Reza's Indian Spice: Eastern Recipes for Western Cooks by Reza Mahammad

  • Sweet potato and goat's cheese samosas

    Sweet potato and goat's cheese samosas

    from Reza's Indian Spice: Eastern Recipes for Western Cooks Reza's Indian Spice by Reza Mahammad

    • Categories: Pies, tarts & pastries; Quick / easy; Appetizers / starters; Canapés / hors d'oeuvre; Cooking for a crowd; Entertaining & parties; Indian; Vegetarian
    • Ingredients: cumin seeds; sweet potatoes; soft goat cheese; spring onions; red chillies; chilli flakes; ground cinnamon; butter; filo pastry; coriander leaves
    • Accompaniments: Indo-Italian pesto
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Notes about Recipes in this book

  • Spicy crab cakes

    • slouj on February 14, 2016

      Use a mix of brown and white crab meat for additional flavour and richness.

  • Marinated smoked salmon with yogurt, herbs and spices

    • debkellie on April 18, 2026

      Amazing flavour. We treated this more as a food science experiment as I was intrigued by the process.. learnings - a two inch piece of charcoal takes 30 minutes to get "red hot" from scratch - same time as recipe suggests pre-marinating the salmon; it smokes a lot!! and instantly.. Rather than just foil, I'd recommend a tin to quickly cover and trap the smoke , and then foil. Maybe double wrap the foil as the fridge subsequently smelt of smoke. I gave it 6 hours in the fridge. I baked my skewers for 6 minutes at the suggested temp, but with 50% steam, basting once. Absolutely delicious & fun - I'm sure kids would get a kick from helping to make this.

  • Baked baby aubergines

  • Spicy chicken masala

    • greedyrosie on May 05, 2015

      This is time consuming in terms of prep and ingredients but good complexity of flavour. In my book, there is no indication of when to put in the blended onions. I put them in with the tomatoes and it was successful

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  • ISBN 10 1849491410
  • ISBN 13 9781849491419
  • Published Jun 07 2012
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Reza Mahammad's passion and unstoppable enthusiasm for Indian flavours are irresistible. The charming, flamboyant TV chef and owner of the Star of India restaurant in Kensington, London, now brings his flair for evolving the tastes of India to a new book. With his informal style, free-thinking attitude and an encyclopaedic knowledge of his country's authentic food, Reza combines the Indian flavours and dishes we love with the easily available ingredients of the west with stunning results. Arranged to be ultimately reader-friendly, the core of the book is divided into Quick but Chic dishes that can be assembled in minutes for everyday eating; Slow Burners for laidback entertaining that cook themselves while you relax; funky Show Off dishes for when you want to impress; and our beloved Classic Curries. A section of delicious desserts and a chapter on breads and basics completes the book. The 100 recipes are fresh and modern: try spice-crusted halibut with a mint sauce, duck breasts with tamarind and sesame, an Indian-spiced take on aubergine tempura, or even throw some spicy chicken burgers on the grill. The real genius of Reza's book, though, is its commitment to seasonal western ingredients, such as a passion for rhubarb in all its forms, giving a refreshing rhubarb lassi, or light spiced chicken with rhubarb and spinach. The stunning photographs bring in all the colours of India with more than a touch of Bollywood pzazz.

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