| Entertaining from an Ethnic Indian Kitchen
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Product Notes:
Indian cuisine is not about eating—it’s about entertaining. So says Komali Nunna, known as “the Indian Martha Stewart,” a California-based chef born in South India. Her lavish new coffee-table cookbook, "Entertaining from an Ethnic Indian Kitchen," would be too pretty to cook from if it didn’t have aqueous-coated pages that can be wiped clean.
Nunna presents hundreds of original recipes, including adaptations of traditional favorites, the best of regional Indian cuisine (Hyderabad, Gujarat, and Punjab), Indian festival foods, and even American holiday fusion dishes for Thanksgiving, Christmas, and New Year’s. The recipes accommodate both vegetarians and nonvegetarians—and 80 percent of the recipes are also gluten-free and vegan.
The book is organized around complete menus designed for different types of entertaining, ranging from a backyard Indian barbecue and an opulent Moghul banquet to a ladies tea party and intimate dinner by the fire. Nunna has a passion for the oft-overlooked details of artful Indian entertaining that turn meals into memorable experiences for your guests. Every page features spectacular color photographs, fascinating commentary about the Indian people, languages, festivals, rituals, historical and geographical influences on the cuisine, health benefits of Indian spices, and memorable personal stories from Nunna's childhood.
This book evolved from my passion for cooking, decorating and entertaining. I had the opportunity to learn the art of entertaining and the privilege to host many parties over the past 25 years. You will see my love for cooking, entertaining and decorating all throughout the book. For me, cooking is an art, decorating is a craft and entertaining is a passion. Whether it is creating a culinary feast or decorating a dazzling table, I do it with the same passion and zeal. Entertaining is not just the act of serving food and wine, since food and wine are only the part of the whole process. Entertaining is also about creating an ambiance that people will remember. The food, china, linens, candles, flowers, music, and accessories are all necessary components of that ambiance.-Komali Nunna
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 About Estate:
Komali Nunna was born in Southern India and moved to the United States after she got married. She lives in Southern California with her husband, Mal, and two kids. She is a chemist by profession and has an enduring passion for cooking gardening and entertaining. She learned the basic elements of entertaining prevalent in the United States and embellished them with vibrant fabrics and an aromatic Indian cuisine to form a unique, eclectic style. Her style is a fusion of Eastern philosophy and Western style.
She feels inspired to entertain non-Indian guests with Indian food and décor to give them a glimpse of Indian culture and a taste of Indian food. As part of her repertoire, Komali has taught Indian cooking lessons for Indians as well as non-Indians. A local newspaper wrote articles about her as the Indian Martha Stewart.
After 25 years of enthusiastically entertaining her guests, inspired by the zeal to introduce Indian food, culture, traditions and the art of entertaining with an Indian theme to worldwide audiences, she has ventured to share her time-tested sumptuous recipes and her ideas on the finer aspects of entertaining. It is not just a cook book, it is an entertaining book and a coffee table book as well.
Entertaining From an Ethnic Indian Kitchen is a reflection of how Komali Nunna carries her ethnic Indian pride to a global platform.
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About Varietal:
If you’re looking for a book that can give you some useful hosting tips as well as some great recipes to help you host a dinner party that’s different from everyone else’s, you should check out Entertaining from an Ethnic Indian Kitchen. Part guide, part cook book, part coffee table book, Entertaining from an Ethnic Indian Kitchen author Komali Nunna provides her recommendations on everything from music to party favors. It also has 250 beautiful pictures of food, decorated rooms, and table settings.
The book is broken up into different types of parties or events, such as barbeque parties, Indian festivals, and even Thanksgiving. Each section has sample menus, tables setting and decor photos, and the recipes for that menu. The recipes are easy to follow, have clear instructions, and tell you how many people they serve. Since this is for dinner parties, most recipes serve 6-8, but there are some for fewer and some for many, many more people. The book concludes with a glossary, a “Master Recipes” section which is something like Indian Cooking basics, and wine pairing tips.
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