Chilis to Chutneys: American Home Cooking with the Flavors of India

by Neelam Batra

Book Overview

A ginger-scented hamburger on the grill. Steaming pasta redolent of eggplant and fenugreek. Stir-fried garlic with the pungent aroma of chopped cilantro. In Chilis to Chutneys author Neelam Batra takes familiar American fare and reinterprets it using her Indian spice cupboard and cooking know-how. Try French Fries with Chaat Masala, Pizza Naan with Green cilantro Chutney and Grilled Seekh Kebab Rolls, or Basmati "Risotto" with Wild Mushrooms for new...

• Format: Hardcover
• Language: English
• ISBN: 0688156908
• ISBN13: 9780688156909
• Release Date: February 1998
• Publisher: William Morrow & Company
• Length: 320 Pages
• Weight: 1.65 lbs.
• Dimensions: 1.0" x 7.5" x 9.3"

Customer Reviews

I LOVE the cookbook "Chilis to Chutneys"!

So far I have made the Chicken Curry with Biryani Rice -- excellent, and the cardamom biscotti -- out of this world fantastic. Probably the most tasty and exciting biscotti I have ever tasted. It is true that this cookbook likes to mix Indian flavors with other cuisines in some of the recipes, but the results are no accident. I have tried other Indian cookbooks, but only this one seems to turn out first rate results. The Chicken Curry with Biryani Rice seems Indian enough to me. I brought it to work and an Indian co-worker said it seemed authentically Indian to her. So I feel I can vouch that some of the recipes must be true to Indian cooking, while others (biscotti) are creative adventures with Indian flavors!

She's the best cook around

I think this probably the best cook books in the world, no offense to her or anything, but this is definitley better than her first book. the details in her book are excellent and they make your mouth water. when she cooks and serves her platters, they look as if she is a restaurant owner like her friend who has an extraordinary restaurant on Wilshire. By the way she is my aunt and I really love her and her food!!! YUM!!!