The Indian Family Kitchen: Classic Dishes for a New Generation: A Cookbook

A new and well disposed prologue to South Asian food, The Indian Family Kitchen reflects how we cook today with occasional and vegetable-forward plans. This striking cookbook tells the best way to urge flavor out of your preferred nourishments by including Indian flavors: rub butternut squash with garam masala before simmering with pungent feta and sun-dried tomatoes; marinate chicken wings in a punchy baked sauce; and light up a quinoa plate of mixed greens with ginger and cumin.

You'll additionally discover works of art refined throughout the years by the granddaughter of the family that brough Patak's sauces and chutneys to families around the globe. All through, The Indian Family Kitchen demystifies customary cooking strategies with kitchen alternate routes and the flavors you ought to consistently have available—for heavenly family suppers that will be adored by age upon age.

About the Author
ANJALI PATHAK is the granddauther of the founders of Patak's, the popular brand of Indian-style curry pastes, sauces, and spices. A respected chef, food writer, and culinary teacher, she has been shortlisted for a number of awards for her work with Indian food and flavors, and her cooking master classes always sell out.

I picked this book for our small cookbook club. Everyone lived it. We tried an array of recipes and were very pleased by the results. The author combines traditional Indian recipes with ingredients which are readily available. Nice assortment.-Sofiabella

Just the way I like to cook--interesting combinations of foods, often light meals, great spicing. The photos inspire as well. Originally, I borrowed this from the New Book Shelf at our library. Recipes are so good, I knew I needed to buy it.-Karen Mcauley

My experience with Indian cooking is primarily made up of Curry nights every Sunday with my dad, and the occasional outing to a local Indian restaurant. When I moved out and made a home with my husband, I started branching out--making Chicken Korma, coming to terms with the fact that Tikka Masala wasn't even made by Indians, and a great number of experiments with spices and ramen.What I love about this book in particular is the way Pathak introduces Indian Cooking as a process, not a formula. She leaves helpful stamps on each recipe that advise whether you should substitute or leave out an ingredient you don't have. -S.G.C