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Spice Up Your Kitchen with Our Cookbook

Cuisines of India comprise various territorial and customary foods local to the Indian subcontinent. Given the variety in soil, environment, culture, ethnic gatherings, and occupations, these foods change significantly and utilize locally accessible flavours, spices, vegetables, and natural fruits. Indian food is additionally vigorously impacted by religion, specifically Hinduism and Islam, social decisions, and customs. Verifiable occasions like invasions, exchange relations, and colonialism had an impact on incorporating specific food varieties in this country. The Columbian revelation of the New World brought various new vegetables and natural products to India.

Some of these like potatoes, tomatoes, chillies, peanuts, and guava have become staples in numerous districts of India. Indian cooking has molded the historical backdrop of worldwide relations; the zest exchange between India and Europe was the essential impetus for Europe's Age of Discovery. The purchase of flavours was done from India and transported to Europe and Asia. Indian cooking has impacted different foods across the world, particularly those from Europe (particularly Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean. A significant part of the northern locales of India is vegetarian, subsequently, large numbers of vegetable dishes start in northern states. Staple fixings in Indian cooking incorporate rice, tomatoes, potatoes, lentils, chickpeas, onions, and yogurt. Common spices used in Indian cuisines are-

  • Turmeric

  • Cumin

  • Coriander

  • Mustard seeds

  • Garam masala

  • Cardamom

  • Chilli powder

  • Garlic

  • Cloves

  • Saffron

  • Fennel

  • Star Anise

  • Fenugreek

A blend of some of these flavors will generally make up by far the most common Indian dishes. Most normal Indian dishes incorporate curries, rice dishes, broiled cakes, cooked meats, or loaves of bread-

  • Aloo gobi: Fresh brilliant potatoes and cauliflower.

  • Chana masala: Chickpea stew.

  • Palak paneer: Spinach curry with new cheddar.

  • Chicken tikka masala: Chicken in a velvety masala sauce.

  • Raw, butter-brushed naan: The famous Indian prepared flatbread.

  • Fresh papadum: An extremely slender, North Indian flatbread with a wonderful shatter that is completely dried before getting a fast dunk in hot oil until rankled and brilliant.

  • Fish curry: Simple and speedy South Indian fish curry recipe. This curry from Goa is customarily presented with idli steamed rice cakes or dosa lentil and rice crepes.

  • Lamb vindaloo: A speedy and simple, fiery curry highlighting meat marinated in a tart vinegar sauce.

  • Dal makhani: A stew made with entire dark or yellow lentils.

  • Pakora: A broiled bite commonly highlights cauliflower or potato covered in a light hitter.

  • Kofta: Indian meatballs are typically made with minced lamb or pork, onions, and flavours.

  • Korma: A thick, exquisite curry comprising of meat or vegetables braised with yogurt, cream, and flavours.

  • Biryani: A meat-and-rice blended dish that is a well-known staple food in Kashmiri cooking.

  • Kebab: Famous in Punjabi cooking.


Q1. What is the most popular Indian Dish globally?

With regards to popular Indian food, baked or tandoori chicken is at the first spot on the list. The chicken is ready by marinating it in yogurt and flavors like turmeric, cardamom, coriander, new ginger, garlic, red bean stew, and lime juice. Then, at that point, it's barbecued in an oven dirt broiler.

Q2. How many Indian dishes exist?

Since the cooking technique shifts with changing regions or locales, each dish has something remarkable about itself. To be exact, around 31 dishes characterize the Indian foods. Researchers have inspected more than 2,000 Indian dishes of Indian origin.

Q3. What makes a good cookbook?

Photographs and videos: Apart from a description, Step-by-step photographs and videos are a must for a recipe to show basic skills, which helps to follow.

Measurements: Keep your measurements and ingredients accessible to your readers through the imperial as well as metric systems to make everything as precise as possible.

Explain terms and don't skip steps: it’s really important that each step is included in the method and properly described.

Equipment lists: If a recipe requires something specific, it should be listed beside the ingredients.

How to plate: There’s nothing like a photo of a perfectly plated dish to inspire you to get cooking. Mention some guidelines.

Q4. What should I know before writing a cookbook?


Table of Contents: Meal types, such as breakfast, lunch, dinner, Ingredient types, such as meat, salad, Seasons, such as winter, warmers, summer salads


Cook Your Recipes: Cook exactly what you have written. The trick is to do only what the written version says, not what you, as the creator, 'know'.


Check You Haven’t Missed an Ingredient: Going through each recipe, read the method first, and check off each ingredient, if it is missed. Put the Ingredients in Order, Standardize Your Measurements, Great photos make your book extra special, and decide what else you want to include with each recipe.

Q5. Can you use someone else's recipe in a cookbook?


In absence of any copyright protection, the writer must use his creativity while writing the recipe. He should use a book plagiarism checker to check their content for plagiarism before publishing.


If you wish to republish someone else’s recipe, you should call it “adapted from”, which means that you’re not just modifying someone else’s recipe, but completely rewriting the recipe in your own words, explaining how you made the recipe. If you’re adapting a recipe from a website, link to that site’s original recipe page URL. If you’re adapting a recipe from a cookbook, link to that cookbook on the publisher’s website, and/or the author’s website.

Q6. What sections should a cookbook have?


Modern cookbooks might include sections/chapters on: one-bowl meals, vegan main dishes, spreads and dips, baked goods, stir-frys, wraps and smoothies.


Even though there are lots of options, it’s best to rein in the number of both chapters and recipes. For chapters, strive for between 8 to 12, with a balanced number of recipes in each.


May also organize optional chapters/sections like: on pantry supplies, on basics like stocks and sauces. A shopping resources section for hard-to-find foods, A glossary of unfamiliar foods on fundamental techniques used in the book, A bibliography, A recipe index, which contains only the titles of recipes. So those are my lists.

Q7. Where can I get inspiration for cooking?


·        Choose One New Recipe

·        Find a Cooking Project


Choose a recipe you’ve always wanted to master. Or a cuisine you are curious about.

·        Use Forgotten Pantry Items & Tools

·        Purchase a New Tool

·        Try Hands-On Learning


Sign up for a live in-person class or virtual cooking class.


·        Try a New Cookbook, A New Magazine, And A Newsletter

·        Watch Cooking Shows On Youtube

·        Join a Social- Media Groups

·        Follow the Seasons

Let the changing seasons inspire you. This can easily guide your menu.


·        Remember Your Why


If you are tired of cooking but want to stay engaged in the kitchen, reflect on why cooking at home is important to you.

Q8. How can I learn how to cook easily?


·        Getting Into Routine : Learning to cook well requires practice. you have to commit to doing it regularly.

·        Start With the Basics : The best way to learn to cook is, to begin with, the basics, such as pasta or tacos.

·        Keep It Simple : keep your cooking equipment simple, bare the minimum of cooking supplies, and avoid fancy kitchen gadgets.

·        Grow Your Spice Collection

·        Invest in a Set of Pans: a high-quality set of pans from a reliable brand is a necessity.

·        Make Sure Your Knives Are Sharp

·        Be Patient With Yourself : focus on learning something each time you cook by figuring out what worked and what didn’t, to be a better chef.