Indian food has undergone big changes in the past few years. A new generation of chefs trained at India’s major hotels are reviving classic dishes and creating a new haute cuisine. Michelin-starred chef Atul Kochhar aims to break the perception that Indian food is difficult to cook at home with Indian Essence, a hands-on guide to exploring India’s rich and varied cuisine in your own kitchen. This book contains more than 140 recipes drawn from the restaurants, street stalls, and homes of every region of India. There are rich, meaty dishes from the Moghul region, vegetarian delights from Tamil Nadu, coconut-based curries from Goa and Kerala, and seafood dishes from Calcutta. Atul provides insight into India’s diverse food cultures and traditions and explains how to put together authentic menus, from a Kashmiri wazwan—a traditional Northern feast—to a Gujerati thali—a selection of Southern dishes served on a banana leaf. Thoroughly researched and illustrated with color photographs, Indian Essence shares Atul’s passion for a great cuisine.
