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Fresh Flavors of India
by Das Sreedharan
Conran Octopus
ISBN 1-84091-476-9
Published May 2007 - Softcover - 160 pages - $19.95

Many people forget (some don't even know) that Indian food is not limited to a few curries.  The country is divided up into many regions, each reflecting it's own flavors, styles, and ingredients.  Restaurant owner/chef Das Sreedharan (Rasa Restaurants in London, England) shares some of his recipes from Kerala, in the south of India.  Influenced by many aspects such as the spices his mother used, the chutneys and pickles she made, the smells of the region, etc., Das became interested in cooking.  In this delightful book we're treated to Snacks, Pickles, & Chutneys; Breads, Dosas, & Rice; Dry Dishes & Side Dishes; Vegetable Curries & Soups; Eggs, Poultry, Meat, & Fish, and Desserts & Drinks.  We're also given a helpful menu planner.  Now, Indian food being one of my all-time favorite cuisines, I just had to dive headfirst into this book.  I found these enticing recipes: Coconut Chutney (would go well with a firm curry); Brinjal Curry (eggplant); Broccoli Curry (something I enjoy as a vegetarian meal); Potato Curry (another great idea); Chicken Green Masala, and Banana Dosa.  If I had my way, I'd eat Indian food in a good restaurant at least once a week!  There is a glossary in case of unfamiliar ingredients.
Gorgeous illustrations.  No nutritional guides.
Conclusion - Another great book on Indian cuisine.  Try it.