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Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes
by Suvir Saran

"This is my generation of Indian cuisine, While many of the recipes in this book are traditional, my approach to Indian food is eclectic and, perhaps more important, pragmatic. I devise recipes on the basis of what tastes good to me - using accessible American ingredients in place of some Indian ones - and I simplify wherever possible." ~ Suvir Saran

Book Description
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.

My New Favorite Indian Cookbook (November 2005)
Reviewer: Kat Bakhu

I probably have 10 Indian cookbooks in my cookbook library. I keep buying them because I haven't been satisfied with what I've gotten so far.

Fortunately, I think Saran's Indian Home Cooking might have slowed down my buying binge of Indian cookbooks (my mate will leap for joy!)

I really like this cookbook. Why? The recipes are great. Even more, I like the extra comments the author offers on the recipe and why he included it. Best of all, the recipes have the feeling of being both tasty and authentic while also being accessible to an everyday American home kitchen.

I've looked through the whole book and every recipe looks so interesting I want to try it. The instructions are so clear that the intimidation factor of cooking an unknown cuisine is removed. Also, when the author uses a hard to find ingredient, he always suggests an available subsitute.

Finally, I like the presentation and layout of the book. It's quite attractive. The pages are glossy, the photos top rate. For me, there really is nothing I do not like about this book. And that's the first Indian cookbook I've been able to say that about.

Fulfills its promise. But it shouldn't be your first Indian cookbook (September 2006)
Reviewer: Esther Schindler

After visiting Suvir Saran's New York restaurant, Devi, where I had what was possibly the best Indian meal of my life, I was delighted to get my hands on his cookbook. Breathlessly, I turned to the recipes for the dishes I had most enjoyed. YES! They were all here. And now they're in my kitchen.

The premise for this book is Indian home cooking, and it definitely succeeds. Some of the recipes have a long list of ingredients, but even in those cases, half the list is spices (4 cardamom pods, 4 cloves, etc.). It's definitely not fussy, and the author is cognizant that not everyone can get unusual ingredients. Most recipes identify which items are optional (such as curry leaves and nigella seeds), and, as long as your grocery and health food store covers such essentials as unsweetened grated coconut, you'll be able to make everything listed. Suvir Saran is also kind enough to give "serve this with... "menu suggestions, as most of us aren't sure enough of Indian accompaniments.

So far, I've made three of his recipes: a simple chicken curry that was undemanding enough to make for a Tuesday afternoon lunch (well received), and a meal of Cauliflower Hyderabad Style (with coconut, mint, and cardamom) with Simple Gujarati Dal with Three Chiles. It was great, although my cauliflower came out much wetter than I'd had in the restaurant.

There is a high proportion of vegetarian recipes in this book, though you'll also find plenty of meat, poultry, and fish. The meat recipes seem to be more in the "usual suspects" range, such as chicken tikka masala; it's the veggie stuff that makes me say Yum when I look at the photos. (Crisp whole okra with fennel and coriander, smoked spiced eggplant, stir-fried green beans with cumin).

The instructions aren't quite perfect, however. The cauliflower recipe called for one head, about 3 pounds; but the ordinary size cauliflower in my market were only about 1.5 pounds. I could and did make adjustments, which wasn't a problem -- though it might have been, if I were new to this cuisine. Also, some recipes require you to add an item, stir constantly for 30 seconds before you add the next... then 30 seconds later add another. That might be overwhelming to a new cook, at least one who doesn't have a recipe-reader standing nearby. (For new Indian cooks, I'd recommend Julie Sahni's book, which spends a lot more time explaining cooking techniques.)

Overall, however, this is a great cookbook. Recommended.

A Must-Have for Your Cookbook Collection (September 2004)
Reviewer: Matthew Christensen "Anskov"

Anyone who has been fortunate enough to experience Suvir Saran's cooking - either at Amma, or at his new Manhattan restaurant, Devi - will tell you that this book is an absolute must. Saran's approach to contemporary Indian cuisine, while refreshingly unconventional, maintains an absolute fidelity to traditional Indian flavors. The book is not your run of the mill Indian cookbook: a quick glance through its pages at the inticing photographs, clear recipes, as well as Saran's endearing commentary bears this out. One can easily see why USAToday chose this title as one of the six best cookbooks of the season. Try the party cauliflower (gobhi masalam) or the stir-fried okra with tomatoes, onions and northern spices; the only thing more enjoyable than making these dishes is the experience and warm satisfaction of eating them! Saran's masterful ability to layer flavors is evident when you taste these recipes; you'll recognize the flavors, but you'll never have experienced them in quite this way before. While there are several meat dishes, there are also a large number of vegetarian and vegan recipes as well.

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