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