American Masala: 125 New Classics from My Home Kitchen

In Indian Home Cooking, Suvir Saran introduced our taste buds, and our kitchens, to the wonders of cumin, coriander, cardamom, and curry leaves. American Masala takes the next step, marrying Indian flavors with American favorites to create dishes that are exotic, yet familiar; full of complex tastes, yet easy enough for weeknight suppers. Masala—the Hindi word for a blend of spices—is at the heart of Indian cooking. Whether toasted, ground, fried, infused in oil, or fresh, spices are used to layer flavors in simple but profound ways. Bring the same techniques to American classics such as meatloaf, macaroni and cheese, or roasted turkey, and the result is something truly special. Masala also refers to the excitement and vibrancy that come from a house full of friends and family. Simple recipes prepared with staples found in every supermarket mean less time laboring in the kitchen and more time spent enjoying the spice of life.

From snacks and starters and on to the evening meal, the Indian influence brightens the flavors in dishes like:

- Goat Cheese Pesto–Stuffed Chicken Breasts
- Tamarind-Glazed Turkey with Corn Bread–Jalapeno Stuffing
- Crab-and-Salmon Cakes with Spicy Cilantro Aioli
- Crispy Okra Salad
- Bombay-Style Whole Snapper
- Honey-Glazed Double-Thick Pork Chops
- Pistachio-and-Cardamom Pound Cake with Lemon Icing
- Fried Eggs with Asparagus and Prosciutto

American Masala isn’t about traditional Indian food—it’s about adding new flavors to the great American melting pot, using spices to liven up the old standbys, and enjoying dishes that are as exciting and diverse as life in the big city, and yet as familiar and comforting as your mother’s cooking.

SUVIR SARAN’s Manhattan restaurant, Devi, has earned widespread critical acclaim including a Michelin star. His newest restaurant endeavor, the American Masala fast-food chain, will debut in 2007. He lives between Manhattan and his farm in upstate New York.