Cookbook Recommendation: Spices & Seasons: Simple, Sustainable Indian Flavors
Let’s lay the table with some light, nutritious Indian food. The South Asian cuisine has a reputation for overdoing it with the butter – or should I say ghee? – here in the U.S. But Rinku Bhattacharya is popularizing Indian clean eating in her terrific new book, Spices & Seasons: Simple, Sustainable Indian Flavors. Rinku pioneers realistic recipes for time-strapped home chefs, and marries the rich spices of India with the four seasons of the U.S. Kick off summer with grilled tandoori tofu, skewered with onions and bell peppers. The wasabi ginger fish with fresh blackberries mingles sweet and sour with finesse. And don’t even try to resist the kale and potato tikkis, habit forming as they may be. Vegetarians, vegans and gluten-free eaters, don’t worry – Rinku keeps you in mind throughout the book. At $35, Spices & Seasons is visually stunning and an informed read for home cooks looking to incorporate Indian flavors into western cuisine.