| Floyd's India |  | Author: Keith Floyd
Publisher: HarperCollins Illustrated
Category: Book
List Price: £15.99
Buy Used: £4.54
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Avg. Customer Rating:  7 reviews
Sales Rank: 132750
Media: Hardcover
Pages: 192
Shipping Weight (lbs): 1.7
Dimensions (in): 9.6 x 7.4 x 0.7
ISBN: 0004140885
Dewey Decimal Number: 641
EAN: 9780004140889
ASIN: 0004140885
Publication Date: November 5, 2001
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
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Amazon.co.uk Review
Floyd's India sees old Keith Floyd doing what he does best; pottering about with portable stoves and a camera crew, cooking in the open air, chewing the fat with local cooks and generally having the time of his life, not to speak of the odd sundowner. With characteristic candour Floyd admits that before accepting the commission he knew nothing about India, and told "them" so. No problem, "they" reply: rather like Hearst providing the war, they will supply the information; all he has to do is "pop on a plane and get cooking". So the two and a half months that the Floyd caravanserai spent traipsing about the subcontinent, from the deserts of Rajasthan in the north to the tropical lushness of Kerala at the southern tip, were full of the excitement of discovery, recorded here in the very lively "Letter from India" (complete with advice on hotels and imprecations against errant airlines) that opens Floyd's India. The recipes that Floyd picked up on his travels are arranged thematically: spice masalas, the foundation of Indian cooking, rice, thali (the Indian equivalent of tapas, it seems), meat, fish, tandoori and so forth. Some are familiar--Rogan Josh and Lamb Dhansak, for example--others less so. All are good. Everything about this book is vivid, from the food to Floyd's inimitable and ebullient if occasionally world-weary manner. --Robin Davidson
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| Customer Reviews: Read 2 more reviews...
 Fun, reliable, informative, way better than Gary Rhodes, as good as Mahdur August 10, 2007
3 out of 3 found this review helpful
Having visited India about 30 times in the last decade, I am prompted to revisit Keith Floyd after having seen several of the new (2007) series of "Rhodes Around India" on UK TV Food. Gary is all so serious, like a fish out of water, and always trying to second guess the Indian chefs who are there to teach him how to cook authentic Indian grub. Keith bubbles over with enthusiasm and wit: he clearly loves the country, and this is reflected in this book. Not only are Keith's television programmes on India so much more entertaining and informative than the Rhodes series, but the book really does translate the on-screen cooking into easy-to-follow and helpful recipes, of great variety. His introduction is a great non-culinary bonus. There have been some rather dire productions from old Keith, but this book (and TV series) is a hit, and has much to recommend it. I only wish that the TV series were available on DVD. (It seems every TV chef heads to India sooner or later: next we'll probably see Rick Stein on India.)
Happy was the day.... May 3, 2007
4 out of 4 found this review helpful
....when this book came into my life!
I'll explain. I live some 40 miles from the nearest curry house in la belle France profonde, and frankly the cooking there does not make the trip in anyway worthwhile.
I already had a number of books of Indian cooking, ranging from those claiming to present the authentic cuisine of the region and others that perpouted to allow the user to replicate their favourite dish from the local Taj Mahal, Prince of Bengal or Passage to India (delete as appropriate). These books had one common characteristic: they completely failed to deliver the goods.
I was thrown back on imported jars of Patak's sauces - alright, but not quite what I wanted (and pretty damned expensive to obtain here in the wilds). Then I was bought Floyd's India by my dear wife. For curry lovers even not remote from a source of decent product, this should be a valuable addition to the kitchen armoury.
The recipes are presented in a clear, easy-to-follow format that makes their preparation a pleasure. The selection ranges from the dead simple (murgh masala - knocked out in about 30 minutes) to far more ornate and complex dishes (beef ularthiyathu and imperial biryani).
Floyd's prose is at its best: both witty and informative and makes the book a pleasure to read even if you don't cook anything out of it. But cook you should, because the results are excellent. Are the dishes authentic? I don't know, and frankly I care less because they taste great.
The best Indian recipes ever February 5, 2007
7 out of 7 found this review helpful
I have been cooking Indian meals for over twenty five years and have a bookshelf full of recipe books, including Madhur etc.
They have generally been acceptable imitations of what is on offer in Indian restaurants.
Until now that is. My sister in law bought me Floyd's India for my birthday and I have to say that he has empowered me to cook the best curries in my life.
I still have the original 1970's Floyd on Fire and Floyd on Fish and refer to them regularly.
You have never let me down, Raymond!
Buy this book...please!
Very authentic June 26, 2006
11 out of 11 found this review helpful
I have read this book and tried a few of the regional recipes and have to say they are very authentic,very much the way its eaten in India. Very few restaurants in the UK will bring you this kind of food, so try the book out and enjoy. His Rogan Josh is absolutely fantastic, the mince kebabs are terrific.
 Great Series - Great Book January 27, 2005
22 out of 22 found this review helpful
I got this book after spending the best part of a day watching the TV series on one of the satellite cooking channels. I was struck by Floyd's enthusiasm and the authenticity of the cooking that I had to see if they transferred into the book. and, by and large, they do. Although many of the recipes have had to be altered to take account of the fact that most British cooks do not cook over an open fire or in a hole in the ground using dried cow-pats for fuel they are still incredibly authentic and tasty. Add to this Keith Floyd's inimitable style and account of his travels while making the program and you have an almost perfect Indian cookery book.
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