Raghavan Iyer’s “Indian Cooking Unfolded” takes the mystery out of this complex cuisine

By Phyllis Louise Harris

August 2013

More than a billion people call the food of India “Mom’s home cooking.” But, to anyone who grew up with the comfort food of most other countries, India’s distinctive cooking is a mystery.

To Raghavan Iyer it was both: Mother’s home cooking and a mystery! The youngest of seven children growing up in Mumbai (Bombay), Raghavan was not allowed in the kitchen when his mother and sisters prepared the family meals. Traditionally, cooking was “women’s work.” So when he came to Minnesota to pursue a culinary career, he had no idea how to cook the food of his homeland. Even worse, he could not find the ingredients to create the flavors from his childhood.

A lot has changed in the 31 years Raghavan has lived and worked in the U.S. Starting with a steady stream of letters to and from his mother and sisters with recipes and cooking instructions, to the four cookbooks he has written, to teaching more than 25,000 culinary students nationwide about Indian food, Raghavan has become a nationally recognized authority on the cooking of India.

With his “long-distance” cooking lessons he taught himself how to cook and then begin teaching others the mysteries of Indian food. Next, he wrote “Betty Crocker’s Indian Home Cooking” in 2001. That was followed by “The Turmeric Trail” a year later and in 2008 “660 Curries.” In 2012 he contributed four chapters to my book, “Asian Flavors: Changing the Tastes of Minnesota since 1875” and served as narrator on the television show based on “Asian Flavors” by Twin Cities Public Television (tpt).

And now he has written a book that takes us back to the beginning: Mom’s home cooking. “Indian Cooking Unfolded” is filled with 100 recipes using 10 ingredients or less. It is the perfect home schooling for the cook who wants to see each step clearly explained and seven recipes illustrated in foldout pages. It is a collection of traditional and original recipes that Raghavan likes to call his own home cooking.

The cooking of India is based on layering flavors at the right time and temperature throughout the cooking process. Adding a particular spice at the wrong time or in the wrong form will change the flavor of the finished dish. So for those cooks who like to toss in things at will, be prepared to change old habits. Following Raghavan’s step-by-step instructions ensures a tasty result. It takes patience and practice, but “Indian Cooking Unfolded” almost makes it fun. A little like a treasure hunt with the prize being perfectly balanced flavors, Indian cooking can become a favorite of cooks everywhere. And just as easy to make as apple pie!

“Indian Cooking Unfolded” was published this month by Workman Publishing, has a cover price of $19.95 and is available in bookstores and on amazon.com.

Here are a few places to meet Raghavan, learn more about Indian cooking and get a signed copy of “Indian Cooking Unfolded:”

August 8, Byerly’s
St. Louis Park, MN – cooking class 6:00 – 7:30 pm

August 10, Minnesota Garlic Festival,
McLeod County Fairgrounds, Hutchinson, MN 11:30am-12: 30pm

September 17 – 18, Cooks Warehouse,
Atlanta, GA – master classes 6:30 – 9:30 pm

September 20, Kitchen in the Market at Global Market,
Minneapolis, MN – tasting and signing 6 – 9 pm

September 24 - 25, A Southern Season,
Chapel Hill and Charleston, NC – classes 6:00 pm

October 27, Barbara Jo’s Books to Cooks,
Vancouver, BC – tasting and signing 5:00 – 7:00 pm

For additional events go to raghavan.com

Read more about Asian food in Minnesota and try some of Raghavan’s recipes in Asian Flavors: Changing the Tastes of Minnesota since 1875, now in bookstores and on amazon.com.
Buy online:  Asian Flavors: Changing the Tastes of Minnesota since 1875

Also watch the “Asian Flavors” television show based on the book on tptMN. Check local TV listings for broadcast times or view the show streaming online at:
http://www.mnvideovault.org/mvvPlayer/customPlaylist2.php?id=24552&select_index=0&popup=yes#0