Simply Indian: Sweet and Spicy Reecipes from India, Pakistan and East Africa

Samosas, Rotis, Tandoori Chicken, and Biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavoring, they need not be complicated to create in your own kitchen.

This new book, written by two experienced teachers of Indian cooking, simplifies ingredients and traditional techniques. Try some chai for an elegant afternoon tea or make some Masala Chicken served with a Biryani, Raita, and Naan Bread for a royal feast. Simply Indian also features a wide variety of meatless dishes for a complete vegetarian meal.

Tahera Rawji is dedicated to sharing her passion for cooking. Over the past 12 years, she has taught popular cooking classes showing students how to create authentic sweet and spicy Indian recipes in their own kitchens. She stresses the importance of learning the methods and spices integral to Indian cooking. When people ask her what her secret is, she always tells them it’s simple -- a combination of freshly roasted spices and cooking style.

Hamida Suleman’s love for cooking developed when she was still in school. From biryani to samosas and everything in between, Hamida is a wizard when it comes to cooking sub-continental food. Due to popular demand, she has held cooking classes around the world and continues to pass on her passion for cooking to those around her. Her philosophy is simple - look at cooking as if it is an art form, and not a chore. You will see (and taste!) the difference straight away.