"Indian food has become wildly popular in America." —Cooking e-newsletter, Barnes & Noble

Aromatic Indian cuisine has become "all the raj" across North America, especially among the 20-something set. Yet this much-loved food often intimidates home cooks. In the past, Indian cookbooks have focused on complicated recipes, long ingredient lists, and an emphasis on rich sauces and deep-frying.

So how do Indian food fans — especially the young and culinary challenged — cook Indian at home and keep it healthful? THE SPICE IS RIGHT is a down-to-earth cookbook featuring 150 simplE, calorie-conscious Indian dishes as well as Western dishes with an Indian twist. Recipes are easy to follow and prepare, have short ingredient lists, use readily available ingredients, and don’t require complicated cooking methods.

What’s more, the book is organized into 15 menus with familiar Western themes, which takes the guesswork out of planning an Indian meal. Each menu features drinks, appetizers, main dishes, side dishes, and desserts. For the busy cook, there is an express menu suggestion in each chapter to help you zero in on three or four key dishes.

Whatever the occasion, THE SPICE IS RIGHT offers something for all tastes. Why not plan a backyard barbecue of Indian Lemonade, Chicken Tikka, Corn on the Cob with Spicy Rub, Pickled Onions, and Watermelon Drizzled with Honey? Or, when Thanksgiving rolls around, treat your family to Tandoori Turkey with Cranberry Chutney, Indian Green Beans with Coconut, and Pumpkin Halwa with Crêpes. Other recipes include Shrimp in Coconut Milk, Lentil Dumplings in Yogurt Sauce, Funky Pink Spice Rice, Indian Coleslaw, Coriander Layered Potatoes, Indian Flat Bread, Mango and Cucumber Salad, and Saffron Fruit Custard.

Perfect for newcomers to Indian cooking, THE SPICE IS RIGHT includes:

• information about Indian spices, legumes, and other basic pantry staples
• basic cooking techniques, such as dry roasting spices
• basic recipes for home cooks who like to cook from scratch, including hung yogurt, paneer (Indian cottage cheese), and garam masala
• invaluable cooking tips, leftover suggestions, and recipe variations for most dishes

For fans of the Internet, THE SPICE IS RIGHT includes "web bites" that highlight interesting websites related to the recipe or a particular ingredient.

Whether you’re preparing a lavish Indian feast for twelve or a cozy dinner for two, THE SPICE IS RIGHT proves that cooking healthful Indian food is now within everyone’s reach.

What people are saying about THE SPICE IS RIGHT:

" THE SPICE IS RIGHT is wonderful. With over 500 cookbooks at arm's reach I didn’t think I’d get one that would find its way to my kitchen anymore. Not only are there recipes that I want to prepare (which is rare in most modern cookbooks), the cookbook itself is EXTREMELY attractive and friendly. It made me want to take a look inside and thumb through the pages." —The Internet Chef (iChef.com)

"THE SPICE IS RIGHT would make a great gift or a welcome addition to any kitchen. It’s a practical paperback, the sort that gets food stains on all your favorite pages. It has useful, easy to follow recipes using readily available ingredients, and is written in a chatty style that makes it a pleasure to read." —Framingham Tab

"In the competitive cookbook market, this captivating book stands out. Bhide succeeds in crafting easy-to-follow recipes using readily available ingredients. She presents 150 healthful versions of Indian classics (mango lassi and chicken tikka) and Western favorites with an Indian twist (tandoori turkey, anyone?), and gives sound tips on what to do with some of the leftovers. But what’s most striking is how Bhide infuses the margins of each page with colorful anecdotes and tidbits." —The Toronto Star

"A gem of a cookbook! If you, like me, love food and are tired of American and Italian; enjoy cooking but need to keep it simple; and, thought that Indian food was a mystery, only to be enjoyed at a restaurant—than this is a cookbook for you." —M.T. Ryan, home cook, Boston, MA

"My wife and I had never really attempted to prepare much in the way of Indian food at home. This cookbook has changed that! It is very easy to follow and the food is sensational." —B. Bechhold, home cook, Cleveland, OH

“This book will inspire you to cook and fall in love with Indian cuisine."
—K. Mohanchandran, Executive Assistant Manager, Taj Luxury Hotels, India

“All too often Indian cooking is represented by its rich sauces and deep-fried meats and vegetables. Bhide’s book provides an excellent way to enjoy the savory flavors of Indian cooking without the possible health risks.”
—Rita Yadava, M.D., Chicago, Illinois

“Of all the widely served ethnic cuisines around the world, perhaps none is more widely misunderstood than Indian food. Fortunately, the author of this book seems to realize this fact, and starts at square onE. In addition to entertainingly written and genuinely interesting background on this fascinating cuisine, are 150 simple, healthful versions of traditional Indian dishes as well as western dishes. THE SPICE IS RIGHT would serve as an excellent starting place for the novice at this kind of food” —iFoodVancouver.com

“For the beginning Indian cook, this is an easy introduction." —Foodworks

Have a taste of THE SPICE IS RIGHT:

Coriander Layered Potatoes (Multani Aloo)

Yield: 6 servings

This dish gets its name from the "Multani masala" my grandmother would sprinkle on her potatoes along with some of the spices listed below. My attempt to capture the taste here comes pretty close. Multan, a city in Pakistan, is where my family originates from.

Multani masala can be found only in the backstreets of Chandi Chowk, a famous shopping area in Delhi. My grandfather had a store in Chandi Chowk, and he would bring us this masala from his friends there.

6 potatoes, peeled and thinly sliced
Vegetable cooking spray
1 cup / 250 mL finely chopped fresh coriander
2 teaspoons / 10 mL ground coriander
2 teaspoons / 10 mL ground cumin |
1 teaspoon / 5 mL red chile powder
1 teaspoon / 5 mL turmeric
Salt to taste
Garnish: Thinly sliced peeled fresh ginger

Preheat the oven to 350°F / 180°C. Place the potatoes in a single layer in a roasting pan; spray with the vegetable cooking spray. Bake until potatoes are tender (about 10 minutes, depending on thickness). Remove the potatoes from the oven and let cool.

Meanwhile, in a bowl stir together the fresh coriander, ground coriander, cumin, chile powder, turmeric, and salt. Cover the bottom of a large saucepan with a thin layer of overlapping potatoes; do not leave any gaps. Sprinkle with some of the spice mixture. Continue layering until all the potatoes and spices are used. Sprinkle with a few drops of water. Cover and cook over very low heat for about 8 minutes to release and blend the spice flavors. Check frequently to ensure that the potatoes do not burn.

Serve hot garnished with thinly sliced ginger.

Variations: My grandmother used to make this dish in the days when deep-frying was not considered evil, and she would deep-fry the potatoes instead of baking them. I have to admit, it did taste awesome!

Each Serving Provides: Calories: 83; Protein: 2 g; Carbohydrates: 18 g; Fat: Trace