Neeta Saluja simplifies Indian cooking with a unique option to its preparation. She makes a speciality of the fundamentals—the special ingredients and techniques each and every cook can use to create fragrant, delicious, and well balanced dishes.
Six Spices demystifies the exotic and complex flavors of Indian cuisine by explaining the characteristics of its very important ingredients—hot chili powder,
aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes.
Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness within the more seasoned cook.
Readers will discover that seasoning with chounk is likely one of the basic techniques used to fortify the flavor of beans and legumes. A dish of red lentils will change into memorable when infused with aromatic seasoning of hot ghee, fresh herbs, and spices; and cooking with masala, or curry paste, can turn a humble dish into the essence of Indian cuisine.
Saluja has taken the fear out of approaching unfamiliar culinary fare. Her recipe collection has been tasted and tested all through her more than 20 years of teaching and cooking Indian food.