The Soul of Spice: Exploring Indias Vast Culinary Regions
(Hardback)
Publishing Details
The Soul of Spice: Exploring Indias Vast Culinary Regions
By (Author) Keith Sarasin
HarperCollins Focus
Cider Mill Press Book Publishers LLC
28th January 2026
United States
Classifications
General
Non Fiction
Vegetarian Cookeryand vegetarianism
Cookery dishes and courses / meals
641.5954
Physical Properties
Hardback
400
Width 203mm, Height 254mm
Description
Perfect for both novice cooks and seasoned chefs, this cookbook features a collection of authentic recipes that are as diverse as India itself. Savor creamy butter chicken, master the art of biryani, and discover the irresistible crunch of samosasall beautifully presented with step-by-step instructions and expert cooking tips. Whether you're preparing a comforting home meal or planning a feast for friends, each recipe promises bold and unforgettable flavors.
Inside youll find:
- 150+ recipes for classic dishes from every region of India
- A history of Indian food
- A detailed breakdown of fundamental ingredients
- Vibrant photography capturing the spirit of India
Rediscover the magic of spices, learn the secrets behind iconic dishes, and bring the soul of Indian cooking to life. Whether you're a foodie, a traveler, or simply curious about this dynamic cuisine, your next flavorful adventure begins here.
For over a decade, chef Keith Sarasin has studied food from the Indian subcontinent. From working with chefs, food researchers, and archeologists across the subcontinent, chef Keith's passion for the history, culture, and cuisine of the subcontinent drives his take on his dishes.
"When an American Chef willingly sets foot in an Indian kitchen, insists on training under an Indian woman and takes on the interminable challenge of introducing Indian food to the west theyre either irrational or awfully brave."
Bruite Magazine India
Author Bio
Chef Keith Sarasins love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.
