Where else? 

Simple, Sustainable Indian Flavors
Mid-July 2014 Issue / Vol. 2, No. 14                                     by Rinku Bhattacharya



Chef Mel Mecinas

Chef John Marcetti

July 2014 Chef's Larder

Chef Brian Widmer

Sommelier Petra Petrakovicova

Mugwort: Absinthe's
cousin loves your liver.

Garland's Oak Creek Lodge
Restaurant Revue

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Synopsis: SPICES & SEASONS: Simple, Sustainable Indian Flavors by Rinku Bhattacharya

Usually quality, not quantity, is the basis for the farm to fork kitchen. With Rinku Bhattacharya’s latest book, it’s both: quality ingredients with a quantity of herbs and spices. Bhattacharya picks up where she left off with her first cookbook, The Bengali Five Spice Chronicles (Hippocrene Books, 2012), which features food from her eastern India homeland. Spices & Seasons includes recipes from other areas of the continent.