Award-winning chef Anita Jaisinghani’s debut cookbook showcases the ease, deliciousness, and healthiness of Indian food. Born and raised in Gujarat, India, Jaisinghani’s approach to cooking follows Ayurvedic principles, emphasizing seasonal ingredients, texture, and color, and using spices to enhance, not overwhelm. The cookbook teaches readers to think like an Indian chef, revealing techniques for cooking with fresh whole spices, such as identifying warming versus cooling spices and proper oil tempering. Drawing inspiration from various regions of India, it includes recipes for fermented dosas, chutneys, curries, samosas, pakoras, naans, and more. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)