This is a cookbook that as author Priya Krishna comments, contains “recipes from a modern American family.”. That is, the recipes are American with Indian flavors; most of the ingredients can be found at a local supermarket (or online for some esoteric spices). This is the marinade for “Garlic-Ginger Chicken With Mint And Cilantro”: Garlic, ginger, mint, cilantro,lemon juice, oil,, are crushed into a paste..Turmeric, coriander, chile and salt are mixed in a small bowl and added to the garlic-ginger-mint, etc. paste. The marinade is rubbed into cut up chicken thighs. It all goes into a tightly sealed plastic bag and left to marinate overnight (or two or three hours if you’re in a hurry). Stove top cooking is low and slow. The result is charred, juicy, spicy chicken. BSK followed the recipe and accompanied the dish with chutneys and a lush Raita (Greek yogurt, BSK garden cucumbers and radishes; lemon juice and a splash of olive oil) Pot of fluffy Basmati rice (HG topped his rice with Kitchens of India Dal). Joy burnished the dining table at HG/BSK’s Prince Edward Island oceanfront home. HG raised a glass to toast Priya Krishna’s aunt Sonia who inspired this lusty chicken dish.
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