Rasika : flavors of India / stories by Ashok Bajaj ; recipes by Vikram Sunderam ; coauthored by David Hagedorn.
Contributor(s): Sunderam, Vikram [author.] | Hagedorn, David [author.] | Rasika (Restaurant).Material type: TextPublisher: New York, NY : Ecco, an imprint of HarperCollins Publishers, Copyright date: �2017Edition: First edition.Description: xxv, 310 pages : color illustrations ; 26 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780062435552; 0062435558.Subject(s): Cooking, Indic | Ethnic restaurants -- Washington (D.C.) | India -- FoodGenre/Form: Cookbooks. | Cookbooks.DDC classification: 641.5954
|Item type||Current location||Collection||Call number||Status||Date due||Barcode||Item holds|
|Book||Madison Branch Adult non-fiction||Adult non-fiction||FOOD 641.5954 BAJ (Browse shelf)||Available||31562016909972|
Includes bibliographical references (page 299) and index.
Introduction: the history of Rasika and the rise of four-star Indian cooking -- The foundation of Rasika's cooking -- Basic flavorings and sauces -- Cocktails and mocktails -- Appetizers -- Vegetables -- Tandoori-style grilling -- Fish and seafood entr�ees -- Poultry, game, and meat entr�ees -- Rice, grains, and legumes -- Breads -- Chutneys and condiments -- Desserts.
A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine. Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai cr�eme br�ul�ee accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika's menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food. With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC's most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award--winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.