660 Curries

660 Curries

by Raghavan Iyer


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Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.

curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.

Product Details

ISBN-13: 9780761137870
Publisher: Workman Publishing Company, Inc.
Publication date: 05/01/2008
Pages: 809
Sales rank: 175,503
Product dimensions: 8.00(w) x 9.13(h) x 1.75(d)

About the Author

Raghavan Iyer, an IACP Award–winning Teacher of the Year, is the author of Indian Cooking Unfolded, 660 CurriesBetty Crocker’s Indian Home Cooking, and the James Beard Award Finalist for The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is a spokesperson and recipe consultant to General Mills, Target, and Canola, among others.  Mr. Iyer is also host of the Emmy-winning documentary Asian Flavors. Articles by him have appeared in print and online in Eating Well, Cooking Light, Fine Cooking, Saveur, and Gastronomica.  Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota. 

Table of Contents

The Curry Quest

Spice Blends and Pastes

Appetizer Curries

Poultry, Game & Egg Curries

Beef, Lamb & Pork Curries

Fish & Seafood Curries

Paneer Curries

Legume Curries

Vegetable Curries

Contemporary Curries

Biryani Curries

Curry Cohorts

Metric Conversion Charts

Glossary of Ingredients

The Elements of a Curry

Mail-order sources for spices and legumes



What People are Saying About This

Madhur Jaffrey

"This book is nothing short of a treasure chest—containing an endless supply of very authentic Indian recipes, each bursting with the true flavors of India's many regions."
—Madhur Jaffrey, Author of Madhur Jaffrey Indian Cooking

From the Publisher

"What a wonderful book! I would shovel my way through a blizzard for Raghavan Iyer's cooking and 660 of his recipes will hold me for a while."—Lynne Rossetto Kasper, Host of public radio's national food show The Splendid Table, from American Public Media

"This book is nothing short of a treasure chest—containing an endless supply of very authentic Indian recipes, each bursting with the true flavors of India's many regions."—Madhur Jaffrey, Author of Madhur Jaffrey Indian Cooking

Customer Reviews

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660 Curries 4.5 out of 5 based on 0 ratings. 12 reviews.
mlcastle on LibraryThing More than 1 year ago
If you can follow directions, you can make good, flavorful food using this cookbook. That's really all there is to say.While some of the recipes require a lot of ingredients, many of which you may not already own, the directions are all clear and largely unambiguous: you may not need to read the author's advice on how to clean lentils every time you cook with them, but they're in each of the dozens of recipes that uses them, so no cross-referencing is needed and you can easily skip over the redundant parts in future readings. Since buying this book and starting to make some of the recipes in it, the guy at the Indian grocery shop around the corner has started to recognize me: there is always another recipe that I want to try and some new spice that I need to have to put in it.The only flaw I've found is that in some of the recipes the timing is a bit off: I managed to burn some onions by paying too much attention to the timer and not enough attention to the onions themselves. Also, the book emphasizes making things from scratch, which is nice, but you might want to cheat a bit and use prepackaged spice blends or whatever in some circumstances.I'm a vegetarian, so I've ignored the sections in the book dealing with meat and fish. The book is comprehensive enough that even ignoring a large portion of the book leaves a ton of things that I want to make. And I guess that's sufficiently high praise that I might as well stop at that.
jjlangel on LibraryThing More than 1 year ago
For a cookbook, a great read. I found an Indian grocery store, bought a bunch of interesting looking ingredients (fenugreek anyone?) and made my first curry. I scaled the chili waaaayyyy back, and had a marvelous dinner. All of the recipes I've tried so far have been marvelous!
loveradiator on LibraryThing More than 1 year ago
One of the great things about having so many recipes is that you can look through the book to see what new and interesting things you can do with whatever ingredients you happen to have on hand at home. Some of the supplies can be hard to find, and the store that he recommends in the book has gone out of business. Maybe there is a good mail-order supplier that someone could share?
lorax on LibraryThing More than 1 year ago
This is rapidly becoming one of my favorite cookbooks -- after owning it for two weeks I've already made three dishes. The variety of dishes is astonishing both in region and in complexity, and Iyer's personality and the tone of the book makes it a joy to flip through. The book is not just curries; the final chapter, "curry cohorts", includes breads, rice dishes, and other accompaniments to make a complete meal. Ingredients that are likely to be unfamiliar are all described in a glossary in the back, which is not uncommon; what sets this book apart for me is the simple fact that Iyer references the glossary each time the ingredients are mentioned, for ease of flipping.
bruce_krafft on LibraryThing More than 1 year ago
In the front cover of the book it gives a definition of curry -"any dish that consisits of either meat, fish, poultry, legumes, vegetables or fruits, simmered in or covered with a sauce, gravy or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs."I bought this book because it was recommended on one of the blogs that I read, and was one of the books that was on the top of our very long wish list, so when I saw it at the book store I had to get it. All I can way is WOW. It is nicely organized with a paragragh before each recipe with a bit of background on the recipe. The begining of the book is devoted to spice blends and pastes which are the foundations of many of the curries. There are 24 curries for paneer (a type of homemade cheese), there are almost 150 pages of legume curries and almost 200 pages of vegetable curries, and this is not counting the recipes that can be found in the appetizer or other sections. There is a section called "curry cohorts" which has recipes for rices dishes, noodles, breads, and other things to make to accompany your curries, including a recipe for Mango Cadamom Cheesecake which I can't wait to try. There is glossary of ingredients at the back of the book, including a very helpful 'shopping Cheat Sheet' which gives the English name and then the Hindi name which is helpful when shopping at the ethnic grocery. There is a small bibliography and what looks to be a very thorough index which I like a lot in a cookbook since often am looking in the index for a recipe with a certain ingredient. Oh, yeah and the receipes that I have tried were really good and there are about 40 more recipes that ijust HAVE to try.
fernva More than 1 year ago
I love this cookbook. Everything I've made has worked perfectly and tastes terrific. The recipes are easy to follow. There is a tremendous variety and I am vegan and gluten intollerant, I've never had so many choices in one place. I have made about 10 dishes so far and have 3 more marked for the rest of this week. I would definitely entertain using these recipes too.
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