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Pakistani & North Indian Cooking: A Complete Guide for Students & Beginners Paperback – November 13, 2015

by S. Abbas Raza (Author)

4.4 88 ratings

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This is a highly acclaimed comprehensive beginners' guide to cooking Pakistani and North Indian food, meant for homesick South Asian students living in the West and also anyone else who wishes to learn to cook this kind of food. The recipes in the book are very simple, precise, and basically foolproof. Contains all the information a beginner needs, from what equipment and spices to buy (and links to where one can buy them online), to which cooking oils to use, to basic cooking techniques and tips.Delicious recipes for meats, seafood, vegetables, daals (lentils), a variety of different kinds of rice, soups, chutneys and other accompaniments, as well as desserts are included. And there are high quality photographs with every single recipe so one knows what the finished dish should look like. It is by far the best book for people who wish to learn to cook Pakistani and North Indian food, even if they have never made a cup of tea before in their lives.

Print length

92 pages
Language

English
Publication date

November 13, 2015
Dimensions

8.5 x 0.22 x 11 inches
ISBN-10

1518852580
ISBN-13

978-1518852589
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Editorial Reviews

Review

Real food that real people eat. In this book, Abbas Raza presents authentic, home-style food for the novice or experienced cook. His spicing is perfectly balanced. With easy and delicious recipes for family and friends, this cookbook is a jewel! -- Jenna Holst, author of Stews

As a professional chef who's owned a catering company for 30 years, and who's worked with Indian cookbook authors on a number of occasions, I was really impressed by the breadth of the flavor profiles in Abbas Raza's recipes. -- Lynn Buono, Chief Culinary Officer of Feast Your Eyes Catering

Abbas Raza is best known to most people as the founder and editor of 3 Quarks Daily, but I believe he should be equally well known for his culinary classics and innovations. In his remote Northern Italian kitchen, he adapts local ingredients to dazzling new uses, serving forth a legendary South Asian cuisine to his many visitors. This is one of those cookbooks of which you can say: Simply follow the recipes. How much skill is involved? None you do not already have. The recipes are written to guarantee that. -- Elatia Harris, personal chef and cooking teacher, Lucy's Mom Cuisine

From the Author

During my first weeks in college in America, I made desperate phone calls to my mother begging for recipes and even just wanting to know how to cook plain rice, as you might also have done. Alas, while my mother was an excellent cook, she was no expert in imparting cooking instruction over the phone or even in writing. Trying to follow her directions, I nearly killed myself, not to mention many of my friends. But I did eventually learn to cook well with the help of family, friends, and much more effective in-person lessons from my mother when she would come to visit. It is easier these days to Google recipes or search on YouTube but for an inexperienced cook it can still be quite confusing and intimidating. So I've decided to collect all the information that you will need to start cooking Pakistani and North Indian food in one place, and I have very carefully written down exact recipes that are easy to follow.

From the Back Cover

"This cookbook certainly fulfills its promise of the evocation of home but there is also a delectable unpredictability to some of the recipes. For example, I had never had anything like the Sweet and Sour Green Beans and decided to try and cook this dish. It turned out fantastic! There are many other unexpected and delicious surprises in the book. Also, the photography is amazing!" -- Sonia Ahsan
"The recipes are clear without being simplistic and Abbas Raza's tone is friendly and encouraging without condescension. Many books allow you to reconstruct the flavors of South Asia at the cost of days spent grinding spices and muttering incantations in dead languages; others are quick and convenient and bland. This one hits the delightful spot in-between, with quick spice-filled flavors that would satisfy any grandmother from the old country. And they're so easy to cook! I tested several recipes at a dinner party, juggling drunk guests, over-excited dogs and petulant ex-lovers, and they all turned out superbly. We ate so much we had to cancel our post-dinner dancing plans." -- Rishidev Chaudhuri
"Abbas Raza's excellent book includes a wide array of meat, vegetable and rice preparations from South Asia. The easy to make dishes as also the slightly more complex ones have been meticulously measured and tested. The recipes are clear, concise and as close to being foolproof as is possible for a written cooking guide. A great gift for young students living on their own for the first time and also older cooks who have never before attempted to make Pakistani or North Indian food on their own." -- Ruchira Paul
"Outstanding! We cooked from S. Abbas Raza's book and we never have had such dishes before. They were truly delectable." -- Moin and Nafees Rahman
"The recipes from Abbas Raza's cookbook look amazing and I was happy to find out that they taste just as good as they look. They are easy to understand and follow, even for a novice cook. He provides very detailed instructions that make it hard to mess up the dish. I really appreciated the substitutions he suggested such as a can of tomatoes instead of fresh tomatoes because I don't always have those on hand. The food was quite spicy but in a good, comforting way. Thank you for sharing these wonderful recipes with everyone Abbas!" -- Blaire Grant

About the Author

S. Abbas Raza has an undergraduate degree in Electrical Engineering & Computer Science from Johns Hopkins University, and a graduate degree in Philosophy from Columbia University. He is the founding editor of the highly acclaimed website 3 Quarks Daily and he lives in a very beautiful small city in the Italian Alps with his wife and cat. And he cooks.

Product details

Publisher ‏ : ‎ CreateSpace Independent Publishing Platform (November 13, 2015)
Language ‏ : ‎ English
Paperback ‏ : ‎ 92 pages
ISBN-10 ‏ : ‎ 1518852580
ISBN-13 ‏ : ‎ 978-1518852589
Item Weight ‏ : ‎ 11.2 ounces
Dimensions ‏ : ‎ 8.5 x 0.22 x 11 inches

Best Sellers Rank: #1,163,438 in Books (See Top 100 in Books)
- #407 in Indian Cooking, Food & Wine

Customer Reviews:
4.4 88 ratings

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S. Abbas Raza

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S. Abbas Raza has an undergraduate degree in Electrical Engineering & Computer Science from Johns Hopkins University, and a graduate degree in Philosophy from Columbia University. He is the founding editor of the highly acclaimed website 3 Quarks Daily and he lives in a very beautiful small city in the Italian Alps with his wife and cat. And he cooks.

Customer reviews

4.4 out of 5

88 global ratings

How customer reviews and ratings work

Customers say

Customers say the book provides excellent, detailed recipes for novices. They also find the reading experience wonderful and enjoy the author's style of writing.

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Recipe content Reading experience Writing style

17 customers mention "Recipe content"17 positive0 negative

Customers find the recipes in the book excellent, detailed, and delicious. They also appreciate the well explained concepts and fundamental knowledge for Pakistani and Indian cooking. Readers also appreciate that the author's attention to detail is meticulous.

"...I'm seriously shocked at the level of flavor and authenticicty that comes out of these dishes that my pale white hands managed to cook...." Read more

"...Abbas focuses on those basics. His attention to detail is meticulous. Every recipe in his final draft was tested by his Italian wife...." Read more

"...Oh, and did I mention that it is simple? with clear instructions? I have also made the Raita and and Masoor Daal. Both - wonderful...." Read more

"...of WHY a particular substance is called for...His step by step instructions serve beginners who might not be sure of their technique, but they also..." Read more

5 customers mention "Reading experience"5 positive0 negative

Customers find the book a wonderful, delicious read.

"...I have also made the Raita and and Masoor Daal. Both - wonderful. Right now I am simmering Bhunay Naryal and it smells fantastic...." Read more

"...A wonderful read!" Read more

"...Easy recipes to follow and the results are delicious. Easy and fun to read that brings out the authors positive and friendly personality." Read more

"...Really, a great and thorough book!" Read more

3 customers mention "Writing style"3 positive0 negative

Customers find the writing style of the book enjoyable.

"I've tried several recipes from this book so far, and I enjoy the author's style of writing which makes it feel like a teacher or mentor is helping..." Read more

"...to buy a not-entirely-vegetarian cookbook, but Raza's writing is so entrancing that I found myself - and this is Not Usual - drooling over even the..." Read more

"The cookbook was written well and easy to understand. The recipes are for family style meals...." Read more

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Colin

Grandma hands

Reviewed in the United States on June 18, 2016

Verified Purchase

Wow. This cook book is pure wizardry. Be careful if your religious beliefs punish you for dabbling in magic. Because if you read the words contained in this book, and follow the supremely clear instructions for ingredients and processes, your hands will be imbued with the culinary skills of a North Indian / Pakistani grandmother. The kind of grandmother that all the villagers know for her cooking and warm charm (which this book's author has an abundance of!).

I'm seriously shocked at the level of flavor and authenticicty that comes out of these dishes that my pale white hands managed to cook. Your friends will eat these dishes and look up at you with a blank stare, internally wondering why their friend would take the time to pay someone to cook this well and claim it as their own. The dishes taste better than anything you'll get at a Pakistani / Indian restaurant. I wouldn't even put it in the same category as restaurant food in fact, because these dishes all have a home-cooked feel to them that I have never been able to pay money to enjoy. The second your fork-fulls of perfectly cooked aromatic spicy shrimp, explosively flavorful kebab patties, or subtlety sophisticated masoor daal begins to disperse themselves onto the surface area of your taste buds, you'll realize this purchase was simply one of the best you've ever made in your life.

TL;DR Highly recommended. Happy cooking!

24 people found this helpful

Helpful

An Indian Reader

How recipes should be written

Reviewed in the United States on March 28, 2017

Verified Purchase

When I first left India for graduate school in the U.S., my cooking skills were almost nil. I had to learn everything the hard way. I asked around and experimented (finding myself all alone on my 30th birthday, I even baked myself a cake rather than suffer in silence). Eventually I developed a modest repertoire of dishes I could cook well. I wish I had a guidebook like this back then. In the early days, to borrow Abbas's description of his own early experiments, “I probably should have been arrested for some of the meals I made”. :-)

In his foreword, Robin Varghese, also a founding editor of 3 Quarks Daily (who is apparently an excellent cook himself), notes the importance of getting the basics right in order to reliably reproduce dishes that taste just right. Abbas focuses on those basics. His attention to detail is meticulous. Every recipe in his final draft was tested by his Italian wife. I also like his unpretentious approach to food. "I stand resolutely against the gourmandizing spirit,” he writes. “I have eaten at some of the best and fanciest restaurants in the world and can honestly say that I prefer tacos from a good food truck to most of the courses I have had there.” If you’re a lover of Pakistani and North Indian food, definitely give this a try.

17 people found this helpful

Helpful

Comme La Lune

Very good recipes, but poor publication quality

Reviewed in the United States on May 19, 2016

Verified Purchase

I've tried several recipes from this book so far, and I enjoy the author's style of writing which makes it feel like a teacher or mentor is helping you along. I find a lot of the vocabulary and terminology he uses is similar to things I've heard from my mom and grandma. I find the recommended use of oil and turmeric a bit heavy handed and my mom felt the food became a bit too heavy for every day eating, so I'm going to use less oil the next time I make some of the recipes. I found the formatting and print quality of the book to be the biggest problem - it's printer quality paper with a glossy craft paper cover. The pictures are not sharp, and have the appearance of something you'd print on your friendly old home printer. I find the aesthetics of it a bit embarrassing and will probably rebind it into something a bit more hardy and useful for the future. All the recipes I've made so far have been delicious, so this really is a classic don't judge the book by its cover situation!

6 people found this helpful

Helpful

PRB

I love this cookbook

Reviewed in the United States on January 22, 2017

Verified Purchase

I love this cookbook. I am very comfortable in the kitchen - a 20 year home "veteran"- and own the Modernist Cuisine series among another shelf of fantastic books. I cook by pressure, sous vide, charcoal grill, etc. etc. But no other recipe have I cooked have I been so proud.The problem with my review is that I love the first recipe I made *so* much that I am afraid to make anything else for fear of disappointment. The chicken Karahi recipe is literally *to die for* and absolutely the quality of a restaurant entree. Oh, and did I mention that it is simple? with clear instructions? I have also made the Raita and and Masoor Daal. Both - wonderful. Right now I am simmering Bhunay Naryal and it smells fantastic. I think that is a sign I will have to break out and try more of the brilliance in this book. I saw 'spicy shrimp' as I scrolled thru looking for the name of a few recipes. Why haven't I tried that yet?

22 people found this helpful

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Full Spectrum Mama

FABULOUS!

Reviewed in the United States on March 14, 2017

Verified Purchase

Bossy, quirky, funny, loving, and above all highly-informative, this book is exactly what one wants counterside as one cooks.

As a lifelong vegetarian in search of new daal recipes, I was reluctant to buy a not-entirely-vegetarian cookbook, but Raza's writing is so entrancing that I found myself - and this is Not Usual - drooling over even the meat recipes.

Raza doesn't shy away from ingredients that might be unfamiliar to people from other places, but he's helpful as to both where to find things and what to use for substitutions - not to mention in his descriptions of WHY a particular substance is called for...His step by step instructions serve beginners who might not be sure of their technique, but they also elucidate matters for the more experienced cook.

A wonderful read!

15 people found this helpful

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