NY Times: An Indian Food Writer Breaks Free From Tradition [Season by Nik Sharma]

In “Season , ” he places charred cubes of roasted paneer in a bed of cauliflower, scallions and lentils. He breaks it up with his hands and folds it into a warm potato salad with cilantro, chives and a cured spicy sausage native to the Indian state of Goa; the paneer eases the jolt of the sausage. He bakes it into a frittata with garam masala, where the paneer retains its rubbery feel, the crumbles scrubbing against your tongue.

Mr. Sharma has attracted champions as high-profile as the British cookbook authors Nigella Lawson and Diana Henry. Ms. Henry, now a close friend, credits him with opening up a world of flavor combinations she didn’t realize existed.

The finished version of Mr. Sharma’s frittata.Credit Preston Gannaway for The New York Times

DINNER PARTY at CAMINO with NIK SHARMA to celebrate SEASON More about NIK SHARMA More about SEASON And read Nik’s blog, A BROWN TABLE SUPPORT YOUR INDEPENDENT BOOKSTORE!Copies of SEASONwill be on sales at the event courtesy of Omnivore BooksGet your…



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