Rasoi: New Indian Kitchen

Bhatia, famed chef and owner of the titled London-based restaurant, presents classical Indian dishes in this stunningly beautiful book. Recipes are challenging and time-consuming, defining Bhatia’s view of Indian cooking and placing it on a par with that of other highly regarded cuisines. He shares basic guidelines on achieving maximum flavor and provides a helpful guide to thinking about spices, including sweet versus savory, dry-roasting and grinding, and the proper order of adding spices. For those daring enough to attempt to replicate his works of art, there is much to tantalize. In addition to a wide array of chutneys and relishes, he offers mouthwatering starters including vermicelli-crusted lobster claws with mustard raita and green pea and coriander soup with "Indian caviar" and smoked chicken skewers. Main courses include saffron chicken korma with pistachios, tomato, and mint rice and ginger lamb chops in corn masala, masala biryani rice, and mint raita. While most of the dishes are tough going for novices, there are some suitable for all, such as stir-fried rice with a variety of ingredients, spicy chickpea masala, and cumin and turmeric–tempered potatoes. Bhatia’s incredible artistry is vividly captured throughout, making this gorgeous collection a feast for the eyes as well as the palate. (June)