on May 1, 2014
Published by Hippocrene Books
Source: Book Tour, From author/publisher
Rinku Bhattacharya combines her two great loves--Indian cooking and sustainable living--to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals. Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You'll find recipes for tempting fare like "Mango and Goat Cheese Mini Crisps," "Roasted Red Pepper Chutney," "Crisped Okra with Dry Spice Rub," "Smoky Roasted Eggplant and Tomato Puree," and "Red Harvest Masala Cornish Hens," to name a few. As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.
This book is more than merely a collection of recipes. It is a beautiful reference book for anyone interested in Indian cuisine.
Types of commonly used spices are discussed. Learn about the types of vegetables and beans that are valued in Indian cooking. Find out the differences and similarities between regional cuisines. Chapters are devoted to appetizers, soups, pastas/rice, vegetables, and meats. Usually in a book that isn’t strictly vegetarian I feel lucky to find one or two recipes that I would be interested in making. This book has many that I plan to make. That almost never happens.
The book is wonderfully illustrated with full color pictures of each dish. I appreciate that in a cookbook. It would be particularly useful if you aren’t familiar enough with Indian cuisine to know what each dish is supposed to look like.
I was inspired by this book to add some spices especially for Indian cooking to my garden this year. I have a pot full of mint and am waiting for my cilantro to sprout. The author uses these herbs most in her cooking. I look forward to making many of the recipes in here with fresh vegetables from my garden.