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A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads. Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
Spices are celebrated the world over for the depth of flavor that they bring to the dishes to which they are added. The alchemy of roasting and blending the perfect spice mix is a careful balance of sweet, sour, bitter and spicy that can elevate a dish to something truly special. But beyond their remarkable taste, many spices have huge benefits to health and nutrition that are only now beginning to be recognized in the Western world. This beautiful cook book includes a detailed study of the history, myths and traditional uses of spices. Spice Health Heroes examines the culinary, nutritional and medical applications of the everyday and more exotic spices found in your pantry. Medical and nutritional claims are backed by contributions from an impressive team of international medical professionals and institutions. With more than 80 recipes, including contributions from some 20 internationally renowned chefs from around the world, such as Yotam Ottolenghi, April Bloomfield and 2016 James Beard winners Lidia Bastianich and Ragahavan Iyer, Spice Health Heroes takes you on a journey through the spice cabinet and will inspire you to add a fragrant spice to every meal.
The Spice Market's Symphony Dive into the captivating world of "The Spice Merchant's Daughter," a gripping historical fiction novel set in the vibrant spice markets of 17th-century Alexandria. Follow the harrowing journey of a young woman from a wealthy merchant family whose life is shattered when her father is falsely accused of treason. As she is forced into hiding, she discovers a clandestine network of traders and spies working to undermine the Ottoman Empire's stranglehold on the spice trade. With danger lurking at every turn, she forms an unlikely alliance with a renegade Ottoman captain whose own motives are shrouded in mystery. This thrilling novel weaves together themes of betrayal, bravery, and intrigue against the backdrop of a richly detailed historical setting. Perfect for fans of historical fiction and suspense, "The Spice Merchant's Daughter" offers a riveting tale of resilience and the fight for justice. historical fiction, 17th-century Alexandria, Ottoman Empire, spice trade conspiracy, historical thriller, young woman protagonist, historical mystery, Alexandria spice markets, espionage novel, betrayal and justice
"This vegetable and seafood-heavy book has recipes for all the classics . . . I would plead for as a kid . . . It's a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs." —Epicurious Ruwanmali Samarakoon-Amunugama's childhood memories of visits to her parents' homeland in Sri Lanka were filled with colourful trips to the market, lively, happy meals with her extended family, and long, scenic car rides from the capital of Colombo, past tea estates and farmers' stalls, into the hill country around Kandy. In Milk, Spice and Curry Leaves, Ruwan shares the rustic, tropical flavours of these Sri Lankan visits—sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more—in recipes designed with North American home cooks in mind. She introduces the three pillars of Sri Lankan cuisine: coconut milk, rice, and spice, and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products—like goraka, pandanus leaves, tamarind, and young jackfruit—always with attention to using ingredients available in North American grocery stores. With lush food photography and styling, hand-drawn illustrations, heirloom photos and ephemera, Milk, Spice and Curry Leaves is an invitation to a way of cooking and a family of traditions from the country known as "the Pearl of the Indian Ocean."
Spices are universally recognized as a source of flavor and aromatics, but in cultures around the world, these plant parts have a long history as source of medicine. In Spice Apothecary, author Bevin Clare combines her training in herbalism and nutrition to inspire a return to the kitchen spice cabinet for better health and healing. Focusing on 19 common culinary spices that are easy to source and prized for their flavor, this practical guide highlights each spice’s role in supporting wellness goals and delivers creative and impactful ways to incorporate key health-boosting spices into everyday life. To bolster the immune system, chili, garlic, ginger, and mustard are best. Celery seed, parsley, and sage support kidney function, while the respiratory system benefits most from ginger, mint, and thyme. Learn the best way to harness each spice’s medicinal power, the proper way to store spices, and how to determine your daily dose. Then, prepare customized dried spice blends and use them in delicious dips, soups, sauces, and even sweets that deliver flavor and healing. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
From Thai soups to piquant chutneys, the recipes provided here offer more than good taste. Learn how people throughout history have used the spice lilies for their healing properties.
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Mouth-watering Indo–East African dishes that will become instant classics for home cooks. A Spicy Touch is Noorbanu Nimji’s celebration of her North Indian Ismaili Muslim ancestry and the East African cuisine from her homeland in Kenya. Noorbanu collaborates with food writer and tour operator Karen Anderson to present more than 200 time-tested family favourites and new recipes. With beautiful photographs, the book takes the home cook step by step through soups and snacks, samosa-wrapping, three chapters of main dishes (including Noorbanu’s famous Butter Chicken and Beef Nihari), a dedicated chapter on Indian tandoori grilling, vegetables, daal, Indian breads and rice dishes, chutneys and specialty Indian sweets. Learn how to make: Bhajias – chickpea flour vegetable pakoras Kuka Paka – chicken, eggs and potatoes in a subtly spiced coconut cream Chana wagharia – chickpeas and eggplant in a spicy tamarind sauce Bharazi and mandazi – pigeon pea curry with East African coconut donuts Badam Pak – a creamy cardamom and almond fudge And many more Many recipes are vegetarian and/or gluten-free and all original recipes have been re-tested and rewritten to reflect the increased availability of ingredients today. With an extended section on pantry items, and tips and techniques that can only come from a master, readers will feel the authors at their side while they prepare the 200+ recipes. Welcome Noorbanu into your kitchen and find out for yourself why she’s considered the expert in her field by people all over the world.