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Cookbook of the Month for October 2012 : 660 Curries

Calling all curry cooks!

We will cook from “660 Curries” by Raghavan Iyer this coming month.

I have this book now and the more I see the more I like/learn. Plenty of curries, and extras too --

“…biryanis, breads, pickles, relishes, raitas, and more.” Back-of-the-book blurbs include Madhur Jaffrey saying the book is very authentic, and a treasure. Inside, rice and spice and everything nice!

On October 1st I’ll put up threads for recipe reports. *Everyone* is welcome to cook and comment.

This gives an overview of the Cookbook of the Month (COTM) as well as a list of all the past books: http://www.chow.com/cookbook_of_the_m...

October 2009 was an Indian food month also.

And here, the voting thread that led to the this month’s choice:

http://chowhound.chow.com/topics/869146

I'm excited, think of it, six hundred and sixty!

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  1. I'm happy. I own the book, and there are many vegan recipes.

    1 Reply
    1. re: pikawicca

      I found a prior discussion thread on 660 Curries:

      http://chowhound.chow.com/topics/802097

      My copy comes into the library tomorrow.

    2. Great! I picked the book up from the library tonight and I expect it will be in my Amazon cart before the end of October.

      1. Great job Blue Room!

        Happy to cook from 660 Curries and hope that the other two books will be selected soon. I am hosting my dinner club's Indian dinner towards the end of October and hope to pick a few dishes from this book. Love-love Indian food and though 660 Curries is a new book for me, a couple of dishes that I made from it (taken out of a library) were very good.

        4 Replies
        1. re: herby

          Good job Blue Room!

          I am waiting for my copy of the book to arrive

          1. re: jpr54_1

            My copy of book arrived this morning-
            i appreciate the glossary of ingredient
            shopping cheat sheet
            and bibliography

            I would like if possible suggestions for tea?
            first flush /second flush flush darjeeling
            assam

            1. re: jpr54_1

              depends on what you are doing with it - the first flush is always the best if you simply brewing it in water. if you are making chai then an assam tea (black) for brewing in milk is just fine.

          2. re: herby

            Would love to hear which recipes you decide on and how each work out for you.

          3. Well Done, Blue Room... I've had the book quite a long time and have cooked several recipes which we liked very much so I'm looking forward to an in depth cooking session in October. Here's a list of the recipes and ingredients from the Eat Your Books web site:

            http://www.eatyourbooks.com/library/1...

            1. Thanks for the great job blue room.