Great Indian Feasts: 150 Wonderful, Simple Recipes for Every Festive Occasion

With its descriptions of the customs surrounding each major festival, this cookbook is as much a cultural education as it is a recipe collection. Baljekar, the U.K.'s answer to Madhur Jaffrey (she has numerous bestsellers to her name, as well as a television show and restaurant), arranges 150 flavorful recipes by festival and touches on all the important Indian holidays, including Diwali, Eid-Ul-Fitre and Christmas, representing the country's main religions of Hinduism, Islam and Christianity. Readers will be hard-pressed to find most of these dishes at any Indian restaurant; while the foods use common Indian spices like cumin and coriander, the collection offers a good opportunity to explore some of India's lesser known dishes, such as Lentil Fritters with Chilli, Ginger and Curry Leaves, served during the South Indian festival of Pongal; and Fragrant Pigeon Peas with Seasonal Vegetables, made during Durga Puja. Baljekar's interpretation of Indian Christmas is notable for its uniqueness; she features dishes like Stuffed Breasts of Chicken in Almond Sauce, and Garlic and Rosemary Naan with Truffle Oil. Alas, the book's subtitle is misleading: these recipes are laborious and require numerous ingredients. But for grand occasions when readers want to impress with uncommon food, Baljekar's book fits the bill. (May 15)