From Publishers Weekly
Bhide (The Everything Indian Cookbook
) provides a personal look at modern Indian cooking, showcasing new versions of her native cuisine that pay homage to tradition but also acknowledge the everyday lifestyle of India today. While Bhide's recipes use authentic spices and techniques, she departs from the stereotype of complicated meals that take hours to prepare. Her recipes focus on spices and flavor, spanning the gamut of Indian cuisine. She also includes recipes for meat, rice, breads and desserts. Highlights include coriander-and-fennel crusted lamb chops, curried scallops, and onion bread stir-fry. Scattered throughout are personal stories on a variety of subjects, including a visit to Vaishno Devi Maa's Temple and recollections of a meal prepared by grand master Indian chef Imtiaz Qureshi. Bhide also provides a detailed spice pantry section and an insider's guide to time- and labor-saving ingredients. The author offers a refreshing look at the diverse and changing cuisine of India, with a new perspective that will be embraced by Indian food lovers everywhere. (Apr.)
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Product of a culture deeply bound to its traditions, Indian cooking has only recently begun to engage seriously with other cuisines. Bhide spearheads a movement seeking to reinterpret Indian cooking and make it more accessible to the growing international kitchen. Herself an offspring of the Indian diaspora and raised in the Middle East, Bhide eschews standard recipes that can be found in other Indian cookbooks, instead taking Indian ingredients, especially the vast array of spices, and applying them in original, intriguing ways. She concocts a cocktail snack based on Rice Krispies cereal but sharply scented with mustard seeds, turmeric, cumin, and fennel. Green chili chutney tops bits of omelet resting in little pastry shells. Mashed potatoes get a garlic, chili, and coconut kick. Dry rubs anoint both grilled fish and meat. Essays intersperse the recipes, most of them Bhide’s reflections on her family and upbringing. A revolutionary approach to Indian cooking. --Mark Knoblauch