Research Catalog

Rasika : flavors of India

Title
Rasika : flavors of India / stories by Ashok Bajaj ; recipes by Vikram Sunderam ; coauthored by David Hagedorn.
Publication
  • New York, NY : Harper, an imprint of HarperCollins Publishers, [2017]
  • ©2017

Details

Additional Authors
Description
xxv, 310 pages : color illustrations; 26 cm
Subjects
Genre/Form
Cookbooks.
Bibliography (note)
  • Includes bibliographical references (page 299) and index.
Contents
Introduction: the history of Rasika and the rise of four-star Indian cooking -- The foundatioin of Rasika's cooking -- Basic flavorings and sauces -- Cocktails and mocktails -- Appetizers -- Vegetables -- Tandoori-style grilling -- Fish and seafood entrées -- Poultry, game, and meat entrées -- Rice, grains, and legumes -- Breads -- Chutneys and condiments -- Desserts.
Call Number
JFF 18-257
ISBN
  • 9780062435552
  • 0062435558
Title
Rasika : flavors of India / stories by Ashok Bajaj ; recipes by Vikram Sunderam ; coauthored by David Hagedorn.
Publisher
New York, NY : Harper, an imprint of HarperCollins Publishers, [2017]
Copyright Date
©2017
Edition
First edition.
Type of Content
text
still image
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references (page 299) and index.
Summary
A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine. Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika's menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food. With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC's most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award--winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.
Added Author
Bajaj, Ashok, author.
Sunderam, Vikram, author.
Hagedorn, David, author.
Rasika (Restaurants)
Research Call Number
JFF 18-257
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