A cookbook by Sanjay Sharma
120 Indian recipes, from dal tadka and butter chicken to biryani and gulab jamun. Every dish fits on one page, every ingredient is pictured, and each one comes with Sanjay's tip for the step that matters most.
Less than 5¢ per recipe · instant PDF + EPUB download
From home kitchens
I tried out several recipes from India in Your Pot and this is the closest to my grandma's cooking I've found. The butter chicken and dal tadka taste just like what I grew up with, full of real flavor without any complicated steps. Sanjay's tips make every dish come out perfect.
After learning these easy and delicious recipes I'm never going to an Indian restaurant again. The chicken biryani and garlic naan from the book taste better than any takeout I've had, and everything is simple enough for a weeknight. Highly recommend this cookbook.
This book has completely changed how I cook Indian food at home. Every recipe is clear, the photos help a lot, and the results are consistently delicious. My family loves the chana masala and gulab jamun especially.
The part nobody tells you
Most restaurant curries are onions, tomatoes, cream and a handful of spices, marked up many times over.
A takeout curry is a few dollars of food, plus someone's hour, a delivery fee and a long wait.
That you need thirty spices and a special tandoor. You need a few spices, used in the right order.
If your curry at home never tastes like the restaurant's, it wasn't you. Nobody showed you the order things go in.
Why this book exists
Ask anyone who cooks Indian food every day and they'll tell you the same thing: it's not about owning every spice. It's about when each one goes in.
Onions cooked until they're truly soft. Whole spices toasted, then cooled before grinding. Rice left alone under the lid. Small decisions that make the whole dish.
So I wrote them down, one dish per page, with the step that matters most spelled out. Cook it once and you'll taste the difference.
Sanjay
A tip on every recipe
Six of the tips inside. Swipe →
Add the chicken early so it soaks up flavor
Let the onion and sauce base cook fully first. The main ingredient goes in last, and the flavor turns rounder.
Butter chicken
Temper the dal as soon as it's hot
Judge the lentils by tenderness first. A firm center needs more simmering before the tadka goes in.
Dal tadka
Cook the biryani rice all the way, then layer it
Par-cook the rice so the center is still firm, seal the pot and give it the full rest.
Chicken biryani
Lift the lid to check on the rice
Leave the lid closed while it cooks and rests. Trapped steam is what finishes the grains.
Jeera rice
Fill the pan with pakoras to save time
Fry in small batches and let the oil recover its heat in between. Crowding softens the crust.
Onion bhajis
Grind the spices while they're still warm
Toast whole spices, cool them completely, then grind. Mix in ground spices afterwards.
Garam masala
Built to cook from, not to sit on a shelf
Every recipe is two pages: the finished dish first, then the whole recipe on one page. No flipping back and forth with messy hands.
What you'll cook
Look inside
This is exactly what you download. Swipe →
India in Your Pot
Cook from it for 7 days. If it's not for you, ask for a refund and you get every cent back. No questions.
Questions
A 252-page ebook, as both a PDF and an EPUB, ready to download straight after checkout. It opens on any phone, tablet or computer, and the PDF prints well if you like paper in the kitchen.
No, it's a digital book, so there's no shipping and no waiting. You can print any recipe, or the whole book, at home.
Yes. Every recipe fits on one page, with every ingredient pictured, short numbered steps and the cues to watch for. Each one also has a short “if it goes wrong” section.
Most of it is in an ordinary supermarket. A few things, like curry leaves or ajwain, are easiest at an Indian grocer or online, and there's a recipe for making your own paneer. Every ingredient is pictured, so you know what to look for.
Recipes use grams, millilitres and spoon measures, so an inexpensive kitchen scale helps. Oven temperatures are in °C (180°C is about 350°F, 200°C is about 400°F), and safe cooking temperatures are given in °C and °F.
The methods tell you when to use a thermometer and what temperature to reach, and every recipe says how long leftovers keep and how to reheat them.
Ask within 7 days and you get a full refund, no questions asked. See the refund policy.
Sanjay wrote down every step. All you have to do is cook.
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