Deepa's Secrets: Slow Carb New Indian Cuisine

by Deepa Thomas, Curt Ellis (Foreword by)

Overview

Winner of the 2018 James Beard Foundation Book Awards
Winner of the World Gourmand Cookbook Awards
Finalist for the IACP Awards
Shortlisted for the NCIBA Book Awards, Best Cookbook

A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, Deepa Thomas deconstructed and reinvented her native Indian cuisine. Deepa made anew seventy slow carb recipes, incorporating time-saving Western cooking techniques, breaking-news research on gut health and weight loss, and Ayurvedic wisdoms ("When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use."). After six months of cooking and eating "New Indian," Deepa lost twenty pounds and freed her husband from a ten-year routine of insulin shots.

Part cookbook and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and nutrient-packed, without sacrificing its rich South Asian flavors. On a mission to demystify and make healthy an “exotic” cuisine, Deepa shares shortcuts and techniques that will make "New Indian" everyday fare. Bold and intimate, Deepa’s Secrets will undoubtedly change your cooking, and quite possibly your life, featuring East-to-West recipes such as:

• Ralph’s Garlicky Spinach a la Dal
• Ammachi’s Claypot Fish Molee
• General Joseph’s Five-Star Chicken Batons
• New Indian Cacciatore
• Masala Omelet

The author is donating her royalties to FoodCorps, a nonprofit that connects children to healthy food in American schools.

Product Details

ISBN-13:	9781510718999
Publisher:	Skyhorse
Publication date:	07/04/2017
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	240
File size:	62 MB
Note:	This product may take a few minutes to download.

About the Author

Deepa Thomas is a graduate of Delhi University with degrees in journalism and political science. She moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry. Since 2010, Deepa has combined her passion for journalism with her newfound passion for cooking, deconstructing the principles of the most successful diets and healthy living practices in order to reconstruct a simple, slow carb "New Indian" cuisine. Deepa has served as a trustee of Rhode Island School of Design and a Commissioner of the Asian Art Museum. She is currently a trustee of Grace Cathedral in San Francisco. She won the James Beard Award in 2018 for her cookbook / memoir, Deepa’s Secrets. Deepa Thomas lives with her husband, not far from her two sons, in the Nob Hill section of San Francisco. Curt Ellis, author of the foreword, is an American filmmaker, social entrepreneur, and advocate for sustainable agriculture. He is the CEO of the nonprofit organization FoodCorps.
Deepa Thomas is a graduate of Delhi University with degrees in journalism and political science. She moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry. Since 2010, Deepa has combined her passion for journalism with her newfound passion for cooking, deconstructing the principles of the most successful diets and healthy living practices in order to reconstruct a simple, slow carb "New Indian" cuisine. Deepa has served as a trustee of Rhode Island School of Design and a Commissioner of the Asian Art Museum. She is currently a trustee of Grace Cathedral in San Francisco. She won the James Beard Award in 2018 for her cookbook / memoir, Deepa’s Secrets. Deepa Thomas lives with her husband, not far from her two sons, in the Nob Hill section of San Francisco.

Curt Ellis, author of the foreword, is an American filmmaker, social entrepreneur, and advocate for sustainable agriculture. He is the CEO of the nonprofit organization FoodCorps.

Table of Contents

Foreword viii

Chapter 1 Happy Accidents 1

Chapter 2 Right Foods, Right Mind 7

Chapter 3 Gut Knowledge 13

Chapter 4 Kitchen Essentials 19

For Your "Storeroom" 22

Deepa's Secret Spice 24

"Curry" Powder 26

Magic Finishing Spice 28

Deepa's Green Sauce 30

Mughlai Sauce 32

Reemsie's Tamarind Sauce 34

Chutput Ketchup 36

Ginger Garlic Paste 38

Zingy Citrusy Salad Dressing 39

Quick Onion Pickle 40

Sucy's Lemon Pickle with Medjool Dates 42

Go Nuts! 44

Spicy Snacking Peanuts 46

Chapter 5 The Basics 49

Sosamma's Basic Broth 52

New Indian Mirepoix 54

Dal for Dummies! 56

Caramelized Shallots 58

New Indian Gremolata 60

Peppery Papadum 62

Gingered Farro with Dried Fruit and Nuts 64

Heritage Barley (Better than Rice) Pilaf 66

Kerala Quinoa 68

Oatmeal Uppma 70

Chapter 6 New Beginnings 73

Masala Omelet 76

Jalapeño and Dill Scramble 78

Tofu and Asparagus Scramble 80

Fried Eggs on a Bed of Cabbage 82

Sprouted Mung Beans on Egg Salad 84

Red, White, and Blue Berry Breakfast Salad 86

Chapter 7 Soups and Stews 89

Tomato Rasam 92

New Indian Pesto and Bean Soup 94

Roasted Cauliflower Soup 96

Herbed Asparagus and Macadamia Soup 98

Mamamimi's 'Shroom Soup 100

Meat Lovers' Indian Chili 102

Chapter 8 Salad Days 105

Deepaganoush on Endive 108

Roasted Beets and Shaved Fennel Salad 110

Fennel, Radicchio, and Fresh Berry Salad 112

Sweet and Spicy Mango Salad 114

Avocado, Tomato, and Plum Salad 116

Summer Tomato Salad 118

Kala Chola Salad 120

Ginger Cabbage Slaw 122

Chukku's Yogurt Salad 124

Chapter 9 Savory Vegetables 127

Aviel 130

Best-Ever Oven-Roasted Swee' Potato Fries 132

Quick Chana Masala 134

Smashed Chickpea and Toasted Peanut Cakes 136

Cauliflower and Beans Tumble 138

Crackling Okra 140

Ralph's Garlicky Spinach a la Dal 142

Dryfoossels Sprouts 144

Eggplant Roulades 146

Lucky, Lively Black-Eyed Peas 148

Hot 'n' Crispy Cabbage 150

Rustic Vegetable Roast 152

Tousled Haricots Verts and Caramelized Carrots 154

Winter Squash and Pearl Onion 156

Zucchini LaSuzy 158

Chapter 10 Fish. Chicken. Meat. 161

Ammachi's Clay Pot Fish Molee 164

Aromatic Fish in Parchment 166

Dilled Masala Crab Cakes 168

A Tangle of Crab Legs in Savory Coconut Cream 170

Kerala Fisherman's Prawns 172

Nawabi Tuna Kebab Burger 174

General Joseph's Five-Star Chicken Batons 176

New Indian Cacciatore 178

Mary's Famous "Cutlets" (Meatballs) 180

Chop Chop Lamb Chops 182

Tomji's Spicy Kerala Beef with Coconut Chips 184

Keema Spicy Beef 186

Truck Stop Pork Chops 188

Chapter 11 Sweet Endings 191

Mango Lassi 194

Toot Sweet 196

Chapter 12 Comfort Foods 199

Scented Chai 202

Chapter 13 Life in the Balance 205

Chapter 14 This Is Just the Beginning 211

Acknowledgments 215

Index 216

About the Author 229

Editorial Reviews

06/19/2017
Indian food without fragrant basmati or fresh-from-the-tandoor naan? Thomas had an epiphany about the role these sources of simple carbohydrates played in her husband’s diabetes after a doctor recommended that he adopt a low-carb diet, and she shares that epiphany and the recipes it prompted in this solid, informative cookbook. The results of Thomas and her husband’s dietary changes came quickly: the couple lost more than 20 pounds each in the first six months of their new “non-diet,” and eventually her husband no longer needed to take insulin. Thomas suggests grains, such a gingered faro with dried fruit and nuts, and eggs, as in a tofu and asparagus scramble. Recipes are fresh and simple, showing the influence of the subcontinent and California. Spicy keema beef, a holdover go-to from the couple’s Stanford student days, is a standout: ground beef and a mix of fresh vegetables and 14 spices are served with an Italian-inspired “New Indian Gremolata,” a versatile flavor bomb of chopped cilantro, mint, garlic, and jalapeño peppers. Engaging personal stories combined with artfully scattered notes and hints make this book reminiscent of the earliest Moosewood Cookbook in its tone and inviting narrative. (July)

Publishers Weekly

"Deepa embodies what I tell my patients on a daily basis: we all have the potential to have a vibrant life even when dealing with health challenges. By reinterpreting the most flavorful dishes of her native India and removing the rice and bread, she helped free her husband from 10 years of insulin shots, by stabilizing his blood sugar and improving his health. Deepa's Secrets is not only filled with delicious, healthy, and healing recipes but with wonderful stories about a colorful and inspiring life. "
—Mark Hyman, MD, author of the #1 bestseller Eat Fat Get Thin; director of Cleveland Clinic Center for Functional Medicine
"Thomas—spurred by an interest in all things healthy, by a concern for her husband’s dependence on insulin as a type 2 diabetic, and by the ayurvedic proverb “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need”—decided to hunt for edible foodstuffs sans the bad carbohydrates, with an Indian flavor. . . . In between her secrets (e.g., read labels carefully; maple syrup, for instance, might include sugar) and educational asides (did you know that mace is ground-up nutmeg shells?), she helps readers learn a new culinary language . . . A testimony to the power of perseverance—and patience in assembling all the necessary ingredients, from scratch."
—Booklist, Starred Review
"Thomas had an epiphany about the role these sources of simple carbohydrates played in her husband's diabetes . . . and she shares that epiphany and the recipes it prompted in this solid, informative cookbook. . . . Engaging personal stories combined with artfully scattered notes and hints make this book reminiscent of the earliest Moosewood Cookbook in its tone and inviting narrative."
—Publishers Weekly
“They’re no longer secrets! Home cooks and professional chefs will be inspired to use Deepa’s original, simple methods for harnessing complex flavors to create amazing tastes.”
—Srijith Gopinathan, executive chef of two-Michelin starred Taj Campton Place
“Deepa’s story takes us further: to a world where amazing things are possible, and to a world-view where we are empowered to not just follow recipes for joy, love and wellbeing, but to create them.”
—Curt Ellis, CEO, FoodCorps
“This not just another ‘cookbook’ . . . We owe Deepa a bouquet of gratitude for her comprehensive and informative treatise.”
—Dr. Joan Fallon, founder and CEO of Curemark
"Deepa's journey is one of great joy and compassion. Your life will be enriched for knowing her.”
—Susan Dryfoos, Oscar-nominated documentary filmmaker
"As soon as Deepa Thomas discovered the culprits [of diabetes—rice and bread], she dwelt into six months of cooking and eating “New Indian.” The result? The author of this well-written, invaluable book lost 20 pounds and freed her [husband] from a 10-year routine of insulin shots."
—Khaas Baat
"There is the old adage that you can either eat to live or live to eat. By following the recipes and using healthy ingredients mentioned in Deepa’s Secrets, you can have the best of both worlds. With its rich pictures and lavish design, this visual cookbook with healing recipes is a must have for every coffee table—except that this book is more likely to be dog eared at the kitchen table."
—India Currents

"Deepa embodies what I tell my patients on a daily basis: we all have the potential to have a vibrant life even when dealing with health challenges. By reinterpreting the most flavorful dishes of her native India and removing the rice and bread, she helped free her husband from 10 years of insulin shots, by stabilizing his blood sugar and improving his health. Deepa's Secrets is not only filled with delicious, healthy, and healing recipes but with wonderful stories about a colorful and inspiring life. "
—Mark Hyman, MD, author of the #1 bestseller Eat Fat Get Thin; director of Cleveland Clinic Center for Functional Medicine
"Thomas—spurred by an interest in all things healthy, by a concern for her husband’s dependence on insulin as a type 2 diabetic, and by the ayurvedic proverb “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need”—decided to hunt for edible foodstuffs sans the bad carbohydrates, with an Indian flavor. . . . In between her secrets (e.g., read labels carefully; maple syrup, for instance, might include sugar) and educational asides (did you know that mace is ground-up nutmeg shells?), she helps readers learn a new culinary language . . . A testimony to the power of perseverance—and patience in assembling all the necessary ingredients, from scratch."
—Booklist, Starred Review
"Thomas had an epiphany about the role these sources of simple carbohydrates played in her husband's diabetes . . . and she shares that epiphany and the recipes it prompted in this solid, informative cookbook. . . . Engaging personal stories combined with artfully scattered notes and hints make this book reminiscent of the earliest Moosewood Cookbook in its tone and inviting narrative."
—Publishers Weekly
“They’re no longer secrets! Home cooks and professional chefs will be inspired to use Deepa’s original, simple methods for harnessing complex flavors to create amazing tastes.”
—Srijith Gopinathan, executive chef of two-Michelin starred Taj Campton Place
“Deepa’s story takes us further: to a world where amazing things are possible, and to a world-view where we are empowered to not just follow recipes for joy, love and wellbeing, but to create them.”
—Curt Ellis, CEO, FoodCorps
“This not just another ‘cookbook’ . . . We owe Deepa a bouquet of gratitude for her comprehensive and informative treatise.”
—Dr. Joan Fallon, founder and CEO of Curemark
"Deepa's journey is one of great joy and compassion. Your life will be enriched for knowing her.”
—Susan Dryfoos, Oscar-nominated documentary filmmaker
"As soon as Deepa Thomas discovered the culprits [of diabetes—rice and bread], she dwelt into six months of cooking and eating “New Indian.” The result? The author of this well-written, invaluable book lost 20 pounds and freed her [husband] from a 10-year routine of insulin shots."
—Khaas Baat
"There is the old adage that you can either eat to live or live to eat. By following the recipes and using healthy ingredients mentioned in Deepa’s Secrets, you can have the best of both worlds. With its rich pictures and lavish design, this visual cookbook with healing recipes is a must have for every coffee table—except that this book is more likely to be dog eared at the kitchen table."
—India Currents

From the Publisher