Launch price $67 $37

A cookbook by Sanjay Sharma

That curry you order every Friday was never complicated. You just never saw the kitchen.

A recipe page from the book: Butter chicken India in Your Pot by Sanjay Sharma, book cover
120Indian
recipes

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.

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Less than 31¢ per recipe · instant PDF + EPUB download

  • 252 pages
  • Every ingredient pictured
  • PDF + EPUB
  • 7-day money-back guarantee
Butter chicken
Chicken biryani
Palak paneer
Chana masala
Dal tadka
Potato pea samosas
Garlic naan
Aloo paratha
Onion bhajis
Aloo gobi
Gulab jamun
Chicken korma
Instant rice flour dosa
Slow lamb curry
Rice kheer
Pistachio kulfi

The part nobody tells you

Indian food was made to look complicated, so you'd keep ordering it.

The menu

Most restaurant curries are onions, tomatoes, cream and a handful of spices, marked up many times over.

The delivery

A takeout curry is a few dollars of food, plus someone's hour, a delivery fee and a long wait.

The myth

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.

Cook restaurant Indian at home · $67 $37 Less than 31¢ per recipe · instant download · 7-day money-back guarantee
Sanjay with a dish from the book

Why this book exists

The flavor is in the order, not the shopping list.

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

What the menu won't tell you, and what Sanjay does instead.

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

Get all 120 tips and recipes · $67 $37 One tip like this on every recipe · PDF + EPUB

Built to cook from, not to sit on a shelf

Open to any page and you can cook.

Every recipe is two pages: the finished dish first, then the whole recipe on one page. No flipping back and forth with messy hands.

Full-page photo of the butter chicken The butter chicken recipe page
  1. The finished dish, firstA full-page photo, so you see exactly what you're making.
  2. A picture for every ingredientNo guessing what to look for on the shelf.
  3. Short, numbered stepsWith the cues to watch for: the sizzle, the color, the texture.
  4. Sanjay's tipThe step that matters most, and why.
  5. If it goes wrongWhat you're seeing, and how to save dinner.
  6. LeftoversHow long it keeps and how to reheat it safely.
120recipes in 6 chapters
252pages
120full-page dish photos
120"if it goes wrong" fixes

What you'll cook

From weeknight dinners to the weekend table.

  1. 1Spices, chutneys & raitaGaram masala, green chutney, raita, homemade paneer20 recipesValue$19
  2. 2Breakfast & snacksPoha, aloo paratha, samosas, onion bhajis, dosa20 recipesValue$19
  3. 3Dals, beans & vegetablesDal tadka, chana masala, rajma, aloo gobi, bhindi masala20 recipesValue$19
  4. 4Curries for the familyButter chicken, korma, palak paneer, slow lamb curry20 recipesValue$19
  5. 5Rice, breads & sidesJeera rice, pulao, roti, garlic naan, sambar20 recipesValue$19
  6. 6Celebrations & sweetsBiryani, kheer, gulab jamun, gajar halwa, kulfi20 recipesValue$19
Total value$114
You pay today $67 $37 That's less than 31¢ per recipe Get every recipe

Look inside

Real pages from the book.

This is exactly what you download. Swipe →

Welcome to the kitchen
Welcome to the kitchen
120 recipes, six chapters
120 recipes, six chapters
Chapter 1, at a glance
Chapter 1, at a glance
Chicken biryani
Chicken biryani
…its recipe page
…its recipe page
Dal tadka
Dal tadka
…its recipe page
…its recipe page
Garlic naan
Garlic naan
…its recipe page
…its recipe page

This book is for you if…

  • You've ordered a curry and thought, “I could make this.”
  • Your homemade curry never tastes like the restaurant's.
  • You want real Indian dinners that are cheap and doable on a weeknight.
  • You like knowing why a step matters, so it works every time.
  • You cook for people you love and want them to ask for seconds.

It's probably not for you if…

  • You want restaurant plating and tweezers.
  • You never plan to turn on the stove.
India in Your Pot cover

India in Your Pot

Everything you need to cook it tonight.

  • The 252-page ebook, PDF and EPUB, instant download
  • 120 recipes in 6 chapters, each with Sanjay's tip
  • A full-page photo of every finished dish
  • Every ingredient pictured, so shopping is easy
  • "If it goes wrong" fixes on every recipe
  • Leftovers notes: how long it keeps and how to reheat
$67$37less than 31¢ per recipe
one payment, instant download
Get the book now

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

Before you cook.

What exactly do I get?

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.

Is this a printed book?

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.

I'm not a confident cook. Is this for me?

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.

Can I find the ingredients?

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.

Grams or cups?

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.

What about food safety?

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.

What if I don't like it?

Ask within 7 days and you get a full refund, no questions asked. See the refund policy.

Tonight could be the first curry you're proud of.

Sanjay wrote down every step. All you have to do is cook.

Get the book · $67 $37

Instant download · PDF + EPUB · 7-day money-back guarantee

India in Your Pot120 recipes
Get it · $67 $37