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Raghavan Iyer, Culinary Professional and Author

Bombay-native Raghavan Iyer, a Certified Culinary Professional (CCP), and a member of The International Association of Culinary Professionals, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University). He is a cookbook author, culinary educator and consultant to numerous national and international clients.

Raghavan Iyer, Award-Winning Cooking Teacher, and his book "660 Curries: The Gateway to Indian Cooking".

He is the author of Betty Crocker's Indian Home Cooking (Wiley, 2001) and The Turmeric Trail: Recipes and Memories from an Indian Childhood (St. Martin's Press, 2002) - which was the 2003 James Beard Awards Finalist: Best International Cookbook. His latest book is 660 Curries: The Gateway to Indian Cooking (Workman Publishing, 2008).

He received the highly coveted 2004 International Association of Culinary Professional's Award of Excellence (formerly the Julia Child Awards) for Cooking Teacher of the Year, and was a Finalist for a 2005 James Beard Journalism Award.

	Raghavan Iyer's website, www.raghavaniyer.com
	Asian Culinary Arts Institutes, info about cuisines of the Asia Pacific Rim

Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd., an organization dedicated to the preservation, understanding and enjoyment of the culinary arts of Asia. An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals' Annual Conferences in Phoenix, Minneapolis/St. Paul, and Montreal, with over 21 years of experience in the hospitality industry, Iyer is also fluent in more than six languages. He leads food and cultural tours to India.

He has appeared in numerous radio and television shows across the United States and Canada including The Splendid Table, A Chef's Table, and the WGN Morning News. His numerous articles have appeared in national food publications including Cooking Light, EatingWell, Fine Cooking, Weight Watchers Magazine, Cooking Pleasures, and the internationally renowned literary food magazine Gastronomica.

He lives in Minneapolis with his partner and son.

Award-Winning Cooking Teacher Shares the Joys of Indian Cooking
660 Curries: The Gateway to Indian Cooking (by Raghavan Iyer)

curry, n.--any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.

"This book is nothing short of a treasure chest containing an endless supply of very authentic Indian recipes, each bursting with the true flavors of India's many regions… I love the book. I think Raghavan has done a heroic job."

- Madhur Jaffrey

It's all about the sauce...

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries by Raghavan Iyer (Workman, April 2008, Trade Paperback, $22.95) is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

"What a wonderful book! I would shovel my way through a blizzard for Raghavan Iyer's cooking and 660 of his recipes will hold me for a while. But what makes this book essential for any cook is also what he tells us before those recipes. All his background in his native culture and chemistry shines through as he explains curry history, how curries play on our senses and how we orchestrate them. Be we vegan or carnivore, vegetarian or locavore, this book is a keeper."

- Lynne Rossetto Kasper, host of National Public's Radio The Splendid Table

Presented by the IACP award-winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of umami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art.

"In expressing his love for spiced foods, Raghavan skillfully gives tips on building many successful curries. There's a style for everyone."

- Floyd Cardoz, Executive Chef, Tabla

There are appetizers--Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses--Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent. And, an entire chapter contemporary curries containing such original creations as Tandoori Mignon with a Mushroom Cream Sauce and Macaroni and Paneer that blend together the spices and flavors from his native India with ingredients and cooking techniques of his new home in America. Best of all, he hasn't forgotten all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, rubs, and even desserts.

660 Curries is one of the most comprehensive book on the subject of curries and Indian cooking, and Raghavan Iyer's knowledge of the subject, fascinating stories and brilliant cooking skills welcome home cooks to a saucy repertoire and a world beyond the curry powders that most people associate with Indian cooking.

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