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Quick-Fix Indian Easy, Exotic Dishes in 30 Minutes or Less



Pub. Date:
Andrews McMeel Publishing
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Questions About This Book?

What version or edition is this?

This is the Original edition with a publication date of 5/15/2012.

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
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For too long, Indian cuisine has been perceived as complex and time consuming to prepare. Quick-Fix Indianaims at making Indian cooking accessible to everybodythe beginner, the experienced cook, absolutely anyone wanting to try his or her hand at a new cuisine. The 125 dishes in Quick-Fix Indianare modern and fresh, yet rooted in tradition. These recipes are identifiable as Indian, but that's where the familiarity endsmost of these recipes haven't been seen before, anywhere. While the dishes are simple to make, they are by no means simplistic. They are bright, modern, and complex tasting, belying the fact that they only took 30 minutes or less to prepare. The recipes range from quick breakfasts and soups, to curries, snacks, and sweet drinks. Some of the recipes included are: Red Potato and Chickpea Salad with Pomegranate Seeds, Green Masala Lamb Curry, Beet Raita with Cilantro and Lemon, Sweet Rice with Saffron and Sultanas, Scrambled Eggs with Coconut and Curry Leaves, Pan Fried Eggplant with Ginger, Coriander Shrimp with Green Zucchini and Red Chiles, and kid favorite Banana Fritters. While most of the recipes use easy-to-acquire ingredients, there are a few that will require a trip to a health-food or Indian store. As an added bonus, the book also lists ;exotic' substitutions for readers who'd like to try them. For example, mustard oil adds a special zing to the Sprouted Mung Bean Salad, but canola oil works just fine. And finally, this cookbook is fun. Written in a lighthearted manner, Quick-Fix Indianamuses readers while also providing solid information.

Author Biography

Ruta Kahate, chef, author, and culinary travel guide, spent the first half of her life criss-crossing the Indian subcontinent, learning the variety of regional Indian food. Moving to the San Francisco Bay area, she ran her own cooking school and worked as a food consultant, all the while putting her own modern touch on this ancient cuisine. She has been covered in both print and TV media.

Currently, she's partnered with Geographic Expeditions as their exclusive culinary-tour leader in India. She divides her time between the San Francisco Bay area and Goa, India where she's building a destination culinary center.


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