Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking

When it comes to Indian cuisine, few, if any, chefs are as talented, celebrated, and adept as the versatile Ms. Sahni. Now revised and repackaged to focus on the distinctiveness of India’s regional cuisines, her INDIAN REGIONAL CLASSICS demystifies the tantalizing world of Indian cuisine, with clearly explained recipes suitable for cooks of all levels. Indian cooking need not be heavy and overly complex. Indeed, in INDIAN REGIONAL CLASSICS, you’ll find light, but robustly flavored fare such as Curry-Scented Mushrooms and quick dishes such as Malabar Coconut Shrimp. And throughout the book you’ll savor the classic recipes from each of India’s diverse regions, from the tandoori chicken of the north to the curried stews of the south. A simple, straightforward cookbook, INDIAN REGIONAL CLASSICS features Julie Sahni at her best.

JULIE SAHNI’s New York cooking school is widely acclaimed as one of the nation’s best. She has been extensively praised for bringing together traditional Indian flavors with fresh, modern interpretations. She has written several best-selling Indian cookbooks and her articles have appeared in the New York Times, Bon Appétit, Gourmet, and countless other publications. Julie lives in New York, New York.