Rasika: Flavors of India

by Ashok Bajaj, Vikram Sunderam, David Hagedorn

“Innovative yet familiar, this collection offers many excellent, appetizing recipes home cooks are sure to embrace.” —Publishers Weekly, starred reviewA vibrant and sumptuous cookbook of inventive recipes and modern classics of 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. Inspired 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.

Genres: Cookbooks, Cooking, Nonfiction, Food, India

330 pages, Kindle Edition

Published October 10, 2017

Reviews

[Jim]

http://www.npr.org/sections/thesalt/2.... sounds good

[Gwen · Rating 4 out of 5]

I'm here for the butternut squash bharta: every other recipe is just gravy (...masala?)

I've loved everything I've eaten at Rasika, but hands down, the butternut squash bharta is my favorite. And to me, this cookbook is worth it for that recipe alone.

There's a lot in here that I won't cook: far too much prep work, deep frying, and collecting ingredients that I will never use again. But I appreciate everything Bajaj, Sunderam, and Hagedorn did in creating this cookbook--which just makes me appreciate the wonder of Rasika's cooking even more. The authors break each recipe down into easier steps, clearly explain what to do, and then how to serve (or freeze) your creation.

Recipes bookmarked:
- ginger-garlic paste
- korma sauce
- makhani sauce
- Rasika cocktail
- spiced yellow peas (meant to be the side dish for potato patties, but I am more fascinated by the peas)
- ginger scallops
- okra with mango powder (bhindi amchoor)
- sauteed mushrooms and green onions (khumb hara pyaz)
- creamed spinahch (malai palak)
- chicken green masala
- mint-cilantro chutney
- tamarind-date chutney
- cranberry chutney
- tomato chutney

[James · Rating 2 out of 5]

Rasika is an Indian-American fusion restaurant and this book consists mostly of its recipes and a brief bit about the business. It doesn't really cover basics that well or recommend meals to assemble from the recipes. I would give this one a pass for a more authentic cookbook that's not fusion Indian.

[Valerie Sherman · Rating 5 out of 5]

Authentic and tasty recipes from the celebrated DC restaurant. Since buying the book, I have made pao bhaji, roasted stuffed dates with saffron-chili beurre blanc, spicy fried cauliflower florets, potato patties with spiced yellow peas, kale fritters kadi, sauteed mushrooms and green onions, creamed spinach, vegetable biryani, chicken tikka masala, chicken green masala, spicy kadai chickpeas, cauliflower dill paratha, and date and toffee puddings.

[sncottle · Rating 4 out of 5]

This was a Christmas gift that I'm totally excited about, if for no other reason than it's the first time that the chef has released his recipe for palak chaat (i.e. amazing and addictive fried spinach with a spicy yogurt sauce). A lot of the recipes are a bit intimidating both because of their complexity and because of the number of ingredients that I'm unfamiliar with, but they're all clearly explained - the book even includes a descriptive index of Indian spices. I'm looking forward to cooking from this book.

[Karthika · Rating 4 out of 5]

Some of the recipes from this book are regulars in my kitchen

[Jillian · Rating 5 out of 5]

This cookbook is a joy, and the food we've made from it was delicious. I've done a good bit of reading about Indian cuisine - I think this book might be a little overwhelming for someone who hasn't (even though the cookbook begins with a helpful explanation of ingredients) and who hasn't started stocking their pantry with the grains and spices common to Indian dishes. Also features beautiful artwork.

[E · Rating 4 out of 5]

Great recipe book for a great restaurant. That said, it is a true restaurant cookbook - intensely labor intensive recipes that are complicated and require rare ingredients. 5 stars for the recipes - one off just because this isn't a book that will be a go to for many folks (unless you work at the restaurant.) Great photos.

[Beverly · Rating 5 out of 5]

Need to buy this book. Really loved the way it explained the thinking behind the different ingredients used in Indian food.

[Zee Monodee · Rating 4 out of 5]

Great photos, good recipes that aren't hard to follow (even for the non-Indian), and the little anecdotes strewn throughout are utterly delightful.

[Cherie · Rating 3 out of 5]

Beautiful cookbook, but a bit too elaborate for the casual cook. Great Indian recipes though.

[Dray · Rating 4 out of 5]

A restaurant based cookbook, I found the recipes original and inspiring. Many take traditional recipes up a level. well worth reading.

[Caroline · Rating 4 out of 5]

Made these dishes - all ***:
Kadi sauce
Kale Fritters Kadi -nice veggie main dish
Plain Basmati Rice

The restauranteur behind Bombay Club, Wash DC

[Laura · Rating 3 out of 5]

modern fusion takes on traditional techniques and dishes. I prefer a more home style cooking but interesting in terms of ideas for flavor and technique combinations.

[Michele · Rating 5 out of 5]

for the palak chaat recipe alone, this book is worth it.

[Douglas Larson · Rating 4 out of 5]

Wonderful, but there is no recipe for papadum. He mentions papadum in one of the chutney recipes but no actual recipe for it.

[Book Devourer · Rating 5 out of 5]

Authentic cuisine from mostly North Indian but some South Indian flavors. Yields perfect dishes with some effort.

[Beth E · Rating 3 out of 5]

Very interesting book, but I am more interested in making traditional dishes than fusion dishes.

[Sebadiaz · Rating 4 out of 5]

The recipes are spot on. I questioned a thing or two before the preparation, but after tasting the results of following the recipe as is I was blown away. Detailed and realistic instructions, even tells you were to find the ingredients. The only criticism of the book are that the pictures for the most part are really bland and unappetizing.

[Misha · Rating 4 out of 5]

So this is a great place to look for inspiration and updated food (if you have a sort of traditional cuisine of India type book). I mKe the naan from here, have tried the beoccoli poriyal, andlike that they give solid instruction. I don't use it more because, well really for the same reason I don't use Lord Krishna's Cuisine more. They are less home-cook books and sometimes I just want to make a less complicated recipe even if I am layering spices.