6 spices 60 dishes :

Title :

6 spices 60 dishes : Indian recipes that are simple, fresh, and big on taste / Ruta Kahate ; photographs by Ghazalle Badiozamani.

Title:

6 spices 60 dishes :

Varying Form of Title:

Six spices sixty dishes

Author:

Kahate, Ruta

Format:

Books

Physical Description:

160 pages : illustrations (color) ; 26 cm

ISBN:

9781797216201

Production / Publication Information:

San Francisco, California: Chronicle Books LLC, [2023]

General Note:

Includes index.

Contents:

My crazy culinary journey -- One new spice; a whole new book -- Versatility is my secret sauce -- 6 spices, 3 vessels -- A few more ingredients and tools -- Health-giving soups -- Bright salads and unusual raitas -- Vegetables: leaf, fruit, flower, root -- Hearty dals and beans -- Nourishing grains and more -- Uncommon mains: eggs, seafood, and meat.

Summary:

"60 delicious Indian recipes that use just 6 common spices"--

Language:

English

Added Author:

Badiozamani, Ghazalle (Photographer)

Genre:

Cookbooks.

Subject Term:

Cooking, Indic.

Spices.

Holds: Copies:

Available:*

Material Type	Library	Call Number	Item Barcode	Location
Book	Searching... Andover - Memorial Hall Library	641.5954 KAH	31330009289525	Searching... Unknown
Book	Searching... Ipswich Public Library	641.5954 KAHATE	32122003003088	Searching... Unknown
Book	Searching... Lowell - Pollard Memorial Library	641.5954 KAH	31481005658328	Searching... Unknown
Book	Searching... Manchester-by-the-Sea Public Library	641.5954 KAH 2023	32124002115574	Searching... Unknown
Book	Searching... Newburyport Public Library	641.5954 KAH	32128004147287	Searching... Unknown
Book	Searching... North Reading - Flint Memorial Library	641.5954 KAH	31550002557897	Searching... Unknown
Book	Searching... Tewksbury Public Library	FOOD & DRINK / CUISINE / INDIAN / KAH	32132003364422	Searching... Unknown
Book	Searching... West Newbury - G.A.R. Memorial Library	641.595 KAH	32135001589890	Searching... Unknown

Bound With These Titles

On Order

Summary

Using just six common spices--cayenne, coriander, cumin, turmeric, mustard seed, and asafetida--chef Ruta Kahate presents 60 delicious recipes that are easy to prepare but deliver rich, complex flavor. These dishes--including tons of nourishing veggies, raitas, grains, and dals--are fresh, healthy, and versatile enough to mix and match with your everyday cooking. And they feature Instant Pot variations for maximum ease. Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week--the flavors only get better over time! With stories from Ruta's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 SPICES, 60 DISHES is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.

Reviews (3)

Publisher's Weekly Review

It's possible for home chefs to create "great Indian flavors with minimal effort," writes restaurateur Kahate (5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices) in this charming collection of traditional and contemporary dishes. Kahate recalls what she learned at home (her mother tended to experiment) and provides insightful culinary history (a soup course was not part of a typical Indian meal until the early 16th century, when the invading Mughals stirred local flavors into their meat broths called shorba) before each recipe. She updates one shorba recipe with spiced turkey meatballs and store-bought broth, suggests variations on several yogurt-based raitas (bitter melon, cauliflower, grapes), and takes salads beyond "the greens" with mung bean sprouts and shredded, unsweetened coconut. Serving tips explain which dishes go well together, such as fried plantains with Parsi-style rajma (stewed and finished with coconut milk). Another helpful tip mentions that plantains can be cut and fried with the peels on, and some recipes can be made in an Instant Pot. This accessible collection will appeal to home cooks who want flavors that pack a punch. (Jan.)

Booklist Review

Asafetida can transform a dish with the oniony-garlicky aroma it releases once heated in oil. What a relief, given its strong odor and nickname (devil's dung), which Kahate playfully introduces in discussing this sixth addition to the other five spices in her cabinet: cayenne, coriander, cumin, mustard seeds, and turmeric. This delightful collection is inspired by the Indian and Portuguese flavors of Goa, where Kahate ran cafes and grew vegetables for a decade. The Goan influence permeates every recipe, from the fried red tomato and Indian pineapple curries to the chickpea crêpes with shishito peppers. Kahate reminds us that Indian fare is as authentic as each family's version of it. Dishes like Brussels sprouts with fried red lentils or silken eggplant with coconut reflect Kahate's taste for simplicity mixed with the vibrant aromas of chile, cilantro, garlic, and red onion. This largely vegetarian collection (with the exception of a few fish curries and meat-based stews) will find approval from the plant-based to the carnivorous.

Library Journal Review

Kahate's new book, the sequel to 5 Spices, 50 Dishes, builds on her previous efforts and focuses on creating modern Indian dishes that are fresh and simple but pack big flavor. Vegetable-forward recipes dominate and include traditional comforts like curries alongside fresher options such as slaws and crepes. She also includes a chapter featuring ingredients and dishes that pay homage to her Goan husband, and here readers will find recipes that contain seafood, eggs, and a variety of other proteins. Each recipe has a quick key that identifies gluten-free, vegan, and instant pot--friendly options at a glance. A clean layout that is easy to read while cooking is paired with colorful, vibrant, and appetizing photos. Welcome Kahate back to the library shelves with this practical, flavorful, and bright new book that will satisfy a variety of palates and levels of the home chef. VERDICT A study in doing more with less, Kahate's book delivers realistic weeknight recipes that will satisfy a wide audience; it's a great introduction to Indian flavors.--Sarah Tansley