Neelam Batra
1,000 Indian Recipes
Sep 2002
Wiley, John & Sons, Incorporated

2003 IACP Award Winner International Category; 1,000 Indian Recipes enables home cooks to recreate the authentic flavors of India in their own kitchens. Complete with guidelines for finding ingredients, this book provides recipes for vegetarian and nonvegetarian entries, seasoning blends, chutneys, rice dishes, breads, desserts, and much more.

Suvir Saran, with Raquel Pelzel
American Masala
Oct 2007
Random House Inc.

American Masala isn’t about traditional Indian food—it’s about adding new flavors to the great American melting pot, using spices to liven up the old standbys, and enjoying dishes that are as exciting and diverse as lifein the big city, and yet as familiar and comforting as your mother’s cooking. This book includes an array of 125 recipes, from salads to desserts, and even a section of breakfast recipes as well. The beautifully designed volume is colorful and full of photographs, making the vibrant recipes even more appealing. The recipes are simple—there’s even a recipe that will spice up your leftover turkey—and delicious smells virtually waft off the pages.

Dr. Vansant Lad
Ayurvedic Cooking for Self Healing
Jan 1997
Ayurvedic Press

Ayurveda, the ancient healing art of India, believes that food plays an essential part in our health and sense of well-being. Here is an authentic guide to the Ayurvedic approach to food and tasty vegetarian cooking.

Smita and Sanjeev Chandra
Cuisines of India:The Art of Regional Indian Cooking
Aug 2001
Ecco Press

This lush volume is destined to become the gold standard in Indian cookbooks. Recipes feature authentic, often unusual dishes and are accompanied by lyrical descriptions of locales, legends, and history. Sure to please any connoisseur, this delightful cookbook celebrates a great world cuisine, one that is inseparable from its people and its past.

Mridula Baljekar
Curry Lover's Cookbook
Jun 2009

Curry Lover's Cookbook brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. The basics of curry making are fully explained with a useful guide to the elements of curries, along with information on spices, herbs, and different pastes to use.

Vikas Khanna
Flavors First: An Indian Chef's Culinary Journey
Jan 2011
Lake Isle Press

Chef Vikas Khanna tread a course from a childhood in Amritsar, India to adulthood as a successful New York chef, part of the vanguard of Indian cuisine in this country. The common link, the tie that binds the cosmopolitan chef to his traditional Indian upbringing, is flavor. And Flavors First is Chef Khanna’s tribute to that—a personal culinary memoir, a guide to the pantry and practices of the regional Indian cuisine that he knew in his youth and brings to his sophisticated cuisine at Junoon. Khanna knows better than most that to master the flavors of Indian cuisine, you have to develop a working familiarity with its vast, colorful array of ingredients, especially the spices. So before he delves into the book's many recipes, Khanna unpacks the Indian spice cabinet, and from there, goes on to elaborate on the many facets of an Indian meal, from chutneys and parathas to Home-Style Lamb Curry (Khanna’s all-time favorite). Woven throughout the book are Khanna’s reflections and recollections—more than worth investigating from a man who literally knit his way into his first catering business (check out page 139). Khanna's input is both practical and emotional, a reflection of the chef and the man—wisdom earned and cherished in a life spent exploring a grand culinary heritage.

Madhur Jaffrey
From Curries to Kebabs : Recipes from the Indian Spice Trail
Nov 2003
Crown Publishing Group

2004 James Beard Award Winner for International; 2004 IACP Award Nominee for International Category; From one of the world's best-loved authorities on food from India and the world comes an evocative and irresistible survey of the world's greatest dishes. Starting with classic curries of her native India, Madhur traces the outside influences that have left their mark on Indian food and goes on to show how the Indian diaspora has mingled the flavors of India with the cuisines of Africa, the West Indies, Asia, Europe, and South America. She concludes with a look at Indian cuisine as it is practised everywhere, from the Pacific Rim to her own kitchen in the United States.

Pushpesh Pant
India Cookbook
Nov 2010

India Cookbook is comprehensive—and it isn’t afraid to brag about it. Billed as “the only book on Indian food you’ll ever need” on its front cover, this impressive work from cookbook author and University of New Delhi professor is appropriately culinary and scholarly. An info-packed introduction explains some of the history of Indian food (influenced by Greek envoys, Arab traders, Portugeuse explorers, and, of course, the British) as well as its medicinal, regional, spiritual, and cultural characteristics. From there, Pant delves immediately into the over 700 pages of recipes (a strong argument for the “only book on Indian food you’ll ever need” idea), from the “heart and soul of Indian cooking” spice blends to chutneys, appetizers, breads, pulses (legumes), desserts, and more. Color photographs of dishes like “Split Red Dal” and “Goan Fish Curry” bring the dishes to vibrant, mouth-watering life.

Shoba Narayan
Monsoon Diary : Reveries and Recipes from India
Apr 2004
Random House Inc

2004 James Beard Award Nominee for Writing & Reference; In the tradition of M.F.K. Fisher, Shoba Narayan weaves together a fascinating food narrative that combines delectable Indian recipes with musings about Indian culture, tales from her life, and stories of her delightfully eccentric family. The pages of Monsoon Diary confirm a central truth: Life is lived in the kitchen. In this creative and intimate work, Shoba Narayan's considerable vegetarian cooking talents are matched by stories as varied as Indian spices--at times pungent, mellow, piquant, sweet--about her childhood in South India and her life in the U.S.

Floyd Cardoz, with Jane Daniels Lear
One Spice, Two Spice
Oct 2006
HarperCollins Publishers

This cookbook, by the chef and co-owner of Tabla in New York, demystifies the flavors of Indian cooking and shows you how to use them in dishes that range from simple soups to flavorful chutneys. Cardoz truly illustrates the meaning of “fusion” by bringing Indian spices and American dishes together in delicious recipes like Sautéed Black Sea Bass with Mustard Curry.

Rainer Zinngrebe with Rodrigo Torres Contreas
Small Bites, Big Taste: Innovative Recipes for Entertaining
Apr 2009
Marshall Cavendish Cuisine
The strongest influence on Chefs Rainer Zinngrebe and Rodrigo Torres Contreas’ cookbook seems to be the equator. In the proper sun-induced spirit, the chefs suggest you relax, and “drink some wine while you are cooking.” Then, with an artistic eye and masterful hand, they meld the cuisines of Latin America, India, and Asia in the recipes that follow. The focus of the book is carnivorous and savory; it covers fish, meat, and poultry. The dishes vary in difficulty, from a one-step Asian-style guacamole with Blue Corn Totopos to a more professional level, as with the “Jamaican Jerk Marinated Pork Spring Rolls with Roasted Tomato Habanero Sauce.” Zinngrebe and Contreas’ intend their book to inspire epic dinner parties, bathed in sunlight and surrounded by friends. To what latitude you bring the party is your choice.