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Indian Home Cooking


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Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes by Suvir Saran and Stephanie Lyness
We will provide you the original hologramed book from the publisher.

Acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking. Indian Home Cooking is a celebration of the food Indians cook in American kitchens today.

With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sauteed dishes, these approachable recipes explore the wide world of Indian cuisine, including: *Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties *Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves *Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao *An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sauteed Green Peppers, Tomato, and Yogurt *Easy, colorful chutneys and pickles to fill your pantry Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.

Suvir Saran has contributed to Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes as an author. SUVIR SARAN's Manhattan restaurant, Devi, has earned widespread critical acclaim including a Michelin star. His newest restaurant endeavor is the American Masala fast-food chain. He lives between Manhattan and his farm in upstate New York.

Stephanie Lyness has contributed to Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes as an author. SUVIR SARAN has received accolades from the New York Times and The New Yorker for his regional Indian cooking.
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