Biographical note:
Hari Nayak is a graduate of the Culinary Institute of America and has worked in the food industry for more than 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. His previous cookbooks include Modern Indian Cooking, My Indian Kitchen and Easy Indian Cooking. Hari lives in New Jersey.
Jack Turkel has been a professional photographer for more than thirty-five years. He did the photography for both My Indian Kitchen and Easy Indian Cooking.
Main description:
Café Spice, the name of Hari Nayak's line of "grab n' go" Indian meals, is rapidly becoming synonymous with all natural Indian cooking. The Café Spice Cookbook provides devotees with the recipes and tips they need to prepare healthy and authentic Indian dishes, using ingredients available at any supermarket or health food store.
So how did Nayak turn delicious and wholesome Indian food into an American success story? As a young boy, he watched his grandmother grind fresh spices in the traditional stone mortar, heard the splutter of curry leaves being thrown into hot oil, and knew that making good food was his destiny. Today, Café Spice hot bars and refrigerated prepared meals are available in a range of outlets nationwide, including Whole Foods, Costco, and a number of college campuses such as MIT and Columbia. Cookbook consumers are always hungry for simple, accessible recipes that deliver authentic flavor, and The Café Spice Cookbook makes it easy for today's health-conscious home cooks to prepare light and fresh versions of classic dishes like Chicken Tikka Masala or Shrimp and Mango Curry as well as a bounty of vegetarian and gluten-free recipes.
Recipes include:
- Shrimp Stuffed Pappadum
- Chickpea Curry with Sweet Potato
- Okra Masala
- Paneer with Creamed Spinach
- Lobster Khadai
- Tandoori Spiced Roasted Chicken
- Pork Vindaloo
- Tomato and Curry Leaf Quinoa
- Naan Bread
- Milk Dumplings in Saffron Syrup
