660 Curries: The Gateway to Indian Cooking - Raghavan Iyer

The term curry encompasses a wide-ranging array of dishes from many southern Asian regions and cultures. In fact, curry is defined as any dish with meat, fish, poultry, legumes, vegetables, or fruit simmered or covered in a sauce or gravy that utilizes any number of freshly ground fragrant spices or herbs. But most of us are a bit daunted by the thought of cooking these dishes at home. Wouldn't it be great to learn from an expert? As it turns out, very few chefs understand the breadth of curry like Raghavan Iyer, the James Beard and IACP award-winning author of 660 Curries: The Gateway to Indian Cooking. Born in Bombay, he has lived in the US since the early 80s and authored two other acclaimed books on Indian cooking.