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Indian Subcontinent

Chilis to Chutneys: American Home Cooking With The Flavors Of India

 
 
Author
Neelam Batra.
Publisher William Morrow  
Format hardcover
Product Dimensions 9.5 x 7.75 x 1 inches
ISBN 9780688156909
Pages/Publication Date 320/1998
Daedalus Item Code 54875
This item is not available.
Description
From a ginger-scented hamburger on the grill to steaming pasta redolent of eggplant and fenugreek, and stir-fried garlic with the pungent aroma of chopped cilantro, Neelam Batra takes familiar American fare and in these 200 recipes, re-interprets it using Indian spices. Try French Fries with Chaat Masala, Pizza Naan with Green Cilantro Chutney, Tandoori Chicken Salad with Ginger-Mint Dressing, New Delhi Onion Rings, Flame-Roasted Corn on the Cob, Peppery Mashed Potatoes, and Vanilla Ice Cream with Alphonso Mango Sauce.

"With the exception of the mild curry powder frequently spicing chicken salad, the ingredients of Indian cooking have not crossed over into the realm of 'fusion' cuisine the same way that the elements of Chinese and Southeast Asian cuisine have. Batra may single-handedly change that with her unique approach to Indian cooking, which combines American ingredients with the expansive palette of Indian herbs and spices. Her pastry-topped lamb casserole marries shepherd's pie with lamb curry and has the added advantage of quick preparation through use of a pressure cooker to tenderize the lamb stewing meat. Her fast pizza combines turmeric, fenugreek, and ginger, and then adds mozzarella and Parmesan cheeses for an unequivocally cross-cultural experience. If cooks survive the bewilderment occasioned by Batra's pioneering flavor juxtapositions, her extraordinary recipes are bound to set off yet another revolution in taste for America's quickly jaded palate."Booklist

 
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