French Fries with Chaat Masala, Thin Crust Pizza with Garbanzo Beans and Cilantro, Penne in Tomato-Basil-Coriander Sauce, Frozen Saffron Yogurt - what's going on here? In Chilis to Chutneys, author Neelam Batra reinterprets American cooking with the aromatic ingredients of the Indian spice cupboard. Neelam has a passion for her native Indian cuisine, but she understands American tastes just as well. She explains how to create Indian spice mixes in your kitchen and how to use them. Chilis to Chutneys proves that all your American favorites - scrambled eggs (with ginger, cilantro, and thyme), mashed potatoes (with coriander and serrano peppers), roast turkey (with garlic, mint, and lemon juice), rice pudding (with saffron threads and cardamom pods) - can be transformed with the help of Indian flavors.