Julie Sanhi's Introduction to Indian Cooking
Julie Sahni's Introduction to Indian Cookingmakes the  exquisitely spiced food of her native land accessible to nearly  anyone. All the exotic ingredients, including thyme-like ajowan  (ajwain) and tart tamarind, are explained, but most recipes call only  for items available at most supermarkets.Sahni, who loves to  teach, here uses authentic food to illustrate an important point: in  India, the spicing is complex but cooking techniques and equipment are  simple. She proves this with well over 100 recipes that can be  comfortably made by an average cook. The tandoori dishes, mostly  kabobs, call for simple marinades. Ten pilafs range from plain and  foolproof boiled basmati rice to a voluptuously peach-studded  dish. Malabar Coconut Shrimp (a quick sauté); cumin-coated, seared and  boiled potatoes; and New Delhi Spiced Lentils are all dishes one could  turn out on a weeknight in about 30 minutes.Sahni tells how  Indians use spices medicinally (as well as for seasoning), how an  Indian meal differs from a Western one, and how you can eat Indian  style. The chapter on breads alone is a great introduction to this  fascinating accompaniment to most Indian meals.This is a perfect  first Indian cookbook. It provides a sampling of the vivid flavors of  a range of regional Indian dishes. More experienced cooks will want it  as a source for Indian dishes simple enough to cook on a  weeknight. There are 16 pages of color photos.-- Dana Jacobi