COOKING FROM - Gunpowder: Explosive Flavors From Modern India

When I get back, for sure. (If you want any esoteric ingredients, I’m taking orders.)

Np. I feel bad bec when we started talking about this book back in chowhound days, it was easily found on Amazon and very often on kindle sale for $1-2, which is when several of us bought it. Now it’s totally disappeared from US sources and priced crazily for what it is.

I’d encourage folks to go through the EYB index and copy-paste the recipe title of anything they’re interested in into Google or other search, adding Gunpowder and Baweja (just Gunpowder yields broader results, because it’s a popular South Indian spice powder).

There are a lot more recipes available out there; I only went through the ones I had bookmarked to see if the recipes were online, and many actually were.

Here’s the EYB recipe index:"Gunpowder"&sort=book_id%20desc


do we have a dishoom thread? the hardcover and kindle edition are available on amazon and libby has 5 copies available, so probably readily available whenever we want to cook.

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nothing comes to mind but as always, looking forward to eating vicariously through photos of your meals.

maybe we should organize an HO trip to Mumbai and you could be our cultural/culinary guide?

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Yep, that’s why I mentioned Dishoom.

If we have enough interest we can certainly start a thread for it.

I think I’m gonna start with dishoom rather than gunpowder, the recipes seem more geared to someone with my limited culinary skills.


Walmart has the hardcover for $14.48 currently.

Gunpowder is currently downloadable free in epub on or one of the other library genesis mirrors. I searched nonfiction by author Devina Seth and there it was.

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Thanks for this, I may give it a try but the seller’s reviews are mostly terrible.

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For anyone who likes indian flavors and hasn’t combined green chutney and cheese — it’s a fabulous combination!

I don’t like bell peppers, so I left them out. I did use red onion and serrano peppers, but did not sautée them. Also added some pico de gallo that I had to use up.

I decided to make this open-faced, so I thought it would make more sense to cook it in the toaster oven. Pan would have preventing the over-browning from forgetting about it :roll_eyes:.

But it was delicious nonetheless.


I’ve never used this before but here it is:

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That looks amazing!! I find it odd we like so many of the same things but it’s passing strange to find out we also dont like some of the same things (bell peppers).

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Ok, technically I’m not sure I can call this “paturi” because I did not wrap my fish before cooking it. I placed the marinated fish (previously described by @Saregama ) on a raft of crispy potato slices and roasted it for 11 minutes at 400F. Not wanting to waste the marinade (which was copious, despite making a half batch), I fried it in oil until it reached a tomato paste like consistency and the oil separated out. Then I added an ounce of soaked, ground cashews and about 3/4 c. water. I cooked at a simmer for about 5 minutes, stirring often. Then I stirred in a spoon of tamarind concentrate. We had this as a sauce over the cooked cod and potatoes.

BF was dubious about the combination of mustard and coconut, but this won him over! From the Bengali style mustard dishes I’ve tried so far, I think I like Maunika Gowardhan’s Macher Jhol the best so far, but this is close and easier. There was about a cup of sauce left after dinner, which is now in the freezer for another night. Another winner from this book!


@vinouspleasure Dishoom is one of the choices for Cookbook of the Month (Quarter) if you want to join in and cook along.

(Also Andrea Nguyen, who has a banh mi book and a whole thing about baking banh mi rolls… just sayin’)

another time…still working on Dakshin and going to turn to Gunpowder when I get a chance.