"A remarkably skillful job of bringing authentic Indian flavors to the American kitchen."
--David Rosengarten, author of The Dean & Deluca Cookbook and host of Taste (TV Food Network)

"Vasantha Prasad's book is a must-read for anyone who loves healthy Indian vegetarian fare. Her recipes are wonderful and use all five of the senses!"
--Nina Griscom, co-host of Dining Around (TV Food Network)

"For those intimidated by the complexities of Indian cooking, Prasad offers easy-to-prepare vegetarian dishes based on Indian models but with American simplicity and convenience always in mind. Prasad makes a lot of use of corn. Creamy corn on toast accents corn's sweetness with lime juice, and she spices it and adds color with both sweet and hot peppers. Her samosas make a great party appetizer, with traditional potato-and-pea filling perfumed with garam masala, ginger, coriander, and cumin. Prasad's version of nan, Indian flatbread traditionally baked in a clay oven, cooks first in an iron skillet before finishing under the broiler. Although these recipes with their Eastern spices may be unfamiliar, they are much more accessible to American vegetarian kitchens than are most other Indian cookbooks' offerings."
From Booklist , May 15, 1998
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