$19.59 sale price when purchased online
$35.00 list price
Target Online store #3991
About this item
Highlights
- JAMES BEARD AWARD NOMINEE - Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes.
- About the Author: Anita Jaisinghani is the chef and owner of Pondicheri restaurant in Houston, Texas.
- 304 Pages
- Cooking + Food + Wine, Regional & Ethnic
Description
About the Book
"Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook."--]cPublisher marketing.Book Synopsis
JAMES BEARD AWARD NOMINEE - Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. "This book will exhilarate your senses and invite you to explore the richness of Indian cuisine."--Deepak Chopra Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook. Born and raised in Gujarat, India, Anita's approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita. Masala will change the way you think about Indian cooking and the way you use spices in the kitchen.Review Quotes
"Masala is an extraordinary adventure into a world of delightful recipes and sensual and exotic experiences of the palate. This book will exhilarate your senses and invite you to explore the richness of Indian cuisine and the culture that gave birth to the arts and sciences of an ancient civilization finding a resurgence in modern times."--Dr. Deepak Chopra, author
"Equal parts spice primer and cookbook, this book from Anita Jaisinghani is exactly what I need when my spice drawer gets a little overcrowded."--Food & Wine "Jaisinghani dives deep into the world of Indian cooking in her gorgeous cookbook Masala, which is also a master class in harnessing the power of spices."--Real Simple "In Masala: Recipes from India, the Land of Spices . . . Anita Jaisinghani . . . showcase[s] the power of spice, sense of community, and timeless appeal of . . . Indian cooking."--USA Today
"Masala is your go-to guide for cooking with fresh, whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and more."--Thrillist "Masala will have you restocking your spice cabinet in no time."--Robb Report "Curious, intuitive, exacting, and inspiring, Anita Jaisinghani is one of the greatest cooks I know. Which is why I'm ecstatic to finally have Masala in my hands, a compendium of her approachable, delicious Indian recipes. Although I will always return to her restaurants, I'm thrilled to now be able to make her magnificent curries, dals, samosas, vegetables, and drinks at home."--Dana Cowin, founder of Speaking Broadly "Jaisinghani, chef and owner of Houston's Pondicheri restaurant, brings an education in microbiology and a passion for the holistic lifestyle known as Ayurveda to bear in this vast and flavorful collection. . . . Mindfulness and spiritual energy prove to be essential ingredients in this insightful guide."--Publishers Weekly
About the Author
Anita Jaisinghani is the chef and owner of Pondicheri restaurant in Houston, Texas. Her restaurants have been nominated for five James Beard awards, named best new restaurant by Bon Appétit, listed in the Top 100 in Gourmet magazine, awarded the Best Indian Restaurant in the country by Travel + Leisure, and named at the top of Houston Chronicle's "25 Best Restaurants" list for nine consecutive years.Dimensions (Overall): 10.1 Inches (H) x 8.1 Inches (W) x 1.1 Inches (D)
Weight: 2.7 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 304
Genre: Cooking + Food + Wine
Sub-Genre: Regional & Ethnic
Publisher: Ten Speed Press
Theme: Indian & South Asian
Format: Hardcover
Author: Anita Jaisinghani
Language: English
Street Date: August 30, 2022
TCIN: 84092602
UPC: 9781984860705
Item Number (DPCI): 247-15-9233
Origin: Made in the USA or Imported
If the item details above aren’t accurate or complete, we want to know about it.
Shipping details
Estimated ship dimensions: 1.1 inches length x 8.1 inches width x 10.1 inches height
Estimated ship weight: 2.7 pounds
We regret that this item cannot be shipped to PO Boxes.
This item cannot be shipped to the following locations: American Samoa (see also separate entry under AS), Guam (see also separate entry under GU), Northern Mariana Islands, Puerto Rico (see also separate entry under PR), United States Minor Outlying Islands, Virgin Islands, U.S., APO/FPO
Return details
This item can be returned to any Target store or Target.com.
This item must be returned within 90 days of the date it was purchased in store, shipped, delivered by a Shipt shopper, or made ready for pickup.
See the return policy for complete information.
Guests also viewed
$13.31
was $15.97 New lower price
4.8 out of 5 stars with 6 ratings
Related Categories
5.0 out of 5 stars with 2 reviews
100% would recommend
2 recommendations
A great primer for Indian food!
5 out of 5 stars
Thumbs up graphic, would recommend
A - 3 years ago
What a gift to read this book! I dove deep into the introductory chapters describing the author’s journey to this book, a brief history of India and Indian food, and a primer on Ayurvedic cooking and eating. I’ve read and reviewed Indian cook books before but never had such a comprehensive and easy to read introduction. To make the recipes in this book, you will definitely need access to Indian ingredients and a well stocked pantry of vegetables, spices, pulses, rice, etc but helpful guides are provided too. I went right in and made dosa filled with South Indian potato mash, and with greens, to try out this book — it was delicious and so fun to make food I’ve eaten in restaurants! I’ll definitely refer to the many guides in this book: the Curry Chart, describing the method for adding fat, spices, aromatics, vegetables, etc to make interchangeable flavors; the pulse chart of names and uses for different lentils, and the spice chart, of flavor notes, uses, and different forms of many spices used in the book’s recipes. I think this is a great book for omnivores interested in adding more vegetables or ayurvedic eating in their diet, and for anyone interested in Indian cooking. These recipes are quite adaptable and include ingredients influences by the author’s life in the US, and seasonal produce and flavors. I’ve received a free copy of this cookbook from Ten Speed Press in exchange for a free and unbiased review.
comprehensive and delicious
5 out of 5 stars
Thumbs up graphic, would recommend
Chana l - 3 years ago
Masala is a great guide for all lovers of Indian cuisine, whether they are beginners or more experienced with what an endless array of spices can be used to create. The author leaps from the delicate dosas that you would expect in the pancake and egg chapter, to a new take on these classics: an avocado mushroom chilla ( a contemporary chickpea pancake.) Another example of the transformations achieved here is the Bombay Benedict, which is exploding with the flavors of Mumbai. Amazingly, although the ingredients lists can look daunting, most of the recipes in the book can be completed with a few simple steps. The paneer korma sounded good; once the paneer was roasted, the sauce came together in ten minutes. I had never had a white korma, and the roasted cheese coated in almond rose water cream sauce was out of this world. The primer on spices was my favorite section. Included are directions on the order in which to add spices to a dish, and a creative list of daily uses for each spice. Crush coriander and add it to scones; for a twist add black pepper to your smoothie! You will also learn about the healing properties of these powerful spices - fenugreek lowers blood sugar, saffron is a mild laxative! Ive received a free copy from Ten Speed Press in exchange for a free and unbiased review.