Entice With Spice: Easy Indian Recipes for Busy People  -     By: Shubhra Ramineni, Masano Kawana
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Entice With Spice: Easy Indian Recipes for Busy People

Tuttle Publishing / 2010 / Hardcover

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Retail: $27.95
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Product Information

Format: Hardcover
Number of Pages: 160
Vendor: Tuttle Publishing
Publication Date: 2010
Dimensions: 10.00 X 9.00 (inches)
ISBN: 0804840296
ISBN-13: 9780804840293
Availability: Usually ships in 24-48 hours.

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Publisher's Description

Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh and readily available ingredients.

The Indian food lover will find nearly 100 recipes—from samosa to naan and mouthwatering curries—for easy-to-make versions of popular dishes from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to quickly prepare a homemade Indian meal that tastes wonderful, looks elegant and is healthy, to boot.

Author Bio

Shubhra Ramineni is a first generation Indian-American living in Houston, TX. A chemical engineer with an MBA, Shubhra's busy schedule pushed her to adapt traditional Indian recipes for the lifestyles of today's professionals. Shubhra teaches Indian cooking classes at Williams-Sonoma, Sur La Table and Whole Foods Market stores in Houston and Los Angeles. www.enticewithspice.com

Masano Kawana won a James Beard Award for best cookbook photography for his book Shunju: New Japanese Cuisine.

Editorial Reviews

"[A]n excellent beginning Indian cookbook; highly recommended."—Library Journal

"Geared to suit the on-the-go lifestyles of today's professionals, Ramineni has produced a tantalizing collection of easy-to-prepare Indian recipes. Beautiful photographs of dozens of traditional Indian dishes are sure to whet anyone's palate."—ForeWord Magazine
"Shubhra is a great cooking instructor. She is teaching food she knows intimately, and yet she is always learning something new and bringing that to the kitchen. Her passion for Indian food and her ability to pass that on to her students is her greatest gift. She removes the mystery from Indian cooking and makes it easy, quick and tasty."
Jason Cammack, Culinary Coordinator, Sur La Table
"Shubhra's approach to Indian cuisine is easy, straightforward, and utterly delicious. I have had the opportunity to work with her on a few Community events and her cooking style, the simplicity of the recipes, and the passion behind her work has made me a fan for life!"
Nick Fisher, Whole Foods Market
"Engineer and Indian cooking instructor Ramineni entices readers with a beautiful cookbook full of traditional Indian recipes adapted for busy American kitchens. Beginning with thorough explanations, from terminology to spice mixtures, she provides time-saving suggestions and tips for preparing ingredients (including some unusual ideas, like using gram flour for a facial mask). Most recipes are accompanied by Masano Kawana's beautiful color photos, and cook-ahead instructions for storing and reheating are provided. From restaurant favorites like Chicken Tikka Masala and Mulligatawney Soup to new creations like Dad's Baked Salmon, the book is filled with mouth-watering recipes. In addition to vegetarian and meat-based entrees, Ramineni also includes beverages, desserts, breads, soups, and salads. Readers will appreciate substitutions for unusual ingredients, like lime juice instead of dried mango powder when making mint chutney. Complicated recipes are often accompanied by step-by step photos, making even stuffed dosas and paneer possible for the home cook. Readers seeking healthier recipes will appreciate that Ramineni has replaced ghee with vegetable oil and wields cream with restraint, though she doesn't sacrifice authenticity; samosas, for instance, are still fried. This may be the Indian cookbook that American foodies have been waiting for."—Publishers Weekly

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