There are appetizers-Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce-and main courses-Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Then, from this basic palette, he unveils an infinite art. Iyer first grounds us in the building blocks of Indian flavors-the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Presented by the IACP award-winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Grilled Chicken with Cashew-Tomato Sauce. Access to a well-stocked Indian grocery is vital, but past that hurdle Iyer makes the recipes quite approachable thanks to his chatty introductions, many thoughtful preparation tips and helpful ingredient glossary.Curry is Salmon with Garlic and Turmeric. The largest chapter features an extraordinary selection of curries using India’s rainbow of legumes, but Iyer includes meat, cheese, fish and vegetable curries, plus appetizers and snacks, biryanis and elegant rice variations and breads. The term “curry” encompasses a vast range of dishes, and Iyer has uncovered the best from the subcontinent’s many regions and cultures, working his way from Goa (chicken in coconut milk sauce) to Kashmir (hearty braised lamb shanks in broth), Calcutta (tilapia in yogurt sauce), Kerala (spinach in pigeon pea-coconut sauce), and everywhere between. Cooks already familiar with this food will be inspired as they cook through its pages. ) makes the enormous spectrum of Indian curry dishes enticing and accessible in this hefty tome, bound to be a must-have for lovers of Indian cuisine.
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