Nothing bland and flabby here. A signature dish if ever there was one.

Thai calamari with ginger and peppercorn was a bowl of seafood that I would order time and time again. Yes, it is that good. Squid can so easily transform itself into rubber. It demands cooking at a high heat or it steams in its own juices. This example was expertly cooked by chef Sanjeev. A sweet and delicious coating with a slight crunch. It’s a dish to nibble on and linger over.

Coconut rice completed our meal and even this simple staple was served with style. Packed into a lidded bamboo tube it looked every bit like part of a picnic for a day in the Thai jungle. An ethnic and practical serving solution.

Ginger and honey tea, and Pandan leaf tea, served with cashew and coconut cookies concluded our visit. Delicately flavoured and piping hot, these drinks were refreshing palate-cleansers on a warm sticky day. If it had not been for the cityscape outside those windows we could have thought ourselves in a smart eatery in Thailand. Perhaps Busaba is the affordable alternative.

Opening Times
Monday–Thursday 12 noon–11.00pm
Friday–Saturday 12 noon–11.30pm
Sunday 12 noon–10.00pm

Asian restaurant review: Busaba – Eathai – Panton Street
35 Panton Street, Westminster, London SW1Y 4EA
Phone: 020 7930 0088
email: mail@busaba.com
Visit Busaba here

Leong’s Legend Taiwan restaurant in Bayswater

as a starter. These were 8 large steamed dumplings with a dipping sauce. Rib-stickingly delicious and of the genre of dim sum with the integral stock bathing the filling. Bite with caution and let that hot broth baste your taste buds.

Kung Po Chicken has long been a favourite. The Leong’s Legend version was rich, glossy, red with whole chillies and vibrant in flavour. It’s a robust dish in every way. The chunks of meat were rustically chopped and large but moist and juicy. An ample scattering of cashew nuts provided crunch. Spectacular and well worth trying if you are a lover of chilli. Hot? Yes, but not overpoweringly so.

Taiwan Most Popular Omelette sounded promising. It’s a dinner-plate sized omelette stuffed with seafood and vegetables. It has a totally different texture from that of the eggy European omelette and was much more hearty. It’s rather glutinous with a slightly crispy edge. Order this to share as it’s more than a light side dish. It delivered filling in every bite.

A celebrated dish here is the Quick Fried Diced Beef with Garlic Slices. The cubes of meat were tender and well seasoned with freshly ground black pepper. The slices of garlic were golden and crisp. A dish to persuade any timid eaters that garlic doesn’t have to be pungent and overwhelming. The cooking method here imparts a full yet mellow garlic flavour.

Sticky Rice with Shredded Pork is a traditional Taiwanese delicacy. It has a comforting texture and is an ideal choice for those who are less skilled at wielding chop sticks. The short-grain rice is indeed sticky and has a unique texture. The large timbale of rice is topped with melting and flavourful pork, slow cooked with mushrooms. It’s an aromatic and memorable dish.

There wasn’t a lot of room left for dessert but we were tempted by the Mango Pudding and Almond Cake. The mango was a sunny mould of pudding with chunks of real fruit. The manager told us that it’s made fresh every day from real fruit. I was expecting the Almond Cake to be, well, a cake. It is in fact another variety of pudding. It’s white and creamy with a distinct almond flavour and comes with a little dish of evaporated milk as garnish. I don’t think it needs it.

Leong’s Legend Taiwan restaurant in Bayswater is the kind of restaurant where one can relax with a degree of privacy. It’s a spot popular with both Europeans and Chinese and that is surely a recommendation. It offers excellent food and value for money.

Asian restaurant review:Leong’s Legend Bayswater
82 Queensway, Bayswater, London W2 3RL
Tel: 0207 221 2280
Visit Leong’s Legend here

Cocum - Keralan Hampton Court

This amazing newcomer stands just by Hampton Court Bridge on a quiet but classy side road away from the buzzing traffic and hordes of tourists. But how disappointed those tourists will be to learn that they might well have missed visiting a rather good Keralan restaurant. Hampton Court has good transport links so those from nearer than Dubuque Iowa or Tokyo have easy access.

This leafy corner of suburban Surrey is home to well-heeled and discerning residents. They must be pleased to find a restaurant offering food the equal of that of their habitual haunts in central London. Cocum has already cultivated a good number of regulars who appreciate its cuisine and its staff. Some have even brought gifts of plants for the restaurant pots.

Cocum is just two months old but the paint is dry and the chef has evidently settled into his kitchen in fine form. It’s a charming restaurant with a bay window overlooking the street and towards the bridge. Cool spearmint-green tablecloths and South Indian crafts offer a light and summery ambiance but it’s the food that is the star here: the restaurant is even named after the spice which is ubiquitous in Keralan cuisine.

There is so much on this menu that will be unfamiliar to those more used to the regular high-street Indian restaurant. Yes, there are some favourite curries but you’ll be here at Cocum to enjoy the bounty of the Keralan regional cuisine. Produce from both land and sea, and showcasing the evocative coconut.

We started with papadoms and pickles. Nothing unusual about that, one might think. Well, actually, yes. These are not the regulation pickles that one finds in most other Indian restaurants. We were presented with a platter of home-made relishes. These change every couple of weeks so even if you visit often you’ll find different tangy delights to tingle your taste buds. We enjoyed shrimp, aubergine, lime and garlic pickles along with a mint and yoghurt dip, served with thin and crisp papad. This was the first time that either my guest or I could remember clearing the pickle tray.

Dosa is a popular item on South Indian menus. It’s striking to behold and fun to eat. I ordered the Mini Masala Dosai. A paper-thin crispy pancake made from rice and black gram lentil, filled with potato and spices and served with sambar and coconut chutney. It didn’t look very mini but compared to the regular dosa it was starter-sized. The main course version is a stunner and a very economic light meal for under £5.

My companion was intrigued by Medhu Vada. These are soft doughnuts but spiced rather than sweet. They are made from urid lentils, onion, ginger and aromatic curry leaves, served with the traditional fresh coconut chutney. He pronounced them to be delicious and well worth trying. A triumph of texture and taste.

Zan Zi Bar Pub and Restaurant

There are plenty of good restaurants in Central London. Easy transport links and familiar territory, but there are sometimes gems to be found at the far reaches of the tube network. Edgware is the terminus of the Northern Line and that was our destination one hot summer evening.

Zan Zi Bar Pub and Restaurant is worth the ride. Yes, we travelled from West London for the honour of eating there, but there are those who have come from as far afield as Coventry. It seems this establishment has a cult following and a sample or two from the menu will give you the reason why. You’ll get something a lot more interesting than a limp cheese sandwich and a packet of salt and vinegar crisps.

It’s a pub. A bar with plenty of space, light and airy with tables sporting vinyl cloths. Several large TV screens for the sports fans and Bollywood film devotees. The outside offers seating for those who want to bask in the sun of the all-too-short English summer or even indulge in smoking the increasingly sought-after Shisha. You might know it as a hookah or water pipe offering a much more visually appealing smoke than a packet of Marlborough. There is an enclosed courtyard at the back of the pub for those seeking some alfresco dining or for the kids to play in safety while the grown-ups enjoy a cocktail and some food.

It’s a restaurant. The atmosphere is casual and the staff friendly. They are the winners of Customer Excellence Awards 2007/2008/2009. It has its regulars, many of whom are Indians and that’s always a good sign. Both the drinks and the food menus offer favourites and innovation. Don’t let the informal surroundings fool you. You’ll find

Nipa Thai Restaurant

expert on Thai cuisine. The staff are all Thai and are happy to advise you about the dishes that will best suit your taste. If in doubt then consider one of the set menus. Some dishes are fiery hot but others are more subtle.

The mixed starter platter gave us a selection of different small bites. Por Pia Tod - deep-fried spring rolls with glass noodles and crab meat, prawn-filled Beggars Purses, Tod Man Pla -Thai fish cakes with dipping sauce, and Chicken Satay with cucumber relish and one of the best peanut sauces I have had in ages. Rich and thick and I could eat a bowlful with a spoon. A must-try at Nipa.

The first of our main courses arrived. The crab was a delight: Yum Ma Muang Poo Nim, crispy soft-shell crab with spicy mango salad. The batter was crunchy and more evident than that for, say, tempura but it was light and marvellously seasoned by the green mango, which gave freshness to the dish.

The stir-fried scallops with green asparagus - Nor Mai Fa Rang Phad Hoy Shell was a delicate dish. The texture of the bright vegetables was contrasted with the superbly cooked shellfish. A flavourful sauce bathed both components and was a garnish for the fluffy rice.

Thai Green Chicken Curry - Kaeng Kiew Warn Kai - was both spicy and aromatic. Full of white chicken with a creamy sauce. A typical Thai menu item but done well here. Yes, it’s a standard dish but it’s popular because this authentic Thai Green curry is remarkable, with depth of flavour and unctuous texture. The Nipa curry is doubtless a favourite with its many regular visitors.

Lychees were my dessert of choice as I love that distinctive perfumed taste - cool and a good digestive. My guest ordered the slightly more adventurous, delicious and strikingly red Tab Tim Krob - water-chestnuts coated with tapioca flour in coconut milk and syrup, served in a Martini glass. That has to be the perfect dessert to end a romantic Thai meal.

Nipa is award-winning and it’s easy to see why. There is casual elegance, charm and grace. We might not all be able to afford a trip to Thailand but an evening at the Royal Lancaster offers a few hours of tranquillity and lovely food.

Opening times:
Tue, Wed, Thu, Fri, Sat:
Lunch: 12:00pm - 2:00pm,
Dinner: 6:30pm - 10:30pm
Sun: 6:30pm - 10:30pm

Chai Bazaar at Chor Bizarre – Teatime treats & traditional temptations

Chai Bazaar at Chor Bizarre was London’s first Indian Tea Bar. Other restaurants serve tea but, take my word for it, tea and its associated snacks at Chai Bazaar are an experience, and one seldom found outside the subcontinent. These days the bar isn’t a physical structure, but rather a menu separate from the restaurant bill of fare.

Regional Cooking of India

There are myriad Indian cookbooks available to the European reader. Most of them are good, some of them are magnificent but all of them have something to offer. The problem is that so many of them present much the same thing. Curry-house favourites, standard restaurant items and homemade versions of your regular takeaway. This book, however, entices the reader with much more varied fare.

Mridula Baljekar is a food consultant, restaurant consultant, author, and she has been away from the UK food TV screens for too long. She had her own cooking series on Carlton a few years ago and many of us wonder why she is not now presenting Indian cooking programmes on the UK food network.

Regional Cooking of India is the latest in a line of books from Ms Baljekar. It’s a large-format tome with a wealth of pictures of finished dishes, but also step-by-step shots which will be a comfort to the less-confident home chef. 350 photographs make this either a coffee table book to cook from or a cookbook to grace the aforementioned furniture.

Many of us are avid collectors of cookbooks but there is always that duplication of recipes. This book presents so much that is new. Dishes that I have not come across in other recipe books and in fact have not eaten in restaurants. Having said that, there is nothing here to incite horror at the hob in a European kitchen. Mridula writes with the home cook in mind. She does not expect you to own a tandoor (although I have heard you can find plans on the internet for such things using big terracotta flower pots) and she even suggests an alternative for the traditional idli maker: use your grandmother’s egg-poacher!

There are 80 recipes here to tempt you to the kitchen and indeed to India. Each region is considered and Mridula guides you through the culinary culture of these diverse areas. Six chapters cover north, south, east and west, with north-east and central India added for good measure. It’s a huge country with varied climate and geography. Coastal regions with their array of seafood dishes, and mountains with lamb. Marvellous vegetables everywhere, and sweets that are a bit more impressive than those found in UK restaurants.

Prawn Rissoles are from the west, and these would make a delicious main course, or smaller versions could be made to go with drinks. Several regions offer dishes that would work in this fashion - stuffed savouries with contrasting tastes and textures: Meat-Filled Potato Cakes from Eastern India, and Stuffed Meat Patties from South India are both flexible recipes. Baby Corn Fritters could also enhance a canapé tray. My Indian friends have given the smartest of drinks parties with finger foods like these,  which put cheese straws and twiglets to shame - vibrant flavours from small dishes which are both tempting and moreish.

If you want a dish to impress then you can’t do better than using Mridula's recipe for Nawabi Raan, royal-style marinated leg of lamb. It’s not a difficult dish for even a novice to undertake. The aroma of spices and roasting meat will fill your home. I know that estate agents always advise sellers to brew coffee or make bread when expecting potential house-buyers, but I think this lamb could get the deal done quicker.

There are many other dishes here deserving of a mention, including Spicy Stuffed Bananas from West India, which are new to me. A simple dish and economic, a great departure for vegetarians who will appreciate the stylish presentation of dark banana skins and savoury filling. A good standby, using lots of store-cupboard ingredients. Spicy Scrambled Eggs make a much more exciting breakfast than cornflakes – attractive and simple to prepare even with only one eye open.

Mridula Baljekar is a many-faceted consummate professional. One would expect a fascinating book full of inspiring and different recipes and that’s exactly what this is. Even those of us who have shelves liberally garnished with Indian cookbooks will want to find a space for Regional Cooking of India. It’s a joy.

Asian cookbook review: Regional cooking of India
Author: Mridula Baljekar
Published by: Aquamarine
Price: £19.99
ISBN-13: 978-1-903141-61-6

Bombay Bistro

Massala Indian Dining

Cobham, Surrey: a new magnet for those seeking a fine Indian dining experience. One looks at this green and leafy corner of the Home Counties and it doesn’t immediately speak to you of all things exotic and subcontinental. Yes, there are plenty of Indian restaurants in Cobham but we have found one that is exceptional in every regard and is thoroughly deserving of the accolade Fine Dining.

I visit fabulous restaurants of every ethnic persuasion all the time. They each have their own character but they all have that essential common denominator, fine food. The seats might be comfy. The linen might have ironed creases that are sharp enough to carve stone, but the food is the important thing. Massala is the style of restaurant which is attractive, light, welcoming and friendly. The ambiance is contemporary with hints of Indian crafts. Yes, plenty of crisp serviettes but it’s the food that will assure your return visit.

Massala is owned and run by two talented chefs. Sunil Sinha is a chef whose cooking has been described as superb by those in the know. He is especially noted for his seafood dishes such as whole tandoori lobster and whole sea bass. He was trained by the Taj Group who have sired many of the world’s best Indian chefs.

Chef Pradeep Asawa is celebrated for having cooked for HRH Prince Charles and the late Princess Diana on their state tour of India in 1992, and the for late Rajiv Gandhi, Prime Minister of India. Pradeep is evidently well respected in the industry.  Both chefs have a passion for quality ingredients and authentic recipes. They use fresh produce and don’t use any artificial colourings, flavourings or GM foods. All the food is cooked specially to order so you can request a particular dish to be prepared to your taste: a little more heat for this, a little less heat for that (although Laal Maans from Rajasthan should never be ordered mild like Korma). Sunil and Pradeep shun the factory mentality of lesser restaurants which have only their two vats of base sauces. There is variety and subtlety here.

I mention variety and you might glance at the menu and say it’s a bit short. Well, no, dear reader, it isn’t short. Compare this thoughtful and diverse collection with that of a regular high-street Indian restaurant where you might find the usual suspects of Korma, Madras and Vindaloo, the only varieties being chicken or lamb. The sauces would be the same; only the shape of the plate might vary. The Massala menu has individual dishes made to order. They originate from different regions of India and the chefs take trouble to ensure that each one is a faithful representation.

Gilafiseek Lamb from the Punjab is a minced meat kebab starter cooked in the tandoor. It has a glaze of fresh

aromatic vegetables. This had robust flavour and was most remarkably moist. The meat glistened with flavourful juice.

Seafood lovers are well-served at Massala. It is, after all, Sunil’s speciality. Try Methi Machchi Tikka from Northern India. These are chunks of fresh salmon marinated in yoghurt and spices and then cooked with fenugreek leaves. The flesh was delicate and opaque with marvellous flavour from both seasonings and the tandoor, which had just singed the edges of the fish.

Samudari Ratan hails from Western India: scallops, mussels and squid perfumed with mustard, garlic and cumin is a speciality from Goa. Jhinga Merunisha, again from Western India, are Jumbo prawns in their shells marinated in yoghurt with saffron, carom seed and cloves, and then grilled. This dish must be a signature dish - don’t miss this one. A striking presentation and amazing flavour and texture.

The main courses at Massala are geographically broad-based. We chose lamb shank cooked in Xacuti Massala which is Goan and has vibrant spicy flavours. Great depth and richness, with meat as tender as you would expect to find in a restaurant of this quality.

Monkfish Malabar from South India is monkfish cooked with coconut and onions and flavoured with tamarind for an agreeable contrast to the sweetness of the other ingredients. This fish is prized for its firmness but it can be dull. Not at Massala - you won’t be disappointed if you order this.

I am not a vegetarian and I have become bored of vegetable dishes in so many Indian restaurants. Heavy sauces with that tell-tale oily residue. The vegetables at Massala are some of the best you will find. They have a lightness and freshness more often found in Indian home cooking than restaurants. They have flavour, crunch and striking colour. Sukhi Meloni Subzi is peas, carrots, broccoli, corn and beans cooked in a delicious sauce with a pinch of asafoetida and a little tamarind. Okra Kumuri is a simple presentation of stir-fried okra with onions and garlic. Outstanding. Any non-meat eaters in your party would be delighted with these two dishes, along with some Tadka Dal and some rice.

Indian Zing – the best in the West

We might be wooed into the misconception that all the finest restaurants are to be found uniquely in central London. This particular gem is in the somewhat unlikely environs of Hammersmith. Not hidden in a backstreet but in plain view on King Street, and within an Indian cricket ball’s throw of Ravenscourt Park Underground station. A fleet of bus routes passes the door giving this restaurant a huge catchment zone.

A Tuesday night in troubled financial times found me in a full Indian Zing. Lots of regulars and some who might be first-timers drawn to this neck of the woods after Michael Winner’s glowing review of several weeks past. It’s a light and contemporary restaurant with Indian accents and seating for 82. Even the cutlery adds to the subtle theme, being crafted and wrought in charming subcontinental fashion.

The service here is impeccable. The waiting staff who are attractively uniformed in dark purple and black silk shirts are attentive and knowledgeable about not only the food but also the wines, which are carefully selected to match the dishes. Sample some Indian vintages not found in other restaurants. The Indian wines of Sula Vineyards in Nashik Highlands, above Mumbai, are supplied exclusively by Novum Wine Merchants. These award-winning wines are considered some of the best in India. Sommelier Vincent Gasnier has chosen many of those on offer. Your wine bill at Indian Zing will not make you wince. Sauvignon Blanc, Sula Vineyards, is a New-World style crisp white which weighs in at less than £19.00. Don’t get anxious: a traditionalist can still order a Cobra beer.

I was expecting something special and that’s just what I got. Manoj Vasaikar should be proud of a restaurant that offers guests a calming ambiance and some of the best Indian food you’ll find this side of the Arabian Sea. He has culinary vision and courage. Indian Zing is great value for money for such high standards and attention to detail.

BACK BY POPULAR DEMAND:
INDIAN ZING ANNOUNCES A PROGRAMME OF FIESTAS FOR 2010

Mridula Baljekar’s Chutneys

I first came across Mridula Baljekar when she presented her own TV series ‘Mridula’s Indian Kitchen’ and the highly acclaimed ‘Spice Trail’ on Carlton Food Network in the UK. She had a quiet yet confident stage presence which encouraged her viewers to believe that, yes, they too could cook Indian food.

She owned a contemporary Indian restaurant in Windsor which won several prestigious awards, but she now concentrates on her writing and media career as well as restaurant consulting and hands-on chutney making. She has also written many best-selling cookery books including Great Indian Feasts published in 2005, which was voted the ‘Best Asian Cuisine Cookbook in the World’ by Gourmand World Cookbook Awards in May 2006; in that same year it also won ‘Cookery Book of the Year.’

We spent a cold spring afternoon taste-testing several in Mridula's range of chutneys. All of the fruits in this range have been supplied by Perry Court Farm in Kent, Chegworth Valley Farm in Kent and Milletts Farm in Oxfordshire. The tomatoes in the Sweet Tomato Chutney are from the Leonard Ironside Tomato Nursery in Kent.

Mridula makes all of the chutneys herself in her own kitchen with the help of a friend. She takes evident pride in the freshness of ingredients and it shows in the finished products. Yes, they all have an unmistakable Eastern quality but not overly so. All of the chutneys we tried would work with cheese and simply-cooked meats as well as Indian food.

Surprisingly Mridula uses olive oil in her chutneys. It works far better than might vegetable oil, as it does have a healthier profile. These chutneys lack the oily residue typical of traditional Indian condiments. Think rather, light and bright flavours.

Pear Chutney with Saffron: An attractive orange/amber colour. Contains pear, saffron, sugar, raisins, nigella seeds, star anise, cinnamon, chilli powder, red chilli flakes, root ginger, fresh garlic, salt, olive oil, lemon juice, lemon zest, cider vinegar (note the lack of E-numbers, preservatives and other ingredients unrelated to food). Has a delicate aroma of real ginger; a mild flavour with a distinct but pleasing fresh ginger aftertaste. Chunky texture from both pear and raisins. Amazingly moreish; great with strong Cheddar but also tried this as a topping for a scoop of homemade saffron ice cream, at the end of an Indian meal. That was amazing: a slight heat from the chilli was counteracted by the cool of the ice cream. Think I’ll patent the idea.

Plum Chutney with Apricot: A rich dark caramel colour. Contains: Plum, apricot, olive oil, mustard seed, nigella seed, chilli powder, salt, brown sugar, fennel seeds, fenugreek seeds, cumin seeds, apples, red wine vinegar. Exotic and tempting perfume, smoother consistency than the pear chutney but still retaining evidence of real fruit, studded with the black nigella seeds. A rich sweet chutney to enhance any red meat dish. A fruity start with a hot finish. Distinctive and delicious. The brown sugar has helped to elevate this chutney to something quite special.

Sweet Tomato Chutney: Red mahogany in colour. Contains tomatoes, olive oil, mustard seeds, cumin seeds, fresh chillies, ground cumin, white wine vinegar, chilli powder, sugar, salt, raisins. A light chutney with an initial flavour of fresh tomatoes. Other tomato chutneys have often a rather metallic taste but Mridula’s has an appropriate sweetness. The cumin is the underlying enhancer which gives an unmistakable Indian character but without the

Mango Lounge – Windsor

The Cinnamon Club Seafood Cookbook

Britain is an island. So it goes without saying that we are surrounded by water and have had a close relationship with the sea. Surprising, therefore, that are still so many of us who are not fish eaters. Home cooks have not had a good reputation for preparing tasty fish, and we so often resort to the chippy for some battered haddock. Well, they tell us that fish is good for us, don’t they. So shall I make that two haddock and large chips, please? No, that’s not the idea!

We should be eating more fish, it’s true. We have an amazing choice of seafood of all kinds, both domestic and imported, but what to do with it? Chef Vivek Singh has penned this book with the home cook in mind. The recipes are accessible and will show you exactly what to do with the fishmonger’s wares, and to great effect.

Not only is The Cinnamon Club Seafood Cookbook a practical recipe book but it’s a visual stunner. Photographer Jean Cazals has a reputation for some of the best food photography around. This is a good representation of his excellent work. Unfussy shots to encourage you into the kitchen.

The Cinnamon Club is celebrated for its fine Indian and fusion food. Vivek offers culinary marvels of both taste and presentation, but he has a kitchen full of well-trained and passionate staff, doesn’t he? His books, however, enable us civilians to cook food that is both impressive and well within the grasp of the enthusiastic home cook. A glance at the lists of ingredients might be off-putting to the faint-hearted but on closer inspection you’ll find that it’s mostly spices and you’ll doubtless have them lurking at the back of your larder anyway. Time to move them to the front and buy some fish.

Whitebait was once a common item on menus and even for Saturday teatime. These little fish are eaten whole so they are perhaps a good starting point for those who are unsure about piscatorial preparation. Vivek offers Whitebait in Garlic and Pepper Batter. That batter is a cut above that which houses your chip-shop haddock. This recipe is simple: Mix batter ingredients together. Add fish. Leave for ten minutes. Fry for two minutes. Eat. I defy you to make this just once. Use sprats if you can’t get whitebait. Another recipe for delicious little morsels is that for South Indian Shrimp Pickle. Another simple recipe that produces stylish nibbles for your next cocktail party. A must-try.

A recipe which I shall make often and pass off as my own is for Red Snapper with Ginger-Jaggery Chutney. Another easy dish in two parts. The chutney has Indian cane sugar as one of its main ingredients. It’s easy to find these days in any Asian supermarket but if you live in a lighthouse you could use a dark brown sugar.

The Cinnamon Club Seafood Cookbook offers more than 130 recipes for fish and seafood in all its guises, as well as suitable accompaniments. It’s a book to inspire, encourage and tempt. Vivek Singh does not expect you to be a budding chef. His recipes are well-written and easy to follow. He steers you to dishes that will delight and impress and you won’t need a catering qualification to achieve good results. Jean’s pictures make this a gift-quality book and I look forward to more from Vivek Singh and the Cinnamon Club team.

The Cinnamon Club Seafood Cookbook
Author: Vivek Singh
Published by: Absolute Press
Price: £15.00
ISBN 1-9045734-1-X

Rasoi: New Indian Kitchen

This book feels sumptuous, contemporary and a bit different. It has the air of Eastern opulence but tastefully understated. It’s unmistakably Indian and offers its wares with quiet confidence to an audience which can’t fail to be impressed and intrigued.

Rasoi: New Indian Kitchen has been penned by the chef-owner of the Rasoi restaurant, Vineet Bhatia. He has achieved much critical acclaim for his sterling work in several Indian restaurants in London. He is one of that rare breed of chefs of any culinary persuasion who has been praised by both the UK’s two most celebrated restaurant critics, Fay Maschler and A. A. Gill. I have not yet had the privilege of visiting Rasoi but if the book is a faithful representation then it’s worth exploring.

Vineet suggests that his book may not be for the novice. Well, at first glance that might seem so but even the most complicated and many-faceted dishes can be often broken down into their constituent parts and either made in advance or used as stand-alone dishes.

Raan Mussallam is in fact a simple dish for the most delicious roast lamb you will ever eat. The meat is cooked in a covered roasting tin to melting perfection. It cooks for 3 hours so it’s an ideal alternative to the regular Sunday roast. It would work well with traditional roast potatoes although I prefer my raan with rice or naan.

Black Pepper Chicken Masala is a dish that Vineet remembers from his childhood. He has adapted it and serves his with Black Lentil and Cashew Nut Rice, but the less-confident home cook could start by practising the chicken dish and just serving it with plain steamed rice. Add the black lentil rice when you’re more at ease with the cuisine.

We all have those occasions when we want to impress the in-laws or we want to push the boat out. No better way of doing that than with seafood. Crab Curry with Lime and Coriander, Peanut and Curry Leaf Rice is a dish with impact but you won’t need to be a skilled chef to undertake it. Vineet has done the clever work for you. He has chosen the ingredients to give savour and richness. One of the easiest dishes to execute, but memorable.

Desserts are often a little thin on the ground in Indian restaurants. I have had fine ones in Indian homes, but these don’t seem to have migrated to commercial establishments. Chef Bhatia has broken that mould and devised some stunning desserts based on traditional recipes but with his usual flourish. Try Roasted Tandoori Pineapple Infused with Saffron and Fennel, Pineapple and Saffron Halwa, Warm Coconut Milk Shooter. That all sounds like quite a complicated plateful, but you can just make the halwa and it will be delicious at the end of the meal with some tea. The Tandoori Pineapple would make an exotic addition to your next barbecue.

Whilst it’s true to say that Rasoi: New Indian Kitchen is a coffee-table book, that statement would be diminishing its true merit as a cookbook. There is so much here that has the Must Try element. It’s a volume full of ideas and inspiration. A noble addition to any serious cookbook collection. A stunner.

Cookbook review: Rasoi: New Indian Kitchen
Author: Vineet Bhatia
Published by: Absolute Press
Price: £30.00
ISBN 13:9781906650193

The Eastern and Oriental Cookbook

Nice name for a cookbook. It has an almost old-fashioned ring to it. Hints of The Orient Express, perhaps the East India Company, P & O steamers and Edwardian ladies with parasols. All romantic notions but, in truth, this sumptuous volume is a companion of the celebrated E & O.

OK, so now we are on to another flight of fancy. What is E & O? Is it something medically akin to A & E? E,N & T? No, it’s an acronym for Eastern and Oriental, although this fine London restaurant is better known as E & O. The name is well-chosen as it’s a pan-Asian restaurant with a soupçon of fusion.

There are a good many pan-Asian eateries around. They vary in quality from the sublime to the ridiculous. Some are basic Chinese restaurants which offer Thai noodles and a selection of commercially produced sushi. Others present a concoction of poorly executed versions of Asian classics. E & O was one of the first pan-Asian restaurants and it is reputed to be one of the best.

Will Ricker isn’t a chef. He is the restaurateur behind not only E&O but Cicada, Great Eastern Dining Room, Eight Over Eight and XO, all of which I hope to review in the near future. He has won numerous awards for his restaurants and food, so a cookbook was bound to be on the cards.

The Eastern and Oriental Cookbook is a striking volume with photographs by William Meppam. The black pages with white text give a contemporary and stylish feel although it remains a thoroughly practical cookbook. It’s designed with the home cook in mind. The dishes are stunning but the recipes will hold no terrors.

Pan-Asian, in this context, means China, Japan and Thailand. They are three individual cuisines which have qualities that can be easily combined to great effect. One might choose a Chinese soup along with some Japanese tempura followed by a Thai curry. You’ll have the freedom and indeed the inspiration to find the selection that will be most tempting for your friends and family.

There are plenty of classics here. Chicken Jungle Curry, Beef Bulgogi (a nod to Korea with this one), and Pad Thai will all be familiar. But how about Lobster and Prawn Sweet Ginger Noodles for a special meal, and you might consider a Jasmine Cosmopolitan to finish. There are every-day dishes as well as dinner-party fare within these classy pages.

My favourites from The Eastern and Oriental Cookbook include Sole Tempura with its unique presentation, Chilli Tofu for those days when I want something quick, light and noble, and Crispy Pork Belly for the times when I crave comfort food with attitude. It’s a Dim Sum suggestion but you’ll eat so much it’ll be a meal.

The desserts are appealing. Asian restaurants are not generally famed for their sweets, and often resort to the standard banana fritters and even Chocolate Fondant Cake. Will, however, has White Chocolate and Berry Dumplings, and Mini Cinnamon Doughnuts served with a Passionfruit Syrup. My pick of puds must be the Ginger Cheesecake with Caramel Bananas. It’s a melange of exotic flavours in a Western guise.

The Eastern and Oriental Cookbook is a culinary page-turner. It offers a feast for the eyes as well as a wealth of accessible dishes that are simple to prepare, but which have that often elusive “wow” factor. It’s gift quality so buy two copies. It’s unlikely you’ll want to let this one out of your grasp.

Asian cookbook review: The Eastern and Oriental Cookbook
Author: Will Ricker
Published by: Hardie Grant Books
Price: £25.00
ISBN 978-1-74066-614-5

Easy Japanese Cooking – Appetizer Rex

The author, Kentaro Kobayashi, is a young man with both talent and passion. He started his working life as an illustrator but soon displayed his flair for food. (He gets that from his mum who is an award-winning cookbook author.) His motto has always been “easy yet delicious, stylish yet realistic”. He has featured in magazines and on television where he represents the new generation of cooks. His Veggie Haven has been nominated by the Paris Book Fair and Gourmand as one of 2009’s Best Cookbooks of the Year. Not too shabby!

It’s called Easy Japanese Cooking but that might give the impression that it concerns traditional Japanese fare. I prefer to think of it as Easy Contemporary Japanese Cooking. The Japanese, along with the rest of the world, are becoming more global in their food horizons and Kentaro has no prejudice when it comes to introducing Western ingredients into his larder. Appetizer Rex is a volume that shows the acceptable face of fusion cuisine, and does it in a fun way.

Just think of appetizers or hors d’oeuvres and we conjure thoughts of convivial gatherings. These little dishes are not taxing to prepare but choose the right ones to match your guests, along with their drinks, and success is assured. There are no worries about preparing a balanced meal: appetizers are not meals in themselves, they are little ‘amuse-gueules’ as the French would poetically describe them.

Kentaro offers us his usual mix of lively ingredients combined with thoughtful but simple presentation. There are a few recipes that will be somewhat familiar to Western readers – for example, Nachos, Tomato Salsa, and Tomato and Olive Bruschetta are well loved standards, but my advice would be to consider the lesser-known dishes that will be not only delicious but great conversation pieces.

Wasabi Butter Beef will be a winner with the carnivores. A simple dish to prepare but sliced beef always contrives to look luxurious. Ribs with Green Onions will also help to slake manly appetites. Sunny-side Up Beef is a good way of using up leftover Sunday roast. A striking presentation of sauced meat and an egg  yoke.

Fried Rice Balls would be an exotic alternative to crisps (chips). Serve them with some good flavourful Japanese condiments for a healthier but substantial snack. Two-Way Fritters are ideal for those who must have a fried-food fix. They are an agreeable combination of corn, ham and shrimp. They are said to stay crisp even when cooled so a good choice for a drinks party.

My absolute favourite dish will have my dear reader reeling in horror. Whelks! WHELKS? Yes, and you should try them. Kentaro has a Whelk Sauté which has few ingredients, is simple to make and economic as well. I would perhaps counsel that you slice the shellfish rather than leaving them whole. The whelks found off British coasts are large and, I must admit, unattractive. Don’t tell your guests what they are eating and they will love them.

Easy Japanese Cooking – Appetizer Rex is another winner from Kentaro Kobayashi. He continues to offer dishes that are simple but impressive. Always something unique and stunning. Don’t stop now, Kentaro, I await the next volume.

Asian cookbook review: Easy Japanese Cooking – Appetizer Rex
Author: Kentaro Kobayashi
Published by: Vertical Inc. New York
Price: $14.95 US, £10.99
ISBN 978-1-934287-63-7

50 Great Curries of India

Yes, India is a big country with many regions, each with its own culinary classics, so I guess the author, Camellia Panjabi, has had her work cut out to choose just 50 of them. The ones she has selected, however, represent the best, the most celebrated, and those which can be most easily replicated in a non-Indian home.

The accompanying DVD introduces us to the author. She might not be a household name but she is well known in the UK and Indian food industries. She is a director of Masala World, a UK Indian restaurant company. Doesn’t ring bells? Well, perhaps you have heard of Veeraswamy in Piccadilly? It’s the oldest and most iconic of Indian restaurants in London. Chutney Mary and Amaya are also from the Masala World stable, offering high-end Indian food to the increasingly discerning British public.

Ms. Panjabi has a quiet and reassuring stage presence. Her conversational style puts the novice cook at their ease. Any cookbook author who suggests that it’s perfectly acceptable to change the recipe to suit your personal taste is OK in my book. This is a lady who might be a restaurant magnate but she still lives in the real world. Even in India one’s mum’s Chicken Dopiaza will taste subtly different from her neighbour’s. Camellia is aware that some ingredients might be a bit thin on the ground so if you live in a lighthouse miles from civilisation then you can, for instance, use powdered coconut milk instead of the real thing. There really is nothing to stop you having a go.

This is an amazingly attractive book. The pages are edged with traditional fabric motifs which, along with the striking photography, help to give this volume a sumptuous air. A paperback it might be, but it’s gift quality nevertheless. The author’s notes for each recipe help to put the dishes into geographic or cultural context. 50 Great Curries of India will not only teach you how to make, well, 50 delicious curries, but it will also take you on a culinary voyage.

50 Great Curries of India offers recipes for curries (that is to say, dishes with sauces) as well as breads, vegetables, lentils etc. And a nice selection of desserts, and a meal planner to give a bit of confidence if you want to show off to the in-laws. You will recognise the names of many of the dishes from visits to your local Indian restaurant. It’s very probable, however, that you will prefer your own, freshly-made version.  Do I have favourites from this volume? Yes, many.

Lamb with Plums had my immediate attention. It’s a speciality from the aforementioned Veeraswamy restaurant. The dish hails originally from Hyderabad, as did the founder of the restaurant, Edward Palmer – his grandmother was a Hyderabadi Princess. A delightful history for a delicious curry.  It’s an economic dish for the home cook: stewing lamb is the main ingredient and the spices are those found in your local supermarket.

Another must-try from the non-vegetarian dishes is Meat Cooked with Cardamom. It’s home-style food rather than restaurant fare. I love anything flavoured with cardamom. It has a distinctive taste and aroma and is used extensively for both sweet and savoury dishes. This a simple dish to make and has few ingredients.  In fact none of the recipes in this book should hold any terrors for even the inexperienced home cook. The recipes are clearly written and the cooking techniques don’t demand exotic kitchen equipment or any cheffy skills.

Cauliflower has long had a bad press for being a dull and boring and aesthetically unappealing vegetable. Perhaps Cauliflower and Potato Curry will help to elevate its profile. It’s a marvellous main dish for vegetarians but it’s hearty enough to be enjoyed by those who are card-carrying carnivores. The vegetables are chunky and the sauce warming. An ideal winter supper.

50 Great Curries of India gives a colourful overview of regional Indian food. Camellia Panjabi’s writing is charming and accessible, and the book is full not only of recipes but also of information on spices and their uses, as well as hints and shortcuts. A book for curry connoisseurs and those who would like to be.

Asian Cookbook review: 50 Great Curries of India
Author: Camellia Panjabi
Published by: Kyle Cathie
Price: £15.99
ISBN 978-1-85626-819-6

Maharaja – The Spectacular Heritage of Princely India

Thames and Hudson are famed for their high-quality books and this is another fine example of the style of book we have come to expect. It’s large format, full colour and stunning but more than that, it’s an archive of a disappearing world.

India is a confident country with high expectations. It is growing and finally taking its rightful place in the world arena. It has international respect for its advances in technology and the sciences but it also takes pride in its history and culture. Its colourful past continues to fascinate the rest of the world but much of that past is still living, active and well regarded.

Maharajas no longer exist in name but they still exist in fact. They continue to be amazingly wealthy and enjoy lifestyles that the majority of the world can only wonder at. They might not any longer have exotic titles but the opulence of old lingers on.

Maharaja – The Spectacular Heritage of Princely India is a sumptuous volume which looks at the descendants of the maharajas. They lost their states in 1947 and had their titles abolished in 1971 but in many ways it’s business as usual. They live in stunning palaces with amazing treasures and employ legions of servants. I can hear socialist teeth grinding at the vision, but just consider awhile. India is not a welfare state. People need jobs. India’s craftsmen are celebrated for their skill and artistry and their very existence today in modern India is in no small measure due to the patronage of the previous maharajas and the present almost-maharajas.

Sumio Uchiyama is best known in Japan as a portrait photographer of movie stars. This Maharaja project has allowed him to travel the length of India searching for the remains of the famed princes who still follow their traditional way of life. Whilst this book contains much more than just portraits it’s evident that the photographer has an amazingly good eye for that genre.

The author, Andrew Robinson, has penned more than fifteen books including a biography of Satyajit Ray, the Indian filmmaker responsible for Pather Panchali, a film which won numerous awards at film festivals world-wide, and of Rabindranath Tagore, a poet, novelist, musician, and playwright who won the 1913 Nobel Prize for Literature. Maharaja – The Spectacular Heritage of Princely India has allowed him to put context to the subject.

This is another from the Thames and Hudson stable which will be sought after by those of us who love India in all her colourful and exotic guises. The images are beautiful, thoughtful and evocative. Would that TV documentary-makers consider taking such a reasoned and positive view of this magnificent country.

Book review: Maharaja – The Spectacular Heritage of Princely India
Author: Andrew Robinson
Published by: Thames and Hudson
Price: £14.95
ISBN 978-0-500-28822-1

The Real Taste of Indonesia

Granted, this isn’t a cuisine that the majority of the British public will be familiar with but this should, on analysis, be one of the next big Asian food trends. It offers all the elements we need to feel that we have had a thoroughly exotic but not outlandish dining experience. It has the hint of spice that many of us crave along with some familiar flavours to ensure that we are not over-anxious about a new culinary adventure.

Indonesia holds a rather unique accolade. It can boast cultural credentials from its own geographic location as well as those of China, India, Arabia and Europe. Those influences are reflected in its food. The dishes have good taste and harmony, and how much better the world would be if we could all embrace those traits. Perhaps that could be a world New Year’s Resolution - to live life like an Indonesian Rice Table (Rijsttafel). An array of delicious foods, all different but forming a vibrant and balanced whole.

The Real Taste of Indonesia is a marvellous introduction to the spices, fresh ingredients and cooking methods from the kingdom of a thousand islands. There is plenty of basic information and most of what you’ll need can be found in your local stores, with the occasional visit to an Asian supermarket. There are more and more Indonesian and Malaysian products available, as the cuisine becomes better-known throughout Europe..

There are 100 or so recipes in this well-illustrated volume. Every recipe has its photograph and those pictures alone are enough to encourage you to dust off your wok – or more accurately your Indonesian Wajan – and start cooking. There is nothing much to frighten even a novice cook.

Ayam Paniki is spicy coconut chicken Sulawesi style. This is a rich and creamy dish that was originally made with bats. Tescburyrose in your high street doesn’t often stock them but the substitute chicken works just as well and there is more meat on the legs.

Satay is now a popular dish on many pan-Asian menus. Indonesians have many versions including not only the ever-popular chicken but also beef, pork, lamb, goat, fish, prawn, squid, tripe and liver. They each have their individual marinades and accompanying sauces. The common element is the basic concept of small pieces of something on skewers grilled over a charcoal fire. A Sate party could be in order for the summer - an interesting take on the traditional barbecue. I have a couple of favourites from this book: Satay Manis (sweet beef satay) which needs no dipping sauce and Sate Kambling (skewered goat or lamb) which is served with Kecap sauce rather than the usual peanut-based condiment.

Klepon (sticky rice dumplings with melted palm sugar) make a delicious and authentic dessert, or a treat for afternoon tea. They have a unique spongy, marshmellowy texture which is addictive. Pandan essence gives these sweets a vibrant green colour and distinctive aroma.

The Real Taste of Indonesia is a delightful book filled with simple must-try recipes. Take a trip to your nearest Malaysian restaurant to get a taste of the style of food and then you’ll understand my enthusiasm. This is an amazingly good value cookbook that will soon have pages stained with Sambal and sweet soy sauce.

Wing Yip – Gifts for the New Year ...or any time

It’s the time of year for gift-giving. Diwali and Christmas have just gone. New Year and Chinese New Year will soon be here but there are other occasions when a thoughtful present of foodstuffs would be welcome: birthdays, house-warmings and even parties. Wing Yip’s has several ready-made hampers, or design your own.

Wing Yip is a popular brand of oriental sauces and condiments. They have several large stores (Birmingham, Manchester, Cricklewood and Croydon) and now you can order online. Their products are of the highest quality and are also stocked by most large supermarkets. They have been used and trusted by domestic and professional cooks for years. Not only Western but Asian housewives equally rely upon Wing Yip products, and there are over 2,500 of them.

Try Thai, Malaysian, Vietnamese, Singaporean sauces and ingredients. If the lucky food-parcel recipient has a passion for a particular cuisine then you can make a tailor-made gift with all the appropriate seasonings and condiments. And you’ll find all you need to gladden the heart of a sushi lover, including sake.

If you have a budding chef or an Asian food enthusiast in your life, you could consider a ready-made suggestion for a Chinese hamper (see here). It’s a good place to start as it contains not only the sauces but also a recipe book. An ideal gift for a novice Chinese chef. It will be easy to present dishes as smart as Mussels in Chilli Black Bean Sauce. Wing Yip even have a pack of 5 different Chinese beers (see here) to add a touch of oriental festivity.

It’s even more fun to select your own goodies from the wide range of jars and bottles on offer. They also have a good choice of kitchen- and table-ware so add a wok (many here under £6) or some chop sticks, or how about a tea set!

Wing Yip is one of my favourite oriental supermarkets. I can’t drive past their Cricklewood store. I might not have a shopping list but I know I’ll be inside for a while and I’ll return home with several bags full of food and ideas. The internet now allows everyone to be as privileged as I. Give some delicious gifts but also treat yourself.

Visit Wing Yip here.

The Bazaars of Istanbul

Many thousands of tourists visit Turkey every year. They bask on the beaches, perhaps hire a boat for a holiday afloat and enjoy grilled fish in seaside restaurants. They have a glimpse of Turkey and its people but it is, in fact, just a meeting with the modern globalized facade – a shadow of a rich and ancient culture.

The Bazaars of Istanbul marvellously captures these narrow shopping streets in both photograph (300 colour illustrations) and vivid description. Its 200 or so pages hold a wealth of images of both past and present and show why the bazaars are still, to this day, so captivating.

The authors Isabel Bocking, Laura Salm-Reifferscheidt and Moritz Stipsiez bring history to life as they chart the changing fortunes of the bazaars. They weave a colourful tapestry of turmoil, intrigue, craftsmanship and industry.

Istanbul straddles East and West. It has held strategic importance in many a war and revolution and has lost much of its exotic charm over the centuries, but it still has lots to offer those who are looking for disappearing vestiges of former glory. It’s still there to be discovered and relished.

The city has many bazaars, the most celebrated being the Grand Bazaar. This has been the venue for buying and selling goods from the far reaches of the world for more than 550 years. For those of us who are more used to seeing shop signs boasting “established in 1991” that’s quite impressive!

The bazaar is called Grand because that is exactly what it is. It contains nearly 3500 individual shops, 40 warehouses and has 61 streets and alleys. You’ll be advised to take a map with you (one thoughtfully provided in this book) or, if lost, ask directions from one of the 25,000 (yes, 25,000) people who work there. It’s likely you’ll find a shop assistant when you need one.

The Bazaar has evolved over the centuries. It has been ravaged by fire and earthquake. Many of its original features have been lost but there have also been moves to protect those which remain, and to ensure that the Grand Bazaar does not represent just an extremely big Mall selling designer fakes (they are here in abundance) from neon-garnished boutiques.

There is still plenty to delight the discerning shopper who wants to have a truly Turkish experience. There are rugs to admire. This volume has a page dedicated to the symbols found on authentic Turkish rugs. Take a cup of coffee or tea with the shopkeeper and ask questions. He will undoubtedly want to sell you a carpet but he will likely be equally enthusiastic about telling you of the history of his business.

This book will have you drooling at the objects on sale. Yes, there are tacky tee-shirts but there are lots of handicrafts still to be found. Leather work, ceramics, intricate metal work, jewellery and prayer beads all compete for the buyer’s attention. Visit a Turkish bath, smoke a traditional water pipe, a hookah, and have a genuinely Turkish meal. The authors even give a selection of recipes for you to replicate the experience in your own home.

The Egyptian Bazaar (only 350 years old!) is the place that will draw you like a magnet if you are a consummate foodie. Here you will find those evocative piles of spices that we so associate with eastern emporia. There are dried fruits and more importantly, tea and coffee. There are many sayings woven around each of these drinks. Of tea it is said, ‘A conversation without tea is like a night without a moon.’ A somewhat less romantic saying about coffee runs ‘Coffee should be as hot as a girl’s first kisses, as sweet as a night in her arms, and as black as the curses of the mother when she finds out.’

The Bazaars of Istanbul is a sumptuous volume which gives a real flavour of the most fascinating part of one of the world’s most fascinating cities. A must for anyone who has already visited or who plans to visit Istanbul.

Asian Flavours – Kitchen Classics

Eating Korean

Food isn’t just about nourishment. It’s not just about flavour. It can more be described as a delicious (mostly) conduit for memories and tradition. We all, no matter what our cultural background, can remember events that have a food association. For me its Sunday lunch and making pickled onions and eating my first pomegranate and my first meal in a real restaurant and...

Celia Hae-Jin Lee has penned a book of 100 or so recipes and they are very fine but this is far more than a cookbook. This is a personal and family history of humour, depth and charm. This is a book to read from cover to cover for its narrative of everyday life garnished with delightful dishes. Return to find recipes to recreate authentic Korean dishes and enjoy a unique cuisine.

Celia is a first-generation Korean American so she can appreciate the needs of a European audience who need an introduction to these unfamiliar Asian dishes. Korean restaurants are rare in Europe. There are many to be found all over the USA as that country has had a closer relationship with the peninsula than has any other Western nation. There are far fewer Korean cookbooks than, say, Chinese or Indian, and so, as a consequence, Korean food has remained a mystery.

It would be easy to assume that an unfamiliar and exotic cuisine would have difficult-to-prepare dishes requiring costly and scarce ingredients with an inedible end result. Not so with Korean food. US readers will have no problem finding Korean spices and sauces, and Europeans can search in their nearest Asian food store or find online. You’ll discover it’s worth the effort.

If you are a lover of things pickled then this will be the book for you. Korean Pickled Garlic could not be easier to prepare, using only vinegar, soy sauce and sugar. Kimchi is the famous Korean condiment but it’s also used as a base for other dishes once it has been fermented for a month or so. Again a simple process with a vibrant result. Kimchi is a must for any authentic Korean meal.

Fire Meat (Boolgogi) is perhaps one of the most celebrated of Korean dishes. This is stir-fried marinated beef which can be eaten with side dishes, rice and Kimchi but also as a topping for Bibim Bap which is the strikingly attractive traditional rice dish. Spicy Sliced Pork (Dwaeji Boolgogi) is similar.

The weather is cold and a steaming bowl of Korean Oxtail Soup (Ggoli Gomtahng) would be very appealing. This is a flavourful broth using a cut of meat that is often overlooked. It takes long slow cooking for the meat to become tender but the flavour is robust and warming.

Eating Korean is an ideal cookbook for anyone who would like to learn more about Korean food. It has enticing recipes but its food history and anecdotes make this a worthwhile companion to other Korean cookbooks. Celia Hae-Jin Lee draws us in to her family kitchen and invites us to savour the same dishes that her parents and their parents would have enjoyed. A great cookbook which makes Korean food accessible to all of us. I have enjoyed this very much.

Veggie Haven – Easy Japanese Cooking

All you regular readers will know how I have waxed lyrical about other books by Kentaro Kobyashi and this one will be no exception. Veggie Haven from the Easy Japanese Cooking series has all the characteristics which helped to make Donburi Mania and Noodle Comfort so appealing.

Kentaro Kobayashi is a young man with a passion for food and not just Japanese food. He started his working life as an illustrator but soon displayed his flair for the culinary arts. His mantra is “easy yet delicious, stylish yet realistic”. He has featured in magazines and has appeared on television where he showed his skill for making delicious food with little effort.

I like this man’s style. Kentaro continues to present us with delightful food with a twist. Veggie Haven has Japanese elements but it isn’t a traditional Japanese cookbook. I suspect this might be the way modern Japanese eat at home: we in the West have embraced Chinese and Indian food, and it’s certain that a Tokyo housewife might similarly enjoy, as Kentaro suggests, a hearty potato gratin or a deliciously-garnished pizza. Take the aforementioned pizza and top it with garlic and anchovies. Use a bought pizza base and you’ll have a classy lunch, light dinner or nibbles with apero in no time at all.

Some liken tofu to a tasteless bath sponge. Consider it a vehicle for robust flavours. Sweet and Spicy Fried Tofu is a simple recipe which offers a tapestry of tang that will convert even a die-hard carnivore. This is the healthy face of fast food.

The cold weather is here in the northern hemisphere so warming dishes are the order of the day. The original Chop Suey is said to have originated in America; Kentaro offers Vegetable Chop Suey. This is a tasty pot of vegetables and the addition of quail eggs helps to elevate this dish to something luxurious.

Veggie Haven is an ideal cookbook for novices who want to try something a bit out of the ordinary. The recipes are clearly written and allow the cook to arrange things in steps. There might be a collection of 3 ingredients for a sauce that can be mixed before cooking starts. Perhaps the thickener can be made in advance. For simplicity these are noted in the ingredient list rather than in the method. No need to be overwhelmed: the dishes are easy.

In the US Japanese ingredients are readily available - America has had a closer relationship with Nippon than has Europe. Here, most larger Asian supermarkets stock Japanese ingredients and there are many internet sites that will be more than happy to supply you with the goods.

Kentaro Kobyashi introduces us to his Veggie Haven. This will be a ‘must read’ not only for Japanese food lovers but for those who want to present vegetables with a difference. This might be described as fusion food but it works for me.

Japanese Cooking – A Simple Art, by Shizuo Tsuji

The world is shrinking and more of us than ever have taken advantage of travel opportunities. We move with ease around the globe and adopt and adapt culture, lifestyle and food.

Whilst all that is true we could be forgiven for overlooking the impact of Japan’s food on the West. America, in particular, has embraced Japan’s food. The USA has a close relationship with the country and sushi is common. Europe has not had quite that same exposure to Japanese cuisine although larger towns in Britain might sport a brace of Japanese restaurants. It might therefore come as a surprise to know that the Japanese food philosophy has made a great impression on Western eating habits.

Remember Nouvelle Cuisine? That’s French, isn’t it? Well, the name was French but the concept was Japanese. Young French chefs travelled to Japan in the 70s and 80s and were amazed at the simplicity and beauty of its dishes. They translated that to suit the restaurant-going populace of London and Paris... and Nouvelle Cuisine sunk like a very light, Zen and minimalist brick... but the germ of an idea was growing. Chefs now appreciate aesthetics, flavour combinations and freshness of ingredients in a different way.

This 25th anniversary edition of Japanese Cooking – A Simple Art has not been updated and massaged. It stands in its original form with only a new foreword by the celebrated restaurant critic and food writer, Ruth Reichl, and a new preface by Yoshiki Tsuji, son of the author. This book has not been revamped because what was true and valuable a quarter of a century ago remains so.

Shizuo Tsuji graduated with a degree in French literature from Wasada University in Tokyo and then worked as a newspaper reporter. In 1960 he established the Tsuji Culinary Institute in Osaka to train professional chefs. He studied with the greatest chefs in France and was recognised by the French government who awarded him Meilleur Ouvrier for outstanding promotion of French cuisine. He published over 30 books on gastronomy, music, essays and translations.

Japanese Cooking – A Simple Art is considered a masterwork of Japanese cuisine. Nigella Lawson has described it as “...quite the most illuminating text around on Japanese food.” It’s an encyclopaedia of Japanese food but it’s also an absorbing read. The line illustrations demystify what might sound like complex techniques, revealing those techniques to be surprisingly simple. There is not a wealth of expensive equipment to buy although an enthusiast might be driven to acquire some stunning tableware to add a touch of visual authenticity to a Japanese meal.

American home cooks, at least in larger cities, will have no problem in finding the more exotic of ingredients. There are fewer Japanese supermarkets in Europe although many Asian stores carry Japanese products. However there is a good selection of internet sites which offer food products to stock your Japanese store cupboard.

An example of an easy dish made with ingredients found in most large supermarkets is Ginger Pork Sauté (Butaniku Shoga-yaki). This is a delicious and quick dish of pork and shiitake mushrooms cooked with ginger, mirin, sake and soy sauce.

Vegetarians are well catered for in Japan. Bean Curd Dengaku (Tofu Dengaku) are small grilled lollies (popsicles) of tofu with toppings. You might be able to buy the traditional two-pronged forks from specialist shops but a couple of thin wooden kebab picks will work just as well. These are tasty and attractive morsels that will tempt even a Japanese food debutant. Substitute small fish and other seafood or vegetables such as aubergine (eggplant), mushrooms or peppers.

Japanese Cooking – A Simple Art is a classic. It’s considered outstanding by the wise and worthy of the international food industry. It explains the more complex of traditional dishes as well as the uber-simple ones. This is real Japanese cooking that will delight and intrigue both the eyes and the palate.

Martin Yan’s China

If you are a US-based reader then you will have heard of Martin Yan. He is the effervescent presenter of Yan Can Cook which boasts 2500 or so episodes. He is a celebrated chef and food consultant and award-winning author. Martin is founder and chairman of Chef Martin Yan’s Culinary Arts Centre in China. Martin Yan’s China is the companion volume to another of his Public Television series.

Those from outside America should know that Martin Yan is a talented and charming chef. He is fun-loving and full of humour. His cheeky smile and easy manner have encouraged millions of American Public Television viewers to have a go at Chinese cooking. He is a passionate food professional and teacher who is proud of the land of his birth and its culinary heritage.

Martin Yan’s China is a combination of travelogue and recipe book. Martin’s usual affable manner shines through the text which is witty and conversational. This chef wants you to cook his food and gives you every support and encouragement. He offers an index of ingredients and basic recipes before introducing you to his tempting dishes.

A Chinese cooking debutant might be anxious about the exotic ingredients. All are available in larger supermarkets, at your nearest Asian store or online. I know you are internet savvy as you are reading this review so you have no excuse to not try these dishes.

For the most part the cooking techniques are not taxing and there are a few tricks that you could use in future cooking adventures. A pasta or noodle nest makes a great presentation for Chinese but also for other cuisines. Martin gives instructions for making noodle baskets in Double Happiness Pasta. A delicious and simple dish which looks spectacular. I’d consider making these baskets and filling them with an Asian salad as a light starter.

I am impressed by Martin’s recipe for Preserved Duck Legs. Think French Confit and add the aroma of Chinese five-spice. It’s another easy dish but rather smart. Use the meat in stir-fries, stuffing for spring rolls, in place of Peking Duck, and also in Special Fried Rice. Martin suggests Preserved Duck with Clay Pot Rice. Buy a traditional clay casserole from Chinatown for an authentic centrepiece.

Grilled Spiced Pork Chops is an adaptable recipe. Martin uses asparagus but you can use green beans. Chicken or even turkey could be substituted for the pork. This is an ideal, quick week-day meal. Just add a bowl of rice or some noodles and contentment will be assured. A comforting and warming dish.

Steamed Ginger Sponge Cake is another Martin Yan recipe with a very European-sounding name. Steamed sponges are always light and this one is also exotic. It contains not only the aforementioned ginger but coconut milk as well. That’s a marriage made in heaven.

Martin Yan’s China is bound to be popular with those who have enjoyed his amusing shows. Entertaining though this man may be, he is also skilled at selecting recipes. This is a book of balance and charm. The dishes are designed to be accessible to the home cook. It’s an attractive volume full of innovation. Lots here that I will enjoy.

Ching’s Chinese Food in Minutes

Heat magazine proclaims “Ching-He Huang is the new face of Chinese cooking”. Fresh-faced and youthful, Ching already has, however, a good few years of successful career behind her. Ching-He is a popular contributor to various UK food programmes and was the presenter of her own series Chinese Food Made Easy. She is the author of two other cookbooks, China Modern and Chinese Food Made Easy, companion to the TV series, which was one of last year’s best sellers.

Ching’s Chinese Food in Minutes is a book equally suited to the debutante at Chinese cooking as well as to those who have lots of experience. Ching starts with advice about buying and caring for your wok. Yes, it is OK to use a non-stick one and I think I have spotted Ching’s own range in a department store. If you’re new to Chinese cooking then you’ll need just a few store cupboard ingredients. Not a long list, and available from your favourite high street supermarket or mail-order if you live on a shop-free island.

I like this food. A reviewer is sometimes placed on the horns of a critical dilemma. Nice book – nasty food (that is to say, not to your reviewer’s taste). But this is a Chinese cookbook that I could have personally commissioned. There is so much here that I find to tempt my taste-buds. Rich and spicy dishes as well as some lighter fare when you want to feel noble. It’s all about great food but fast.

There are some traditional favourites like Peking Duck and Sweet and Sour Pork – quicker cooking it yourself than ordering from your local takeaway (takeout), cheaper and healthier. But there is much here that is new and inspiring. Taiwanese Ginger and Sesame Chicken Noodle Soup is a delicious winter warmer. Mixed Seafood Crispy Noodle is very smart and ready in 30 minutes. Black Bean Razor Clams are exotic yet simple to make and will be on your plate in 18 minutes.

The dishes that have my rapt attention are those with a bit of heat. Hot Pink Pepper/Black Pepper Chicken is quite a marvel. Five minutes of preparation and ten minutes of cooking is all it takes to have a succulent meal on the table. If you have your Chinese store cupboard set up then you just need to buy the meat on the way home from the office. A great flavourful recipe for those evenings when thinking is not an option.

A dish called Sichuan anything is bound to be delightful. Ching offers a few alternatives including Sichuan-style Sweet and Sour Prawns. Another 18 minute meal packed with flavour. Sichuan pepper has heat but also imparts a very particular tongue-numbing but rich mouth-filling flavour. It’s well worth getting the real thing.

Ching’s Chinese Food in Minutes deserves to become as popular as Chinese Food Made Easy. The book is bright and attractive with gorgeous photographs by Kate Whitaker. The “hand-written” introductions to each recipe help to give this volume the feel of a family kitchen journal. Lots of anecdotes and food-related memories which add to the charm. One of my favourites for 2009.

Into the Vietnamese Kitchen
- Treasured Foodways, Modern Flavours

A very apt title, Into the Vietnamese Kitchen. The author, Andrea Nguyen, invites the reader into a kitchen that is both personal and representative of all such kitchens across Vietnam and in Vietnamese homes across the world.

Americans have a familiarity with Vietnamese due to migration of the Vietnamese population at the end of the Vietnam War. France, of all European countries, probably boasts the most Vietnamese restaurants. They are the ex-colonisers who also left vestiges of their own cuisine. A baguette filled with paté might not seem very Asian but it’s a popular street food in Vietnam.

Andrea fled Vietnam for the safety of America. The family travelled light but amongst their few possessions, Andrea’s mum packed a small orange notebook containing favourite recipes. Food is one of the most important elements in retaining identity and it takes on even greater significance when one is forced from one’s homeland.

We in Britain have not had close ties with Vietnam so the cuisine is not as ubiquitous as, say, Chinese or Japanese. If we want to eat authentic Vietnamese dishes then we will likely have to make them ourselves. The ingredients are easily accessible as there are a wealth of Asian supermarkets and specialist food aisles in regular grocers in every high street. If you cook Chinese food then you’ll already have much of what you need.

Vietnamese food isn’t, however, Chinese food under another name. Yes, there is a strong Chinese influence but there is also much that is unique. Into the Vietnamese Kitchen is the first Asian cookbook that I have come across offering a chapter on The Art of Charcuterie. This section in particular demonstrates the French influence. Perhaps these were some of the original fusion dishes. There are selections of sausages here that have Multipurpose Meat Paste as their base. I must admit that the title is rather off-putting and smacks of something made of nameless and nasty cuts of unspecified animal. In reality it’s a harmless preparation of chicken and fish sauce which can be made, with the addition of other spices and meats, into delicious meat balls or cold cuts. Garlicky Sandwich Meat starts with the Meat Paste but has garlic, black pepper and Chinese Five-Spice powder to enhance the flavour. Fill a baguette with this preparation; pour a cup of strong coffee and contentment will be assured. A great Sunday breakfast, I’d say.

Caramel Sauce is a mainstay of the Vietnamese kitchen. It’s a simple sugar-and-water concoction that is simmered till the correct hue is achieved. The resulting syrup is added as a flavouring to a variety of dishes including Beef Flank and Ginger Simmered in Caramel Sauce. This might sound alarming but actually there are only 3 tablespoons of the bitter-sweet liquid for 2 pounds of meat. Tasty and simple to make.

Pho is one of the most iconic of Vietnamese dishes. It’s popular because it’s delicious. The secret is a good broth and it’s worth taking the time to make yourself or to find a good quality beef stock. Don’t even consider a stock cube, dear reader. Take your biggest soup bowls and add noodles, beef, green onions, coriander. Pour over your flavourful stock and add garnishes of bean sprouts, mint, basil, coriander, chilies and lime wedges. This isn’t just a bowl of soup, it’s an event.

Into the Vietnamese Kitchen has a good number of desserts. Mandarin Sorbet has the flavour of the East but also of Christmas. This would be an ideal replacement for the traditional Christmas Pudding which I hate with a will known to few. It’s light and tangy and perfect for the end of any rich and heavy meal. Coconut Sorbet is also another easy and exotic cooler but Lemongrass Ice Cream has the edge on sophistication and would be marvellous to finish any Vietnamese, Chinese or Thai meal.

Into the Vietnamese Kitchen – Treasured Foodways, Modern Flavours is a sumptuous book and a culinary revelation. The dishes are accessible to cooks world-wide and they offer a glimpse into a cuisine which is subtly different. This is Andrea Nguyen’s first book but I hope it won’t be her last.

La Porte des Indes Cookbook

Some of you, my dear readers, might be able to translate that title with ease (education is a marvellous thing). The Gateway to the Indies is my stab at it but why is it a French title for a book of Indian food? The subtitle is The legacy of France in Indian regional cuisine and, yes, there is indeed a region of India that was a little piece of France ...till 1954.

I had already some idea about Pondicherry as my father had spent time there in the 1940s (his friend, Taffy, being “deported” to India for having a liaison with the daughter of a civil servant) but I had no idea that the French food connection had lasted so long. It’s subtle but unmistakable.

There are in fact deux Portes des Indes restaurants, one in London and the other in Brussels, where it originated. Not probably the city with the closest of Indian connections but evidently one which was open to new culinary trends. La Porte des Indes is part of the Blue Elephant empire and has the same sumptuous decor, that has become the trademark of both restaurants.

The vibrant driving forces behind both the restaurant and the cookbook are Mehernosh and Sherin Mody. The book has also benefited from the skills of food and travel writer John Hellon and we have the gorgeous results of their collaboration. It’s contemporary, bright and full of amazing close-up shots by celebrated photographer Tony le Duc.

But the food is the star. There are familiar dishes but even these have been given the La Porte twist. I hadn’t expected to see Chicken Tikka Masala, which has become a cliché of Anglicised Indianish food. This dish, however, is something a bit smart and has a sauce of turmeric yellow. A cut above the original.

A signature dish of La Porte des Indes is Poulet Rouge (Chicken in a Creamy Red Sauce) but it is easy for a home cook to make this dish. It’s rich and stunning and just what you’ll cook if you want to impress on a budget. Chicken thighs are economic and the other ingredients are readily available in your local supermarket.

Duck is one of those archetypical French ingredients so here we have Magret de Canard Pulivaar (Roasted Duck Breasts in a Spicy Tamarind Sauce). The meat might make you think of romantic bistro meals in Paris but the marinade and sauce are all Indian. Madame Lourdes Swamy of Pondicherry is the originator of this recipe.

This is a restaurant cookbook so it has a chapter devoted to cocktails, and just the names will transport you to the subcontinent. Monsoon (Midori, melon vodka and champagne), Tamarind Martini (gin, limoncello and tamarind puree) are just a couple and there are also some lovely desserts.

Indian restaurant desserts are often a disappointing bunch but La Porte des Indes Cookbook has some unique and classy ones. Payasam (green lentils and tender coconut pudding) is a stunner but it would demand a visit to an Asian supermarket. Chocolate and Chikki Kulfi is Belgian Chocolate and Praline Ice Cream and a true liaison of two of the world’s classic culinary cultures.

La Porte des Indes Cookbook is something a bit special. It’s modern and full of innovation but it cherishes its French/Indian roots which have combined to create a cuisine with touches of both. A joy to read and to cook from.

Dal and Kadhi

Sanjeev Kapoor is the Indian chef with the golden touch. His acclaimed TV series, Khana Khazana, has enjoyed a 15-year run, has won the Indian Television Academy “Best Cookery Show” and the “Indian Telly” awards year after year, such is the popularity of this man.

Dal and Kadhi presents regional comfort food at its best and the book is as delightful as the food. Each recipe is accompanied by a photograph by Bharat Bhirangi who has a talent for showing these dishes in a mouth-watering fashion. You’ll be planning your next meal before you leave the bookshop.

What could be better than a flavourful dal or kadhi to eat with rice or roti? Your meal might be humble or you could add a dal to an array of other dishes to make a sumptuous and satisfying spread. They range in texture from the rich and substantial to the light and refreshing to suit the season or the occasion. These are the dishes that people miss when they leave home and crave when they are in far-off countries.

This book offers 45 recipes that you will want to add to your culinary repertoire no matter what your home region. They are a broad-based selection of recipes so there is sure to be something to please every palate. Dal Makhni is perhaps the most celebrated both in India and overseas where it has become a restaurant speciality, although seldom cooked in an authentic style. Maharashtrian Kadhi is a traditional dish and represents India’s culinary diversity in a most delicious way.

All these dals and kadhis are tempting but as with life in general there are firsts among equals and I have picked a few that are particularly tempting. Rajasthani Baati ki Dal is made with split green gram (dhuli moong dal) and Bengal gram (chana dal) and the resulting dal is served with traditional baked balls of dough.

Bhindi ni Kadhi is bound to be on my list as I love ladies’ fingers (bhinda/ bhindi). This is a soupy combination of yogurt and gram flour (besan) flavoured with spices. The vegetables remain a little crisp giving the kadhi an interesting texture.

Dal Hari Bhari contains spinach and fenugreek leaves, onions and spices, and Sanjeev uses it to tempt those who would not normally enjoy green vegetables. This would be an easy meal when served just with rice.

Dal and Kadhi is an Aladdin’s cave of ideas for quick, tasty and healthy dishes. One expects lovely books from Sanjeev Kapoor and this is another in that collection that never disappoints. You don’t have to spend a lot of money to enjoy good food. This book will show you the way in fine flavourful fashion.

The Blue Elephant Cookbook

This must surely be the most celebrated of Thai restaurant empires. It would be diminishing the class and the quality of the group to describe them as a chain. This is far from the KF Mac Hut of the Thai food world – think sumptuous and exotic and thoroughly impressive.

The Blue Elephant has a fine reputation wherever you might find it. and the cookbook now allows its followers to replicate its dishes in their home kitchens. Those who have never had the pleasure of visiting a Blue Elephant will soon appreciate the attraction.

Thai food in general has gained worldwide popularity over the past decade. More of us have the opportunity to travel to Thailand and also to visit Thai restaurants in our home countries, and we want to try those dishes for ourselves. The Blue Elephant Cookbook will offer you a marvelous array of recipes that represent the very essence of Thai food with all its vibrant flavours.

Blue Elephant recipes are authentic, attractive and tempting. They are not over-taxing for the competent home cook, and the ingredients are all availiable either from your favourite supermarket’s Asian food aisle, from a specialist Thai food store or by mail order via the internet. You’ll not only learn how to make soups, starters, salads, main dishes and desserts but also curry pastes and sauces.

Thai Fish Cakes will be instantly recognised by travellers returning from sun-kissed Thai resorts. They are delicately soft with a crunch supplied by a garnish of peanuts and refreshing lettuce. Serve this with Cucumber Sauce (recipe in this book) and you have a delicious snack or light lunch, or combine with other dishes as part of a Thai buffet.

Stir-Fried Seafood with Garlic and Peppercorns (Seafood Krathiam Prik Thai) is elegant and flavourful and would be an ideal “special” meal. OK, the prawns, scallops and crab are not cheap but this recipe makes the best of that seafood, and the finished result is stunning. The base is Blue Elephant Special Sauce which you can easily make and freeze for future use.

Tuk’s Duck Salad (Laab Ped) is a dish devised by the aforementioned Tuk who is a chef at the Blue Elephant in London. The duck is grilled and flavoured with a spice paste and garnished with fried shallots, chillies, fresh coriander and salad. A simple dish to prepare but it has great impact.

The Blue Elephant Cookbook is a jewel of a volume and definitely among my favourite Thai cookbooks. It will be snapped up by lovers of classic Thai food as well as those who are regular diners at The Blue Elephant restaurants. A lovely book.

Royal Hyderabadi Cooking

This is a collaboration between two of India’s finest sons of the culinary arts. If you have not heard of Sanjeev Kapoor (

Low Calorie Vegetarian Cookbook

You should expect something special when you are presented with a Sanjeev Kapoor cookbook. Low Calorie Vegetarian really is something a bit different and this could start an exotic diet trend.

Sanjeev is probably the most celebrated of Indian chefs, presenting Khana Khazana on India’s Zee TV. It’s been airing since 1993 and its 600th episode is now just a memory. He has won several awards such as the Best Executive Chef of India Award and the Mercury Gold Award at Geneva, which has earned this man international as well as home-grown respect.

Low Calorie Vegetarian Cookbook is just one of many cookbooks from this charming, handsome and charismatic man. Each book is welcomed by an adoring audience who have been impressed by the author’s skill on the small screen. It’s said that Sanjeev never repeats a recipe and will not need to for several decades; such is his volume of work.

Low calorie carnivorous and low calorie vegetarian recipes have often seemed to fall into one of two categories: boring or boring with vegetables. But Sanjeev’s book will strike the right chord with many readers who want a low calorie diet that offers food with taste and texture. If you don’t enjoy the food that does you good then you will fall back into the same old unhealthy eating habits which got you into your chubby mess to start with.

Low Calorie Vegetarian Cookbook is about flavour, and Sanjeev has a collection of recipes that will tempt even those with no health or weight issues. This is good food with intriguing combinations of spices and fresh ingredients. There are Nutrition Information charts with each recipe to enable the home cook to make the best choices to achieve a balanced diet.

The recipes are broad-based and you don’t have to be a lover of traditional Indian food to appreciate the dishes. Sanjeev has French onion soup but his version raises the bar with French Onion and Garlic Soup. Spicy Pineapple Boat is light and refreshing but with a little kick from green chillies. For those who want a cool and summery salad then Minted Mushrooms should fit the bill. This is a dish of mushrooms, tomato, cucumber, mint leaves and a dressing of low fat yogurt, and the addition of lemon juice provides a tang.

However delicious the European-inspired dishes might be, most of us will be looking for that unmistakable taste of the subcontinent and it’s here in glorious profusion. Spinach and Cabbage Parantha is a flatbread with aromatic cardamom and spicy red chilli powder to complement the vegetables incorporated into the dough.

Desserts are not forgotten. Kesari Phirni is a lovely dessert of Pistachio nuts perfumed with saffron and cardamom. The sweetness comes from a sugar substitute such as Equal or Splenda so you can indulge with no guilt.

Do I have a favourite recipe? Well, you know I do and its Mushroom Dum Biryani. This is a rice dish made with the traditional method but have no fear, it’s not difficult and the results will impress both Western and Asian friends. I’ll make this dish often, not because I have a low calorie diet (although perhaps I should) but because it’s delicious and simple.

A Western cook will have no problem finding the spices in local supermarkets or from one of the many online Asian stores. The cooking techniques are not taxing and you don’t have to take a trip to Mumbai to kit out your new Asian kitchen. This is a fascinating book with recipes that will encourage you to make, eat and enjoy flavourful and healthful meals.

Low Calorie Vegetarian Cookbook is the first of Sanjeev Kapoor's books that I have had the pleasure to review, and there are more to follow. This volume is bound to be a success with readers from every continent.

Rice, Spice and All Things Nice

The Observer Food Monthly described meeting Reza Mahammad as "like being ambushed by a cross between Laurence Llewelyn-Bowen and Freddie Mercury". He must be one of the most easily recognised Asian faces on British TV. His effervescent style and playful personality have made him a popular presenter.

Reza was born in England to Indian parents and was sent off to boarding school in Panchgani, India, to be educated. His parents were worried that he would lose touch with their roots if he stayed in the UK. This provided Reza with a good British education but he says, “It left me speaking English with a public school accent and Hindi with an English accent. A hybrid torn between two worlds.”

It wasn’t the boarding school food that gave him a passion for fine Indian cuisine. “The food at boarding school was vile – Breakfast: cold fried eggs, watery lentils, stale bread, and rancid butter. Lunch: bland curry, stodgy rice.” He fell in love with Indian cuisine in the holidays when he stayed with his extended family in the Western Ghats in India.

Mr. Mahammad Senior was one of the first Indian chefs to come to Britain. “My father had arrived here in 1937 and we had been brought up on stories of how hard he used to work - tales of how he'd have to wait at the docks for the boats carrying the spices to come in.”

Tragedy struck the family when Reza was 16. His father died of a heart attack and the responsibility of the family business fell on Reza’s young shoulders. “There was an obligation to continue what my father had left behind. It was a duty.” The business in question was The Star of India Restaurant, Old Brompton Road, South Kensington, London.

This was the caricature of a 1950s Indian restaurant with flock wallpaper, which wasn’t much to Reza’s taste. He embarked on a series of revamps and has settled on classic contemporary...for a while! His mother, Kulsum, was horrified. “But I said to her: ‘Who is running this restaurant, you or me?’ People thought I was making a terrible mistake but actually it was the best thing I did.”

The Star of India didn’t have the best reputation for food either, so it’s been hard work and dedication to turn things around. “When I inherited the Star of India from my father, I had no clue about cooking. I picked up a few recipes from my mother and improvised on the restaurant's existing menu. My mantra is to go easy on oil and make food appear as appetising as possible.”

Now The Star of India is one of London’s most successful and prestigious restaurants and Reza is both head chef and proprietor. Today you are likely to be rubbing shoulders with media types and “faces” from TV and film (Daniel Day Lewis, Hugh Grant and Art Malik are regulars) and it’s said that Reza drapes himself across tables and sings arias from time to time, but that could just be a rumour! “The years spent managing The Star of India established the restaurant as an institution and enabled me to explode onto the restaurant and food scene.”

Those media types come in handy sometimes! One of the regulars was a TV director who came up with the idea of Madhur Jaffrey (the original Cooking Star of India) and Reza collaborating on a cookery series that became A Taste of India.

Reza has become a familiar face on TV with UKTV Food Channel's Delhi Belly with Sanjeev Bhaskar, the star of Goodness Gracious Me/The Kumars. Reza’s irrepressible and often camp persona was allowed full rein which resulted in an exotic travelogue filled with authentic food, colour and pazazz. The success of Delhi Belly and the popularity of Reza led on to further series of Coconut Coast, and United States of Reza.

Reza Mahammad has penned his first book, Rice, Spice and All Things Nice; it’s a mixture of dishes from his restaurant, travels, and family recipes handed down through the generations. “It’s an attempt to demystify Indian cooking,” says Reza. “More and more people know how Indian food should taste because they've been travelling, but they don't know how to cook it.”

Rice, Spice and All Things Nice is a dream of a cookbook. It has that blend of food and travel that I, for one, find so appealing. The photography of both food and Reza is mouthwatering and the text is amusing but also encouraging. The man obviously wants you to cook his food and you won’t be disappointed if you do.

The recipes are marvellously well chosen and offer something for every taste and skill. There are plenty of classics (Indian Rice Pudding to die for, Cucumber Raita, Chicken Dhansak) but lots of others which might be less familiar.

Afghan Aubergine Casserole has surprisingly few ingredients, is simple to make and delicious. Dak Bungalow Chicken has a longish list of ingredients but don’t be put off. This is another easy dish to make and it’s a stunner. Meatballs in a Green Sauce (Koftas Hara Masala) also has a good number of ingredients but the preparation is easy and you’ll just need to serve some rice alongside. A good recipe for a large dinner party.

Rice, Spice and All Things Nice is amongst my top 10 cookbooks. It is a thoroughly entertaining read, the food is gorgeous, I can make every dish without tears, and it’s a book I’ll actually use. I’ll need another copy as this one will soon be sauce-spattered and dog-eared. The sign of a well-loved cookbook.

The Asian Grill

Yes, it’s a BBQ book but one with a difference. This will capture the imagination of those who long for something more exotic. There are those fire-extinguisher-wielding, burnt-offering-offering culinary pyromaniacs who think that charcoal adds flavour. No, my little Webber warrior, my Hibachi hero! The charcoal is the fuel and not the food; add flavour by thoughtful use of marinades and condiments.

Corinne Trang is an international chef and food authority. Her heritage is Asian and European, and she is one of the few who are truly at home with both genres; but more importantly she loves food. Might sound a strange and rather obvious statement but there are many chefs and food-industry gurus who are just doing a job, but Corinne is a chef, a food professional, and a foodie with all the passionate enthusiasm that word implies.

I am not a lover of Fusion food as it is so often a compromise. Some chefs have built reputations on marrying ingredients which should never even have been introduced. Corinne’s food is easily described as good food with Asian flavour. There is nothing here that will bring the cry of horror, nothing that jars, but plenty that looks good on paper and even better on a plate.

The Asian Grill will gently lead you away (you can return from time to time) from ketchup, mustard and liquid smoke and will playfully nudge you in the direction of soy sauce, sesame oil and mirin. All the ingredients are available in a supermarket near you or via mail order. The cooking techniques don’t require a training course and you probably already have the equipment, so you are ready to dazzle.

Back-yard grilling isn’t famed for having a sophisticated meal as its end-product. It’s more often burgers like hockey pucks and flavourless chicken. It’s rarely the food that is the centre of attention but rather the grilling process that encourages conviviality. We marvel at the “skill” of (mostly) men who only don an apron when the smell of lighter fuel is in the air. Grilling is simple and was the first cooking method. Cavemen didn’t say “I’ll rustle up a nice soufflé for lunch” or “How about a delicately toasted English muffin with passion-fruit jelly?” No, dear reader, it would likely be “Pass me the pinny, Unk, I’m grilling tonight.”

Corinne has a flair for flavour, not only for the dishes that are grilled, but for all the associated breads, rices, noodles, and even sweets and drinks. There is everything you will need in this one vibrant and attractive volume. You will be able to compose meals around the grill that will be elegant but still fun both to cook and to eat.

I love lamb and The Asian Grill has a recipe that is a joy. Lamb Marinated in Yellow Spice Paste is flavoured with a pungent mix which elevates these kebabs into something mouthwatering. Corinne suggests serving these with Scallion Flat Bread from this same book. Pork Patties could be an alternative filling for that bread, and this recipe has a distinct Vietnamese flavour with fish sauce and lemon grass. BBQ Pork is Corinne’s version of the Cantonese classic, Char Siu, often seen hanging in windows in Chinatowns the world over. This will always be a crowd-pleaser.

Perhaps my favourite recipe is that for Spicy Sweet Soy Sauce Marinated Chicken. It couldn’t be easier to prepare but the resulting bird is a long way from the usual lack-lustre poultry of by-gone BBQs ...or I might choose Spicy Squid Salad ...but Asian Clambake is impressive ...although...

The Asian Grill is a book stuffed with tempting and flavourful food. You don’t need to know anything about cooking Asian food, and even a novice griller should be confident of a lot of compliments; everything you need to know is here. Corinne Trang has once again produced a book that will soon be stained through much use, and that’s a fine accolade for any cookbook.

Noodles Every Day

To the untutored this might seem an uninspiring proposition, but it’s perfectly possible to eat noodles every day and perhaps even several times a day without feeling as though it’s an endurance test.

Corinne Trang is a US based author, radio and TV broadcaster on the subject of Asian food. She is a well respected authority on foods from China and Southeast Asia and has been described as the “Julia Child of Asian Cuisine” by the Washington Post and me. Corinne has penned numerous books and has won a raft of awards - her very first won Best Asian Cuisine Book in the World at the World Cookbook Fair. Not too shabby!

Corinne has a passion for food and not just Asian food (a casual conversation with this lady about anything from bread to breakfast will have you drooling). Her background, a combination of French and Chinese, equips her very well to take her place in the culinary arena of both East and West.

Noodles Every Day is an attractive volume with marvellous photographs by Maura McEvoy. It’s more than a cookbook – this is an encyclopaedia of all things noodley. Every possible variety of noodle is considered and a wealth of recipes is offered. This is the original fast food and it’s both healthy and sustaining which is more than can be said for most of the popular western alternatives.

Every noodle type has its recipes but you can mix and match to suit your own taste. The five noodle categories are Wheat, Egg, Buckwheat, Rice and Cellophane but there is an additional chapter which covers Buns, Dumplings, and Spring Rolls. Although these are not noodles they do fall under the “snack” umbrella as do some of the noodle dishes.

Corinne introduces you to stock making and some typical Asian condiments, as well as basic ingredients. You will have all you need to be ever ready, with the addition of a few fresh items, for a quick but impressive meal... and fast!

Wheat Noodles with Spicy Ground Pork is a Szechuan classic. Dishes from this region are prized for their robust flavours and this one is no exception although the stir-fried Napa cabbage (Chinese Leaves) adds sweetness. Stir-fried Egg Noodles with Beef and Broccoli is another meat and vegetable recipe and a worldwide restaurant favourite but it’s easy to make at home. It’s flavourful, rich and comforting.

One of the most striking recipes in Noodles Every Day is that for Egg Noodle Soup with Five-spice Duck. This would make a smart dinner party dish with its succulent, aromatic meat and the soup served on the side. For sheer luxury though, Crab-flavoured Noodles with Velvety Crab Sauce and Green Peas takes some beating. It’s a simple recipe but has a cheffy quality about it. The crab-flavoured noodles can be found in larger Chinese food stores but if you can’t get hold of them you can substitute regular thin egg noodles.

Noodles Every Day is an instructive and inspiring book. It’s thoughtfully written with the western cook in mind but Corinne Trang is never pedestrian in her choice of recipes. This isn’t just another Asian cookbook but rather a vehicle which will help you to appreciate all the subtle flavours and textures that Asian food has to offer. Noodles Every Day will surely be another award winner.

Scent of the Monsoon Winds

Just the title evokes visions of hot steamy nights with the exotic (and for me exciting) aroma of damp vegetation and soil. The atmosphere that assures one of tempting and flavourful food.

Michal Haines has had a warm relationship with spices for all of her life. Her Chinese grandfather, Stan (you know that any Chinese grandfather called Stan would be a positive influence) left her with memories of fine food and a treasured meat cleaver. Michal has worked extensively in the New Zealand food industry, running gourmet food stores around Auckland.

Scent of the Monsoon Winds is a multi-ethnic cookbook with great shelf appeal. Michal offers an introduction to spices and their uses in the five main spice-dependant cuisines, and she suggests a list of spices that will allow you to prepare those dishes. There is nothing much that will demand a vacation to the Spice Islands (although it’s a good excuse). You’ll find it all in your regular supermarket, or mail order if you live on a remote hilltop.

The chapter headings are intriguing: Portable Feasts, Spiced Nights, Winter Blues and Kingly Condiments. The recipes are also a unique bunch, encompassing some celebrated dishes such as Indonesian Chicken Rampah and Cheese Sticks, but there is a lot here that will be new to many readers. Even an impressive book collection would not provide you with Michal’s own family recipes, which she shares here.

Scent of the Monsoon Winds offers modern versions of some classic dishes such as Drunken Chicken. This is a tangy but light dish with a kick from ginger, Szechwan peppercorns, star anise and cassia. Arabian White Coffee Cream will transport you to the souk: this is a sophisticated but simple dessert and truly a bit different.

Hot Mezze Hummus is a speciality of the mountains of Eastern Turkey and is a radical departure from the ubiquitous tepid hummus that we recognise from deli counters and Middle Eastern restaurants. This recipe has additional flavours and textures and is altogether more complex, although very simple to prepare.

If you are looking for a quick meal with impact then you could be turning to Vietnamese Dinner Noodles. There are quite a few ingredients but don’t be put off - this is cooking at its basic best. Pirate Chicken has plenty of punchy panache with Jerk Paste supplying the heat. It’s another fast meal but impressive nevertheless.

If Scent of the Monsoon Winds has a signature dish then it is, for me at least, Honey Tamarind Roast Duck. This is a flavourful and succulent recipe which avoids the perennial problem of dry meat. It all has to do with the cooking method, and this roast duck isn’t roasted but rather simmered. This is going to be a new classic.

Scent of the Monsoon Winds is an attractive volume of charm and innovation. It will be enjoyed by spice lovers who don’t have endless time to spend in the kitchen. We will, I hope, hear more from Michal Haines.

Bento Love - Easy Japanese Cooking

All of my regular readers will know the name Kentaro Kobayashi. I have reviewed another book of his which had its focus on Donburi, an underrated Japanese dish. He has now turned his attention to the evocative bento box.

Most of us would only have encountered a bento box via our TV screens. They are the stylish packages that are found on Japanese railway stations. No self-respecting documentary about the land of Nippon is complete without the western presenter opening his lunch to discover a savoury and attractive array of rice and accompanying dishes. All very exotic and exciting, but on analysis we are talking food on the go, which needs to be delicious and sustaining.

Kentaro has fond memories of the lunch boxes prepared by his mum. As a growing lad he craved flavourful meat. He was sometimes lucky but whatever the contents of his bento box he was always excited by it, and well fed. He has taken the opportunity with Bento Love to indulge his dream of meat-laden lunch to present some fine recipes, but he has also included dishes that would be craved by both vegetarians and those who prefer fish.

This chef has a knack for recipe selection. He has, once again, chosen dishes that will be tempting for the Japanese reader but equally for those of us who are not so familiar with Japanese food. There is nothing here that is bizarre, no ingredient thought delectable only by the Japanese. This is an accessible and delightful twist on a packed lunch which is a million miles away from a boiled egg sandwich and a bag of salt and vinegar crisps (chips).

The first recipe is that for Deluxe Steak Bento with Simmered Shiitake Mushrooms and Sautéed Watercress. That’s no surprise considering Kentaro's love of protein. The Pork Steak Bento with Sautéed Snap Peas and Shimeji Mushrooms is served with Shiba-style Pickles. Use your favourite European mushroom if you can’t find the shimeji variety, but you will likely find all traditional ingredients in your nearest Asian supermarket or online.

Cashew Chicken Stir-fry is a Chinese classic but is included here because this is a book about contemporary Japanese cooking. It’s a dish that works well for the lunch box, as does Japanese-style Chicken and Potato Curry, and there is even Fish and Chips Bento which includes some broccoli and rice balls.

My favourite recipe is Simmered Croquette Bento. This is a dish made from leftovers but I think it’s worth the effort of cooking from scratch especially for lunch. It’s a moist and flavourful dish and real comfort food. It’s hearty and would be welcome as a substantial lunch on a grey winter’s day.

We all need to eat and we should want to eat well. The credit crunch has forced many to consider a packed lunch from home. It’s a great notion and would save you cash but if that aforementioned lunch is unappetizing then you’ll soon be back to a curly, dry sandwich or a pie and a pint at the nearest pub. Consider some Japanese-inspired bento and be the envy of your colleagues. But don’t forget that you can eat all these dishes at home. They work just as well on a plate as in a box.

Bento Love - Easy Japanese Cooking

The Sari

This wasn’t, to be honest, what I expected. It has a bright and evocative picture on the front cover but this isn’t a book about colourful textiles, it’s about how the sari is worn and the place it holds in Indian society. It’s a simple length of cloth but to suggest that is all it is would be rather like saying a book is just reconstituted tree.

I have always admired women in saris. It’s not just the fabric that holds one’s attention but rather the form, the drape, the movement of the material. It’s an ancient dress but one that is by the same token timeless. It hints at exotic sexuality while simultaneously conveying an impression of modesty.

The Sari is about the wearers of saris and their relationship to it. It’s complex and varied but one that has impact. The diverse strands of feminine Indian society have a common denominator and that is the sari, with all its myriad styles and significance: it is not just an item of clothing like, for example, a western tee-shirt - a sari plays a role in much of Indian social interaction.

The Sari has a collection of personal stories from women who wear or have worn the sari on a regular basis. For some it’s reserved for smart evening wear, with western attire being the choice for the majority of the time. Others are full-time sari wearers who might even wear a sari to bed to ensure that they are covered from prying eyes at all times. The sari in many of these cases is used as an expression of religious and familial conformity.

Indian school girls don’t wear saris and the first time one is worn heralds the start of adult life. It was interesting to read that Indian women do, in fact, have sari accidents and anxieties. Yes, there have been occasions when a sari has become unwound, a careless foot causing embarrassment. I have tried a sari and I’ll not feel safe in one without the use of several 4-inch nails and a weightlifter’s belt. Sari-wearing is an art.

The Sari is a book that has introduced me to an aspect of Indian society that is seldom discussed. One looks at attractive ladies in beautiful clothes and one takes the sari at face value, but this amazing book shows a fascinating aspect of the lives of so many women of and from the subcontinent. It’s a worthwhile and compelling read and encourages one to consider the wearer rather than the worn.

A Celebration of Korea’s Finest Cuisine

Ms. Oh Junghae is famous for both her acting and her performances of traditional Korean music and song. Ms. Oh was awarded the title Ms.Chunhyang in 1992. (Ms.Chunhyang is a beauty pageant, but it focuses on song, Hanboks, playing traditional musical instruments rather than the exhibition of semi-naked flesh. It’s a cultural event.)

In 1993 Ms. Oh was presented with the ‘Best Newcomer’ award at the Korean Taejong Film Festival. She has appeared in numerous dramas and films and received international acclaim in 2007 when she was awarded Best Actress at the Nantes Film Festival in France for ‘Beyond The Years’ by Kwon-Taek Im.

Ms. Oh also teaches traditional Korean music and is a guest lecturer at several Korean Universities.

The evening continued with a Hanbok Fashion show. You might not recognise the name, dear reader, but I

am sure you have all admired the beautifully elegant costume of Korea. The fabrics were marvellous in both texture and colour, ranging from the most subtle of pastel shades to striking reds and golds of the Court dress. All of the costumes were the work of Hanbok designer Kim Haesoon.

Professor Yoon Unsook (described as Korea’s Delia Smith) gave a demonstration of the preparation of one of Korea’s most celebrated dishes, Bibimbap. This is perhaps a good introduction to Korean food as it combines familiar ingredients with Korean chilli paste. It’s simple to prepare and the easy recipe allows the cook to use meats and vegetables that are readily available.

Professor Yoon Unsook is a well-known Master Chef in Korea and she has appeared in several food programmes there.

She has been the Senior Director of the Association of Professors of Hotel Culinary Arts since 1995. She is currently a committee member of the Korean Food Cooking Exam.

We guests were then treated to a collection of Korean dishes thatI suspect might seldom be seen west of Seoul. These foods were cooked for us by some of the finest chefs from Korea. The picture shows the chefs from left to right starting at the top:

1. Kim Ju-Hwan is the current Head Chef at the Intercontinental Hotel, Korea. He has participated in several international Food Festivals as a Vice Team leader since 2007 and recently led the team in the Iranian Korean food festival in 2008.

2. Roh Sang-Hwan is the Head Chef at the Sofitel Ambassador Hotel in Korea. He has also won several food competitions in Korea.

3. Hwang Nam-Yeon is the second Head Chef at the Sofitel Ambassador Hotel in Korea. In 2007 he joined the team as they worked for greater recognition of Korean food abroad; he has been the Vice team leader since 2008.

4. Yang In-Kwon is the Head Chef at the Hyundai Food System; he has won the Gold Medal at the Cheong-Yang Food Festival in Korea.

5. Award winning Korean Chef Kim Ha-Jong is the current head Chef at the Chosun Hotel, Korea.
 
6. Park Chun-Young is the Head Chef at the Intercontinental in Korea; he has participated in several International Food Festivals since 2007.
  
7. Kim Hyun is a well-known and popular television chef in Korea; he has also led the Korean Food Culture Organization since 2006. He is the Head of the Korea Research Institute for food and culture and also a Professor at Korea’s Taekyeung College.

8. Yoon Won-Sang is a section chief chef at Imperial Palace Hotel, Korea. He also participated in the recent International Korean Food Festival in France.

Korean food is far from just pickled vegetables and grilled meat. Yes, there was enough meat to gladden the heart of any card-carrying carnivore, but plenty of options for vegetarians. The food ranged from rich and flavoursome to delicate and light and was attractive and tempting. This is, however, food that you can make yourself. If you would prefer to taste Korean food before investing in a cookbook then you’ll find a surprising number of Korean restaurants. It’s the next big food trend. There are Korean food shops and it’s easy to find ingredients online. You won’t have to shell out for a whole list of new condiments, just a couple of pastes and powders will set you up.

I have said that this will be the next big food trend because it has everything that Westerners crave. It has both spice (Indian food has long been popular for its robust flavours) and texture and colour (Chinese food has always been well-regarded for subtle flavours and contrasts.) But Korean food is neither Indian nor Chinese food with the addition of chilli. This is something quite different, with its own unique palette and combinations. Unique, yes, but not frightening. It has all the elements that should make it a worldwide success. My only question is why it has not already happened.

I’ll be bringing you more information about Korean cuisine, restaurant reviews, recipes, culture, travel and events, and you can visit the Korean Cultural Centre UK at www.kccuk.org.uk.

The Complete Book of Korean Cooking

I am convinced that Korean food will be the next big food trend. It has an appealing mix of tongue-tingling spice, light freshness and an array of textures. It’s generally low in fat and high in fibre so will be welcomed by all of us who enjoy robust flavours but yet seek healthful meals.

The author, Young Jin-Song, is the owner of several Korean restaurants in Asia as well as Shed in London. His first book, Korean Cooking, won the Best Asian Cuisine Cookbook at the Gourmand World Cookbook Awards in 2006. The photography (800 step-by-step pictures) is supplied by the celebrated food photographer Martin Brigdale. He is a prize winner who has contributed to more than 50 cookbooks.

The Complete Book of Korean Cooking does not assume you know anything about Korea, its culture or its cooking. It offers an introduction to Korea, its geography, people, festivals and religion, and gives an overview to help put food into context. It’s evident that Koreans take their food seriously and enjoy not only formal and family meals but also take advantage of snacking opportunities.

There are 150 or so recipes here and, no, dear reader, they are not all mouth-numbingly spicy. Kimchi is well spiced but you can choose from several different varieties, from the classic cabbage Kimchi to Spring Onion Kimchi which is not as fiery, although it is still packed with flavour. If the cabbage Kimchi proves a bit too strong then use less chilli next time or make the ever-popular Pan-fried Kimchi Fritters. These are small cakes of kimchi and tofu and are served with a soy dipping sauce. They work well as either a light lunch, a starter for any Asian meal or a snack with drinks.

Stuffed Squid with Soy Dipping Sauce is traditional market food and a world away from dubious hot dogs that are ubiquitous in the West. This is surprisingly simple to make but it looks amazing and very chic. Very little work for maximum impact. Seafood Salad in Mustard Dressing is another dish that is simple, flavourful and smart and, at last, I find a decent recipe that includes whelks. A must-try dish along with Spicy Whelk Salad.

Braised Tofu might be the dish to persuade carnivorous westerners that tofu is something more than white, flavourless jelly. Consider it a healthy vehicle for flavour. The cubes of tofu are cooked in a sauce which gradually reduces to a thick glaze. It’s rich and delicious.

The Complete Book of Korean Cooking has a good selection of seafood, noodles, vegetables and rice but meat is also popular in Korea. Grilled Beef in Sweet Soy Marinade is not at all spicy but uses garlic and sesame seeds to add flavour. Sweet and Spicy Chicken is a dish appreciated by those who love some heat. This recipe has garlic, chillies and chilli paste to provide spice and colour to the chicken. The resulting dish is red and impressive, and could be served with some plain rice for a quick meal.

This book is a visual stunner. Its step-by-step photographs show every element of preparation but that preparation is, for the most part, simple. Buy a couple of jars of chilli paste and you’ll be cooking authentic Korean food in no time. A lovely book and great value for money. I thoroughly recommend it.

Quick and Easy Korean Cooking

Korean food has a place in America’s restaurant and recipe book pantheon but it’s a new-comer on the European food scene. There are more and more restaurants to be found but they are not as common as Indian restaurants, or even fish and chip shops, those bastions of traditional British dining that seem to be a dying breed.

Koreans love Korean food, that’s evident, but it’s a cuisine that travels well. It should hold no terrors for the European home cook as the techniques are simple and the ingredients (apart from a few spice mixes) can be found in your regular supermarkets. The end result of your efforts will be, however, a dish that is uniquely Korean, with all that it implies.

So what does that imply? Flavour. It’s been rumoured that Korean food can bring tears of chilli-induced pain to the eyes of seasoned spice eaters but that’s an exaggeration. Yes, there are robust flavours aplenty but you can season to taste.

Quick and Easy Korean Cooking is written by Celia Hae-Jin Lee who is a first-generation Korean American. Her first cookbook, Eating Korean, was selected as one of the Best of the Best by Food and Wine Magazine. She writes extensively for American papers and periodicals.

All the recipes here are easy to follow. There are lots of photographs by Julie Toy to give you a bit of confidence and the book gives an overall impression of style. Pages have been thoughtfully designed to give a hint of Korean culture and taste without being overtly themed.

This volume boasts 70 or so recipes that are truly quick. They should take you 30 minutes or less to prepare. It could be a popular book for that fact alone. If you are embarking on a new culinary escapade then you won’t want to be spending a good part of your day waiting to try your creations. We are talking fast family meals that you don’t have to reserve for special occasions.

Family recipes they might be but this list includes lots of celebrated dishes. Bibimbap (a bowl of rice with various toppings) is ubiquitous in Korean restaurants. Kimchi (traditional pickled vegetables) is the dish that has made grown men cry but you can choose your heat level. Boolgogi is seasoned slices of beef and typically Korean.

The charm of Korean food is that there are so many authentic dishes that are quick to prepare with inexpensive vegetables and spices. Add some fish or meat and you have a feast. Celia has provided several menus to enable the novice to combine dishes for various meals. You can start with the Tummy Warmer Breakfast (Black Sesame Porridge and Hot Ginger Tea) and finish with the Elegant Dinner Party (Soju Cocktail, Skewered Beef, Spicy Sashimi Rice, and Poached Asian Pear).

Quick and Easy Korean Cooking is a lovely and gentle introduction to Korean food. It’s an attractive book that will encourage you to try for yourself this marvellous but overlooked cuisine. Delicious!

Donburi Mania – Easy Japanese Cooking

I love Japanese food but seldom have I been offered anything other than tempura and sushi. Now, don’t get me wrong, I could eat both those lovely dishes every day but there is more to Japanese food than raw fish and battered vegetables. There is Donburi!

What exactly is this donburi? It’s all about rice. Doesn’t sound very interesting, does it? Top that rice with meat and/or vegetables and perhaps a few noodles and often egg, cooked or not. Those garnishes complement the rice which is held in such high esteem by the Japanese.

The author, Kentaro Kobayashi, is a young man with both talent and passion. He started his working life as an illustrator but soon displayed his flair for food. His motto has always been “easy yet delicious, stylish yet realistic”. He has featured in magazines and on television where he represented the new generation of cooks who wanted taste and texture in no time.

I am a food writer and researcher and frequent eater, and I had oft encountered recipes for Donburi but it was Toronto (no, not Tokyo) that gave me an opportunity to try these tempting dishes for the first time. I chose a chicken donburi which arrived with a sunny egg yolk nestling on top of vegetables and tender meat. I have been searching for such donburi perfection since then.

At last my menu scanning is over and I have help at hand in the guise of Donburi Mania, which houses between its covers 70 recipes for meals that are quick, delicious and healthy. You’ll have dinner ready in the time it takes to cook rice. You can use last night’s leftovers with some fresh vegetables for crunch. It couldn’t be simpler. No exotic equipment needed and more importantly...no special skills.

It’s been difficult for me to select a few recipes to represent donburi. All of Kentaro’s dishes are appealing and encompass a wide range of ingredients. There is plenty here for a vegetarian and for fish lovers but the author will not expect you to follow his ideas meticulously. Donburi is about casual and modern eating so make a few from this book and then invent your own.

Stewed Pork Donburi makes use of cheaper cuts of meat. This recipe is more time-consuming than others as the meat needs to simmer for an hour or so. You don’t have to sit and watch the pork cooking so it hardly constitutes as slaving over a hot stove. The end result of your foreplanning will be a silky and soft preparation that will become a firm favourite. It’s real comfort food that will have you finding excuses to make it.

Chicken Sukiyaki Donburi reminds me of my first encounter. You can use last night’s leftover Sukiyaki (or cook chicken in a sweet soy sauce) so you’ll have a smart meal in less than 20 minutes. The egg yolk might be alarming for the uninitiated but it forms a creamy coating which is rich and luxurious. Be brave.

Donburi Mania – Easy Japanese Cooking is the most comprehensive book around covering just this unique and flavourful dish. I’ll be eating my way through each of Kentaro Kobayashi’s tempting recipes.

Thailand - A World of Flavours

The author of Thailand - A World of Flavours is Christine Watson. The name doesn’t sound very Thai or even Asian but, in fact, Christine grew up in South-East Asia and so has been well placed to select dishes from Thailand that are certainly authentic but are also appealing to the western palate. Christine trained at the internationally renowned Leith’s School of Food and Wine and now works as a food writer and stylist in London.

Christine gives a tantalising overview of Thai cuisine in the first section of her book, and presents some classic dishes that those who have travelled to Thailand, and Thai restaurant-goers, will recognise. Fish Sauce with Chillies is as ubiquitous in Thailand as, say, ketchup might be in the west. It’s simple to make but it will add that distictive kick to Thai food. Chicken Pad Thai is one of the best known of Thai dishes but Pad Thai can also be made with seafood or tofu. Mangoes feature highly in Thai cooking, both sweet and juicy for desserts, and unripe in salads. Christine offers a delicious Mango sorbet that would be a charming finale to a traditional meal.

Each region of Thailand has its own cuisine which depends upon the produce found in that area. The north is mountainous and far from the sea so fish isn’t used so often. Pork, chicken and beef cooked in mild curries are typical. The food of Southern Thailand has the flavours we dream about. Coconut, fishcakes, shrimp and peanuts. The tropical climate encourages coconut palms to flourish and those coconuts are used to great effect in Coconut Beef Curry. This is quick to make but I suggest you reduce the quantity of chillies unless you want an authentically HOT Thai curry. It makes an impressive meal for little effort.

There is a recipe in Thailand - A World of Flavours that would encourage any Thai food lover to buy the book: it’s Chilli Preserve. That might seem strange but it’s a recipe seldom seen. Many books give rafts of instructions on how to make every dish from slow-cooked curries to carved fruit but Chilli Preserve is the essence of Thai cuisine.

Christine Watson is a writer who has evident passion for the food of South-East Asia. Her selection of recipes shows the best of Thai cooking and also introduces us to new delights that we can easily make at home. It’s an attractive and enticing volume and great value for money.

Balance and Harmony – Asian Food

660 Curries – The Gateway to Indian Cooking

Yes, I knew that a book of some 660 curries was winging its way to me but I had no concept of what a book of those aforementioned curries might look like. This is a seriously big book that cuts no corners and skimps not a jot of detail, advice, background or explanation.

The author Raghavan Iyer is a US-based Indian chef and educator. Both those disciplines place him ideally for writing this Curry Bible, this Subcontinental Encyclopaedia, this Master Work of Spicy Delight. I don’t mean to rename Raghavan’s book but it should have a title that more accurately reflects the breadth of the topic.

To tackle a cookbook of this size might be a daunting prospect, especially for the novice cook. No need to be put off. Raghavan gently takes your hand and leads you through every element of spice selection, paste grinding, frying, grilling and simmering. He doesn’t assume that you have a familiar and close relationship with your kitchen, and you’ll not be confronted by recipes that are anything other than simple.

660 Curries offers every conceivable curry for every possible occasion. I am impressed by Raghavan’s recipes for pastes and spice blends. These take just a few minutes to prepare but add a taste of true authenticity to dishes. Spices are readily available in stores or by mail order.

The recipes will tempt both meat eaters and vegetarians. Every meat has its chapter and each vegetable has numerous possibilities. I love lentils and beans, and I thought I had acquired a reasonable repertoire of dishes but this book must contain every recipe ever devised. There are many with which I am familiar, such as Moong Masoor Dal (Red and Yellow Lentils) and Teen Taal Dal (Creamy Black Lentils) but that’s a fraction of the Legume Curries listed.

Chicken is popular among non-vegetarian Indians and it was amusing to find Chicken Tikka Masala. Yes, it’s said to be Britain’s National dish. Raghavan points out that it was concocted entirely for Europeans, but is delicious when made well. I guess we can still call it an authentic Indian dish because it was originally cooked by authentic Indians.

The chapter entitled Curry Cohorts is as important as the Curry chapters. The Cohorts are those indispensible side dishes or accompaniments. Rice is the obvious candidate, and Raghavan describes 10 alternatives to the plain boiled that tends to be the norm. There are plenty of breads including traditional roti, as well as hearty Mutter Kachoris (Flaky Breads stuffed with Spicy Green Peas).

An Indian meal isn’t quite complete without an array of other items to nibble. Papads (or papadoms) can be used instead of bread with a curry or served as an appetiser with some chutney or relish. Kachumber is a fresh Indian “salsa” made with chopped cucumber, tomato and onion. It is tangy and light and is amazing with fish. Nimboo Ka Achar is a lime pickle and one of the most popular preserves. Raghavan has an easy version that will add a tang to curries and breads but also to European cheeses such as cheddar.

660 Curries – The Gateway to Indian Cooking departs from the savoury theme just long enough to tempt you with Mango Cardamom Cheesecake. This is unmistakably Indian. Well, OK, cheesecakes aren’t normally considered to be an Indian invention, but the addition of cardamom gives the impression that cheesecakes might well have been first devised in a classy restaurant kitchen in Mumbai. A sprinkle of fresh pomegranate seeds, and you have a stunning and exotic dessert.

It’s been my pleasure (mostly) to review hundreds of recipe books and they have been well written and informative, but 660 Curries has a place in my top 10 books reviewed to date. Raghavan has an easy style of writing which is engaging and full of wry humour. I spend half my life eating Indian food and reading Indian recipes but 660 Curries – The Gateway to Indian Cooking has held my attention, introduced me to new dishes and encouraged me to learn more. This is one of the largest tomes to cross my desk (kitchen worktop on trestles) but the quality of research and penmanship are what sets this book apart. Raghavan Iyer is a remarkable ambassador for Indian food. Amazing value for money.

Khazana of Indian Recipes

Sanjeev Kapoor is the popular and charismatic host of the Indian TV show Khana Khazana. He has been presenting this award-winning programme since its birth back in 1993 and it has been the vehicle that has made Sanjeev a household name in India. It has also allowed him to take centre-stage promoting Indian food worldwide and this book brings you, the international audience, a chance to try for yourself some recipes that have made Sanjeev Kapoor such an icon.

Khazana of Indian Recipes is a general cookbook rather than one with a focus on a particular type of cuisine, regional food or healthful ingredients. This gives the reader an overview of typical recipes that might even be familiar to those of us who live outside India. Such is the draw of Indian food that even those who steer clear of the kitchen will have already eaten some of these dishes in restaurants or at the homes of friends. Khazana of Indian Recipes will persuade even a novice that Indian food is easy to prepare, with ingredients found in almost every western supermarket. Those living in India will enjoy this book as a good representation of dishes you will honestly want to cook.

A general cookbook should have a bit of everything and Khazana of Indian Recipes does. Soups and Salads, Snacks, Chicken, Lamb, Seafood and Vegetables along with Accompaniments, Breads and Rice are all here, as well as a tempting selection of sweets.

A glance through the pages of this book will give you the impression that Indian food is quick and easy to prepare. The majority of dishes have only a few paragraphs of instructions. Don’t be put off if a couple of recipes sport a lengthy list of ingredients. Closer inspection will show that the majority of those items are spices that will doubtless be already gracing your shelves.

Yes, I have favourite recipes but there are a lot of them. Batata Vada, Kheema Potli, Murgh ke Shami must be near the top of the list because I love snack foods. Malai Kofta Curry would be my pick for a non-meat dish; Prawn Balchao for my favourite seafood choice and Chicken Makhani for that rich and decadent meal that we all need from time to time. None of these dishes is difficult and every one will be superior to those found in all but the best restaurants.

But let me just mention some of the sweets that I adore and would cheerfully have broken an arm for... well, before I found the recipes. Besan ke Laddoo – few ingredients but the result is worth more than the sum of its parts. Chocolate Burfi with only 4 ingredients should be made a national treasure.

Khazana of Indian Recipes might be the book for you, even if you have only space for one Indian cookbook. It’s clearly written and honestly shows that Indian meals take no time at all. Throw away the take-away menu, find the map to the kitchen and dust off the hob.

India – The Ultimate Sights, Places, and Experiences

This book is large, colourful, and sumptuous and any other superlatives you care to mention. It’s a luxurious encyclopaedia of the subcontinent and covers pretty much every aspect of life, art and culture of this marvellous country.

India – The Ultimate Sights, Places, and Experiences is a weighty tome but it’s true to say that the subject is so vast that even this book can’t cover it in depth. What it does do is portray India in a most sympathetic and unpatronising fashion. The writers and photographers have evidently done their homework and intend you to have a broad-based look the people and places that make India so memorable.

I can hardly begin to tell you how bored I am by TV documentaries about Suchandsuch’s View of The Real India. In truth these documentaries just serve to reinforce stereotypes that westerners hold so dear. We are confronted by yet another rat-filled temple (yes, they are there but there is more to worship than that) and people living on the streets (Do Indian producers come to London to film drunks on park benches?). This book looks at typical Indians who have jobs, who work hard (and a few that don’t need to), go to school and have dreams of the future.

India is both ancient and new. Modern India is a little over 60 years old but its soul and character have existed for millennia. Towns in India had well-developed sewage systems in prehistoric times. More correctly, times when the west had done nothing much to make history but times by which India was already civilised and cultured.

India – The Ultimate Sights, Places, and Experiences draws on 700 or so pictures to lead you through this vast country with all of its awe-inspiring scenery (everything from mountains to lush valleys, from desert to jungle). It also introduces you to all its major religions, its amazing architecture, its art and treasures, and its diverse population.

 India is, at last, taking its place as a world power. Its future is bright and it has young people who will make a success of this land that has so much to offer. This gem of a book gives a tantalising overview of the country and its culture. It’s not a text book but rather a volume to be enjoyed by the whole family. It’s impressive and a joy, and astounding value for money.

Gardens of Delight –Indian Gardens Through the Ages

We British tend to think that we invented gardens and the concept of those spaces as areas of leisure. English gardens are mimicked the world over and even in countries whose climates are unsuitable for even the notion of a cottagey, green and lush space.

In horticultural terms India would be the head gardener and Europe would be either the apprentice lad or the pot washer, depending on which particular European gardening nation we are considering. India has been gardening for longer and on a grander scale than probably any other country, but its gardens are so often overlooked in favour of those more stereotypical examples from England, Italy and the classic ones of France.

It’s not just that Indian gardens are beautiful but there is another element and one which is missing from most western gardens. So many plants and trees have a religious or mystical association that adds another dimension to an already exotic environment. Tulsi (sacred basil) is revered by Hindus for both its medical and spiritual qualities. This shrub is unique in that it emits oxygen at night and was therefore planted in courtyards where people would sleep to avoid the oppressive heat of summer.

Sandalwood is also known as Chandana in Sanskrit and ancient texts tell us that the scent of the tree filled the Gardens of Paradise, and it is still used in Hindu religious ceremonies. In 1792, the Sultan of Mysore declared sandalwood to be a royal tree and now every such tree has government protection to prevent illegal smuggling of this prized wood.

The Lotus is the national flower of India and sacred to both Hindus and Buddhists. It represents Lakshmi, the goddess of fortune and prosperity, and the flower symbolizes spiritual enlightenment, divinity, fertility, wealth and knowledge.

Banyan represents the gods Vishnu, Shiva and Brahma and is symbolic of life and fertility. The tree can grow to an amazing size and the Great Banyan in Howrah in the Indian Botanic Gardens is among the largest in the world.

Gardens of Delight – Indian Gardens Through the Ages charts the changes reflecting the tide of varied influences of culture and religion. Ancient paintings depict scenes of formal gardens with couches and fountains, exotic trees and flowers. These gardens were considered extensions to the inside living areas and often had pavilions and tents to provide shade and privacy.

Garden design does not remain static and this book has some stunning examples of modern Indian gardens. The swimming pool of the Oberoi Amarvilas Hotel in Agra owes much to Moghal architecture but has crisp terracing that reminds one of classic European gardens in Italy. The Baha’i Temple in New Delhi is modelled on a lotus flower. It’s a veritable Asian Sydney Opera House floating on a sea of green. The podium gardens at the Kalpataru Horizon in Mumbai blends contemporary architecture with Indian trees and shrubs. Striking.

Gardens of Delight – Indian Gardens Through the Ages is a sumptuous book and a joy to leaf through. It’s filled with ideas for those of us who want to create our own Gardens of Delight. It’s a perfect gift for gardeners and travellers and those who love India.

Food of Japan

It’s the winner of a Japan Festival Award ‘for outstanding achievements in furthering the understanding of Japanese culture in the United Kingdom’ in 2000. In the same year it was also short-listed for the World Cookbook Awards and the Guild of Food Writers’ Jeremy Round Award for Best First Cookery Book. The author, Shirley Booth, in 2006 was awarded the Japanese Agriculture Minister's Award for Overseas Promotion of Japanese. There was no doubt that this book was going to be interesting.

Shirley has amazing credentials, being not only an award winner but, more importantly, having lived in Japan and taught Japanese cooking there. She seems to know just about everything there is to know about the subject but her addition of historic and personal narrative puts the food into context. It is that conversational but informative style that elevates this book to something more than just another ethnic cookbook.

Japanese food has become more and more popular over the last few years. Japanese restaurants proliferate and chilled counters in supermarkets groan under the weight of pre-packed sushi. The price is often prohibitive and the selection is small. So why don’t we just make Japanese food at home... and something other than sushi?

Well, we could and should but this is a relatively new food trend and we need a bit of coaxing. It’s true that the ingredients are not as readily available in the high street as, say, Indian or Chinese, but I know you have heard of the internet because you are reading this marvellously well-executed review. Just order ingredients online.

There are 200 or so recipes in this volume so there will be plenty to fire the imagination. My advice would be to look through the index and find a dish that you just like the sound of. Make up your mind that you’ll prepare your choice at the weekend and then go to the recipe. It’s unlikely that you’ll find a cooking technique that you have not encountered before and it’s probable that your dish will have familiar ingredients. No excuse not to have a go. Japanese food is famed for being healthy, flavourful and different. We should all be considering our diet and cooking foods that taste good and do us good.

You could start your culinary adventure with Gyoza. These are not strictly Japanese in origin but are popular Chinese dumplings adopted in the same way as Europeans have adopted kebabs. These are easy to make and a good way to disguise cabbage. Chicken Teriyaki is simple to prepare and tasty. I have used the Teriyaki sauce as a marinade for salmon so the recipe can be adapted for non-meat eaters.

One dish that will be popular with westerners will be Gyudon. It is, like so many here, simple with few ingredients but lots of flavour. It’s fried beef and onions with an added sauce of typical Japanese flavours: soy, mirin and ginger. Serve over a bowl of rice and you’ll have satisfied guests.

Food of Japan is a lovely book that is sure to become a classic. Shirley Booth presents what could be an intimidating subject in an accessible and witty fashion. This is a must for anyone who has an interest in Japanese food or culture.

Virtual Dinner for Modern Spice

Beet Salad with Yogurt Dressing

Rice Pudding and Mango Parfait

Eggplant and Tomatoes with Cilantro

Modern Spice

You know, dear reader, that Indian food is my passion. It’s been my pleasure to review many Indian cookbooks written by India-born Indians, UK-born Indians, India-born English, and now an India-born Indian living in the USA. Monica Bhide is that Indian and she has penned a most delightful book that will be as well received on this side of the pond as it is bound to be in the US.

Modern Spice takes a look at Indian food and gives it a twist. None of us have endless time to spend in the kitchen. We want food that is flavourful, healthy and attractive but we don’t want to be taking all day cooking it. Monica has a life full of children, work and husband but she still wants to present food that reflects her rich heritage. She takes advantage of ingredients that are readily available in western supermarkets and adds Indian spices to create a selection of new recipes that are both Asian and Western. This isn’t fusion food, it’s evolution food.

You don’t have to be a practised preparer of subcontinental food. There is plenty of advice here to set you off on your culinary journey. The first chapters introduce you to the spice pantry and then Monica’s Kitchen Rules. Nothing to make you anxious, just good sound cooking know-how.

Monica has captured the essence of Indian food but she has transformed it. These dishes are both accessible and charmingly different from those that we more often see in European-targeted cookbooks. The Indian “Burger” is traditional street food but Monica has adapted it for the western kitchen. This is comfort food at its spicy best. Heirloom Tomato Salad with Chat Masala has few ingredients and fewer directions but the result is both refreshing and spicy. Again, it’s using great produce to present something that is unique and appealing.

It’s difficult to choose just a couple of favourite recipes from Modern Spice. The Legendary Chicken 65 will become... well, legendary. It’s that combination of deep-fried food (don’t look at me that way, I am not eating it every day) and a spicy oil as a garnish.

Green Beans Subzi can be made with frozen green beans. This is a marvellous side dish to some plain roast meat. Yes, it has the unmistakable flavour of India but you don’t need to use Indian dishes just with Indian meals. There is so much in Modern Spice that you can mix and match with the European.

True, this is a cookbook, and a very fine one, but if you just read the recipes you will miss so much. Monica’s life has taken her from India to Bahrain and then to America. Modern Spice is a book made richer by family anecdotes, stories of laughter and tears. It’s a warm-hearted page-turner with lovely recipes. Modern Spice should become a classic of contemporary Indian cuisine. It’s not a compromise, it’s fresh and inviting.

An Indian Kitchen

This is a cookbook that works for me on several levels. The author is relatively unknown, it’s spiral-bound so it’s a book you’ll be persuaded to use in your kitchen, and thirdly it’s sold in a good cause.

The author, Farida Khan, is an amazing lady. She didn’t start her working life with catering in mind. Farida was a gifted medical student at the Chittagong Medical College when she married a young surgeon, Majid Khan, and three days later they set off for a new life in Somalia where they were presented with many challenges including finding somewhere to eat!

Farida had to learn to cook out of sheer necessity but it’s evidently a talent that might have remained hidden had she not left her own country. That would have been a great loss to her friends as well as to the many charities that have benefited from her skill as a cook and baker.

The Khans moved to Edinburgh in 1966 and Farida began to build a reputation for fine hospitality. She was urged to give cooking lessons which eventually led to her setting up her own catering company. Her birthday and wedding cakes are legendary but she has always found time to support charities and in this case Cancer Research UK.

If you are the thoughtful sort you will buy this book to support this very worthwhile cause, but isn’t it good when you actually get something worthwhile in return. This is a rather good cookbook that has some great Indian recipes but also some European dishes such as Roasted Tomato and Basil Soup, and Pavlova.

The Indian recipes are a lovely collection of family favourites and some that might not be so well known by non-Indians. The Bread chapter has chapatis and puris as you might expect but there is also Aloo Paratha and Puran Puri. The Rice chapter offers Vegetable Pillau and Chicken Pillau but also includes Masoor Pillau which is a rich rice dish with lamb and lentils.

You’ll expect me to wax lyrical about a particular recipe and I won’t disappoint you. It’s Delhi Korma, a recipe given by Farida's cousin. Korma has something of a bad rap. It’s a dish ordered by those who visit Indian restaurants under coercion. It’s an item sought by those who don’t actually like Indian food. Korma sauce is a supermarket staple which invariably ranges from over-sweet to bland. Try this recipe and you’ll find yourself converted to Subcontinental food in general and a real korma in particular. Simple to make, authentic and delicious. It’s mild and comforting and a world away from anything you’ll find in most restaurants.

An Indian Kitchen is a cookbook with the feel of a well-loved archive. You’ll enjoy the recipes, which aren’t over taxing even for the novice. Your family will thank you for buying this book... and so will Cancer Research UK.

The Complete Asian Cookbook

I first came across Charmaine Solomon in the 1970’s. My first recipe book was Charmaine’s Chinese Cookbook and I am still using it today (well, actually, last Saturday night). It’s a treat to have The Complete Asian Cookbook, which is a mammoth one-stop Asian recipe book that covers those countries that constitute what we in the West consider Asia. Not the geographic Asia which would include parts of Turkey and Iran etc, but the Asia from China to Indonesia, from Pakistan to Japan

Ken Hom has written the foreword and he says “I trust that this major culinary work will be a companion to your cookery books as well as being used as a standard reference...” One glance will tell you that this volume is noteworthy. It’s a mine of information on food history, culture and practice for all the main Asian cuisines.

Although this is a formidable volume it’s a cookbook that is meant to be used. It’s ideal for those who have already discovered a passion for cooking Asian food but also for those who would like to. Charmaine doesn’t assume you know anything about the subject. She guides you gently through the basic techniques and even gives you a convenient shopping list for those store cupboard ingredients for each of the cuisines.

The chapters are divided by country and the lesser-known culinary nations are also given space. There are few books that focus on Sri Lankan dishes and probably still fewer that present the food of Burma. Each section has a wealth of classic dishes as well as family-style recipes, and the sheer volume is almost overwhelming!

I do have favourite recipes. Crisp Fried Pork with Sweet and Sour Sauce is a Chinese restaurant staple but it’s often heavy and greasy. This recipe is lighter and fresher-tasting than the take-away favourite. This recipe also works well with chicken and prawns and I often use the sauce over rice with vegetables.

Some Asian recipe books are a bit light on sweets. India has some of the finest as the sweetshops even in the UK will attest. Some of these delights are easily made at home and your guests will be impressed by an authentic Asian dessert rather than a scoop of trifle. Kulfi is a delicious Indian ice cream and the home-made version is far superior to the commercial offerings of the larger supermarkets. Mysore Pak, like a shortbread, has crumbly texture and has a delicate hint of cardamom and almond. Just right with a cup of afternoon tea. Barfi is probably the most common of Indian sweets and comes in many colours and flavours but The Complete Asian Cookbook has probably the most popular - Barfi Pista made with Pistachio nuts. Irresistible.

The Complete Asian Cookbook doesn’t have a picture for every recipe (there are 70 recipes just starting with the letter A!) but there are sufficient to give the impression of a sumptuous book that you will want to use. Yes, its size is impressive but the content is what will attract the reader. It’s a book of reference, charm and practicality. Amazing value for money!

The Cinnamon Club Cookbook

The title evokes pictures of colonial plantations with a menu of Anglo-Indian dishes and probably jam roly-poly in sweltering heat. That vision could not be further from the truth. This is all about classy and contemporary Indian cooking which manages to give a nod to that other fine cuisine... French.

The authors, Iqbal Wahhab and Vivek Singh, present us with a book filled with recipes from their celebrated Cinnamon Club restaurant in Westminster, London. This is a cut above (in fact many cuts above) your high-street curry house. This magnificent building is home to elegant dining, and it just happens to be Indian dining.

There is a move away from the long-familiar, standard fare on offer at the local take-away. We have travelled to the subcontinent and eaten in Asian friends’ homes in the UK, so we know that there is something better to be had. The Cinnamon Club Cookbook introduces a new concept which combines the best of Indian food with the presentation that we would normally expect from an up-market eatery in Paris. The authors have added wine recommendations which will be a relief to those of us who yearn for something other than a pint of Cobra with our spicy meals.

The recipes are surprising and tempting. Rabbit Tikka is ideal cooked on the barbeque with a nice chilled glass of Syrah from the Languedoc in France alongside. Spice-crusted Rib Eye of Beef with Masala Sautéed Potatoes would make an exotic change for Sunday lunch, served with wine from the Douro Valley in Portugal.

My favourite dishes are the accompaniments. Rajasthani Chickpea Dumplings with Yoghurt is a dish not often found on restaurant menus. Punjabi Black Lentils with Tomatoes and Cream would make a meal alone with just some fresh roti. But the chapter with the most comfort food has got to be Breakfast with such delights as Potato-stuffed Parathas, and Haleem which is a lamb stew with lentils and wheat. OK, so it’s a substantial meal but lovely on a cold winter morning.

Cinnamon Club Cookbook is a book packed with innovation. It will elevate home cooking to something for those special occasions when you want to get out the real napkins and buy a good bottle of wine.

Some say that there are three outstanding cuisines in the world: French, Chinese and Indian. For me Indian food is at the top of the list for flavour, colour and variety. It’s a cuisine I long to learn more about and the more I learn the more I realise I don’t know. The Cinnamon Club Cookbook is a delightful tool to continue my education.

The Chopsticks Diet

I guess that just the word “diet” will have half of my dear readers turning the page (if they were able to do such a thing on a website) and the other half waiting with bated breath for the next word that will change their lives completely. For those diet-haters I ask you to read on. For those who expect a magic solution for weight loss with no effort I must tell you there will never be one, but you might just find that this book helps.

Kimiko Barber is an award-winning author of books on Japanese cooking. The Chopsticks Diet is slightly different from others of Kimiko that I have reviewed. They focused on taste and some of the renowned health-giving properties of Japanese food. The Chopsticks Diet takes a slightly different and rather revolutionary approach, that of the combination of appropriate foods and the use of chopsticks.

The dishes that Kimiko offers are tempting to the taste buds and a feast for the eye. I am not a great lover of health foods that are bland and unappetising. We shouldn’t consider weight problems as an illness that can only be treated by unpleasant medicine in the shape of unpalatable meals. That just feels like punishment and reinforces the impression that we have been “bad”.

The key is in the title “Chopsticks”. If you use chopsticks to eat your food (OK, we will exclude soup) then you are bound to lose weight. You will naturally eat slower and take smaller mouthfuls and this fools you into thinking that you have eaten more than you have. Meals will be smaller but you will not feel deprived or hungry.

Yes, you could continue to eat your habitual foods with chopsticks and you would probably lose some weight, but how much nicer it is to enjoy a dish that is attractive and looks like it SHOULD be eaten with chopsticks. If you are going to make changes then have some fun.

The recipes in The Chopsticks Diet are enticing. There are just a few uniquely Japanese ingredients but they will be readily available from larger high street supermarkets, or online if you are a computer-savvy shopper. The basics are fresh vegetables, fish and noodles and will be healthful even if eaten with a fork.

The Domburi recipes are perhaps my favourite. The Chopsticks Diet has a selection of these dishes that are quick and easy to prepare. It’s rice with a variety of toppings and I think Domburi should be as well-publicised as its cousin, sushi. Egg and Spinach Domburi is comfort food Japanese style. The egg creates a sauce for the rice and gives a marvellously silky texture. A classic.

The Chopsticks Diet is a fresh and welcome approach not only to weight loss but to healthy eating in general. The recipes are stunning but not difficult. Gone are the days of cardboard crackers and calorie counters. Eat well and enjoy your food. It’s doing you good.

Made in India

My passion for Indian art started in the 1960s when UK shops were filled with all manner of Asian textiles, pictures and ornaments. These were the years of pop art, Hari Krishna and tie-dye. Made in India reflects “real” popular Indian art, that is to say the art available to the masses via advertising hoardings, boxes of matches, calendars etc. It ranges from primitive to elegant but always evocative.

The authors are evidently enamoured with this art form as they have produced similar volumes for Made in China and Made in Japan. Kalim Winata is a computer animation artist and an expert on Asian art. Reed Darmon has designed numerous books and gift products published by Chronicle Books.

Made in India is a chunky, compact volume that offers hundreds of images of everyday Indian graphic design from past centuries. They include folk art, religious prints, and black and white postcards from the time of the Raj, and artwork for children’s books. It’s a book to linger over.

Film has had a big impact on popular art. Made in India has a section devoted to that genre. Not the glitzy posters of Bollywood but marvellous romantic portraits of Ashok Kumar, for example, who was the king of the movies between the 30s and the 60s.

The transport posters are quite lovely and the artistic equal to any much-admired European equivalent. The luggage labels for celebrated hotels such as the Taj and the Oberoi would have adorned the cases of rich travellers of a century ago. An Air India fan of the 1960s is a snapshot of the Flower Power style of that era.

Do I have a favourite image from this lovely little book? Well, yes and it has to be of the goddess Saraswati. This representation is said to have been modelled on Bollywood star Hema Malini. It is a marvellously vibrant and charming print full of colour and religious symbolism. It remains stereotypically Asian while hinting at European Art Deco of the 1930s.

Made in India will be sought by any lover of art history, of popular art, of folk art or of all things Indian. It offers a peek into advertising graphics of the subcontinent. It’s amusing and thought-provoking.

Japan – Eyewitness Travel

You can travel to many countries and get by without a guidebook. You might get lost, you might wish you had the address of a hotel that had sheets on the beds, and you might possibly even regret not taking a packed lunch... but you’ll get by. Japan is a bit more difficult to negotiate without a bit of professional advice.

Japan is full of contradiction and enigma. It’s ultra modern in so many ways but it clings to its traditions. It has a matter-of-fact attitude to nudity in the communal bath houses but remains conservative in matters of morals. It’s a country that has embraced western-style fast food but offers death-dicing fish dishes and live octopus. Comic books are celebrated but religious festivals and rituals are still practised even by the young, who will pray for good exam results (although I expect lots of western students have secretly done the same).

This is a country that has caused anxiety in many a visitor. It’s not the threat of violence or antisocial behaviour (less likely here than most other countries) it’s the fear of making a social gaff, of offending a host or a colleague. Japan – Eyewitness Travel goes some way to steering you through the problems you might encounter when meeting the locals. There are few rules to remember but it’s a good idea to know what they are before you land in Tokyo.

The Japanese are polite and understanding of foreign visitors but you’ll be less embarrassed if you can conform to the general norm of behaviour. Take shoes for example... or rather take shoes off. You’ll be able to tell when removing shoes is appropriate. There will likely be several pairs of empty ones by a door and probably a pair of slippers as well. If in doubt... watch what others do.

Japan – Eyewitness Travel doesn’t leave much to chance. Everything is discussed, from dining etiquette to bathing etiquette. You might still feel a little out of place but at least this book will enable you to interact with the Japanese and leave a positive impression. You’ll learn about culture, history and religion and be able to make your own travel itinerary. The maps are superb and the photography is marvellous.

You can read a pile of books on Japan before you go. One of them should be Japan – Eyewitness Travel. You’ll only want to take one so let it be one that will introduce you to every region of this lovely country, that will offer dates of festivals, addresses of restaurants, and a great selection of hotels. Most importantly it will offer support to enable you to feel comfortable with this unfamiliar culture. This book will whet your appetite for the trip.

Bollywood Posters

Over the years, Sheena Sippy has shot ad campaigns for Johnson’s Baby Soap and others. She has also immortalised celebrities such as Zakir Husain, international model Naomi Campbell and politician and ex-cricketer Imran Khan. Sheena also undertakes freelance assignments for fashion magazines like Verve and Elle.

She was probably destined to do great things. She comes from one of India’s best-known film families. Sheena is the eldest daughter of director Ramesh Sippy, best known for directing the popular and critically acclaimed film Sholay (Embers). Sheena’s grandfather, G.P. Sippy, is known for several popular Bollywood hits such as Seeta Aur Geeta, Saagar and Raju Ban Gaya Gentleman.

The text for this amazing posterama is written by Jerry Pinto. He has had an long career which started at the tender age of 16. He wasn’t a trainee journalist or a “best boy” for Bollywood movies, he was a maths tutor! He has had a wealth of experience in the world of writing. He has penned poetry, fiction, non-fiction, and in 2006 he wrote Helen: The Life and Times of an H-Bomb, an affectionate portrayal of the dancing legend who had survived in the heady Mumbai film industry for 30 years.

Bollywood Posters is a glossy, large-format volume that will be sought after by Bollywood film enthusiasts, lovers of all things Indian and those who are fascinated by popular art. It contains  over 200 posters covering all styles of film. Posters of original films are contrasted with the remakes illustrating the change in taste and printing techniques.

This magnificent book charts the history of these posters from the beautifully hand-painted examples of the first posters to the digitally-perfect productions of the modern era. Perfect with regard to crispness of image, perhaps, but there was indeed something magical about the works of art of those long-gone days when the swish of a large-scale brush could draw the viewer into another world. This genre must be considered the archetypal Popular Art, as India has a huge population of film-goers who have even been rumoured to sell their own blood to buy a ticket to the movies.

It’s impossible to overestimate the importance of these film posters, not only to the Mumbai film industry but to the film-going public. Vibrant colour and scenes of gods, villains, beautiful women and an array of weaponry have graced the streets of Indian cities for generations. They advertise films of courage, comedy, drama and despair but the posters are now, quite reasonably, adored for themselves. They tell the story of Indian film and Indian society. Fabulous!.

Asian book review: Bollywood Posters
Author: Jerry Pinto
Photographer: Sheena Sippy
Published by: Thames and Hudson
Price: £19.95
ISBN 978-0-500-28776-7

Raghu Rai’s Delhi

Raghu Rai may not be a name familiar to you unless you are a photography professional. He has, however, had a career which has been so noteworthy that he was awarded the Padmashree in 1971, one of India’s highest civilian awards. Raghu’s National Geographic article “Human Management of Wildlife in India” won him high praise in 1992. He has won national and international awards, and has exhibited in Europe, Japan and Australia. His work has appeared in many of the world’s most prestigious magazines and newspapers including Time, Life, GEO, The New York Times, Sunday Times, Newsweek, The Independent, and the New Yorker.

Raghu Rai’s Delhi is an archetypal coffee table book... that is to say that it is the size of a small coffee table. I have reviewed many large-format books but this is the largest and the most impressive. This is surely going to become a classic not only of Indian photographic subject matter but of photographic work in general, not for reasons of sheer volume but for quality of composition.

This book is the third that Raghu Rai has published on Delhi and it spans 40 years of this man’s celebrated work. He has enjoyed changes in photographic technology over those years and now carries only a digital camera. He hasn’t turned his back on black and white, he assess each shot and converts colour to monochrome, and the mix of both genres adds much to this major work. The colour pictures have vibrancy and impact and the black and white show mood and texture.

You don’t have to have a passion for the subcontinent to appreciate Raghu Rai’s Delhi. It is magnificent in its representation of humanity that we can all relate to. This book dwells neither on poverty nor on opulence, it shows candid scenes from everyday life, scenes that might have gone unnoticed or considered banal by those of us with a less practised eye. Each shot captures a never-to-be-repeated moment. A story vividly painted.

Do I have favourite pictures? Perhaps. “Peeping Faces, New Shopping Complex” shows a modern, light and airy sari shop with shelves filled with precisely folded lengths of gorgeous fabric. Modern furniture gives an almost Scandinavian feel to this picture which does still manage to speak of Indian style and grace. The facing page is “Reflections at Pizza Hut” showing a scene that could be repeated all over the world, but the reflections in the window suggest an older India. 

Raghu Rai’s Delhi is quite simply the seminal photographic work on this amazing city. I have pored over this book for hours. Each frame is a masterpiece in its own right. Raghu Rai deserves his praise and awards. His talent must be a gift from one of India’s many Gods.

Asian book review: Raghu Rai’s Delhi
Author: Raghu Rai
Published by: Thames and Hudson
Price: £49.95
ISBN 13: 978-0500543771

Easy Indian Cookbook

This is a large format volume... seriously large but it’s spiral-bound and this reviewer loves that. What joy! A book that stays open on the counter. The pages offer a photograph by William Lingwood for every recipe and the text is big and easily read and understood. This book does give the impression that it’s going to live up to its title. To keep you in the right frame of mind, the publishers have also included a music CD to create the right ambiance for an exotic meal.

The author Manju Malhi is evidently well supported. Her acknowledgments read like a Who’s Who of the media food world. AWT, Jeni Barnett, Alan Coxon, Paul Hollywood to name but a few. Manju has been a regular on our screens for quite a while and it’s evident that people in the know have faith in her. That’s a good start, but how about the food?

Well, the dishes look lovely and will be familiar to British restaurant goers. You’ll be able to prepare many of your favourite Curry House meals. Not all of these are authentic recipes handed down through generations since the plaster on the Taj Mahal was still wet, but they reflect what we have come to expect from an Indian menu. Chicken Tikka Masala is here and that’s home-grown... that is, a British home!

Easy Indian Cookbook doesn’t assume you know anything about cooking Indian food. It’s not condescending or patronising but it gives you lots of basic advice that will be welcomed by the novice. There is a good glossary of ingredients with Hindi as well as English names and some basic cooking techniques which will hold no terrors.

The recipe chapters cover everything from chutneys, spice mixtures and breads to meat and side dishes. There is also a selection of sweet treats and that’s good to see. It’s often difficult to find an appropriately exotic end to an Indian meal. The Menus chapter will help you present a balanced meal combining flavours and textures that will make you look like you know what you’re doing.

One of the classiest of dishes is Prawn Poori. This isn’t a difficult recipe, none of them are, but it’s impressive. Pooris are deep-fried breads that are rich and flaky. The prawns are succulent with a hint of heat from green chilli. I guarantee that you’ll make this often. It’s smart comfort food.

Easy Indian Cookbook is a marvellous introduction to Indian cooking. An attractive book that would make a great gift for anyone who wants to try their hand at the cuisine we love so much.

India Color – Spirit, Tradition, and Style

Can there be a land that has given more to style than India? I admit I have a bias but it is evident that we in the West and particularly in Britain have long embraced all things Indian.

Melba Levick is the photographer for India Color. She has several other books under her belt... well, almost 50! She specialises in travel, architecture, gardens and design and all of those are featured in this volume to good effect. Melba has the practised eye of one able to get that shot that tells the whole story, that second of expression or movement that conveys so much. The text by Mitchell Crites and Amita Nanji gives context to Melba’s marvellous photographs and elevates this book from a coffee table curio to a sumptuous travelogue.

This isn’t a 21st century phenomenon. This is a love affair that has endured for centuries. Victorian ladies spent chilly evenings swathed in Indian shawls. Indian fabrics were a mainstay at the celebrated Liberty’s store in London, and Indian paintings have adorned many a European wall. It’s that combination of design and colour that has remained traditional and uniquely contemporary.

India Color is a marvellous showcase for those elements that are familiar yet still exotic. A shop selling nothing but bright bangles carefully arranged by colour giving the impression of shelves stocked with glinting rainbows. Trays of silver armlets which need no precious stones to create a sense of continuity and cultural identity, each piece being of traditional and regional design.

India Color touches on so many aspects of Indian life and all of them are overlaid with brilliance. Toys, mirrors, musical instruments, ceramics, carved stone and wood are all are here in abundance but so are turbans and saris, and the people themselves - they are the most vibrant.

Not many countries decorate the livestock as well as does India. An elephant presents a nice big canvas and looks spectacular with painted ears, head and trunk, and what could be more evocative of the real India. A country successfully reaching for modernity whilst maintaining a grip on all that is amazing from the past. Long may it continue. India Color is just a glimpse of the tapestry and a lovely glimpse at that.

Rajasthan – Lonely Planet

This might be your first big trip and the success of that adventure might well lay in preparation and planning. You’ll want to be informed of things to avoid and others not to be missed. Rajasthan – Lonely Planet is an ideal tool to supply some travel needs. You’ll want to get the most from this colourful region of India. Rajasthan – Lonely Planet

So why would you want to go to Rajasthan? Well, why wouldn’t you? It’s a desert land of forts and palaces. Why do I say it’s colourful? The people have a love of all things vibrant to contrast the immense areas of barren land, and that land is the size of Germany!

Lonely Planet have years of experience (they have been around since 1973) and their guidebooks are some of the best. They have expert researchers who share their advice. They don’t just steer you to the most celebrated of tourist spots (although you won’t want to miss the Taj Mahal), they will point you to Sam’s Cafe for a sit down and a nice cup of chai. You’ll be confident about venturing a little way of the well-trodden trail because the man from Lonely Planet has been there before you.

Read “Getting Started” before you get started. It states the obvious but the obvious is often the first thing that is overlooked. My sister forgot her passport and had to hide under a coach seat to cross the border from France to Belgium. There is a handy tip about taking a torch with a headband, and a universal sink plug. This is essential kit even when planning a trip to Rome!

It’s a good idea to have some notion of what you want to see when you get to Rajasthan. Lonely Planet has suggested three classic routes to consider. The Golden Triangle of just over 700km which will swing you by Delhi, Agra and Jaipur. Maharaja Circuit (that’s the one for me) is a loop of 2000km incorporating The Golden Triangle but then takes in forts and palaces in central Rajasthan. A Month-Long Sojourn is 2500km and allows you to delve into the spiritual heart of Rajasthan, its less well-known palaces and spectacular wild life. Truly a tip of a lifetime.

Lonely Planet has stuffed this volume with everything for the independent traveller. You’ll be able to choose restaurants and hotels to suit your budget. You’ll be able to order a meal, chat to the waiter (OK, a very short conversation), and ask for the bill, in Hindi. You’ll find your way around the extensive public transport system. Buy this guide in good time and start to plan your dream.

Asian book review: Rajasthan – Lonely Planet
Authors: Lindsay Brown and Amelia Thomas
Published by: Lonely Planet
Price: £14.99
ISBN 978-1-74104-690-8

Anjum's New Indian

recipes from that series. Her last book called Food Made Easy focused on dishes from the first debut series. That book was an instant best seller and was one of the top 10 cookbooks for 2007. This book, however, introduces regional Indian cooking.

This young woman is attractive, smiley and vivacious. She has taught many culinarily-impaired Brits how to cook authentic Indian food. Her series is targeted towards those who are interested in family cooking rather than restaurant fare that is often unrecognisable from original dishes.

Although New Indian explores regional cuisine, the chapters are divided by food type rather than geography. There are chapters on Light Meals and Snacks, then on to meats and vegetables,  Beans and Lentils etc, to Desserts. Anjum starts with Before You Start which gives advice on the use of ingredients in the Indian kitchen.

The recipes are lovely and for the most part simple. The accompanying photographs by Vanessa Courtier are beautiful and help to give this volume a light modern feel. Anjum gives guidance on buying produce and spices for each dish. You’ll know what to ask for in an Asian supermarket.

Many Indians eat no meat at all so it’s no surprise to find so many vegetarian dishes. Goan Spiced Aubergine is easy and would be a great side-dish to fried fish. Stir-fried Peas could be used in the same way or as a filling for samosa, making a lighter snack than those with the more usual potato and pea stuffing.

Dal of many kinds is eaten by most Indians every day. It’s comfort food of the highest order and healthy, which is more than you can say for most dishes we crave. Tarka Dal will be familiar to those who frequent Indian restaurants. If you enjoy the dal from the local takeaway you will love the lighter home-made version and it will be a lot cheaper! Black-eyed Pea Curry is hearty and warming. It only takes 30 minutes if you use tins of black-eyed peas. That’s almost faster than the takeaway.

You’ll need something to eat with your curry or dal and a favourite is Roti or Chapatti. I have had a lesson from a professional so I can tell you it’s far easier than you would imagine to make puffy and soft breads in just a few minutes. Anjum takes the mystery out of the process so you’ll be able to present fresh, straight-from-the-pan roti along with an aromatic Indian meal for your guests. How smart is that?

Anjum has penned a book that reflects our desire to eat Indian food that would be recognised by Indians. We want healthy, light and delicious dishes with the minimum of oil but still full of flavour. A great introduction to Indian regional cooking with a contemporary feel.

Sushi

Vickie Liley is versatile to say the least. She is a recipe writer, food stylist and photographer. She is responsible for the majority of the pictures in this book and they are lovely. She has appeared on TV and radio. She has penned several other books including Asian Cooking Companion, The Complete Book of Hot and Spicy Cooking, and Simple and Delicious Dim Sum, all from Apple Press.

Sushi is becoming more popular in Britain with many supermarkets selling plastic-wrapped versions. It looks very nice and it’s probably better for you than a fat-rich sandwich or sausage roll. But sushi is all about freshness so why not make it yourself. It’s cheaper than shop-bought and you’ll notice the difference.

As I have said, it’s not complicated cooking but there are some skills to perfect. This book provides you with everything you’ll need to select the few items of necessary equipment and the ingredients. There are practical step-by-step pictures by Alan Benson that will take the fear out of the process.

In truth it’s several processes depending on the type of sushi, but you’ll soon master them and then it’s on to the recipes or more accurately the fillings. Vickie has an attractive selection of classic sushi that might be familiar to some of you. There are others that are equally authentic but new to many. Sushi isn’t all about raw fish. You will find plenty of vegetarian sushi and we won’t know if you make your own sushi filled with Marmite or strawberries. You can mix and match combinations of fillings and shapes.

The chapters include Thin-rolled Sushi, Thick-rolled Sushi, Inside-out Sushi, Hand-rolled Sushi and Stuffed Sushi. There is also a section on traditional soup to start your Japanese meal. Sushi etiquette is also discussed as well as information on appropriate drinks.

Vickie Liley illustrates a gorgeous array of delicious fresh sushi that will be a great introduction to sushi-rolling for the novice, and give inspiration to the more proficient. Sushi is also an ideal medium tfor introducing kids to food preparation. I have a young friend (I don’t insult him by calling him a kid) who mastered the art in just an evening. He presented us with a dazzling display of fish and vegetable sushi for the New Year. This book is an ideal gift for anyone interested in a stylish and guilt-free dining experience. Great value for money.

Contemporary Indian Cuisine

I confess that I had not heard of the author Anil Ashokan but that should not be considered as a reflection of the man’s skill. My only excuse is that he exercises those aforementioned skills in Sydney, Australia and that is about as far from London as you can get. Anil trained at the much celebrated Taj Mahal hotel in Mumbai and has worked in several 5-star restaurants around India. He has found further success with his latest venture, Qmin in Sydney.

Anil Ashokan isn’t an Asian Naked Chef but you might say he is stripped down to the essentials. His recipes are authentic but he is mindful of the time constraints of working folks. He gives you permission to use garlic and ginger pastes from the store, and he doesn’t demand that you crush whole spices with a stone; a coffee grinder will do.

There are 120 or so recipes which will inspire you. They are comfortingly simple to prepare and are ideal for those who are new to preparing Indian food. Anil even offers advice on menus so you’ll have an idea of what to serve with your Eggplant Lucknow Style. Equally a well-practised home cook will find some unfamiliar dishes and some innovations.

Lamb is a popular meat in India and it’s shown to good advantage with Daalcha (Lentils with Lamb). It’s a winning combination and a good choice for these days of cost cutting. Any lamb suitable for slow cooking will work well in this recipe. If you want to push the boat out then Raan-e-Khyber (Braised Whole Leg of Lamb) is always impressive for a special meal for guests.

Do Kism Ke Murg Ki Seekh (Tandoori Chicken Two Ways) will appeal to the lovers of familiar restaurant-style Chicken Tikka Masala. This recipe is a definite improvement on that “Calcutta Curry House” standard of luminous, over-sauced poultry. This dish is of succulent chunks of moist chicken with two separately served sauces. Tandoori Salad and an Indian bread are all you’ll need to complete this light meal or starter.

Contemporary Indian Cuisine offers one of the largest chapters on Indian desserts that I have come across. Anil's recipe for a fruit-filled samosa is so simple that it wins a medal for “Why Didn’t I Think of That First”. Anjeer Aur Akhrot Ki Kulfi is traditional Indian ice cream with figs and walnuts. Anil gives two versions so even those of us without an ice cream maker can still enjoy this frozen treat.

Contemporary Indian Cuisine deserves to be popular. Anil Ashokan has penned a book that is a marvellous showcase for Qmin and is also a remarkable volume for anyone with a love of fine Indian food. A delight!

Shanghai City Guide – Lonely Planet

Lonely Planet produces some of the most relied-upon and trusted guides around. The company started in a small way in 1972. Tony and Maureen Wheeler published the first Lonely Planet guide to meet the needs of an increasingly mobile and ever-curious population. Lonely Planet is now the largest independent travel publisher in the world. These books have been used and abused by travellers who choose the less travelled road and those who want to get the best out of the journey.

Shanghai is a unique city that has embodied elements of both East and West for centuries. It had a reputation in the 1930s as a den of vice with gang warfare, drugs, jazz and prostitution. Things have changed and Shanghai is now a mecca for those looking for business opportunities in the newly prosperous China, but there are still a few ladies of the night if you look for them... and I am sure you’ll do no such thing!

There is plenty to keep you occupied in Shanghai and Lonely Planet offers a handy Itinerary Builder. This allows you, at a glance, to find sights, shopping, eating, drinking and entertainment in any of the eight neighbourhoods showcased. The Bund offers The Shanghai Museum, West Nanjing Road finds the Jade Buddha Temple, and Pudong has the China Sex Culture Museum (I only went in to ask directions to the opticians, Mum). If you can’t spend much time in the city then this table will give a good overview.

Any city can be exhausting so it’s good to consider out-of-town excursions, and Lonely Planet suggests four. Hangzhou has West Lake with walks and boat trips to calm you after days of pounding the pavements. Suzhou will tempt you with the shade of its gardens and the Silk Museum. The Canal Towns are picturesque with some original Ming and Qing architecture with those bridges that you’ll no doubt remember from your Granny’s willow pattern plates. Moganshan is forested with iconic bamboo, pine and juniper and is always cooler than the city.

Shopping is a major part of any trip and there will be plenty of retail therapy opportunities. Good buys include silk and tailored clothes. Pearls can be reasonable but you have to be able to spot the fake. (Don’t the real ones dissolve in Coke? But the test is a bit counterproductive.)  There are bargains to be had in home furnishings in most department stores...and IKEA!

Finding food in Shanghai will never be a problem. Eating is a popular pastime and there are several streets devoted to restaurants. Shopping Malls have food halls and you shouldn’t be a snob by avoiding chain restaurants as they are good value and used by tourists and locals alike.

Lonely Planet has one of the best Shanghai guides available, and the pull-out map will fit nicely in your pocket. This book will direct you to a bed, a meal, a bar, some fun and hopefully new friends and long-lasting memories of a fascinating city.

Korea – Lonely Planet

I know for sure that not many of you, my dear readers, have visited Korea. It’s a land less explored by tourists than its near neighbours China and Japan, but it has so much to offer the traveller. Korean history is rich and turbulent, its food unique and its culture proud.

Lonely Planet presents a guide that is thoroughly researched and with the independent traveller in mind. It starts with an overview to help you make up your mind that you need to go. It’s a vibrant country and Seoul, the capital, has a reputation as the city that never stops. There are late-night markets, early-morning cinemas and 24-hour baths – now that’s a long bath!

The Korean countryside is peppered with charming villages, temples, rice paddies and National Parks. You might find a Korean phrase book to be an advantage. It’s less likely you’ll find an English speaker away from the larger cities but that’s part of the adventure. The whole of South Korea is small enough to fly across in an hour so you’ll never be too lost.

Read the “Don’t Leave Home Without...” section before you leave. Check your socks as you’ll need to take off your shoes to visit private homes, traditional restaurants and religious buildings. You don’t want to let yourself down by showing your toes through holes. Practise parading naked in front of strangers so that you’ll not be embarrassed when taking a communal bath.

Lonely Planet has designed 5 South Korean and 1 North Korean itinerary for you. Classic Routes takes 10 days and covers 750km. This takes you from Seoul in the North to Busan in the south with a trip to the volcanic island of Ulleungdo on the way.

Honeymoon Island is a 1 week, 300km trip around Jejudo. They will let you onto the island even if you are not on honeymoon but this resort has a romantic reputation. Go scuba diving and walk along beaches at sunset (aaahh), visit waterfalls and take in an amazing Chinese acrobat show.

Korea is a conservative country and women can sometimes find themselves in difficulties. The advice here is the same as for most destinations: dress in a modest fashion, act with dignity and wear a big hat if you have blonde hair – men might ask if you are a Russian prostitute! People are, on the whole, pleasant so don’t be put off.

Korea – Lonely Planet is a guide that will steer you away from problems but will give you sufficient advice for you to be able to plan your ideal trip and to take advantage of all that Korea has to offer. It’s not quite China and it’s not quite Japan but it’s very definitely a Korea in its own right.

India

If you are about to go off to India then buy this book. Buy this book and read the first 80 or so pages before you pack, and then dip into relevant chapters by destination. You will be glad you did.

Why read the first 80 pages first? Well, it’s not just because they are at the beginning but because they cover important issues like packing (that’s why I said, to read this before packing), water purification, hazards of road travel and money matters (yes, it does!)

The back of the book is also, in my opinion, a “must read sooner rather than later”, it being Background and Language. The Background chapter covers history, culture, religion and geography. Language covers, well, language! It makes a good impression if you can say “thank you” in Hindi.

This is such a comprehensive book and it covers every place you would want to go and a few that you wouldn’t. Let’s look at one area and marvel at the thoroughness of this volume. Stick a pin in the map, dear reader, and I’ll tell you what the guide says about that location...

Kerala, nice choice! Pages 887 to 959. We start with a map of the subcontinent and Kerala highlighted, a list of contents for this chapter and the special Footprint Features which include items like Don’t Miss, Kerala’s Social Underbelly, Body Language, The Backwaters, and The Modern Mass Pilgrimage. Other regions have appropriate Footprint Features, one of the many elements that put these guides ahead of the others.

The smallest of towns is listed and there is advice on travel, sights, places to stay (prices indicated), eating (don’t eat the buffet), shopping and tours. I don’t think anything has been left to chance. Every detail has been well researched. In Munnar, for instance, you can visit the Tata Tea Museum, or how about the Elephant Yard in Guruvayur?

The maps are first class and there are lots of them, from regional maps to city street maps. The transport information is the best I have come across in this type of guidebook and the detail is amazing, giving bus routes and frequency, motorcycle hire websites and addresses, rickshaw and taxi rates and train information. The Footprint Guides are designed with the independent traveller in mind, and they don’t assume that you are loaded with cash.

Each area has its own Directory, a comprehensive list of handy addresses....like a chemist.  All guides tell you where to post a letter (your mum will be lucky if she gets a postcard), but you need to know where to go if you get sick or, more important, if you need to check your email! It’s all in this guide.

This is your “Big Trip” and you want to get as much out of it as possible. You only want to carry one book so let this be the one.

Indian Festivals 2010

August

September

October

November