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Raghavan Iyer

Raghavan Iyer
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Raghavan is fluent in more than six languages and leads food and cultural tours to his native India. On the tours as well as in his classes, he often discusses the hundreds of herbs, spices and legumes used in everyday home cooking in India.

Raghavan Iyer
Raghavan's Featured Recipe
Mint-Yogurt Sauce with Chiles

Click here for recipe

Bombay-born Raghavan Iyer, CCP, is a cookbook author, culinary educator, and consultant for numerous national and international clients.

 

He is the author of Betty Crocker’s Indian Home Cooking; The Turmeric Trail: Recipes and Memories from an Indian Childhood, which was the 2003 James Beard Awards Finalist: Best International Cookbook; and 660 Curries. His next book will be published in the spring of 2012 by Workman, and a new iPad app for his work will be available in the fall of 2011.

 

Raghavan won the 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.

 

His numerous articles have appeared in national food publications including EatingWell, Fine Cooking, Weight Watchers Magazine, Cooking Pleasures, and the internationally renowned literary food magazine Gastronomica.

 

Raghavan is co-founder of the Asian Culinary Arts Institutes, an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia.

 

He has participated in numerous radio and television shows across the United States and Canada including The Splendid Table, A Chef’s Table, WGN Morning News, Good Day Atlanta, Good Day Tampa, The Morning Show and the Vicki Gabereau Show in Canada.

 

His website is http://www.raghavaniyer.com/

Latest Recipes

Ginger Paste

Those gnarly knobs of ginger contain a phenomenally pungent flavor and aroma. (The term ginger root is a misnomer because it is techni...

(1 Votes)

Sindhi-Style Stuffed Potato Shells

My childhood neighbor in Mumbai (Bombay), Mrs. Chandwani, whose ancestral roots were embedded in Sindh (now Pakistan), purchased her alo...

(1 Votes)

Mint-Yogurt Sauce with Chiles

One of the essential sauces in the world of chaat , this condiment is also great as a minty green, yogurt-tart, chiles-hot bed for silky...

(1 Votes)

Red Chile, Garlic, and Shallot Sauce

Its saucy, fiery, orange-red color is a clue to its dragon-breath-like quality, puffing wisps of burning heat in every single drop. My v...

(1 Votes)

Sweet-Tart Tamarind-Date Sauce

Addictively sweet-tart, this sauce is the crucial one to blanket India’s chaats , making sure the hot flavors get tilted toward sweet an...

(1 Votes)

Yogurt Sauce with Black Salt

This yogurt-based sauce blankets all chaat recipes, mellowing out the harsh chiles in some of the other sauces. Black salt is available ...

(1 Votes)

Toasted Cumin-Coriander Blend

Many of the curries in this book call for this two-spice blend, and you wouldn’t think you’d need a recipe for something this simple. Ho...

(1 Votes)

Cooling Spice Blend with Black Salt

In Hindi, chaat means “lick” and this finger-licking blend has a salty, addictive edge to it. The sulfurlike aroma and the flavor remini...

(1 Votes)

Sprouts

It’s very easy to sprout peas, beans, and even lentils. Chickpeas, mung beans, and cowpeas are easy to sprout. Even fenugreek seeds yield...

(1 Votes)

Chickpea Flour “Cigars” With A Coconut-Mint Sauce

I watched carefully as Bharati Sindhvad, my friend Swetal’s mother, made khaandvi. As the batter thickened in the pan and started to sep...

(1 Votes)

Ginger Chile Paste

Sampled on its own, this paste will feel like a slap in the face, but when it’s combined with the right components in a curry, it hurts s...

(1 Votes)

Spiced Lamb Chops with a Fenugreek Sauce

This elegant, blow-your-socks-off-delicious first-course curry is sure to set a high standard for the meal’s remaining courses. Fortunat...

(1 Votes)

Garlic Paste

Twenty-two years ago, when I first landed on the shores of the United States, I had two large suitcases filled with memories from my hom...

(1 Votes)

Untoasted and Toasted Spice Blend

In this unusual masala, some of the spices are toasted and some not, which is typical of everyday Kashmiri cooking. Most of the spices i...

(1 Votes)

Lobster Tails with Cracked Black Pepper and Cinnamon

Dealing with live lobsters can be messy and tedious (and some of us may squirm at the prospect of killing them). Fresh or frozen lobster...

(1 Votes)

Coconut-Dusted Rice Noodles

If you want to impress the folks at the dinner table, make these noodles and observe the reactions and comments. I guarantee that they w...

(1 Votes)

Griddle-Cooked Whole-Wheat Flatbread

A roti to an Indian is what a flour tortilla is to a Mexican. The main difference between the two is the kind of flour used: rotis are m...

(1 Votes)

Ghee

We Indians do not always use ghee in our cooking, because we, too, are concerned about our diet. But its nutty flavor, the result of gen...

(1 Votes)

Hakka Noodles

Hakka, who live at the junction of Guangdong, Fujian, and Jiangxi provhinces in China, trace their roots back to the early 3rd century B...

(1 Votes)

Whole-Milk Cheese

Whole-milk paneer is a common ingredient in every north Indian kitchen. People are a bit daunted by the idea of making their own cheese,...

(1 Votes)

Grilled Cornish Game Hens with a Tomato-Fenugreek Sauce

In many Western countries, the U.K. and U.S. included, tandoori chicken is considered the signature dish of Indian cooking. Maybe so in ...

(1 Votes)

Coriander-Scented Untoasted Blend

The heady aromas emanating from the released oils of just-pulverized spices give you a hint of fresh and complex flavors that are sorely...

(1 Votes)

Spinach and Mustard Greens with Cheese

I like to combine spinach and mustard greens in this classic Punjabi curry, the mellow and bitter-tasting greens providing a nice balanc...

(1 Votes)

Pigeon Pea Fritters with a Yogurt-Tomato Sauce

This combination of fritter and sauce, referred to as vadai-pachadi in Tamil-speaking kitchens, is an absolute must for weddings and ausp...

(1 Votes)

Ginger Chicken with Peanuts and Coconut

This is a version of a recipe from a dear family friend, Perin Irani, who is a colleague of my sister Lalitha. Perin has a strong presen...

(1 Votes)

Yogurt-Almond Chicken with a Spinach Sauce

The almonds here help to thicken the sauce as well as providing flavor. The number of chiles in the marinade might alarm you, but never ...

(1 Votes)

Saffron-Scented Lamb with an Almond Sauce

I believe lamb, saffron, and almonds are a culinary ménage à trois that is meant to be together at all times. The earthy meat, creamy al...

(1 Votes)

Ground Lamb Meatballs with a Saffron Sauce

I was lucky enough to be able to witness the way cooks pounded small chunks of lamb on a cutting board in a restaurant kitchen in Old Del...

(1 Votes)

Simmered Tomato Sauce with Chiles and Cardamom

Even though many recipes in the book use tomato sauce, I’m not going to insist that you make your own. I certainly want you to make thes...

(1 Votes)

Slow-Cooked Creamy Black Lentils with Whole Spices

Mother is maa, and to call this Punjabi curry “Mother’s Lentils” signifies the importance of the dish. There are as many legume and spic...

(1 Votes)

Pan-Roasted Potatoes and Onion with Turmeric

I have a very discerning palate and am apt to be overly critical of my culinary creations. Nevertheless, every once in a while, I have t...

(1 Votes)

Coconut-Smothered Pigeon Peas with Pumpkin

When my mother made steamed rice cakes, she usually prepared this legume curry to go along with them, altering the vegetables to fit the...

(1 Votes)

Steamed Rice-Lentil Cakes with a Coconut-Pigeon Pea Sauce

If you have ever visited a South Indian home, or a restaurant that features dishes from that area, chances are that you have sampled the...

(1 Votes)

Roasted Chile, Spice, and Legume Blend

There are as many sambhar masalas as there are kitchens in south India. This combination of roasted spices and legumes (yellow split peas...

(1 Votes)

Three C’s In a Roasted Lentil-Chile Sauce

One day I brought several dishes to a friend’s book club dinner. The group enjoyed them all, but this curry spoke to many with its bold ...

(1 Votes)

Fennel- Flavored Toasted Spice Blend

Hindi/Urdu word for “bucket” is balti and here it’s not a vessel for cooking. This is coined terminology that originated with an enterpr...

(1 Votes)

Punjabi-Style Warming Spice Blend

Indian cooking in the eyes of the Western world has become synonymous with garam (meaning “warm,” as in the internal warmth generated by ...

(1 Votes)

Flaky Breads Stuffed with Spinach and Cheese

Full-flavored breads like this one are fun to eat as soon as they come, piping hot and flaky, off the griddle. I serve them, cut into we...

(1 Votes)
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