Cook healthy and delicious dishes with this easy-to-follow Indian cookbook!
Entice with Spice shows you how to prepare delicious and simple Indian meals at home without spending hours in the kitchen. A first-generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh, readily-available ingredients.
Indian food lovers will find more than 90 recipes—from samosa to naan bread and mouthwatering curries—for easy-to-prepare versions of their favorite dishes, from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S.
With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to prepare a homemade Indian meal that tastes authentic!
The recipes in this book include:
Pepper Shrimp on a Stick
Whole Wheat Flatbread
Sweet Rice Pudding
And much more…
About the Author: Shubhra Ramineni is a first generation Indian-American, raised in Texas. Shubhra grew up enjoying healthy, traditional Indian food and she learned to cook from her mother, an excellent home cook and a professional dietitian. Determined to eat well despite her busy schedule as a chemical engineer with an MBA, Shubhra set out to adapt traditional Indian recipes for the lifestyles of today's professionals and busy moms like her, creating dozens of delicious, easy-to-prepare Indian recipes. She teaches Indian cooking classes at Williams-Sonoma, Sur La Table, Whole Foods Market, and Central Market. Shubhra lives with her family in Houston, TX. More information is available at www.enticewithspice.com.
Photography by: Award-winning photographer Masano Kawana is one of the most exciting food, interior, and landscape photographers in Asia. Born in Japan and based in Singapore, Kawana has traveled, lived and surfed throughout the region, photographing a wide variety of subjects and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography.