Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India

Description

Former MasterChef Season 6 contestant Hetal Vasavada, nostalgic for the desserts she grew up with, shares a versatile selection of classic Indian recipes and creative interpretations. These desserts are more than one-note sweet treats; they're complex creations, relying on a wide variety of spices, nuts and fruits for incredible flavor. Readers will learn to work with superb combinations like pistachio and rose, chocolate and ginger, fennel and almond, citrus and sesame and more. Hetal makes it easy to create unbelievable treats with simple instructions and easy-to-find ingredients. Readers new to Indian sweets will be introduced to traditional rice puddings, lassis and biscuits. Those already familiar with the go-to treats will be delighted to discover Hetal's riffs on the classics. She infuses European and American favorites with Indian flavors, as in Mango Lassi French Macaroons and Pomegranate Curd Brownies. She also creates fun twists on Indian desserts, such as Thandai Cake Rusks, which combine a popular Indian tea cookie with the amazing flavor of thandai, a spiced beverage popular during festival season. This book will have 73 recipes and 73 photos.

Hetal Vasavada is the creator of the blog Milk & Cardamom and competed on MasterChef Season 6. She's done multimedia recipe development for many culinary businesses including Back to the Roots. She lives in San Francisco, California.

"Hetal shows us an Indian-American perspective on pastry that mixes spice and love into a delicious equation." --Claudia Sandoval, chef, author of Claudia's Cocina and winner of MasterChef season 6 "I can't wait to start cooking from this book! It's a sweet and delicious expression of the path of many second-generation immigrants from India in the United States." --Preeti Mistry, chef, entrepreneur and author of The Juhu Beach Club Cookbook "The desserts are incredible. Hetal has made the exotic approachable and the complex easy. This book should be a big step forward for Indian desserts deserving their rightful place in the western world as works of art and tradition." --Meherwan Irani, Executive Chef, Chai Pani Restaurant Group