Indian Home Cooking

A Fresh Introduction to Indian Food, with More Than150 Recipes

By SUVIR SARAN and STEPHANIE LYNESS


With its exotic aromas and complex flavors, Indian cuisine is one of the world’s best. It’s no wonder that so many people adore it–and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.


Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including:


*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties

*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves

*Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao

*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt

*Easy, colorful chutneys and pickles to fill your pantry


Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.


“You have GOT to cook this book! Much as Rick Bayless opened people's eyes years ago to the underappreciated wonders of Mexican cooking, Suvir Saran and Stephanie Lyness are poised to do the same for the rich and fascinating cuisine of India. Not only does this volume reveal the mysteries of this vibrant food in an exciting and affectionate voice, it makes it attainable to the home cook--and that makes this book a triumph.”


-Ted Allen, Host of Food Network’s “Chopped”


“Indian Home Cooking is a marvel. The dishes are magnificent, easy to prepare, and healthy as can be. They make "eat your vegetables" an absolute delight. This is natural healthful cooking at it's most delicious. I want to make everything in this book.”


-Marion Nestle, nutrition professor and author of Food Politics and What To Eat


“This is one of the most interesting and accessible Indian cookbooks ever written. Suvir’s food is fresh, delicious, authentic, and straightforward, and the input of veteran Stephanie Lyness virtually guarantees recipes that will work for home cooks, even those who’ve never attempted Indian food before.”


Mark Bittman, author of How to Cook Everything


Clarkson Potter, 2004

Masala Farm

Stories and Recipes from an Uncommon Life in the Country

By SUVIR SARAN and RAQUEL PELZEL


What happens when an Indian chef and consummate city dweller buys a farm in the country and endeavors to raise farm animals and grow vegetables? Delicious food, of course! From acclaimed chef and author Suvir Saran, Masala Farm offers a fresh twist on a farm-to-table approach to cooking and welcomes readers into the kitchen. A steady stream of houseguests, the challenges of animal ownership, and the joys of being a part of a small-town community supply the stories woven throughout this volume. Sixty recipes are organized by season. Exquisite photography captures the lusciousness of Saran's food and the beauty of the countryside.


“Masala Farm is as fresh as a carrot just pulled from the earth.  The wholesome and appealing recipes spring directly from a passionate way of living and celebrating the rhythms, diversity and surprises of life.  Readers will be inspired by the food and just may be inspired to flee their jobs and find an idyllic green haven for themselves.  Suvir Saran writes enchantingly about friends around the table, goose-raiding ravens, food and community, the richness of goat milk, and his inclusive concept of family.  A brilliant masala!”


-Frances Mayes - Author, Under the Tuscan Sun and Every Day in Tuscany


“How rare it is to have the ability to synchronize your life on a farm with life in a restaurant! With just-picked ingredients tied to each of upstate New York's four seasons, Suvir and Charlie's recipes come to life, and guide the reader to explore gastronomy from a horticultural perspective.”


-Alice Waters - Owner, Chez Panisse Restaurant


"Suvir and Charlie's Masala Farm represents everything I love about the food world. Globally inspired but growing where it is planted..... for them  that means the deeply verdant hills of Upstate New York. Suvir and Charlie aren't out to save the world or obnoxiously climb on a soapbox and get too preachy. This is real food for real people, spun through the fabric of the lives of two men from opposite corners of the world who made their dream their home."


Andrew Zimmern - Author, host and creator of Bizarre Foods with Andrew Zimmern


Chronicle Books, 2011

American Masala

125 New Classics from My Home Kitchen

By SUVIR SARAN and RAQUEL PELZEL


In Indian Home Cooking, Suvir Saran introduced our taste buds, and our kitchens, to the wonders of cumin, coriander, cardamom, and curry leaves.


"American Masala" takes the next step, marrying Indian flavors with American favorites to create dishes that are exotic, yet familiar; full of complex tastes, yet easy enough for weeknight suppers. Masala--the Hindi word for a blend of spices--is at the heart of Indian cooking. Whether toasted, ground, fried, infused in oil, or fresh, spices are used to layer flavors in simple but profound ways. Bring the same techniques to American classics such as meatloaf, macaroni and cheese, or roasted turkey, and the result is something truly special. Masala also refers to the excitement and vibrancy that come from a house full of friends and family. Simple recipes prepared with staples found in every supermarket mean less time laboring in the kitchen and more time spent enjoying the spice of life. From snacks and starters and on to the evening meal, the Indian influence brightens the flavors in dishes like: - Goat Cheese Pesto-Stuffed Chicken Breasts - Tamarind-Glazed Turkey with Corn Bread-Jalapeno Stuffing - Crab-and-Salmon Cakes with Spicy Cilantro Aioli - Crispy Okra Salad - Bombay-Style Whole Snapper - Honey-Glazed Double-Thick Pork Chops - Pistachio-and-Cardamom Pound Cake with Lemon Icing - Fried Eggs with Asparagus and Prosciutto.


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 life in the big city, and yet as familiar and comforting as your mother's cooking.


“Suvir Saran's American Masala is an exhilarating culinary journey.  From Cardamom Roasted Cauliflower to sumptuous Crab and Salmon Cakes with a Spicy Cilantro Aioli,  Suvir’s love affair with amazing flavors is evident in every recipe. My own personal favorites will always be his Spiced Pear and Better-than-Ketchup Tomato Chutneys, but I adore his pickles, too!”


-Sheila Lukins, Co-author of the Silver Palate Cookbook


"I actually hear the voice of Suvir Saran on every page, especially in the intimate recipe footnotes as he reimagines everyday favorite dishes of the American melting pot in his own kitchen, intensifying flavors with the fragrant spices of India. Buy this book for the secret of his rich-as Croesus macaroni and cheese, the crispy okra salad and, yes, the irresistible skillet cornbread borrowed from an America grandma. "

  1. -Gael Greene , New York Magazine Critic and author of Insatiable: Tales from a Life of Delicious Excess


"I have cooked Suvir's recipes probably fifty times, never without delightful, fresh, inspiring results. When it comes to contemporary and traditional food, I trust him implicitly. American Masala is a gem."

  1. -Mark Bittman, Author, How to Cook Everything and The Best Recipes in the World



Clarkson Potter, 2007