Floyd's India sees old Keith Floyd doing what he does best; pottering about with portable stoves and a camera crew, cooking in the open air, chewing the fat with local cooks and generally having the time of his life, not to speak of the odd sundowner.

With characteristic candour Floyd admits that before accepting the commission he knew nothing about India, and told "them" so. No problem, "they" reply: rather like Hearst providing the war, they will supply the information; all he has to do is "pop on a plane and get cooking". So the two and a half months that the Floyd caravanserai spent traipsing about the subcontinent, from the deserts of Rajasthan in the north to the tropical lushness of Kerala at the southern tip, were full of the excitement of discovery, recorded here in the very lively "Letter from India" (complete with advice on hotels and imprecations against errant airlines) that opens Floyd's India.

The recipes that Floyd picked up on his travels are arranged thematically: spice masalas, the foundation of Indian cooking, rice, thali (the Indian equivalent of tapas, it seems), meat, fish, tandoori and so forth. Some are familiar--Rogan Josh and Lamb Dhansak, for example--others less so. All are good. Everything about this book is vivid, from the food to Floyd's inimitable and ebullient if occasionally world-weary manner. --Robin Davidson

Fun, reliable, informative, way better than Gary Rhodes, as good as Mahdur, 10 Aug 2007
Having visited India about 30 times in the last decade, I am prompted to revisit Keith Floyd after having seen several of the new (2007) series of "Rhodes Around India" on UK TV Food. Gary is all so serious, like a fish out of water, and always trying to second guess the Indian chefs who are there to teach him how to cook authentic Indian grub. Keith bubbles over with enthusiasm and wit: he clearly loves the country, and this is reflected in this book. Not only are Keith's television programmes on India so much more entertaining and informative than the Rhodes series, but the book really does translate the on-screen cooking into easy-to-follow and helpful recipes, of great variety. His introduction is a great non-culinary bonus. There have been some rather dire productions from old Keith, but this book (and TV series) is a hit, and has much to recommend it. I only wish that the TV series were available on DVD. (It seems every TV chef heads to India sooner or later: next we'll probably see Rick Stein on India.)

Happy was the day...., 03 May 2007
....when this book came into my life!

I'll explain. I live some 40 miles from the nearest curry house in la belle France profonde, and frankly the cooking there does not make the trip in anyway worthwhile.

I already had a number of books of Indian cooking, ranging from those claiming to present the authentic cuisine of the region and others that perpouted to allow the user to replicate their favourite dish from the local Taj Mahal, Prince of Bengal or Passage to India (delete as appropriate). These books had one common characteristic: they completely failed to deliver the goods.

I was thrown back on imported jars of Patak's sauces - alright, but not quite what I wanted (and pretty damned expensive to obtain here in the wilds). Then I was bought Floyd's India by my dear wife. For curry lovers even not remote from a source of decent product, this should be a valuable addition to the kitchen armoury.

The recipes are presented in a clear, easy-to-follow format that makes their preparation a pleasure. The selection ranges from the dead simple (murgh masala - knocked out in about 30 minutes) to far more ornate and complex dishes (beef ularthiyathu and imperial biryani).

Floyd's prose is at its best: both witty and informative and makes the book a pleasure to read even if you don't cook anything out of it. But cook you should, because the results are excellent. Are the dishes authentic? I don't know, and frankly I care less because they taste great.


The best Indian recipes ever, 05 Feb 2007
I have been cooking Indian meals for over twenty five years and have a bookshelf full of recipe books, including Madhur etc.

They have generally been acceptable imitations of what is on offer in Indian restaurants.

Until now that is. My sister in law bought me Floyd's India for my birthday and I have to say that he has empowered me to cook the best curries in my life.

I still have the original 1970's Floyd on Fire and Floyd on Fish and refer to them regularly.

You have never let me down, Raymond!

Buy this book...please!

Very authentic, 26 Jun 2006
I have read this book and tried a few of the regional recipes and have to say they are very authentic,very much the way its eaten in India. Very few restaurants in the UK will bring you this kind of food, so try the book out and enjoy. His Rogan Josh is absolutely fantastic, the mince kebabs are terrific.

Great Series - Great Book, 27 Jan 2005
I got this book after spending the best part of a day watching the TV series on one of the satellite cooking channels. I was struck by Floyd's enthusiasm and the authenticity of the cooking that I had to see if they transferred into the book. and, by and large, they do. Although many of the recipes have had to be altered to take account of the fact that most British cooks do not cook over an open fire or in a hole in the ground using dried cow-pats for fuel they are still incredibly authentic and tasty. Add to this Keith Floyd's inimitable style and account of his travels while making the program and you have an almost perfect Indian cookery book.

Fun, reliable, informative, way better than Gary Rhodes, as good as Mahdur, 10 Aug 2007
Having visited India about 30 times in the last decade, I am prompted to revisit Keith Floyd after having seen several of the new (2007) series of "Rhodes Around India" on UK TV Food. Gary is all so serious, like a fish out of water, and always trying to second guess the Indian chefs who are there to teach him how to cook authentic Indian grub. Keith bubbles over with enthusiasm and wit: he clearly loves the country, and this is reflected in this book. Not only are Keith's television programmes on India so much more entertaining and informative than the Rhodes series, but the book really does translate the on-screen cooking into easy-to-follow and helpful recipes, of great variety. His introduction is a great non-culinary bonus. There have been some rather dire productions from old Keith, but this book (and TV series) is a hit, and has much to recommend it. I only wish that the TV series were available on DVD. (It seems every TV chef heads to India sooner or later: next we'll probably see Rick Stein on India.)

Happy was the day...., 03 May 2007
....when this book came into my life!

I'll explain. I live some 40 miles from the nearest curry house in la belle France profonde, and frankly the cooking there does not make the trip in anyway worthwhile.

I already had a number of books of Indian cooking, ranging from those claiming to present the authentic cuisine of the region and others that perpouted to allow the user to replicate their favourite dish from the local Taj Mahal, Prince of Bengal or Passage to India (delete as appropriate). These books had one common characteristic: they completely failed to deliver the goods.

I was thrown back on imported jars of Patak's sauces - alright, but not quite what I wanted (and pretty damned expensive to obtain here in the wilds). Then I was bought Floyd's India by my dear wife. For curry lovers even not remote from a source of decent product, this should be a valuable addition to the kitchen armoury.

The recipes are presented in a clear, easy-to-follow format that makes their preparation a pleasure. The selection ranges from the dead simple (murgh masala - knocked out in about 30 minutes) to far more ornate and complex dishes (beef ularthiyathu and imperial biryani).

Floyd's prose is at its best: both witty and informative and makes the book a pleasure to read even if you don't cook anything out of it. But cook you should, because the results are excellent. Are the dishes authentic? I don't know, and frankly I care less because they taste great.


The best Indian recipes ever, 05 Feb 2007
I have been cooking Indian meals for over twenty five years and have a bookshelf full of recipe books, including Madhur etc.

They have generally been acceptable imitations of what is on offer in Indian restaurants.

Until now that is. My sister in law bought me Floyd's India for my birthday and I have to say that he has empowered me to cook the best curries in my life.

I still have the original 1970's Floyd on Fire and Floyd on Fish and refer to them regularly.

You have never let me down, Raymond!

Buy this book...please!

Very authentic, 26 Jun 2006
I have read this book and tried a few of the regional recipes and have to say they are very authentic,very much the way its eaten in India. Very few restaurants in the UK will bring you this kind of food, so try the book out and enjoy. His Rogan Josh is absolutely fantastic, the mince kebabs are terrific.

Great Series - Great Book, 27 Jan 2005
I got this book after spending the best part of a day watching the TV series on one of the satellite cooking channels. I was struck by Floyd's enthusiasm and the authenticity of the cooking that I had to see if they transferred into the book. and, by and large, they do. Although many of the recipes have had to be altered to take account of the fact that most British cooks do not cook over an open fire or in a hole in the ground using dried cow-pats for fuel they are still incredibly authentic and tasty. Add to this Keith Floyd's inimitable style and account of his travels while making the program and you have an almost perfect Indian cookery book.

Top Book!, 07 Jul 2007
Being a chef myself who specializes in Indian cuisine , this is a precise book for a good all-round venture to this wonderful world of curries.
There is just one thing missing though.... a step by step guide in MAKING the the actual pastes rather than relying on the convenience of bought products.

Floyd's Great Curries - Fantastic!, 08 Aug 2005
I was looking for an interesting curry cookbook with influences from accross the world and some fish recipes - this book hits the mark 100%. This book includes a lots of different types of curries all packed full of flavour, many of which have become regulars in our diet since we've had the book!

I would highly recommend this book! The only real warning I would give is that it does expect you to be reasonable cook in the first place, so maybe not ideal for beginners, but that aside it is fantastic! Highly recommend it.

When The Naked Chef was crawling around in his birthday suit, Keith Floyd was the undisputed king of cookery programmes. But his culinary career hasn't always flowed as smoothly as the wine he was famous for downing. Hence the title of his autobiography: Out Of The Frying Pan. In the early 80s, following the collapse of another restaurant, Floyd found himself yet again up Jacob's Creek without a glass. "I was 40 years old, virtually bankrupt, a middle-aged man with a brilliant future behind me." Then out of the blue Floyd received a call from a BBC producer asking if he wanted to make a programme about cooking fish. Floyd's first TV series was such a surprising success that his producer told him: "I've created a monster and it's time to load the gun with silver bullets." In hindsight, after 16 TV series, 18 books, three marriages, one receivership and countless kiss-and-tell stories later, Floyd suggests that he may well have fired the gun himself. "If I knew than what I know now, I might have never have made 'Floyd on Fish'." With his programmes still being shown regularly around the world, his many thousands of fans will be pleased that he did. Now the ex-restaurateur has proved himself to be a formidable raconteur. Out Of The Frying Pan gives a frank and colourful account of a turbulent life lived to the full and recalls a career as chequered as a pair of chef's trousers. Engaging and evocative, this life story will leave readers hungry for more. --Christopher Kelly

Fun, reliable, informative, way better than Gary Rhodes, as good as Mahdur, 10 Aug 2007
Having visited India about 30 times in the last decade, I am prompted to revisit Keith Floyd after having seen several of the new (2007) series of "Rhodes Around India" on UK TV Food. Gary is all so serious, like a fish out of water, and always trying to second guess the Indian chefs who are there to teach him how to cook authentic Indian grub. Keith bubbles over with enthusiasm and wit: he clearly loves the country, and this is reflected in this book. Not only are Keith's television programmes on India so much more entertaining and informative than the Rhodes series, but the book really does translate the on-screen cooking into easy-to-follow and helpful recipes, of great variety. His introduction is a great non-culinary bonus. There have been some rather dire productions from old Keith, but this book (and TV series) is a hit, and has much to recommend it. I only wish that the TV series were available on DVD. (It seems every TV chef heads to India sooner or later: next we'll probably see Rick Stein on India.)

Happy was the day...., 03 May 2007
....when this book came into my life!

I'll explain. I live some 40 miles from the nearest curry house in la belle France profonde, and frankly the cooking there does not make the trip in anyway worthwhile.

I already had a number of books of Indian cooking, ranging from those claiming to present the authentic cuisine of the region and others that perpouted to allow the user to replicate their favourite dish from the local Taj Mahal, Prince of Bengal or Passage to India (delete as appropriate). These books had one common characteristic: they completely failed to deliver the goods.

I was thrown back on imported jars of Patak's sauces - alright, but not quite what I wanted (and pretty damned expensive to obtain here in the wilds). Then I was bought Floyd's India by my dear wife. For curry lovers even not remote from a source of decent product, this should be a valuable addition to the kitchen armoury.

The recipes are presented in a clear, easy-to-follow format that makes their preparation a pleasure. The selection ranges from the dead simple (murgh masala - knocked out in about 30 minutes) to far more ornate and complex dishes (beef ularthiyathu and imperial biryani).

Floyd's prose is at its best: both witty and informative and makes the book a pleasure to read even if you don't cook anything out of it. But cook you should, because the results are excellent. Are the dishes authentic? I don't know, and frankly I care less because they taste great.


The best Indian recipes ever, 05 Feb 2007
I have been cooking Indian meals for over twenty five years and have a bookshelf full of recipe books, including Madhur etc.

They have generally been acceptable imitations of what is on offer in Indian restaurants.

Until now that is. My sister in law bought me Floyd's India for my birthday and I have to say that he has empowered me to cook the best curries in my life.

I still have the original 1970's Floyd on Fire and Floyd on Fish and refer to them regularly.

You have never let me down, Raymond!

Buy this book...please!

Very authentic, 26 Jun 2006
I have read this book and tried a few of the regional recipes and have to say they are very authentic,very much the way its eaten in India. Very few restaurants in the UK will bring you this kind of food, so try the book out and enjoy. His Rogan Josh is absolutely fantastic, the mince kebabs are terrific.

Great Series - Great Book, 27 Jan 2005
I got this book after spending the best part of a day watching the TV series on one of the satellite cooking channels. I was struck by Floyd's enthusiasm and the authenticity of the cooking that I had to see if they transferred into the book. and, by and large, they do. Although many of the recipes have had to be altered to take account of the fact that most British cooks do not cook over an open fire or in a hole in the ground using dried cow-pats for fuel they are still incredibly authentic and tasty. Add to this Keith Floyd's inimitable style and account of his travels while making the program and you have an almost perfect Indian cookery book.

Top Book!, 07 Jul 2007
Being a chef myself who specializes in Indian cuisine , this is a precise book for a good all-round venture to this wonderful world of curries.
There is just one thing missing though.... a step by step guide in MAKING the the actual pastes rather than relying on the convenience of bought products.

Floyd's Great Curries - Fantastic!, 08 Aug 2005
I was looking for an interesting curry cookbook with influences from accross the world and some fish recipes - this book hits the mark 100%. This book includes a lots of different types of curries all packed full of flavour, many of which have become regulars in our diet since we've had the book!

I would highly recommend this book! The only real warning I would give is that it does expect you to be reasonable cook in the first place, so maybe not ideal for beginners, but that aside it is fantastic! Highly recommend it.

A bit disappointing , 16 Jan 2008
As a big fan of Mr Floyd I found this book a bit of a letdown. In general the book begins with detailed and amusing anecdotes - great stuff. However, three quarters of the way through everything speeds up to a flat, disappointing and rushed ending. I know that it's a slice of life, and life can be normal and mundane, even for celeb chefs. However, the latter part of the book feels like Floyd was against a deadline and therefore dispensed with the wit, energy and detail of the first part of the book. It is now somewhat out of date too.
Keith.....Re-write the last third, update, and re-release. I would buy it!


Out of the pan and into the fire....., 17 Jun 2004
Keith Floyd amuses us with some charming stories from his life and career. I have to say I enjoy his television shows and I enjoyed this book (as much as his book Floyd In The Soup).

There is plenty of detail about his career in which he practically gets into just about anything. You really go on an adventure with Floyd as you read this book - not knowing what on earth he is going to do next.

For anyone who has the slightest interest in Keith Floyd I would recommend this book. I found it hard to leave this book down and read through it quickly. I'm sure I'm not alone in saying that its a darn good read.

Humorous and piquant, 29 Aug 2003
In this autobiography Keith Floyd gives a charming and discursive view of the ups and downs of his life over the last 50 years. The style is charming and roguish but with a rather sad twist. As recounted here, we have a warm-hearted man who, in financial matters at least, was too trusting and naïve.

He confesses that he kept no notes, diaries or copies of his books and as such we may wish to doubt his memory on some of the more outlandish stories. However, he does tell a rattling good yarn, and it was easy to read this book in not much more than a single sitting.

Most people will know Floyd from his excellent cookery series from the 1980’s onwards. Never less than hugely entertaining, his exploits still stick in my mind – he’s one of the few “television chefs” that you’d like to share your meal with, as well as to cook it in the first place. However this is a wide-ranging gallop through the adventures of his life, and his television career gets precious few pages. The book is no worse for that, and a jolly good read showcasing the passion that he has for cooking. And for life.

A jolly good read., 12 Feb 2001
I have grown up with Keith Floyd, from Floyd on Fish and Floyd on Fire onwards. He has always been a bit of a hero of mine as he is as passionate about food and cooking as I am, takes life not too seriously, has a laugh and a few drinks and enjoys himself.

I read his first autobiographical jaunt - Floyd in the Soup, which is, I think, a great book still (I have read it several times) and I wasn't sure what to expect of this one. Well, it goes into a lot more detail of his early career, the ups and downs (there are plenty of those). It shows what a brilliant man he is, a bit naive and perhaps slightly gullible - I dunno - but it's all honest stuff, and it had me gripped (I've managed to read most of it in a day - couldn't put it down).