Flavors of India

Book - 2017
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A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine. Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika's menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food. With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC's most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard.
Publisher: New York, NY : Harper, an imprint of HarperCollins Publishers, [2017]
Edition: First edition.
ISBN: 9780062435552
Branch Call Number: 641.5954 B167
Characteristics: xxv, 310 pages : color illustrations ; 26 cm
Additional Contributors: Hagedorn, David - Author


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Jun 25, 2018

If you’re looking for a good chicken tikka masala recipe, look no further! I’ve made a number of versions of this dish, but Rasika’s recipe is by far the best. I didn’t even have the deggi mirch or Kashmir chilis, but it didn’t matter- it was still absolutely fabulous.


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