The acclaimed chef, TV host, and Indian celebrity has released his first North American cookbook to introduce his classic dishes to modern palates. How To Cook Indian (2011 Stewart, Tabori & Chang) is a 600-page collection of his favourite dishes, from snacks and appetizers to salads and mains. He includes traditional favourites like butter chicken and samosas, along with more obscure and authentic dishes like seafood curries and spicy chaats. Serve his peanut chaat snack (pictured above) at a cocktail party, or his shrimp curry as a satisfying main dish.
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