6 Spices, 60 Dishes: Indian Recipes That Are Simple, Fresh, and Big on Taste

It’s possible for home chefs to create “great Indian flavors with minimal effort,” writes restaurateur Kahate (5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices) in this charming collection of traditional and contemporary dishes. Kahate recalls what she learned at home (her mother tended to experiment) and provides insightful culinary history (a soup course was not part of a typical Indian meal until the early 16th century, when the invading Mughals stirred local flavors into their meat broths called shorba) before each recipe. She updates one shorba recipe with spiced turkey meatballs and store-bought broth, suggests variations on several yogurt-based raitas (bitter melon, cauliflower, grapes), and takes salads beyond “the greens” with mung bean sprouts and shredded, unsweetened coconut. Serving tips explain which dishes go well together, such as fried plantains with Parsi-style rajma (stewed and finished with coconut milk). Another helpful tip mentions that plantains can be cut and fried with the peels on, and some recipes can be made in an Instant Pot. This accessible collection will appeal to home cooks who want flavors that pack a punch. (Jan.)