Phred wrote:
> In article > , Melondy > wrote:
>> Lynn from Fargo wrote:
> [...]
>>> Actually, ideally each DISH has it's own spice mixture. I suggest you
>>> take a look at a good Indian cookbook. Betty Crocker's (YES!) Indian
>>> Home Cooking by Raghavan Iyer is very well done. Try your public
>>> library.
>>>
>>> HAving said that, Penzey's has several different blends and a detailed
>>> description of each one. Maharajah is wonderful - lots of saffron, and
>>> Sweet Curry is a great starter.
>> I also recommend Penzy's blends. They are very handy and come in many
>> degrees of 'hot'. But nothing beats making fresh curry for a specific
>> dish, toasting your own spice mixture in a hot pan, grinding your own
>> and adding all the rest of the ingredients. I love the book "Indian Home
>> Cooking" by Suvir Saran. These are dishes that Indians eat at home, not
>> the restaurant dishes. Wonderful homey foods with incredible flavors.
>
> G'day Melondy,
>
> Here in Oz, Google tells me the authors of "Indian Home Cooking" are
> Suvir Saran & Stephanie Lyness -- is that likely to be the same book
> you recommended above?
>
> Cheers, Phred.
>

Yes, that's the one. The recipes are very easy, with lots of great
flavors, and the ingredients are pretty easy to find in your average
grocery store, at least in the USA. Suvir Saran has a restaurant in New
York city and so tailored the book to how Indians cook here. He has a
website, too at http://www.suvir.com

His recipes have definitely added to our dining delights, becoming our
"home cooking" too.

Melondy