His first cookbook, "Ismail Merchant's Indian Cuisine" was chosen by both the "New York Times" and the "Los Angeles Times" as one of the top ten cookbooks of 1986. From his native India, Merchant brings together a new selection of recipes - traditional and innovative - spinach tomatoes and moong dal, squash with split chana lentils, potato bread, cauliflower pickle - delacacies spiced with a unique accent all his own. From appertizers to deserts these recipes are exquisite to prepare and delightful to taste.
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5.0 out of 5 stars
OMG great book!,
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This review is from: Ismail Merchant's Passionate Meals: New Indian Cuisine for Fearless Cooks and Adventurous Eaters (Hardcover)
I thought I knew a thing or two about Indian cooking, but some these mixes of spices and flavors we are not so familiar with. After trying his curry chicken and vavavoom potatoes, we are hooked on trying them all. Who knew tarragon vinegar and red chilis (recipe doesn't say to chop them, but it's better if you do) could make potatoes so incredibly good?
His recipes are better than most of the dishes in our favorite Indian restaurant, and they are pretty wonderful.
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