What perfect timing! Madhur Jaffrey‘s newest cookbook makes for a toothsome companion to one of last week’s posts, Indivisible, the first anthology that brings together contemporary American poets who trace their roots to Bangladesh, India, Nepal, Pakistan, and Sri Lanka.
Put the two titles together and you’ll be salivating over the unlimited possibilities for literary feasts: read a few choice pieces from Indivisible, then prepare and share some delectable delights from Jaffrey’s latest. Without a doubt, Jaffrey is the empress of the South Asian kitchen for the most delicious reasons and her new cookbook is a gorgeous, colorful spread for the eyes as well as the palate.
South Asian cooking often seems “daunting,” Jaffrey admits, because of what seems to be a complex combination of just-right spices and seasonings. But Jaffrey is determined to simplify some of those recipes for you here, and even promises to “hold your hand through the entire process with clear instructions and detailed explanations.” How can you turn away from such an enticing offer as that?
My tummy’s already rumbling again … Salmon in a Bengali Mustard Sauce, Everyday Moong Dal, Green Lentils with Green Bean and Cilantro, Peach Salad, all enhanced by the perfect cup of Masala Chai … read and eat. Read and eat some more … mmmm, mmmmm, mmmmmmm …