Indian Home Cooking 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, Indian Home Cooking 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:

1. *Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties
   

2. *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
   

3. *Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao
   

4. *An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt
   

5. *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.

From the Author:

"This is my generation of Indian cuisine, While many of the recipes in this book are traditional, my approach to Indian food is eclectic and, perhaps more important, pragmatic. I devise recipes on the basis of what tastes good to me - using accessible American ingredients in place of some Indian ones - and I simplify wherever possible." from the Introduction.

From the Inside Flap:

1. With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.
   

2. Indian Home Cooking 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, Indian Home Cooking 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:
   

3. *Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties
   

4. *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
   

5. *Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao
   

6. *An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt
   

7. *Easy, colorful chutneys and pickles to fill your pantry
   

8. Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.
   

About the Authors:

1. SUVIR SARAN has received accolades from the New York Times and The New Yorker for his regional Indian cooking. His new restaurant, Devi, opens in September. He is a contributing editor to Food Arts magazine and teaches Indian cooking classes that have been featured in the New York Times. He lives in New York. Please visit www.suvir.com.
   

2. 
   

3. 
   

4. STEPHANIE LYNESS is a regional food critic for the New York Times who has collaborated on several cookbooks, including Second Helpings from Union Square Cafe. She lives in Connecticut.
   

    

There's much to like in this informative cookbook, which offers an accessible take (if, inevitably, not a comprehensive one) on one of the world's most vast and complex regional cuisines. It's a natural development for Saran, who teaches Indian cooking classes and opened the New York restaurant Amma last year. Such expertise is welcome in a book that cherry-picks freely from Moghul meat dishes, Gujerati dals, Hyderabadi greens and Punjabi tandoor dishes. That said, many of the curries are familiar, like Chicken Tikka Masala and Simple Lamb Curry with Coriander and Garam Masala. Surprisingly straightforward vegetable dishes include Smoked Spiced Eggplant, and Crisp Whole Okra with Fennel and Coriander. Rice dishes range from simple (Cumin-Scented Rice Pilaf) to elaborate (Sweet Saffron Pilaf with Nuts and Currants). Lassis, raitas, breads and some unexpectedly Western-sounding desserts (e.g., Blueberry-Lemon Pie and Gingersnap Pudding) complete the volume. Unfortunately, the book's minuscule print poses a nuisance for home cooks, who may be called upon to dash back and forth, adding spices to the pan every 30 seconds. Just taking the time to find one's place on the page can result in smoke and burnt seasonings. Still, Saran and Lyness fill a crucial niche in the cookbook market; their work should be avidly welcomed. 75 color photos. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.  Publishers Weekly

"You have GOT to cook this book! Much as Rick Bayless opened people's eyes years ago to the under-appreciated wonders of Mexican cooking, Suvir Saran and Stephanie Lyness are poised to do the same for the rich and fascinating cuisine of India. Not only does this volume reveal the mysteries of this vibrant food in an exciting and affectionate voice, it makes it attainable to the home cook--and that makes this book a triumph."

- Ted Allen   Food and wine specialist on Bravo Network's "Queer Eye for the Straight Guy" 

"For pure, unadulterated pleasure, just try Suvir Saran's food.  It is the stuff of midnight yearnings.  Never has Indian food tasted this fresh, this exciting, and rarely has it been this easy to do.  He is as generous a teacher on the page as he is in person.  If you've ever considered an Indian cookbook, this is the one.  It will be happily stained and dog-eared within weeks."

Lynne Rossetto Kasper Host of public radio's food show, The Splendid Table

“This is one of the most interesting and accessible Indian cookbooks ever written. Suvir’s food is fresh, delicious, authentic, and straightforward, and the input of veteran Stephanie Lyness virtually guarantees recipes that will work for home cooks, even those who’ve never attempted Indian food before.”

- Mark Bittman Author of How to Cook Everything and New York Times food columnist

"Indian Home Cooking is a marvel. The dishes are magnificent, easy to prepare, and healthy as can be. They make "eat your vegetables" an absolute delight. This is natural healthful cooking at it's most delicious. I want to make everything in this book."

- Marion Nestle Nutrition professor and author of Food Politics and What To Eat

"Suvir Saran speaks the language of the home cook, yet his food rivals that of top chefs everywhere. Marked by the clarity and precision that reflects years as a teacher, Saran's recipes easily demystify this world-class cuisine, and focus particularly on bringing the aromas, flavors, and culture of its irresistible home cooking to our kitchens. Food and its meaning are universal. To see the common thread, we have only to open our mouths, and our minds. Guided by Suvir Saran, we effortlessly, and delightedly, do both."

- Art Smith James Beard Award winning author of Back To The Table

"If you crave the flavors of Indian cuisine and long to re-create them at home, then buy this book!  With warmth, charm and formidable expertise, Suvir and Stephanie beckon you into their kitchen and teach your taste-buds to dance."

- Rozanne Gold Author of  “Cooking 1-2-3” and Bon Appetite's “Entertaining Made Easy” columnist

"I really like this book -- a fine collection of light, vibrant, fresh and easy-to-make authentic Indian home cooking, The resulting flavors are complex and sophisticated without being fussy or difficult. The writing is friendly, the instructions are practical, and the food is exciting. Bravo!"

- Paula Wolfert Author of "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook"