Prashad Cooking with Indian Masters

A must have book if you want to know about the classic Indian cuisine. Note, that it is majorly concentrated around non-vegetarian dishes. The best thing about this book is that the recipes are authentic and have been approved and verified by the chef.This is an important work, if you want to upskill yourself in Indian cuisine. The only issue is the printing. This seminal work deserves a better printing quality and publisher.Go for kindle version if paper quality is a concern for you.

The author, inder Singh kalra is a very passionate, talented cook. I think he's a legend in Indian culinary circles. I also like the fact that the measurements for the ingredients are precise. The recipes that I've seen here are unlike any other. Though I've never tried any of the recipes, I'm still impressed.The book quality is good. Pages are thick and nice. The print isn't grade A bit it's enough.

This book is the holy Bible for, Professional Chefs, Amateur Chefs & Google Chefs. I have been using this book for nearly 30 years and it's a delight to cook from this book.

The book is considered a classic by many professional chefs as it was the first of its kind record of Indian cooking. It not only contains recipes showcasing a wide variety of cooking techniques and ingredients but also goes into details of the different cooking methods used across the country. However, unlike most cookbooks the quality of the book / printing is disappointing. The pages look like they have been photocopied and the paper quality is poor. Would recommend looking for a better quality print.

Right now iam in a indian kitchen i want more indian recipes that's why I choose prashad text.. actually I need prashad green book but for me the green book is very expensive. This book(cook with masters) really amazing. Wonderful recepies with mouth watering photos also inside.Thank you very much

Nothing out of the ordinary plus the print version of the book is awful with a few words smudged or in some recipes unreadable!

This is a great book for the use of any food lover. To be thankful to author jigg for various indian food variety's which enhanced the taste, especially amrit dahi. Adding only particular spices to particular dish like fish-ajwain,meat-javitri, kalonji-nan makes sense for taste.

Five star for the books recipe.. And three star for the pages of book it looks like a zerox copy.. Page quality could have been far more better.. Otherwise am fan of jiggs Kalras work and a must have for indian food lover it covers most of the regional cuisine with recipes from great chef's of India... Go for it..