Masala: Recipes from India, the Land of Spices [A Cookbook] (Hardcover)
Chef Anita Jaisinghani of Pondicheri restaurant in River Oaks delivers a comprehensive debut cookbook full of accessible techniques, tips on cooking with whole spices, and flavorful recipes from every corner of India. Her Texas roots shine through, too, with delicious twists on Southern staples like grits, biscuits, and mac and cheese, plus cactus curry and more. Recommended for any fan of Indian cuisine.— Noah
Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes.
“This book will exhilarate your senses and invite you to explore the richness of Indian cuisine.”—Deepak Chopra
Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook.
Born and raised in Gujarat, India, Anita’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.
Masala will change the way you think about Indian cooking and the way you use spices in the kitchen.
About the Author
Anita Jaisinghani is the chef and owner of Pondicheri restaurant in Houston, Texas. Her restaurants have been nominated for five James Beard awards, named best new restaurant by Bon Appétit, listed in the Top 100 in Gourmet magazine, awarded the Best Indian Restaurant in the country by Travel + Leisure, and named at the top of Houston Chronicle’s "25 Best Restaurants" list for nine consecutive years.
“Masala is an extraordinary adventure into a world of delightful recipes and sensual and exotic experiences of the palate. This book will exhilarate your senses and invite you to explore the richness of Indian cuisine and the culture that gave birth to the arts and sciences of an ancient civilization finding a resurgence in modern times.”—Dr. Deepak Chopra, author
“In Masala: Recipes from India, the Land of Spices . . . Anita Jaisinghani . . . showcase[s] the power of spice, sense of community, and timeless appeal of . . . Indian cooking.”—USA Today
“Masala is your go-to guide for cooking with fresh, whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and more.”—Thrillist
“Curious, intuitive, exacting, and inspiring, Anita Jaisinghani is one of the greatest cooks I know. Which is why I’m ecstatic to finally have Masala in my hands, a compendium of her approachable, delicious Indian recipes. Although I will always return to her restaurants, I'm thrilled to now be able to make her magnificent curries, dals, samosas, vegetables, and drinks at home.”—Dana Cowin, founder of Speaking Broadly
“Jaisinghani, chef and owner of Houston’s Pondicheri restaurant, brings an education in microbiology and a passion for the holistic lifestyle known as Ayurveda to bear in this vast and flavorful collection. . . . Mindfulness and spiritual energy prove to be essential ingredients in this insightful guide.”—Publishers Weekly