10 Best Cookbooks one should have


This collection of cookbooks is merely a modest start. It is impossible to include the whole list of Indian cookbooks published throughout the nation and the world. There is something for everyone among the cookbooks in this collection, both for novices and experts. There are so many cookbooks to pick from that it can be difficult to know where to begin.

10 Best Cookbooks one should have (Photo from istock)

As there are so many different spices, cooking styles, and flavour blends in Indian food. It might be difficult for a beginner cook. We are fortunate to have a wide variety of cookbooks available. Which describe the different spices, ingredients, and cooking styles needed to produce the best food.

It is quite difficult to pick just one greatest Indian cookbook, so here is a narrowed down list of the top cookbooks. We are focusing on those which offered simple, reliable recipes, a variety of meals, and were all-around enjoyable to read and cook through.

Here is a list of 10 well known Cookbooks:

10 Best Cookbooks one should have (Photo from istock)


An Invitation to Indian Cooking by Madhur Jaffrey

The “queen of Indian cooking,” Madhur Jaffrey, is very well known to cooking enthusiasts. By purchasing this cookbook, you can discover a lot about Indian cooking. It is widely credited with introducing the diverse cuisine of the nation to the outside world. This book has a range of formal party recipes as well as a bunch of mouth-watering dals, pickles, and relishes.

50 Great Curries of India by Camellia Panjabi

This cookbook belongs in your bookcase if you enjoy making curries. It offers recipes that are suitable for a variety of cooking styles and taste buds, making it the ideal introduction for anyone unfamiliar with curry. One of the best-selling Indian cookbooks of the 20th century was 50 Great Curries of India.

MW Eat is a well-known restaurant chain that is operated by Camellia Panjabi, who resides in England. She includes some of her go-to local curry recipes and practical cooking advice in the book. The dishes in the book, including Bombay prawn curry, Madras-style lamb, and others, are all inspired by the author’s years spent living in India. The book also has a significant culinary photography.

How to cook Indian by Chef Sanjeev Kapoor one of the most famous cookbooks 

Who doesn’t know Sanjeev Kapoor, the chef? Millions of viewers were attracted by the celebrity chef from “Khaana Khazana” to watch Indian cuisine and try them at home. His best dishes are collected in this book, which also features cuisines from all over the nation. It is suitable for all seasons and includes a variety of foods, from curries and tandoori chicken to street cuisine like the samosa.

660 Curries by Raghavan Iyer one of the best cookbooks for curries 

Indian food is quite diverse and has been influenced by various cultures, climatic conditions, and ethnic groupings. This diversity’s range is documented by the 660 Curries. The author was able to thoroughly cover Indian cuisine throughout the entire nation. The book begins with a chapter on spices and spice blends that teaches how to use and store them appropriately and offers key recipes for flavour creation and cooking process efficiency.

The Andhra Cookbook by Komala Sista Rao

The Andhra Cookbook by Komala Sista Rao belongs on your book shelves if you have even the slightest idea what Andhra food is all about. Rao draws parallels between Andhra native cooking and a number of wisely chosen vegetarian household uses. The cookbook includes a section on the most frequently used herbs in Andhra cuisine as well as a list of pre-set meals in the Andhra cuisine that you may prepare at home.

Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen by Meera Sodha

Being a culinary genius, Meera’s mother came up with the brilliant idea to put all of her family’s best recipes into a book, which has become a huge success in the Indian cookbook industry. You can learn to make traditional Indian dishes like chicken curry, chili paneer, etc. by using Meera’s cookbook.

The Complete Gujarati Cookbook by Tarla Dalal

You only need to purchase Tarla Dalal’s book if you want to master Gujarati cooking. Before showing more complicated thalis and puran polis, the book starts with straightforward vegetable, dal, and kadhi recipes. It also includes classics like dhokla, khandvi, farsan, and munchies like dhal and khandvi.

Ruchira by Kamalabai Ogale one of the amazing cookbooks

The traditional Marathi cookbook Ruchira has endured and is still a main stay in most Maharashtrian families. It was created in 1970 and is dedicated to the mother-in-law of the author, Kamalabai Ogale. For traditional Maharashtrian food like thalipeeth, misal, usal, and fasting treats, it offers simple guidelines. Additionally, it includes dishes for holidays like Shankarpali, Chakali, and Karanji.

My Bombay Kitchen by Niloufer Ichaporia King best among the cookbooks 

Niloufer Ichaporia King describes the fast vanishing Parsi cuisine and culture in “My Bombay Kitchen.” She started writing this book to highlight Parsi food when her mother reached 90. Some of the recipes from it are for Falooda, Wafer par Ida, and Mora Dar (regular dal) (eggs on potato wafer). You will appreciate the recipes in this cookbook if you enjoy the flavors of the Middle East.

Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast by Urvashi Pitre

The main focus of Urvashi Pitre’s Indian Instant Pot Cookbook is using the Instant Pot to prepare a variety of Indian dishes like dal, curry, and korma. Particularly for the home cook, the recipes are simple to follow. Instead of spending hours in the kitchen using traditional cooking techniques, she concentrates on creating familiar flavours in less time.

10 Best Cookbooks one should have (Photo from istock)

Hence, these are 10 best cookbooks one should go for whenever they wanted to try their hand in cooking some delicious food at home. All these tools are very important in every household for cooking and one should have them handy at the time of cooking.



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