American Masala

Fusion is back. In my previous cookbook review, Isabel's Cantina, I mentioned how Isabel Cruz had created a fascinating fusion of of cuisines from several different cultures. Now, I have found another cookbook which does the same, fusing Indian cuisine with some American classics. I enjoy Indian food and their various spices so this type of fusion intrigued me.

American Masala: 125 New Classics From My Home Kitchen ($35.00) by Suvir Saran is published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House. American Masala is a new hardcover cookbook with 264 pages.

The author, Suvir Saran, owns and operates the famed Devi restaurant in New York City, which garnered a Michelin star. He also is opening a restaurant in Philadelphia and plans to open a chain of casual restaurants in 20078. Additionally, he wrote a prior cookbook, Indian Home Cooking.

"Masala" is the Hindi term for "spice" though it refers to more than just the spice we add to food. It also refers to the "spice of life." Suran states that the use of spice is essential in Indian cooking. The idea of the cookbook is to fuse Indian spices and flavors to common American dishes, to give them an edge of exoticism.

The cookbook is broken down into twelve chapters including Chutneys, Pickles and Spices; Snacks and Starters; Salads; Soups and Stews; Casseroles and One-Dish Dinners; Fish and Shellfish; Chicken and Turkey; Pork, Lamb and Beef; Vegetables and Side Dishes; Grilling; Breakfasts; and Desserts. It contains 125 recipes. Generally these recipes are easy to prepare, though a few of the recipes are of medium complexity. Most of the ingredients should be readily available in large grocery stores. The book does provide a Resources section listing where some of the less common ingredients can be found.

There are a number of recipes that I would definitely like to try. These include such dishes as Spicy Indian Shrimp Consomme, Moroccan-style Lamb Stew, Coconut Braised Salmon, Shrimp Scampi Masala, Fried Chicken Masala, Cheesy Scalloped Corn, and Sweet Potato Chaat. In the Breakfast chapter, the My French Toast is intriguing and there is an enticing photo of it.

The recipes, from appetizers to desserts, should appeal to a wide audience. Nearly all of the recipes have an added comment that gives additional info about the dish, cooking tips, the ingredients, restaurants, or much more. This adds a more personal touch to each recipe.
There are also a fair share of color photos of the dishes.

Saran has done an interesting job of fusing Indian cuisine with more common American dishes. I would recommend American Masala. It is easy to use, has plenty of delicious sounding and is visually appealing.