A fresh, no-fuss take on the vibrant flavors of Indian cuisine with over 125 recipes and engaging essays from acclaimed Indian-American food writer Monica Bhide.

Acclaimed food writer, Monica Bhide, is the perfect representative of a new generation of Indian American cooks that has taken traditional dishes, painstakingly prepared by Indian mothers and grandmothers, and updated them for modern American lifestyles and sensibilities. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has taken the vibrant flavors of India into the 21st century with a cookbook that is young, fun, sassy and bold.

Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, Guava Coconut Kulfi, and Salmon with Kumquat Chutney, are contemporary and creative. Instead of old standards and staples like mango lassi and instead brings you Mango and Champagne Granita and a Guava Bellini. Instead of Tikka Masala, there's a recipe for chicken gently simmered in fresh cilantro and mint.

The book is organized by course and includes an introduction that serves as a comprehensive guide to the Indian pantry as well as eight pages of gorgeous four color photographs. Charming essays throughout provide personal and historical context for the featured recipes.