American Masala

Hardcover $35.00

Oct 02, 2007 | 272 Pages

  • Hardcover $35.00

    Oct 02, 2007 | 272 Pages


"This book is a warm, personal invitation to make fabulous food at home, all inspired by American and Indian favorites. How could anyone say no to vegetables so gorgeous and so easy to make. Nothing could be healthier. These dishes promise no fuss or drama and I love the descriptions that come with them. I’m convinced.
I can’t wait to try them all."
- Marion Nestle, NYU Professor and author of Food Politics and What to Eat

"I actually hear the voice of Suvir Saran on every page, especially in the intimate recipe footnotes as he reimagines everyday favorite dishes of the American melting pot in his own kitchen, intensifying flavors with the fragrant spices of India. Buy this book for the secret of his rich-as Croesus macaroni and cheese, the crispy okra salad and, yes, the irresistible skillet cornbread borrowed from an America grandma. "
- Gael Greene , New York Magazine Critic and author of Insatiable: Tales from a Life of Delicious Excess

"Suvir Saran’s American Masala is an exciting addition to American cooking. These recipes are simple without being simplistic and bring the vibrant traditions of Indian seasoning and spice to the increasingly diverse American repertoire. Perhaps most important, this book is filled with Saran’s huge and generous spirit."
- Michael Ruhlman, Author, The Soul of a Chef

"I have cooked Suvir’s recipes probably fifty times, never without delightful, fresh, inspiring results. When it comes to contemporary and traditional food, I trust him implicitly. American Masala is a gem."
- Mark Bittman, Author, How to Cook Everything and The Best Recipes in the World

Suvir Saran’s American Masala is an exhilarating culinary journey. From Cardamom Roasted Cauliflower to sumptuous Crab and Salmon Cakes with a Spicy Cilantro Aioli, Suvir’s love affair with amazing flavors is evident in every recipe. My own personal favorites will always be his Spiced Pear and Better-than-Ketchup Tomato Chutneys, but I adore his pickles, too!"
- Sheila Lukins, Co-author, the Silver Palate Cookbook

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