There's been only one story in the realm of Indian cuisine of late, and that's contemporization. Across the world, Indian restaurants are being revamped, with interiors that look like they've been inspired by a fashionable, Ayurvedic resort. Food-wise, heavy curries are being replaced with more subtly flavored dishes. As a result, interest in the cuisine has been revived and a rush of cookbooks has come on the market to cater for it. Modern Indian Cooking
, by Annabel Jackson and Deepak Chauhan, takes one of the more original approaches.
Many of the recipes were influenced by Kenya's Indian...
To continue reading:
Want the full story?
Get TIME the way you want it
Week Digital Pass — $4.99
Pay-As-You-Go DIGITAL ACCESS — $2.99
Year ALL ACCESS — Just $30! Best Deal!
Print Magazine + Digital Edition +
Subscriber-only Content on TIME.com
Learn more about the benefits of being
a TIME subscriber
If you are already a subscriber sign up — registration is free!