My Indian Kitchen

October 1, 2011
With its emphasis on vegetables, Indian cooking fits perfectly with contemporary notions of healthful eating. The central role of spices makes what might otherwise be bland-tasting food into one of the world's most intensely sensual cuisines. Nayak takes up the challenge of encouraging Western eaters or anyone else not familiar with Indian cooking to explore some of the vast terrain that these foods encompass. Detailed but accessible introductory glossaries with full-color photographs lay out basic techniques, equipment, and staple ingredients for novices. For those without access to Indian markets, he gives instructions on making fundamental spice mixes for the balance of the book's recipes. Fresh chutneys appear, as well as preserved ones, for those who enjoy canning. Recipes for elaborate dinner dishes and for street-food snacks illustrate Indian cuisine's astonishing diversity. Nayak's sophisticated approach extends even to a chapter on how to select and serve appropriate wines, a special challenge for spicy, peppery foods.(Reprinted with permission of Booklist, copyright 2011, American Library Association.)