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."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page 185.
- Review Date: 2007-08-06
- Reviewer: Staff
Although the recipes in Saran's aptly titled second cookbook share no unifying principle apart from their deliciousness—whoever heard of Macaroni and Cheese keeping company with Mushroom and Rice Biryani Casserole?—they complement one another in a mysterious way. Such eclecticism reflects how Saran, chef and co-owner of Dévi in New York City, cooks for his family and enormous circle of Tupperware-toting friends. Unlike many other chefs' signature dishes, which originate in a restaurant kitchen, Saran's most inspired creations begin at home. When this cooking-without-borders approach succeeds, as it mostly does, the results taste like wild siblings of the original: bolder, stronger, deeper. Seasonings for a delicious variation on harira, a traditional Moroccan soup, include Aleppo pepper and garam masala; a buttermilk brine for fried chicken is flavored with ginger, coriander and cayenne. Indian dishes like Mashed Potatoes with Mustard Oil, Cilantro and Onions and Bombay-Style Whole Snapper, in which the fish is rubbed with a spice paste before roasting, particularly stand out for their elegance and ease of preparation. 60 color photos not seen by PW. (Oct.)