Traditional Indian Cooking by Ramola Parbhoo

Book Review of a Beginners Guide to Preparing Northern Indian Dishes

Jan 16, 2009

Ramola Parbhoo brings a wealth of teaching experience and a passion for the rich aromas and spices of Indian dishes to this collection of traditional Indian recipes.

Attempting recipes from a different culture, particularly one using unfamiliar ingredients and techniques, can be a daunting task for any cook. An experienced teacher of Indian cuisine preparation, Ramola Parbhoo’s Traditional Indian Cooking (New Holland, 2008) offers not only recipes but inspiration and guidance for those wishing to experience the richness of traditional homemade Indian meals.

Traditional Indian Cooking

More than two decades ago, Ramola Parbhoo realised that she was to be “a teacher of spices, oriental tastes and the revealer of the magic secrets of basic northern Indian, essentially Gujerati, cooking.” While this calling was certainly manifest in the establishment of her Indian cuisine cooking school, it is also an obvious motivator for the style and approach of Traditional Indian Cooking.

In addition to a very interesting introduction, Parbhoo offers detailed information about:

There is a glossary of Indian cooking terms that is very useful and all recipes are listed with both Indian and English titles. The absence of pictures of the Indian utensils is a minor disappointment in what is otherwise a book well suited to a complete novice to Indian cooking techniques.

While not necessarily ideal for beginner cooks, Traditional Indian Cooking is a wonderful introduction to Indian ingredients and food preparation for those with some confidence with basic cooking skills. Suggestions for possible combinations of dishes are particularly useful for those learning how to best combine the different flavours and spices of Indian cuisine.

Celebrating Indian Culinary Traditions

The rich cultural traditions that are part of Indian recipes and meal preparation are as much a part of the allure of Traditional Indian Cooking as the recipes themselves. The inspiration of her parents and her obvious love for the traditions and culinary abilities of her family are clearly conveyed in Parbhoo’s introduction.

Readers of Monica Pradhan’s novel The Hindi Bindi Club will be familiar with the way she demonstrates that the sharing of recipes and mealtimes has a greater significance that simply putting ingredients together and satisfying hunger. Parbhoo conveys a similar ideal, with an encouragement for readers to not simply prepare dishes, but to experience the rich combination of spices and flavours and to create warm family memories through time spent together preparing ingredients and sharing recipes.

Ramola Parbhoo

Ramola Parbhoo was coached in the techniques and skills of Indian cooking from a young age by her parents. Her introduction reveals her respect for the prowess of both her immediate and extended family in the kitchen.

Parbhoo established the first school of Indian cuisine in South Africa in 1980 and in 1986 was the recipient of an Honorary Grande Diploma from Silwood Kitchen. She derives obvious pleasure from sharing her skills and love for Indian dishes and ingredients with others.

An Introduction to Traditional Indian Cooking

With 170 recipes covering main meals, side dishes, soups, breads, sauces, chutneys and sweets, Parbhoo offers a wonderful overview of traditional Indian dishes. With suggestions for complementary recipes for most dishes, even beginners will be able to put together a selection of recipes that will work together well.

The copyright of the article Traditional Indian Cooking by Ramola Parbhoo in Gourmet/Regional Cookbooks is owned by Susan Whelan. Permission to republish Traditional Indian Cooking by Ramola Parbhoo in print or online must be granted by the author in writing.