I’ve never made Indian food, but I’ve eaten it many times,
and YUM!
Chitra
Agrawal’s book Vibrant
India: Fresh Vegetarian Recipes from Bangalore to Brooklyn is a
decorative invitation to her world of South Indian cooking. The book itself is
a vibrant, fresh experience, and so are her recipes (more about those later).
Agrawal includes family photos in her books—showing that
South Indian cooking is indeed a family affair. The index is bold and
organized, and following that is a 14-page introduction to Agrawal, her family,
and her food. Before the recipe pages, there are three detailed sections: “Indian
Cooking Techniques and Tips,” “The South Indian Pantry,” and “Kitchen Tools.”
Agrawal even includes a link for looking up Indian food stores in her readers’
regions. All of Agrawal’s stories, descriptions, and tips invite new-to-Indian-food-cooks
to feel comfortable trying her recipes and style.
One feature I find especially neat about her book is that she
labels her recipes by the season they’d be most appropriate in.
Today I made three recipes: Green Chile and Herbed Cheddar
Shortbread (p. 119), Stir-Fried Corn with BasiI and Leeks (p. 87), and Lime
Dill Rice with Pistachios (p. 104). I followed the instructions exactly, and
each of the recipes was delicious! I was a bit leery—using many new ingredients
and methods—but Agrawal’s instruction was thorough and clear. I can’t wait to
try new recipes! I quickly realized that I’ve been eating bland food all my
life.
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