For those readers old enough to remember when parental warnings were placed on certain music, you might remember how that music became the ‘must have’ CDs and records for your collection. Vineet Bhatia opens his recently released Rasoi: New Indian Kitchen with “This book is probably not for the novice cook.” Such sweet warnings are rarely uttered in culinary books. In this very attractive volume, Bhatia presents a wide range of impressive, at times labour-intensive (though rarely too complex) dishes that are a pleasure to eat. Along the way you learn about new ingredients, and realise that the common cliché of Indian dishes can easily be surpassed.
