Entice With Spice

October 11, 2010
Engineer and Indian cooking instructor Ramineni entices readers with a beautiful cookbook full of traditional Indian recipes adapted for busy American kitchens. Beginning with thorough explanations, from terminology to spice mixtures, she provides time-saving suggestions and tips for preparing ingredients (including some unusual ideas, like using gram flour for a facial mask). Most recipes are accompanied by Masan Kawan's beautiful color photos, and cook-ahead instructions for storing and reheating are provided. From restaurant favorites like Chicken Tikka Masala and Mulligatawney Soup to new creations like Dad's Baked Salmon, the book is filled with mouth-watering recipes. In addition to vegetarian and meat-based entrees, Ramineni also includes beverages, desserts, breads, soups, and salads. Readers will appreciate substitutions for unusual ingredients, like lime juice instead of dried mango powder when making mint chutney. Complicated recipes are often accompanied by step-by step photos, making even stuffed dosas and paneer possible for the home cook. Readers seeking healthier recipes will appreciate that Ramineni has replaced ghee with vegetable oil and wields cream with restraint, though she doesn't sacrifice authenticity; samosas, for instance, are still fried. This may be the Indian cookbook that American foodies have been waiting for.

Starred review from November 15, 2010

Ramineni teaches Indian cooking classes at Williams-Sonoma, Sur La Table, and Whole Foods Market. She here re-creates authentic Indian flavors using easy techniques and readily available items. The introduction's pictures of tools and ingredients are especially helpful for cooks inexperienced with Indian food. Recipes include prep time, refrigerator life, and reheating method. James Beard Foundation Award-winning photographer Kawana presents images of finished dishes as well as step-by-step photos. The resource guide lists online stores and Indian markets (found in large cities). This is an excellent beginning Indian cookbook; highly recommended.

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