“The Bad Cook’s Guide To Indian Cooking” by Aakanksha Sethi
Cooking, as many of us reluctantly admit, is an art we sometimes struggle to master. For me—and likely for you—the very idea of cooking authentic Indian food has often been an intimidating prospect. The tantalizing aroma of spices blending seamlessly, the rich gravies, and the perfectly cooked rice: these culinary dreams seemed out of reach. Then, “The Bad Cook’s Guide To Indian Cooking” by Aakanksha Sethi came along, and it felt like a warm, comforting nudge into the kitchen.
Sethi, a self-proclaimed “bad cook,” turns her culinary shortcomings into a relatable and humorous journey that resonates with anyone who has ever felt like an outsider in their own kitchen. Her promise? To take the most kitchen-challenged among us and transform us into cooks who can confidently whip up Indian meals.
Structure and Design: A Cookbook Unlike Any Other
The book isn’t just a collection of recipes; it’s an experience. Divided into sections covering appetizers, main courses, desserts, and even snacks, the layout is refreshingly user-friendly. Imagine flowcharts that map out every step—from chopping onions to tempering spices. Each recipe feels less like a set of instructions and more like a playful guide holding your hand through the process.
The illustrations and caricatures scattered throughout bring the recipes to life. Instead of intimidating food photography, Sethi opts for whimsical drawings. For example, there’s a hilarious depiction of a runaway chapati—an ode to everyone who’s failed to roll the perfect round.
Recipes: Authentic Yet Simple
What sets this cookbook apart is its emphasis on homestyle cooking. Sethi has curated recipes that are not just delicious but also deeply rooted in Indian households. From her family’s comfort foods to recipes gifted by domestic helpers and friends, these dishes brim with authenticity. And yet, they’re tailored for the modern, busy cook.
Take her recipe for elementary paneer. It’s a beginner-friendly dish that transforms store-bought paneer into a flavorful curry in under 30 minutes. Or consider microwave ghiya, a lifesaver for those of us who dread the thought of spending hours in the kitchen. Each dish carries the essence of Indian cooking without the overwhelming complexity.
Humor and Humanity: Sethi’s Secret Ingredients
It’s rare to find a cookbook that makes you laugh out loud, but Sethi achieves just that. Her anecdotes about burning rotis or mixing up salt and sugar are not just funny; they’re endearing. You can’t help but smile as she recounts her first attempt at cooking biryani, which ended in a charred disaster. These stories remind you that mistakes are part of the journey—and often the most memorable part.
Her sense of humor lightens the pressure of perfection. Through her pages, Sethi tells you that it’s okay to mess up, as long as you keep trying. And when you do finally get it right, the joy is unparalleled.
Practical Tips and Visual Aids: The Lifesavers
Sethi’s tips are nuggets of wisdom born from her own mistakes. Ever wondered why your tadka never sizzles the way it’s supposed to? Or why your dal lacks the punch of your favorite restaurant’s? Sethi breaks it down with actionable advice.
For example:
- Tadka Timing: Heat your oil until it’s shimmering but not smoking before adding spices.
- Lazy Masala Prep: Freeze pre-ground ginger, garlic, and chilies in an ice tray to save time.
Then there are the flowcharts, which are nothing short of genius. Whether it’s a flowchart for assembling a dosa or choosing the right spice mix, these visual guides simplify even the most intricate recipes.
Themes: More Than Just a Cookbook
Beyond the recipes, the book embodies several heartwarming themes:
Empowerment:
Cooking can feel daunting, especially if you’ve labeled yourself a “bad cook.” Sethi challenges this narrative, empowering you to believe that you can cook. And not just cook—cook well.
Simplicity:
Through her emphasis on straightforward recipes, Sethi proves that good food doesn’t have to be complicated. Her philosophy of “less is more” resonates throughout the book.
Community:
Cooking, Sethi reminds us, is a shared experience. The recipes, drawn from her family and friends, are a testament to the collective wisdom of generations. You’re not just learning to cook; you’re becoming part of a community.
Personal Take: From Fearful to Fearless
I’ll admit it: I was skeptical. Could a self-professed “bad cook” really teach me anything? But as I tried her recipes, my doubts melted away. The first time I made her quick dal tadka, I was stunned. It tasted—dare I say it?—better than the restaurant version. And when I successfully rolled a semi-round chapati using her “press-and-turn” technique, I felt like a culinary wizard.
The book doesn’t just teach you recipes; it teaches you confidence. Each success, no matter how small, feels monumental. And even when I messed up (yes, my first attempt at her jeera rice was more “fried” than “fluffy”), I found myself laughing instead of panicking.
Final Verdict: A Must-Read (and Must-Cook)
“The Bad Cook’s Guide To Indian Cooking” is more than just a cookbook. It’s a love letter to anyone who has ever doubted their abilities in the kitchen. With humor, warmth, and a dash of spice, Aakanksha Sethi transforms the act of cooking into a joyful adventure.
Whether you’re a novice or someone looking to simplify their approach to Indian cooking, this book is a treasure trove. It’s the kind of book you’ll keep returning to—for the recipes, for the laughs, and for the reminder that cooking is a skill anyone can master.
So, are you ready to tie on an apron and give it a go? Trust me: if I can do it, so can you. And who knows? You might even surprise yourself. Let’s get cooking!
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