Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking

I love this cookbook so much i have it twice. I first bought hard copy -- but i found it difficult to read -- the book was SO large it was heavy to hold -- and the print seemed microscopic! I saw the kindle version on sale and bought it too. What an incredible repertory of Indian vegetarian cooking!! No onion or garlic (ayurvedic or Jain cuisines do not have these -- and for dietary reasons that suits me best). I go back to this cookbook again and again. The kindle version allows me to bookmark and make notes on dozens of recipes. If you are only going to get ONE Indian cookbook, this should be the one. Usually i love glossy pics -- this doesnt have it or need it. I have tried MANY recipes from it and some are so incredible i make again and again -- the moong dal soups (look, just buy it!) and I just tried the creamy potatoes with lemon pepper. (Just get it.) This is an encyclopedia. I HIGHLY recommend. You deserve this book.

I LOVE THIS BOOK!! Without a doubt the most well loved and used cookbook in my kitchen. I received it as a gift over 12 years ago when I was just learning to cook and was exploring the world of vegetarian and Indian cuisine. For a long time I was very intimidated by the long list of spices needed for many of the recipes and so it languished. After a few years I moved across the country and still recognizing its huge potential, brought along the cookbook. I found myself in a new job cooking for a large and varied group of people in a kitchen well stocked with all those spices I never knew where to find before. I threw fear out the window, dove right in, and never looked back. I'm so glad I did! I honestly can't remember a single time when I was let down by a recipe in this book. I love the large selection of griddle baked breads, also chickpeas in a creamy karhi sauce, char-flavored spiced eggplant and potatoes (definitely try making a charchari!), pumpkin pakoras, piquant lemon rice, golden pumpkin toovar dal soup, just to name a few. Devi did a great job writing this book, describing techniques, ingredients, menus, and a sprinkling of culture in detail, without making assumptions and leaving you behind to wonder what exactly she meant. The range of recipes is still astounding to me, yet she includes recipes and thorough instructions for very basic things like ghee and paneer. There is a detailed glossary for ingredients, equipment, and techniques, even a small section of Hindi terms and translations. Be aware that this is a vegetarian AND vedic cookbook, so no meat. Also no onions, no garlic, no mushrooms. However, I have yet to find this to be a detriment in any way. If you are also looking for Indian cookbooks that include meat and onions etc, check out Madhur Jaffrey, her books have also never failed me.

It took me a long time to write this review. I first bought this book back in 2000, as a student new to the United States. While I still relied on a few key regional cookbooks that I bought from India for my everyday cooking , along with some recipes jotted by my mother, I hungered for a book that would take away the guesswork and assumptions and improve my hit rate ( Which was quite dismal when I began). I did not want to waste time and precious $ on flop recipes. Also, I now had to work with a selection of ingredients, esp veggies, that were a little different than what I was used to before. Thus, needed to find a cookbook that was more relevant. After looking through the selection of cookbooks available on amazon, I bought "Lord Krishna's Cuisine". Simply put, it was a revelation. I got an insight into many basic things that the cooks I learnt from, including my mom, never articulated (because its second nature to them). For example, Poori / Puri - The fried bread. You need to roll out the dough into uniform thickness else, you wont get the proper ballooning effect when you fry. Maybe common sense to many - not to me. That explained why parts of my poori puffed up and the other parts remained flat. Or Paneer - its important to maintain the correct ratio of the cutting acid to milk to ensure that you get a sweet tasting paneer. I did not know what the ratio was until I saw the clearly laid out table in this book. Now, that I am experienced cook, I depend on my instinct more than measurements but I still use this book as a solid reference to turn to whenever I need to make a dish that's more complicated. The section on sweets is also very thorough and excellent - However, some Americans may find Indian sweets a little cloying because of the high sugar ratio. To Sum it up: 1. This book is a very very worthwhile addition. It focuses a lot on technique which is great for newbies or for people that are trying to perfect their recipes . 2. Its mostly focused on North Indian cooking ( A good companion south Indian cookbook, for ex , could be Dakshin). 3. The use of ghee in this book is excessive in my opinion. I tend to use ghee as a flavoring agent than a main medium. 4. The repeated references to Yamuna devi's Guru & all his culinary demands is a little too much for me , but its a small price to pay for this gem.

The author spent much of her life mastering the art and science of the Indian Culinary Arts and now is sharing it with the world - her work, passion, and determination is simply admirable! Her inventions and adaptations are strictly vegetarian and Saathwic. The recipes are well laid out and detailed information is given about each of the 500+ recipes. Of course you'll have to thumb through and narrow down on your most favorite recipes to experiment with.. having done that you will find your taste buds mesmerized and your guests impressed with a mild streak of envy :-) "People pleasers", this is your book! The only requisite is that you must really enjoy Indian food and have the time and patience with experimenting. The reward is simply a lifetime of reliable recipes to reference without having to think about them again or hunting for them in mediocre cook books, and online. ... I use other high rated Indian cookbooks in my home library and this is one of the "feel good" cookbooks. The recipes in themselves inspires and tickles the chef in us all..

A great road map to Indian cooking.

Des secrets, des astuces, des enseignements c'est cela qui fait de ce livre une aubaine pour celui qui peut y accéder!!!

Srila Prabhupad used to say if we have rice, dals and milk products we can make 1000 dishes.. and we get a clear idea of how it can be done through this book! We get to know some amazing tricks to keep rice piping hot for an hour, to make moong dal divinely aromatic we add some powder after switching off the gas and many other interesting tips even for experienced chefs! Pros: 1. We have all details about cooking including the whole india Map to get an idea from where the recipe or garam masala comes! 2. Rice varieties 25 kinds like Sada Chawal, Khara Chawal, obla Chawal, haldi Chawal, masala Hari Mataram Pulav, Gobi Pulav, Baigan Pukav, Choti baingan Pulav, Sabji ki Chawal, Badam Sabji ki Chawal, Gajar Pulav, Nimbu Bath, Dahi bath, Dadhydhana, Aloo Pulav, ...Badi Barbatti Pulav.. etc... Unimaginable! 3. 33 kinds of breads like : chapati, dahi chapati, Chenna Chapathi, phulka, papita phulka, taza makkai roti, makkai roti, moti roti, began thepla, paratha, aloo paratha, gobhi paratha, Hari Matar paratha, moola paratha, meeta paratha, makai paratha,werki paratha, poori, dahi poori, masala poori, aloo poori, til poori, methi poori, luchi, bhatura, baati, dhokla naan etc - 4. VEGETABLES - 103 KINDS!!! Some of them are : Badaam shukta, toray hari Matar charchari, panic bhara baingan, bhara Bhindi, baingan bharta, kacha Kela sak, pudina dahi shorba, sabji doodh shorba, aloo dum, gobhi aloo dum, panir maharani, Hari mirch bhaji, gobhi aloo bhaji, bhona baingan bhaji, mooli kaddu foogath, aviyal,barbatti badi sabji, Gajar sabji, neem baigan, khatte aloo methi, khasa aloo bhaji, ekadasi arbi aloo bada... and many Many more.. 5.Dairy products and dairy based dishes - 53: like: home made butter, cardamom orange butter, aam makhan, sada ghee, jeera ghee, adrak ghee, dahi, dekhin, Chennai, khatte panir, khoa, danedar, kabhi Chana Kari,toovar kofta karhi, palak raita, Bhindi raita, palak panir sak, Chenna malai Dalna, Chenna khas khas Tikka and many more... 6. Salads - 25 kinds!! 7. Chutneys: 30 varieties!! 8. Sauces and Relishes: 25 kinds!!!!! 9. Light meals and savories: 17 kinds like aloo tikki, ekadasi saboo aloo tikki, sooji upma, kaji muri chiwda etc. 10. Snacks and nibblers: 20 kinds!! Like sakarpara, masala sev, nimkin, mathri,chakli, giantha, moong dalmot..etc.. 11. Sweets: 64 kinds!!!!! Like burfis, Laddus, halvas, Sandeshs, rasagollas, peras, dilbar, malpoora, gulab jamun, jilebi, mysore pak, gaja, payasas, kheers, phirni, mithais, tilkuta, kuliya etc.. 12. Beverages: 34 kinds like: ekadasi khara nimbu Pani, sharbats, lassis, panch amrit, badaam doodh, thadai, seb ras etc!! 13. Even under A-Z General information there are all recipes for chat masala Garam masala - 8 kinds based on different states!!! All required details for a novice in cooking are given here and all through the book as and when required! Even experts in cooking will learn a lot about cooking only from this book.. This book is written from the heart as learnt from an expert Indian Sanyasi Srila Prabhupad by his disciple matchlessly!! I am going to try out different dals and different subjis and different menus from this book daily and learn the art of cooking as taught by this kind hearted author of the book! Cons: For those who are looking for making bread 🍞 NO RECIPE OF BREAD( as breads are not recommended for daily consumption but rotis are more healthier and the author teaches only only healthy stuff.. Even gulab jamun butter ghee are taught from scratch as a healtgier option, which many people may not find time to do, when ready made gulab jamun mix are available in market though ready stuff is always unhealthy! I suggest just buy the hard bound version as we will use it daily and we will be able to maintain the hardbound book very nicely as it's a very very useful book and THE BEST BOOK FOR A COOKING ENTHUSIAST!! If you can afford you can give this to your near and dear ones on their weddings and they will fall in love with the book. The recipies may not appear very authentic but THEY ARE TRULY DIVINE and divinity in taste and aroma overtakes even authentic food for the open hearted cooks and open hearted foodies..

Ho tanti libri di cucina indiana, ma questo supera qualsiasi aspettativa! Tante ricette sapientemente descritte sia nella quantità di ingredienti sia nella preparazione. Per chi come me ama la cucina indiana e quella vegetariana è un must imperdibile...

Habe 1982 das Manuskript des Buches erhalten als ich für den Wiener Krishna Tempel Koch war. Sobald strikt nach den original Rezepten von "Lord Krishna's Cuisine" gekocht wurde änderte sich alles schlagartig. Wir hatten jetzt plötzlich zu jedem Sundayfeast 150 Gäste statt wie zuvor 20. Es kamen Anfragen aus der Schweiz, Deutschland, Frankreich, Italien, USA, ja sogar Australien, ob man junge Köche vorbeischicken könnte damit sie etwas über die original Rezepte der traditionellen indischen Kochkunst lernen können. Die moderne westliche Auffassung übers Kochen ist irgendwie so dass alles auf Experimentieren und Hörensagen beruht. Die Indische Kochkunst lehrt das genaue Gegenteil, keine Experimente, alle Rezepte sind seit Jahrtausenden voll ausgereift überliefert. Je exakter man sich an das Rezept hält, desto besser wird es. Die westlichen Köche mögen dies vielleicht nicht so toll finden, jeder will da immer noch etwas anders machen und etwas hinzufügen. Ist sicherlich auch hier möglich, aber zunächst müssen nach meiner Meinung, die original Rezepte verinnerlicht sein.

A classic cookbook every Vaishnav household should have. I highly recommend it.