In Indian Home Cooking, Suvir Saran introduced our taste buds, and our kitchens, to the wonders of cumin, coriander, cardamom, and curry leaves. American Masala takes the next step, marrying Indian flavors with American favorites to create dishes that are exotic, yet familiar; full of complex tastes, yet easy enough for weeknight suppers. Masala—the Hindi word for a blend of spices—is at the heart of Indian cooking. Whether toasted, ground, fried, infused in oil, or fresh, spices are used to layer flavors in simple but profound ways. Bring the same techniques to American classics such as meatloaf, macaroni and cheese, or roasted turkey, and the result is something truly special. Masala also refers to the excitement and vibrancy that come from a house full of friends and family. Simple recipes prepared with staples found in every supermarket mean less time laboring in the kitchen and more time spent enjoying the spice of life.

American Masala isn’t about traditional Indian food—it’s about adding new flavors to the great American melting pot, using spices to liven up the old standbys, and enjoying dishes that are as exciting and diverse as life in the big city, and yet as familiar and comforting as your mother’s cooking.

From snacks and starters and on to the evening meal, the Indian influence brightens the flavors in dishes like:

1. - Goat Cheese Pesto–Stuffed Chicken Breasts
   

2. - Tamarind-Glazed Turkey with Corn Bread–Jalapeño Stuffing
   

3. - Crab-and-Salmon Cakes with Spicy Cilantro Aïoli
   

4. - Crispy Okra Salad
   

5. - Bombay-Style Whole Snapper
   

6. - Honey-Glazed Double-Thick Pork Chops
   

7. - Pistachio-and-Cardamom Pound Cake with Lemon Icing
   

8. - Fried Eggs with Asparagus and Prosciutto
   

Although the recipes in Saran's aptly titled second cookbook share no unifying principle apart from their deliciousness—whoever heard of Macaroni and Cheese keeping company with Mushroom and Rice Biryani Casserole?—they complement one another in a mysterious way. Such eclecticism reflects how Saran, chef and co-owner of Dévi in New York City, cooks for his family and enormous circle of Tupperware-toting friends. Unlike many other chefs' signature dishes, which originate in a restaurant kitchen, Saran's most inspired creations begin at home. When this cooking-without-borders approach succeeds, as it mostly does, the results taste like wild siblings of the original: bolder, stronger, deeper. Seasonings for a delicious variation on harira, a traditional Moroccan soup, include Aleppo pepper and garam masala; a buttermilk brine for fried chicken is flavored with ginger, coriander and cayenne. Indian dishes like Mashed Potatoes with Mustard Oil, Cilantro and Onions and Bombay-Style Whole Snapper, in which the fish is rubbed with a spice paste before roasting, particularly stand out for their elegance and ease of preparation. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Publishers Weekly

"In his new book American Masala, Suvir Saran  gives a zing to a spicylicious and culturally diverse array of recipes."  

-Nancy Silverton, Chef and author

"Suvir is a beautiful cook!  He brings passion, broad knowledge, and  sensibility in equal measures to these wonderful dishes, sharing a  home cooking style that is both personal and classic.  I love his  food, and can't wait to try these recipes!"

- Mollie Katzen Author, Moosewood Cookbook

"Place several cups of India in a beautiful big bowl.  Add a slice or two of America, a dash of brilliance, a pinch of wit and blend it all together.  You’ll end up with one of the most inspiring and sumptuous cookbooks that’s come out in a long time!  Once again, Suvir Saran, the consummate Indian chef, has triumphed with his new cookbook.  The next best thing to buying a ticket to India (or New York to eat at his fabulous restaurant) Is right here between these covers." 

- Joanne Weir Chef and author

"This book is a warm, personal invitation to make fabulous food at home, all inspired by American and Indian favorites.  How could anyone say no to vegetables so gorgeous and so easy to make.  Nothing could be healthier. These dishes promise no fuss or drama and I love the descriptions that come with them. I'm convinced. I can't wait to try them all."

- Marion Nestle NYU Professor and author of Food Politics and What to Eat

"I actually hear the voice of Suvir Saran on every page, especially in the intimate recipe footnotes as he re-imagines everyday favorite dishes of the American melting pot in his own kitchen, intensifying flavors with the fragrant spices of India. Buy this book for the secret of his rich-as Croesus macaroni and cheese, the crispy okra salad and, yes, the irresistible skillet cornbread borrowed from an America grandma."

- Gael Greene New York Magazine Critic and author of Insatiable: Tales from a Life of Delicious Excess 

"Suvir Saran's American Masala is an exciting addition to American cooking. These recipes are simple without being simplistic and bring the vibrant traditions of Indian seasoning and spice to the increasingly diverse American repertoire. Perhaps most important, this book is filled with Saran's huge and generous spirit."

- Michael Ruhlman Author, The Soul of a Chef

"I have cooked Suvir's recipes probably fifty times, never without delightful, fresh, inspiring results. When it comes to contemporary and traditional food, I trust him implicitly. American Masala is a gem."

- Mark Bittman Author, How to Cook Everything and The Best Recipes in the World

"Suvir Saran's American Masala is an exhilarating culinary journey.  From Cardamom Roasted Cauliflower to sumptuous Crab and Salmon Cakes with a Spicy Cilantro Aioli,  Suvir’s love affair with amazing flavors is evident in every recipe. My own personal favorites will always be his Spiced Pear and Better-than-Ketchup Tomato Chutneys, but I adore his pickles, too!"

- Sheila Lukins Co-author of the Silver Palate Cookbook

"I love Suvir’s fresh and modern approach to the Indian kitchen.  American Masala is packed with Dishes that are easy to prepare, alive with flavor and sure to delight.   Always eager to learn, my repertoire just got upgraded big time. PS.  The crispy okra salad is uber delicious!"

- Colin Cowie  Author and TV Host