Flavors of India for Tasty Palates

About the Book

The book is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, the book heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including irresistible snacks and appetizers, seductively spiced lentil dals, aromatic meat and seafood curries, incredible range of vegetable dishes. The book does ample justice to the diversity of Indian cuisine, covering all bases from light snacks to mains such as a mutton stew. Nandu tries hard to pepper his variant adaptations with personal experiences in the kitchen for an intimate culinary journey. The book is filled with gorgeous photographs, fresh flavors, and practical advice; it is an illuminating guide to real Indian food!

About the Author

Nandu is a passionate food lover and food explorer. Born in India and raised in a traditional family on his mother’s mouth watery cooking of delicious dishes typical of different regions of India made him feel like a prince! He has no formal training from any culinary school but learned to cook, using recipes of familiar dishes sent by his mother which was sufficient inspiration to delve into it. Although Nandu is an accomplished cook today, this “cook-out-of-necessity” did not cook at all growing up in Mumbai! Determined to eat well despite his busy schedule, he adapted mother’s traditional Indian recipes for the busy lifestyles of today, creating many delicious, easy-to-prepare Indian dishes. He came to USA for higher studies in engineering. In addition to the love of tasty food and cooking, he enjoyed a successful career as an entrepreneur, and inventor in the world of high technology, and holds many engineering patents. The book is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, the book heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including irresistible snacks and appetizers, seductively spiced lentil dals, aromatic meat and seafood curries, incredible range of vegetable dishes. The book does ample justice to the diversity of Indian cuisine, covering all bases from light snacks to mains such as a mutton stew. Nandu tries hard to pepper his variant adaptations with personal experiences in the kitchen for an intimate culinary journey. The book is filled with gorgeous photographs, fresh flavors, and practical advice; it is an illuminating guide to real Indian food!