Tuesday, April 5, 2016

Review of Mastering the art of Indian & Pakistani cuisine by Asim Iftikhar

Review of --
Mastering the art of Indian & Pakistani cuisine: A must-have guide for every kitchen by Asim Iftikhar

Overall star rating --- 5

About the book:
How many times you have walked by an Indian or Pakistani restaurant smelling the delicious barbecue, longing to store all that barbecue at home for lifetime. How often you have planned to cook biryani at home but just couldn’t do so because you were short of ingredients. How many times you would have thought to use your oven for sajji, but don’t know the technique. How often you visited India and tasted the mouth-watering chicken korma, but couldn’t bring the moments back. How many times you would have thought to cook food with balanced spices and different flavors but couldn’t do so because you had an intimidation of ruining your food and how many times you just lacked a perfect trainer to create a blend of Indian and Pakistani cuisine. Now, you just put all that in the past.
Hi, I am Asim Iftikhar and this is my mum’s kitchen guide. My mother is a great cook and I am here for your guidance for the Indo-Pak cuisine. This is the first book of its kind that encompasses a complete training program of Indo-Pak cuisine and has been written especially for the nonnatives and newbies. While compiling the book, the focus was on the nonnatives and newbies to entail every bit of information: It gives the detail for the number of people to be served and describes that how content varies with the number of people. So, it gives complete freedom and flexibility to however people you are serving. This book also features a unit conversion table for the complete understanding of kitchen units. Before the start of the first recipe, the book teaches basic knife skills, which is an essential part of Indo-Pak cooking and makes Indian and Pakistani food so easy to cook, that it was never before. The book has also introduced an augmentation table for the first time ever, which adds another fifty recipes and makes fifty recipe book a hundred recipe book. So in short, this is a jam pack offer providing a complete guidance and giving hundred recipes in an incredibly small book.

Book creation ratings
Overall total, out of 30 -- 30
-- Subject covered -- 10
-- Cover & title -- 10
-- Editing & formatting -- 10
* based on a 1-10 scale with:  1-4, poor; 5-7, good; 8-10, very good.*

The review --
The author does an excellent job on covering his subject, and yes, you can take this book and cook the cuisine. His book goes from the basics of measurements, cutting skills, and pans, to some most delicious sounding recipes. One I want to share with you is for fried rice. But if you like this cuisine, or if you're wanting to expand your cooking repertoire, this is one book you should definitely add to your cookbook collection.

Recipe from the book:

Fried Vegetable Rice

8 oz. rice
2 cups water
2 large onions, sliced
4 carrots, sliced lengthwise
8 oz. cauliflower, chopped
2 tbsp. soy sauce
3 tbsp. oil
1/2 tsp. salt
2 capsicum, chopped
1/2 tsp. black pepper, crushed

Put eight ounces rice in a cooking pot. Add two cups of water and add half teaspoon salt in it. Cook till tender over medium flame (10-15 minutes), while covered. Pour the rice in the bowl. Now take a fry pan, add one tablespoon oil and fry chopped capsicums for a minute and set it aside. Do the same practice separately with sliced onions and sliced carrots (frying for a minute in the same oil and setting aside one by one). Now take a cooking pot and add two tablespoons oil in it. Now add two tablespoons soya sauce, half teaspoon black pepper powder and fry for five minutes. Now add the fried capsicum, fried onion, fried cauliflower and rice from the bowl in it and cook for another 10 minutes while covered on the lowest flame.

** The author's links **


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