Cuisines of India: The Art and Tradition of Regional Indian Cooking
To many North Americans, Indian food consists primarily of curries, kebabs, and chutneys. But Indian food cannot be contained to such a small sampling. InThe Cuisines of India: The Art and Traditions of Regional Indian Cooking, author Smita Chandra takes us on a flavorful journey across India. "En route," she says, "we will sample the dishes that are unique to each region and relive the history that shaped its cuisine."The Cuisines of Indiais divided into six chapters, each of which explores a distinctive region and its cuisine. While the recipes are presented in a clear and enticing manner, it is the history that accompanies each dish that really grabs you. Once you know that Emperor Shah Jahan (builder of the Taj Mahal) enjoyed a leisurely lunch ofPaneer Makhai Masalahow can you not try cottage cheese, cashews, and mushrooms in a creamy, buttery tomato sauce? You, however, will probably not be surrounded by an adoring harem as you eat.TryMurgh Kabab(chicken marinated in minced herbs, sun-dried tomatoes, vinegar, eggs, and cream, grilled on skewers) with a side ofTakari Thayir Sadam(yogurt rice with mixed vegetables). Vegetarianism is prevalent in many Indian regions, primarily for religious reasons, and has inspired the creation of many a simple but savory dish:Bhutte ki Biryani(rice layered and baked with a spicy corn curry),Gobhi Mussallam(spicy baked cauliflower topped with cottage cheese, bread crumbs, and nuts), andVendakai Thengai Mudri Poriyal(okra cooked with cashews and coconut).The Cuisines of Indiareminds us that behind every dish is a long and fascinating history of how it came to the table.--Dana Van Nest