Spices and Seasons: Simple, Sustainable Indian Flavors by Rinku Bhattacharya

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Having traveled to India last year and loving spicy Indian food I simply couldn’t resist breaking my blog tour sabbatical to support Rachel’s Random Resources in bringing you Rinku Bhattacharya’s Spices and Seasons: Simple, Sustainable Indian Flavors. Admittedly my husband does most of the cooking these days, but I can always pass on a recipe or two to him!

Spices and Seasons: Simple, Sustainable Indian Flavors is available for purchase on Amazon UK and Amazon US.

Spices and Seasons: Simple, Sustainable Indian Flavors

Spicesandseasonsmed

Rinku Bhattacharya combines her two great loves―Indian cooking and sustainable living―to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals.

Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You’ll find recipes for tempting fare like “Mango and Goat Cheese Mini Crisps,” “Roasted Red Pepper Chutney,” “Crisped Okra with Dry Spice Rub,” “Smoky Roasted Eggplant and Tomato Puree,” and “Red Harvest Masala Cornish Hens,” to name a few.

As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.

My Review of

Spices and Seasons: Simple, Sustainable Indian Flavors

A celebration of Indian cooking.

There’s quite a bit more to enjoy than simply the recipes in Spices and Seasons: Simple, Sustainable Indian Flavors. Rinku Bhattacharya has a lovely conversational tone as she describes her attitude to food and cooking, to New York and India so that I actually  found the non-cooking parts of the book just as interesting as the recipes. The introductory passages at the start of each section evoke images of India that bring the country to life whether you’ve visited there or not.

There’s a wonderful feeling of wholesomeness across the whole of Spices and Seasons with an emphasis on the seasons and fresh ingredients that I found quite inspiring. The colour photographs enhance an already attractive book so that I found myself drawn to all the recipes, even those involving ingredients I know wouldn’t entirely be to my taste.

So many recipes attracted me but I loved the soup section the most as I am always attracted to soups on menus. That said, every section has a super format with vibrant pictures showing a cook what the finished dish should look like, clear method instructions and tips to substitute items or make a dish healthier, for example, that I found very useful. I grow a lot of beetroot but I’d never thought of making them citrussy when I roast them.

I really recommend Spices and Seasons: Simple, Sustainable Indian Flavors and I’m off to plant some corriander at my allotment and check to see if the pears have set so that we can make pear chutney with roasted fennel seeds and raisins, but in the mean time I’m passing the book to my husband so he can get cooking because there’s plenty in this smashing selection from Rinku Bhattacharya to inspire him!

About Rinku Bhattacharya

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Rinku Bhattacharya was born in India, and now lives in a house with a vibrant backyard in Hudson Valley, New York with her husband, an avid gardener, and their two children. Rinku’s simple, sustainable approach to Indian cooking is showcased on her blog, Spice Chronicles, and in her Journal News column “Spices and Seasons.”

Rinku has been teaching recreational cooking classes for the past nine years, and works extensively with local area farmer’s markets on seasonal demonstrations and discussions. Rinku is also the author of The Bengali Five Spice Chronicles (Hippocrene Books, 2012), winner of the Gourmand World Cookbook Awards 2013 for Best Indian Cuisine. She writes for the Poughkeepsie Journal, the Journal News, and several online sites, and is a frequent guest on CT Style TV.

You can visit Rinku’s website, follow her on Twitter @Wchestermasala and find her on Facebook and Instagram or Pinterest for more information.

Spices & Seasons

4 thoughts on “Spices and Seasons: Simple, Sustainable Indian Flavors by Rinku Bhattacharya

  1. This book looks so interesting! I am thrilled that it has so many pictures, as we do eat with our eyes… I love Indian cuisine, it stands its ground here, in South Africa. I am too scared to cook it, though, and my hubby is a pro at it anyways (why steal his spotlight?) The kitchen smells divine whenever he is preparing it. Great for winter days. I should ask him to make us an Indian soup 😉
    Great review, Linda!

    Liked by 1 person

  2. Thanks so much Hayley. it’s so manic here this week that I really appreciate you dropping by and commenting as I’m literally and metaphorically all over the place!

    Like

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