--- product_id: 1703801 title: "Classic Indian Cooking: Master Moghul Cuisine with Simple Techniques, Essential Spices, and Traditional Recipes" price: "₱3246" currency: PHP in_stock: true reviews_count: 10 url: https://www.desertcart.ph/products/1703801-classic-indian-cooking-master-moghul-cuisine-with-simple-techniques-essential store_origin: PH region: Philippines --- # Classic Indian Cooking: Master Moghul Cuisine with Simple Techniques, Essential Spices, and Traditional Recipes **Price:** ₱3246 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Classic Indian Cooking: Master Moghul Cuisine with Simple Techniques, Essential Spices, and Traditional Recipes - **How much does it cost?** ₱3246 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.ph](https://www.desertcart.ph/products/1703801-classic-indian-cooking-master-moghul-cuisine-with-simple-techniques-essential) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Classic Indian Cooking: Master Moghul Cuisine with Simple Techniques, Essential Spices, and Traditional Recipes [Sahni, Julie] on desertcart.com. *FREE* shipping on qualifying offers. Classic Indian Cooking: Master Moghul Cuisine with Simple Techniques, Essential Spices, and Traditional Recipes Review: My very first cookbook 25 years ago - I bought this for the first time in 2000 right after I left the Army and was heading out on my own. I fell in love with Indian food when I was stationed overseas and wanted to make it on my own. For some reason, I do not remember that many Indian shops in the area that I could go to. When I did find some places they were often too expensive for what you would get. Be that as it may, I have cooked nearly all the main dishes, many of the breads, and a few appetizers. The recipes are easy to follow and very straight forward and there is no clutter in this book. Just the facts, techniques and tips. There are so many recipes you will find many that you will go back to over and over. A strange one that is my go to is the Lamb in yoghurt and cardamom sauce and the ground meat with potatoes and white sauce. So delicious and easy. Basically all the chicken dishes are to die for. Don't get overwhelmed with the spices, if you start cooking it you will get used to the mixes and even come up with some of your own combination. Like fenugreek was a spice I never knew would be one of my go tos in the kitchen. This cookbook was the one that had the most influence on my cooking journey and I am so glad that I found it so long ago. I used that book so much that it finally fell apart beyond repair and I have had to order a new one recently. I will not throw the old one away, I have it rubber banded together and it sits atop my bookshelf so I see it every time I walk by. Thank you Julie Sahni for all that you gifted me. Review: Get This Book!! You will NOT Regret it!! - Highly recommend this cookbook for anyone that is interested in making their own Indian food. Very easy to understand, written very well. Lots more than just a cookbook. I encourage everyone to start at the beginning and read it like you would any book... then try the recipes. Fully describes why certain methods are used and you get a real history of how the dishes came about. Lots of terrific recipes with recommendations for pairing of dishes plus examples of what to eat with rice or just naan. First time try exactly as written to get the full experience! Very easy to follow recipes but some can be time consuming. Very well written recipes but I recommend to read the whole recipe before starting it. The book recommends to roast your own spices. DO IT!!! You will not regret the extra few minutes it takes. Quick flash in a dry skillet and grind. I purchased a cheap coffee grinder just for the spices. I have been roasting my own spices for years now and will NEVER buy the spices in the jar again. It's that much of a difference in flavor. No matter what food I'm making, (Indian, Mexican, American, Italian etc,) I roast my own spices prior to using. Even cinnamon. I buy the cinnamon sticks in bulk and do a quick roast (sometimes just pop in microwave for a few seconds until it starts to uncurl) and then grind and sift. So much fresher than the jars. Incredible information in this book. You don't have to be a gourmet cook to follow it. Even a beginner cook can follow these recipes. I cannot recommend this book enough! I have bought 2 for friends because I didn't want to loan mine out even though I may not be using it at the time they asked to borrow. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #361,101 in Books ( See Top 100 in Books ) #98 in Indian Cooking, Food & Wine #233 in Herb, Spice & Condiment Cooking #512 in Cooking, Food & Wine Reference (Books) | | Customer Reviews | 4.6 4.6 out of 5 stars (317) | | Dimensions | 6.5 x 1.81 x 9.25 inches | | Edition | First Edition | | ISBN-10 | 0688037216 | | ISBN-13 | 978-0688037215 | | Item Weight | 2.2 pounds | | Language | English | | Print length | 560 pages | | Publication date | October 1, 1980 | | Publisher | William Morrow Cookbooks | ## Images ![Classic Indian Cooking: Master Moghul Cuisine with Simple Techniques, Essential Spices, and Traditional Recipes - Image 1](https://m.media-amazon.com/images/I/81DhV-GcvlL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ My very first cookbook 25 years ago *by K***E on July 3, 2025* I bought this for the first time in 2000 right after I left the Army and was heading out on my own. I fell in love with Indian food when I was stationed overseas and wanted to make it on my own. For some reason, I do not remember that many Indian shops in the area that I could go to. When I did find some places they were often too expensive for what you would get. Be that as it may, I have cooked nearly all the main dishes, many of the breads, and a few appetizers. The recipes are easy to follow and very straight forward and there is no clutter in this book. Just the facts, techniques and tips. There are so many recipes you will find many that you will go back to over and over. A strange one that is my go to is the Lamb in yoghurt and cardamom sauce and the ground meat with potatoes and white sauce. So delicious and easy. Basically all the chicken dishes are to die for. Don't get overwhelmed with the spices, if you start cooking it you will get used to the mixes and even come up with some of your own combination. Like fenugreek was a spice I never knew would be one of my go tos in the kitchen. This cookbook was the one that had the most influence on my cooking journey and I am so glad that I found it so long ago. I used that book so much that it finally fell apart beyond repair and I have had to order a new one recently. I will not throw the old one away, I have it rubber banded together and it sits atop my bookshelf so I see it every time I walk by. Thank you Julie Sahni for all that you gifted me. ### ⭐⭐⭐⭐⭐ Get This Book!! You will NOT Regret it!! *by A***R on February 5, 2017* Highly recommend this cookbook for anyone that is interested in making their own Indian food. Very easy to understand, written very well. Lots more than just a cookbook. I encourage everyone to start at the beginning and read it like you would any book... then try the recipes. Fully describes why certain methods are used and you get a real history of how the dishes came about. Lots of terrific recipes with recommendations for pairing of dishes plus examples of what to eat with rice or just naan. First time try exactly as written to get the full experience! Very easy to follow recipes but some can be time consuming. Very well written recipes but I recommend to read the whole recipe before starting it. The book recommends to roast your own spices. DO IT!!! You will not regret the extra few minutes it takes. Quick flash in a dry skillet and grind. I purchased a cheap coffee grinder just for the spices. I have been roasting my own spices for years now and will NEVER buy the spices in the jar again. It's that much of a difference in flavor. No matter what food I'm making, (Indian, Mexican, American, Italian etc,) I roast my own spices prior to using. Even cinnamon. I buy the cinnamon sticks in bulk and do a quick roast (sometimes just pop in microwave for a few seconds until it starts to uncurl) and then grind and sift. So much fresher than the jars. Incredible information in this book. You don't have to be a gourmet cook to follow it. Even a beginner cook can follow these recipes. I cannot recommend this book enough! I have bought 2 for friends because I didn't want to loan mine out even though I may not be using it at the time they asked to borrow. ### ⭐⭐⭐⭐⭐ BEST . INDIAN . COOKBOOK . EVER *by N***E on March 11, 2013* I love Indian food and have a bunch of different Indian cookbooks, but this is my long-term favorite. I've been using it for at least four years and have had (almost) nothing but compliments on it. The writing is simple and straightforward, the recipe quantities and timing are accurate and the results are dependably excellent. The descriptions of how to prepare and roast the spices are extremely helpful -- and when I described this to one of my Indian friends, her comment was "but of course, roasting the spices well is essential!" Yet, mysteriously, this process was described in none of my other cookbooks! The description of ingredients is extremely helpful when shopping at the local Indian grocery where they may know the same ingredient under a different term. And, conversely, if you buy something at the grocery and want to know what it is, the cookbook is very likely to tell you. The recipes hav been adjusted for American tastes so they are spicy and flavorful but not full-bore-on-hot, so if you like a really REALLY spicy vindaloo, you'll need to adjust the seasonings substantially. The "go with" menu suggestions are very helpful and the line drawings (at least for me) work better than photographs to illustrate the author's points. Highly recommend: pilaf benares style (makes bismati rice that tastes just the way it smells before cooking); the banana and yoghurt salad seasoned with cardomom, the bhaghan bartha (smoked eggplant with herbs) and the truly amazing murgh masala (chicken with tomato and brown onion gravy). ## Frequently Bought Together - Classic Indian Cooking - An Invitation to Indian Cooking: 50th Anniversary Edition: A Cookbook - Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.ph/products/1703801-classic-indian-cooking-master-moghul-cuisine-with-simple-techniques-essential](https://www.desertcart.ph/products/1703801-classic-indian-cooking-master-moghul-cuisine-with-simple-techniques-essential) --- *Product available on Desertcart Philippines* *Store origin: PH* *Last updated: 2026-05-28*