Cookbook Review
Indian 101
Written By: Karan Gokani
Reviewed By: Cherry Shethia
‘Indian 101’ is meant for those looking for quick-to-cook Indian recipes from across the length and breadth of the country. It’s very much an introduction to Indian cooking and would make a great gift for new cooks.
What caught my eye were the first few pages—simple hacks to make your food richer, and not by adding cashew paste or tonnes of butter. I also loved the breakdown of Indian food by zones, which explains the ingredients commonly used and lists iconic dishes from each region. The tips and shortcuts are especially helpful—air-fryer options, tray-bake methods and sensible ingredient swaps that respect tradition while fitting into modern home kitchens.
The recipes are easy to follow and practical, without diluting flavour or authenticity. As you move through the book, you naturally begin to connect ingredients to regions— coconut and curry leaves in the south, dairy rich dishes in the north, mustard oil in the east and the thoughtful vegetarian cooking of Gujarat in the west. It’s quiet education rather than instruction.
I chose six different recipes to test in my kitchen and was very pleased with how they turned out. One of my favourites was the Parsi Eggs on Potato—a super simple recipe that works beautifully with toast for breakfast or with a wholesome salad for lunch or dinner. Other favourites were the Dahi Bhindi and the Sindhi Koki, which was comforting, filling and beautifully crisp. The masala recipes are also excellent for those who like to make their own spice blends.
‘Indian 101’ is a beautifully put-together book—the kind you’ll keep within reach rather than on a shelf.
Published By: Pan Macmillan Publishing | Price: ₹1,699
DID YOU KNOW?
Potatoes were the first vegetable grown in space—scientists cultivated them to study how future astronauts might grow food on long missions to places like Mars!
PARSI EGGS ON POTATO
INGREDIENTS
- 500 grams potatoes, peeled and cut into 3 to 4mm slices
- 3 tablespoons oilÂ
- 200 grams onions, thinly sliced
- ¾ teaspoon ground turmeric
- 2 green chillies, finely chopped
- 3 to 4 eggs
- 50 grams fresh ripe tomatoes, finely choppedÂ
- Salt and pepperÂ
- 2 tablespoons finely chopped fresh coriander leaves, to garnish
METHOD
- Soak the potatoes in salted water for 5 to 10 minutes, then drain and wipe them dry with a clean towel before cooking.Â
- Heat the oil in a non-stick pan over a medium heat. Add the onions along with ½ teaspoon of salt and cook for 3 to 5 minutes until soft and translucent.
- Add the turmeric, green chillies, potatoes and another ½ teaspoon of salt and cook over a medium-high heat for 2 to 3 minutes, then reduce the heat to low, cover and cook for 8 to 10 minutes until the potatoes have fully cooked through but are not mushy.
- Once the potatoes have cooked, spread them out evenly in the pan and use the bottom of an egg to make 3 or 4 shallow dents in them. Crack an egg into each dent and sprinkle some salt and pepper over each. Sprinkle over the chopped tomatoes, cover the pan and cook for 3 to 4 minutes until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for a few minutes longer.Â
- Garnish with freshly chopped coriander and serve hot, with generously buttered toast.
Warning: Ask a parent or adult to help with this recipe.Â
Cherry Shethia is the editor of RobinAge, a nutritionist inclined towards naturopathy, an Ayurvedic dietician and a recipe developer.
