India: The Cookbook
A truly comprehensive guide to Indian cooking, covering the country North to South, East to West. This book manages to be both extremely thorough, without cutting corners while still feeling totally executable in a Western kitchen. Try the bataer masalydaar—quails cooked with almonds, chillies and green cardamom—or sambharachi kodi, Goan prawn curry with coconut and tamarind. Need.
Taste For Yourself
Andhra Shrimp Curry
When most Americans think of Indian food, the scope can be pretty narrow—Chicken Tikka Masala, Saag Paneer, and Garlic Naan under hot buffet lights. The majority of these unctuous, rich curries come from Northern India by way of the Mughal empire, and are undoubtedly delicious, but in actuality, the cuisine of India is incredibly diverse and hyper-regional.