My Indian Kitchen, Preparing Delicious Indian Meals Without Fear or Fuss by Hari Nayak includes recipes like Crispy Masala Fish Fingers Macchi Kae Pakorae; Marinated Roast Leg of Lamb Raan Masaledar; and Potato and Onion Fritters Aloo aur Pyaz kae Pakora.
by Hari Nayak
Hari Nayak's My Indian Kitchen is a guide for easy and delicious Indian food that unlocks the magic behind the cuisine.
Designed for those with busy lifestyles, the recipes are authentic and simple using local ingredients. Growing up in a rural town in southwest India near the sea, the author, restaurateur and chef shares the secrets of his family's own style of southern Indian cooking that include meats and seafood one doesn't usually associate with Indian food along with the usual favorites like his famous melt-in-your-mouth Cafe Spice Chicken Tikka Masala found at Whole Foods hot bars nationwide.
In this book Hari shares for the first time the secrets of his family's own style of southern Indian cooking as well as his favorite dishes from other parts of the huge Indian sub-continent—secrets that he learned from his mother and aunts, neighbors and street vendors, as well as countless friends. He gives simple tips like quickly dry-roasting whole spices in a skillet before grinding them to release the oils and awaken the flavors, thereby adding a wonderful, alchemical aroma to every dish. This and many more tips help you to unlock the "hidden magic" of Indian cooking.
With the recipes in this book, you will finally be able to prepare delicious Indian meals for your friends and family, like Samosa, Pork Vindaloo, Tandoori Chicken, and Sweet Mango Yogurt Lassi. Traditional Indian meals normally involve highly elaborate preparations, but Hari, having lived in the West for many years, understands that most of us do not have the time to spend many hours in the kitchen, particularly during a busy work week. To accommodate our busy lifestyle, the recipes in this book have been simplified without sacrificing any of their authenticity.
From Shrimp Bruschetta with an Indian twist to Pork Tenderloin with Mango Salad to Crispy Masala Fish Fingers, Nayak provides delicious recipes that make Indian cooking accessible to everyone.
Since graduating from the Culinary Institute of America, Hari Nayak has worked in the food industry for the past 15 years, including stints at renowned New York restaurants like Aquavit and Daniel. He now runs his own consultancy business called Gourmet Gurus. His first cookbook, Modern Indian Cooking, was named "best of the season" for 2007 by the Los Angeles Times.
This page created October 2011
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