Sanjeev Kapoor, India's biggest celebrity chef, is expanding his culinary empire to America. F&W previews his new cookbook.

July 27, 2012


Building Flavor:

Aromatics: Start the chickpeas in spicy tomato gravy by making a paste of fresh ginger, garlic and jalapeños.

Spices: Sauté the ginger-garlic paste with fragrant spices like cumin.

Herbs: Add chickpeas and tomatoes, simmer, then garnish the dish with cilantro.

Video: Watch Sanjeev Kapoor Demonstrate Indian Cooking Techniques

Kapoor's US Cookbook Debut

500 Best Recipes

How to Cook Indian compiles the chef's top 500 recipes from his more than 140 (!) cookbooks. A highlight: the chapter on northern India's Chinese-inflected cuisine.

Touring India & Easy Indian Recipes

A Northern Indian Culinary Tour

Easy Indian Dishes

India Food Tour from Calcutta to New Delhi