Experience Delicious, Flavorful Cuisine with Season: Big Flavors, Beautiful Food

Rachel: This book is not what I was looking for. I wanted an Indian classics cookbook for every day cooking... with a lot of low calorie, vegetarian options and reduced-fat adaptable recipes. Curries, dals, flatbreads... there really isn't anything in this book in that vein. I'm not sure how this book hit the list of "best indian cookbooks for someone new to Indian cooking" but there you go. LOL

This is more of an exotic, Indian fusion cookbook for moments when a cook wants to be creative, wow their dinner guest, and hit it out of the park. Or maybe for someone who understands Indian flavors and wants to branch out into an edgier style of cooking.

The author has a very creative approach to cooking, much like Ottolenghi, but this is not a style I want to or am ready to cook at this point in time. I'm going to keep the book instead of reselling it because down the line, I could see where maybe this style could interests me. (I'm experienced mediterranean cook so I was ready for Ottolenghi but I'm a novice at indian and african cooking).

None of this is the fault of the author, it's just my personal trajectory.

People buying this book should be aware that if you...

United States on May 18, 2021

GDJ COLACO: This book is amazing this guy is a genius with flavours hope he publishes more cookbooks

United Kingdom on Feb 13, 2021

HuyenHuyen: Ein super spannendes Kochbuch, auch nach einem Jahr hab ich Spaß dran und lerne immer was Neues dazu!

Germany on Jul 09, 2020

D. Umphress: I like the way Nik uses the seasonings in many types of fusion recipes, not just Indian, with great descriptions of the dishes - I can almost taste them just reading it! I haven't cooked any yet, but will very soon, and many I'll have to wait until I get the veggies from the garden, but I tagged them. Some good sounding basics, like the garam masala, I'll make very soon. Great photography, as well, and interesting background given for most of the recipes, telling how he came up with it. Warning: you may have to go stock up your spice pantry, to make some of these things! However, some of my less common Indian spices aren't called for.

United States on Jan 10, 2020

Midge: This collection is exquisite and deeply satisfying. The author is genuine and his appreciation for diversity speaks volumes throughout. A tribute to a vivid life and flavours of a diaspora. I’m enjoying eating my way through it!

Canada on Nov 29, 2019

Kara Howard: if you only buy one cookbook in your life...THIS IS THE ONE!!! Such amazing flavours and this book has made me a better home cook by leaps and bounds....I understand mixing flavours so much better and it is has upped my veggie game considerably.

Canada on Nov 21, 2019

Neel V: First, this book is worth it just for the curry leaf popcorn chicken recipe. I've made this four times for parties, and guests have routinely burned their fingers grabbing pieces hot from the fryer. So far, none have expressed regrets despite a few minor burns.

What i really like about this book is that Nik shows off the full potential of Indian spices and flavors, but not always in traditional Indian preparations. Take for example, his date and tamarind loaf cake. In most Indian cookbooks, you'd see tamarind and dates as bit players in sauces and chutneys. Here you see their full potential in a delicious baked good that somehow gets better over time.

Being that Nik's training comes from the lab, I have no doubt that each recipe has been painstakingly perfected. I've cooked about ten different recipes so far and none have required any sort of adjustment. Also, the degree of difficulty isn't very high, so even someone with scant experience should be able to master most of these. Also, if you're in to that sort of thing, the photography in the book is just elegant. Food porn at it's apex.

United States on Oct 02, 2019

onelifetobake: I am an avid reader of Nik's blog and when he announced this book I was on excited beyond words. Theyout, photography and recipes are all spot on. Everything has lived upto my expectation and excitement. I have bookmarked so many recipes and love the mutton chops recipe.

United Kingdom on Nov 07, 2018

Farouk: Season is exactly as it's title - big flavors and beautiful food. The cookbook is comprehensive and includes recipes for every course of a meal including fun cocktail recipes and desserts using jaggery - an ingredient we all must become acquainted with now! You can easily host an entire dinner party with recipes solely from this book. The recipes are not intimidating and are entirely accessible. It is worth buying this book for the photos alone. Every image is stunning and the technique Nik employs is uncommon among the food photography community. Nik's personal stories, woven throughout the book, inspired me and I'm so glad I picked up a copy. It will be a permanent go-to among my many cook books.

United States on Oct 25, 2018

Food, Glorious Food!Food, Glorious Food!: At the time of writing this review, I am currently the third person to review this book. Unlike the other reviewers I did not get this book for free (I wish!) I paid full price for it and although I often purchase my books when they have been out for a while and the price has dropped, and sometimes I buy them from Amazon second hand, upon perusing this book I am VERY glad I did not wait!

Unlike the reviewers that did get a pre-release copy of the book, I have only just received it and have not yet had a chance to cook from it. However, I have pored over it and am extremely excited to get my teeth into it, so to speak!

I will update this review as I cook from it. But until then, the following review may help you decide if this book is for you or not. I will discuss at length the ingredients explored in this book. Which could be either very exciting or could be somewhat off-putting to you (although I don’t think it should be, at all) depending on your personal kitchen philosophy....

I have a very well stocked pantry, in part because I too, like Nik, am an immigrant to the US. In fact, I have been an immigrant twice over now and lived long term in three...

United States on Oct 08, 2018