Review by Booklist Review
Asafetida can transform a dish with the oniony-garlicky aroma it releases once heated in oil. What a relief, given its strong odor and nickname (devil's dung), which Kahate playfully introduces in discussing this sixth addition to the other five spices in her cabinet: cayenne, coriander, cumin, mustard seeds, and turmeric. This delightful collection is inspired by the Indian and Portuguese flavors of Goa, where Kahate ran cafes and grew vegetables for a decade. The Goan influence permeates every recipe, from the fried red tomato and Indian pineapple curries to the chickpea crêpes with shishito peppers. Kahate reminds us that Indian fare is as authentic as each family's version of it. Dishes like Brussels sprouts with fried red lentils or silken eggplant with coconut reflect Kahate's taste for simplicity mixed with the vibrant aromas of chile, cilantro, garlic, and red onion. This largely vegetarian collection (with the exception of a few fish curries and meat-based stews) will find approval from the plant-based to the carnivorous.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
It's possible for home chefs to create "great Indian flavors with minimal effort," writes restaurateur Kahate (5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices) in this charming collection of traditional and contemporary dishes. Kahate recalls what she learned at home (her mother tended to experiment) and provides insightful culinary history (a soup course was not part of a typical Indian meal until the early 16th century, when the invading Mughals stirred local flavors into their meat broths called shorba) before each recipe. She updates one shorba recipe with spiced turkey meatballs and store-bought broth, suggests variations on several yogurt-based raitas (bitter melon, cauliflower, grapes), and takes salads beyond "the greens" with mung bean sprouts and shredded, unsweetened coconut. Serving tips explain which dishes go well together, such as fried plantains with Parsi-style rajma (stewed and finished with coconut milk). Another helpful tip mentions that plantains can be cut and fried with the peels on, and some recipes can be made in an Instant Pot. This accessible collection will appeal to home cooks who want flavors that pack a punch. (Jan.)
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Review by Library Journal Review
Kahate's new book, the sequel to 5 Spices, 50 Dishes, builds on her previous efforts and focuses on creating modern Indian dishes that are fresh and simple but pack big flavor. Vegetable-forward recipes dominate and include traditional comforts like curries alongside fresher options such as slaws and crepes. She also includes a chapter featuring ingredients and dishes that pay homage to her Goan husband, and here readers will find recipes that contain seafood, eggs, and a variety of other proteins. Each recipe has a quick key that identifies gluten-free, vegan, and instant pot--friendly options at a glance. A clean layout that is easy to read while cooking is paired with colorful, vibrant, and appetizing photos. Welcome Kahate back to the library shelves with this practical, flavorful, and bright new book that will satisfy a variety of palates and levels of the home chef. VERDICT A study in doing more with less, Kahate's book delivers realistic weeknight recipes that will satisfy a wide audience; it's a great introduction to Indian flavors.--Sarah Tansley
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