Cover image for Raji cuisine : Indian flavors, French passion
Raji cuisine : Indian flavors, French passion
Jallepalli, Raji.
Personal Author:
First edition.
Publication Information:
New York : HarperCollins Publishers, 2000.
Physical Description:
xi, 219 pages : color illustrations ; 25 cm
Format :


Call Number
Material Type
Home Location
Item Holds
TX724.5.I4 J33 2000 Adult Non-Fiction Central Closed Stacks

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When Raji Jallepalli was a child growing up in India, she loved to sneak into the kitchen to carefully observe the cook and ask questions about whatever happened to be on the stove. Her parents discouraged such behavior--since Indian ladies did not cook. With a career in the kitchen unthinkable, Raji immersed herself in a career in microbiology. Years later, she visited France and fell in love with French food and wine. On first tasting the food she thought, "This is nice, but it could use some of the assertive flavors of my homeland as well as some lightening up."

Three important influences--her Indian upbringing, scientific background, and love of French cuisine--inform Raji's cooking and account for her incredible success as a chef, and a self-taught one at that. Her eponymous restaurant, Restaurant Raji in Memphis, Tennessee, was nominated for a James Beard Award in 1996 and 1997 and helped establish Raji as one of this country's hottest culinary stars. She has been called "a major player" by the New York Times, and her restaurant was dubbed "one of the most exciting in America" by Food & Wine. Raji defines her brand of fusion as "a rather quiet combining of vastly different cultures, philosophies, and cooking techniques." In her kitchen she retains the basic principles and balance of French cuisine while introducing the profound bouquets of Indian cooking. As star chef and Raji fan Charlie Trotter writes in the foreword, "Hers becomes one cuisine--not a melding of two. It is completely natural, there is nothing contrived about it."

All the recipes in Raji Cuisine come from Raji's restaurant but are adapted for the home kitchen. A full glossary of Indian spices appears, along with a primer on techniques and notes on choosing wine to accompany Raji's uniquely flavored fare.

Outstanding, easy-to-follow recipes, gorgeous four-color photographs, and Raj'i's own reflections on her incredible journey to stardom in America's foremost culinary circles--all combine to make Raji Cuisine a welcome and remarkable debut from an extraordinary talent.

Author Notes

Raji Jallepalli is the chef/owner of Restaurant Raji in Memphis, Tennessee, twice nominated for a James Beard Award. Trained as a microbiologist before becoming a chef, Raji has been featured in the New York Times, the Wall Street Journal, Food and Wine, Food Arts, and other newspapers and food magazines.
Judith Chaote is an award-winning writer, chef, and pioneer in the promotion of American food. A member of Women Chefs and Restaurateurs, she is the author of sixteen cookbooks and the coauthor of many more.

Reviews 1

Publisher's Weekly Review

HA native of Hyderabad, India, and chef/owner of Restaurant Raji in Memphis, Jallepalli fuses Indian flavors and French technique with well-seasoned verve. A succinct introduction covers essential pantry ingredients, spices, oils and fats, and techniques. Jallepalli assures dubious gastronomes that Indian-French fusion is not a hapless combination of foie gras and curry, emphasizing instead a spice-accented symmetry of complementary flavors. Sundry spices--cilantro, tamarind, turmeric, ginger, cumin, cardamom, among others--lend an exotic sensibility to such French classics as Tamarind Consomm‚ or Baby Lamb Racks with Curry Leaf-Black Pepper Crust and Curried Blackberry Sauce, both less complicated to make than they sound. There are easy-to-make dishes (Fettuccine with White Truffles and Curry Leaves) as well as creative hybrids (Antelope Chop with Blackberry-Ginger Chutney and Anise-Flavored Chocolate Meringues). Recipe instruction is clear and straightforward, often incorporating traditional Indian cooking techniques, such as toasting spices, blending sauces and marinating meats. Oenophiles will appreciate Jallepalli's wine recommendations for most dishes. A thinking-cook's chef, Jallepalli in his first effort delivers an admirable range of innovative and vibrantly full-flavored dishes, accessible to inspired home cooks. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved

Table of Contents

Charlie Trotter
Talking About Rajip. ix
Acknowledgmentsp. x
Introductionp. 1
Hors d'Oeuvres and Appetizersp. 24
Soupsp. 48
Salads and Side Dishesp. 62
Meatp. 86
Poultryp. 108
Gamep. 122
Fishp. 138
Vegetablesp. 168
Dessertsp. 184
Sourcesp. 209
Indexp. 211