![]() ![]() ![]() Staff writer Jaya Saxena is one of the book’s many fans it was Sahni’s matar paneer that made her confident about cooking Indian food. Over four decades later, Sahni’s legendary work is still inspiring home cooks and chefs alike, and for good reason: along with its prodigious collection of recipes, the book is stuffed full of facts about Indian cooking and history, and prefaced by an exhaustive guide to spices, kitchen techniques, and tools. At over 500 pages, it’s a testament to Sahni’s thoroughness, care, and tenacity: She famously tested its recipes for seven years before allowing the book to be published. ![]() Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for introducing many Americans to Indian cooking. ![]()
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