As the star of Indian cuisine, spices are used from morning to night, enhancing practically every dish. In this James Beard Award nominee, Anita Jaisinghani teaches how to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices. Opening up a culinary world, the 100 recipes include Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.

"[Jaisinghani] brings an education in microbiology and a passion for the holistic lifestyle known as Ayurveda to bear in this vast and flavorful collection…. Mindfulness and spiritual energy prove to be essential ingredients."—Publishers Weekly