Growing up in a rural town in southwest India near the sea, author and chef Hari Nayak was thoroughly steeped in the aromas and flavors of traditional Indian cooking--the allure of freshly roasted and ground spices, simmering dals with fragrant curry leaves, creamy grated coconut and homemade yoghurt, the sour bite of the tamarind and the burn of hot chili peppers, the sweetness of sugar palm sap, fresh fish and seafood of every description--and hot, fluffy plates of steaming rice, the staple of most meals.

In this book Hari shares the secrets of his familyÆs own style of southern Indian cooking as well as favorite dishes from other parts of the huge Indian subcontinent--secrets that he learned from his mother and aunts, neighbors, local street vendors and countless friends. Simple tips like quickly dry-roasting spices in a skillet before grinding them to a powder or a paste to release the oils and awaken the flavors, thereby adding a wonderful, almost alchemical aroma to any dish. This tip, and many more, will help you to unlock the "hidden magic" of Indian cooking.

With the recipes in this book, you will finally be able to make consistently delicious Indian food for your friends and family--from a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, Pork Vindaloo, Tandoori Chicken, Cucumber and Yogurt Raita and Sweet Mango Yogurt Lassi. Traditional Indian meals normally involve elaborate preparation, but Hari, having lived in the West for many years now, understands that most of us do not have the time to prepare elaborate meals, particularly during the work week. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. An electric spice grinder (or food processor) replaces the traditional grinding stone and a blender replaces pureeing by hand. What if you donÆt have time to make homemade Indian bread? A crusty French baguette can be served instead. With Hari's guidance and timesaving tips, you'll learn how spices and herbs complement one another and interact with other ingredients to create the unique aroma and flavor in each dish. Armed with this knowledge, you will soon be able to create Indian meals appealing to suit your personal taste and that of your family and friends, creating your very own Indian kitchen.
About the Author: Hari Nayak is part of the creative new generation of chefs from Asia and is known for his simple approach to food and staying true to the core Indian values of the dishes he creates. Hari graduated from the Culinary Institute of America and 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 LA Times. Hari lives in New Jersey. HariNayak.com.

Jack Turkel has been a professional photographer for more than thirty-five years. His creative eye has expertly captured an impressive list of subjects and settings. He is now focusing his experience on the art of food photography and styling. JackJayDigital.com